How to Make Sourdough Starter (Easy Recipe for Beginners)

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If you’ve ever scrolled Instagram and wondered how everyone suddenly became a sourdough baker… same. The good news? Making a sourdough starter at home is way easier than it looks, and you don’t need fancy equipment, ancient baking knowledge, or a degree in microbiology to do it.

This easy sourdough starter recipe is perfect for beginners. It uses just two simple ingredients — flour and water — and a little patience. That’s it. No yeast, no stress, and definitely no pressure to name your starter (unless you want to, of course).

Whether you’re dreaming of crusty homemade bread, fluffy sourdough pancakes, or just want to try your hand at slow, cozy baking, this step-by-step guide will walk you through exactly how to make a sourdough starter from scratch, without overthinking it. Think of this as sourdough for real life — approachable, forgiving, and totally doable.

So grab a jar, clear a tiny corner of your counter, and let’s make your first sourdough starter together.

What Is a Sourdough Starter?

A sourdough starter is a natural leaven made from just flour and water. When those two ingredients are combined and left at room temperature, they begin attracting wild yeast and beneficial bacteria from the air. Over time, that mixture ferments, becoming bubbly and active — which is exactly what helps sourdough bread rise.

Unlike store-bought yeast, a sourdough starter is alive. It grows, changes, and responds to its environment, which is why sourdough baking feels a little more personal (and honestly, kind of magical). Once your starter is established, it becomes the foundation for everything from crusty artisan loaves to soft pancakes and pizza dough.

And yes — people really do keep these things alive for decades. No pressure, but your starter has potential.

Ingredients You Need (Only Two)

This is the part everyone loves: you only need two ingredients to make a sourdough starter from scratch.

Ingredients:

• Flour – all-purpose flour is ideal for beginners because it’s consistent and easy to work with
• Water – room-temperature water helps fermentation happen smoothly

That’s it. No yeast packets hiding in the drawer. No sugar. No honey. Just pantry basics doing what they’ve done for centuries.

Optional tools (helpful but not required):

• A glass jar or clear container so you can watch it rise
• A spoon or spatula
• A kitchen scale if you like precision

Best Flour & Water for Sourdough Starter

Let’s simplify this so you don’t end up standing in the flour aisle overthinking it.

Best flour for sourdough starter:

• All-purpose flour is the most beginner-friendly
• Whole wheat or rye flour can help speed things up, but they’re optional
• Unbleached flour is preferred, but not a deal-breaker

You can always experiment later — your first starter doesn’t need to be fancy.

Water tips:

• Use room-temperature water
• If your tap water has a strong chlorine smell, filtered water can help
• Otherwise, tap water usually works just fine

Starters love warmth. If your kitchen runs cool, placing your starter near (not on) the oven or another warm spot can make a noticeable difference.

Easy Sourdough Starter Recipe (Day-By-Day, Beginner Friendly)

Making a sourdough starter is less about doing things perfectly and more about doing the same simple thing consistently. Every starter develops on its own timeline, so think of this as a general guide — not a strict schedule.

Day 1: Mix & Walk Away

In a clean glass jar, mix:

• ½ cup flour
• ¼ cup room-temperature water

Stir until no dry flour remains. The mixture should be thick, similar to pancake batter — not runny and not stiff. Scrape down the sides of the jar, loosely cover it with a lid or cloth, and place it somewhere warm in your kitchen.

What to expect today:

• Absolutely nothing exciting
• No bubbles
• No rise

This is normal. Today is about creating the right environment, not instant results.

Day 2: First Signs of Life (Maybe)

Check your starter before feeding. You might see:

• A few tiny bubbles
• A slightly different smell
• Or… nothing at all

Either way, discard about half of the starter, then add:

• ½ cup flour
• ¼ cup water

Stir well, scrape the sides of the jar, loosely cover, and return it to its warm spot.

What to know:

• Early bubbles don’t always mean your starter is strong yet
• Smells can be mild, floury, or slightly sour

Day 3: The Exciting (and Confusing) Day

Day three often gets your hopes up — and then tests your patience.

Your starter may:

• Bubble a lot
• Rise significantly
• Smell very tangy or strong

This activity is common, but it doesn’t mean your starter is ready yet. Much of this early action comes from bacteria that won’t stick around long term.

Feed your starter once today just like before:

• Discard half
• Add ½ cup flour + ¼ cup water

Important reminder: Big bubbles early on are part of the process, not the finish line.

Day 4: The Quiet Phase

This is where most beginners panic — and where patience matters most.

Your starter may:

• Look flat
• Seem inactive
• Smell stronger than before

This is completely normal. The early bacteria are dying off, and the wild yeast is slowly taking over.

Keep feeding daily:

• Discard half
• Add flour and water
• Stir, cover, and wait

Do not start over. This phase is expected.

Day 5: Slow but Steady Progress

By day five, your starter should begin showing more consistent behavior:

• Small to medium bubbles returning
• A mild, pleasant sour smell
• Slight rising after feedings

It may not double yet, and that’s okay.

Keep the same routine:

• Daily discard
• Daily feeding
• Warm environment

Consistency here is more important than timing.

Day 6: Strength Building

Your starter should now feel more predictable.

After feeding, you may notice:

• A noticeable rise within a few hours
• Lots of bubbles throughout the jar
• A lighter, airy texture

This is a good sign that the yeast population is growing stronger. If it’s not quite there yet, continue daily feedings.

Day 7 (or Later): Almost Ready

By now, a ready or nearly ready starter will:

• Double in size within 4–6 hours after feeding
• Look airy and bubbly throughout
• Smell pleasantly tangy, never harsh or rotten

If your starter isn’t doubling yet, give it more time. Many first starters take 8–10 days, especially in cooler kitchens.

Sourdough rewards patience — and you’re closer than you think.

Important Starter Tips During the First Week

• Cover loosely so air can circulate
• Keep it away from drafts and cold counters
• If in doubt, keep feeding — don’t toss it

A slow starter is still a working starter.

How to Tell If Your Sourdough Starter Is Ready

Your sourdough starter is ready when it becomes predictable, not just bubbly once.

A ready starter will:

• Double in size within 4–6 hours after feeding
• Have bubbles throughout the entire jar, not just on top
• Look airy and slightly webby when you scoop it
• Smell pleasantly sour — like yogurt, sour cream, or mild vinegar

One of the biggest beginner mistakes is baking too soon. Even if your starter bubbles early on, it still needs time to build strength. A strong starter rises bread reliably; a weak one leads to dense, disappointing loaves.

If your starter rises a little but not consistently, keep feeding daily. Strength comes from repetition.

Common Sourdough Starter Problems (And What’s Actually Happening)

Almost every sourdough baker runs into at least one of these — usually more than one.

My Starter Isn’t Bubbling

This is usually due to:

• A cool kitchen
• Inconsistent feeding
• A young starter that needs more time

Move it to a warmer spot and keep feeding daily. Activity often picks up suddenly after several quiet days.

My Starter Smells Really Strong

Early starters can smell sharp, funky, or almost like nail polish remover. This isn’t a failure — it’s part of fermentation balancing itself out.

Keep feeding consistently. The smell usually mellows as the yeast population stabilizes.

There’s Liquid on Top

That dark liquid is called hooch, and it just means your starter is hungry.

You can:

• Pour it off for a milder flavor
• Stir it back in for a more sour starter

Either way, feed it afterward.

I See Mold

Mold looks fuzzy and can be green, black, pink, or orange.

If you see mold:

• Discard the starter
• Wash your jar thoroughly
• Start fresh

This is rare, but it happens — and it’s the one situation where starting over is the right call.

How to Store & Maintain Your Sourdough Starter

Once your starter is active, maintenance becomes flexible and low-stress.

Keeping Your Starter at Room Temperature

Best if you bake multiple times per week.

• Feed once daily
• Keep loosely covered
• Expect regular rising and falling

Storing Your Starter in the Fridge

Best if you bake occasionally.

• Feed once a week
• Store covered in the refrigerator
• Expect it to look inactive — this is normal

When you’re ready to bake, take it out, let it warm up, feed it, and wait until it becomes bubbly and rises again.

Starters are incredibly forgiving. They don’t need perfection — they need consistency.

Understanding Sourdough Discard

Every time you feed your starter, you remove some of it. This is called discard, and it doesn’t need to be thrown away.

Discard is simply less-active starter that hasn’t been fed recently. While it isn’t strong enough to bake bread on its own, it’s perfect for:

• Pancakes
• Waffles
• Crackers
• Flatbreads
• Muffins

You can store discard in the fridge for several days and use it when you’re ready. Once you start baking with discard, it becomes something you look forward to, not something you resent.

Easy Things to Make With Your Sourdough Starter

Once your starter is established, the possibilities go far beyond bread.

Great beginner-friendly options include:

• Classic sourdough sandwich bread
• Rustic no-knead loaves
• Pancakes and waffles
• Pizza dough
• Crackers made from discard

Your first loaf doesn’t have to be perfect — and it probably won’t be. What matters is that your starter works, and every bake teaches you something new.

FAQs About How to Make Sourdough Starter (Easy Recipe)

How long does it take to make a sourdough starter?

Most sourdough starters take 7–10 days to become active enough to bake with. Some starters are ready sooner, while others need more time depending on kitchen temperature, flour type, and consistency of feedings. A starter is ready when it reliably doubles in size within a few hours after feeding.

Can I make sourdough starter with all-purpose flour?

Yes, you can absolutely make sourdough starter with all-purpose flour, and it’s one of the easiest options for beginners. While whole wheat or rye flour can boost activity, all-purpose flour works well and creates a mild, versatile starter.

Do I really have to discard sourdough starter?

Yes, discarding is important when building a starter because it keeps the yeast and bacteria balanced. Without discarding, the starter can become too acidic and weak. The good news is sourdough discard doesn’t have to be wasted — it can be used in pancakes, crackers, waffles, and more.

Why isn’t my sourdough starter bubbling?

If your sourdough starter isn’t bubbling, it’s usually because it’s too young, too cold, or needs more time. New starters often go through quiet phases before becoming active. Keep feeding it daily and move it to a warmer spot — bubbles usually return with patience.

What does a healthy sourdough starter smell like?

A healthy sourdough starter smells pleasantly tangy, similar to yogurt, sour cream, or mild vinegar. Very strong or unpleasant smells are common in early days and usually fade with regular feedings. Moldy or rotten smells, however, are not normal.

Can I use tap water for sourdough starter?

Yes, tap water is usually fine for sourdough starter. If your tap water has a strong chlorine smell, filtered water may help improve activity. Always use room-temperature water to support fermentation.

How do I know when my sourdough starter is ready to bake?

Your sourdough starter is ready when it doubles in size within 4–6 hours after feeding, looks bubbly throughout, and smells pleasantly sour. The float test is optional; consistent rising is a more reliable indicator.

Can sourdough starter be stored in the fridge?

Yes, once established, sourdough starter can be stored in the refrigerator and fed about once a week. Before baking, remove it from the fridge, let it come to room temperature, feed it, and wait until it becomes active again.

Is hooch bad for sourdough starter?

No, hooch is not bad. Hooch is the dark liquid that forms on top of a hungry starter and means it needs to be fed. You can pour it off or stir it back in, then feed the starter as usual.

Do I need special equipment to make sourdough starter?

No special equipment is required to make sourdough starter. A simple jar, flour, water, and a spoon are all you need. Kitchen scales and specialty containers are helpful but completely optional.

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ABOUT THE AUTHOR

Lisa, Slow Living Enthusiast

Hi, I’m Lisa. I write about slow living, nervous system care, and creating calm, intentional routines for everyday life. After spending 10 years living in Europe, I learned firsthand the art of savoring moments, embracing simplicity, and letting life unfold at a more human pace. My mission is to help you soften the edges of modern life and create space for a more intentional way of living.