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How to Start Your Sourdough Starter: A Guide to Baking Success



Three Sourdough Staters in mason jars
Sourdough Starter

Sourdough bread has a rich history dating back thousands of years. Its distinct flavor, chewy crust, and airy crumb make it a favorite among bread enthusiasts. What sets sourdough apart from other bread is the natural fermentation process involving a sourdough starter. Creating your sourdough starter is an exciting journey that combines science and art. In this guide, we will walk you through the steps of starting your very own sourdough starter from scratch.


What Is a Sourdough Starter?


A sourdough starter is a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. These microorganisms, often referred to as the "wild yeast," are responsible for the fermentation process that leavens the bread and gives it its characteristic tangy flavor.


Essential Tools:
Ingredients You'll Need:

1. Flour: You can use all-purpose or whole wheat flour or a combination of both.

2. Water: It's essential to use non-chlorinated water, as chlorine can inhibit the growth of yeast.

3. Time and Patience: Creating a sourdough starter is a gradual process, so patience is key.


Step 1: Day 1 - Mixing Your First Batch

  • In a clean glass or plastic container, combine 4 ounces (approximately 1/2 cup) of flour and 4 ounces (1/2 cup) of non-chlorinated water. Mix until it forms a thick, lump-free batter.

  • Cover the container loosely with a cloth or plastic wrap, allowing airflow. Leave it at room temperature, ideally around 70°F (21°C).


Step 2: Day 2 - Feeding Your Starter

  • You may not see any significant changes on the second day, which is normal. Discard half of the mixture (approximately 4 ounces) and add another 4 ounces of flour and 4 ounces of water. Mix well.

  • Cover it and let it sit at room temperature.


Step 3: Days 3-7 - Daily Feedings

  • Over the next several days, you should start to see signs of fermentation. Bubbles may form, and the mixture should become frothy and slightly larger in volume.

  • Continue the daily feeding routine: discard half of the mixture and add equal parts flour and water. You may notice that the starter begins to take on a slightly sour aroma.


Step 4: Day 7 - The Starter is Ready

  • By day 7, your sourdough starter should be active and ready to use. It should have a pleasant tangy smell, be bubbly, and have doubled in size within 4-8 hours after a feeding.

  • Congratulations, you've successfully created your sourdough starter!


Maintaining Your Sourdough Starter

  • To keep your starter active, you can store it in the refrigerator and feed it weekly. Remove it from the fridge, let it come to room temperature, discard half, and feed it with equal parts flour and water.



Starting your sourdough starter is the first step on a flavorful and rewarding journey into the world of artisan bread baking. With a little flour, water, and patience, you can harness the power of wild yeast and bacteria to create delicious, homemade sourdough bread. Remember, every sourdough starter is unique, so don't be afraid to experiment and make it your own. Happy baking!

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