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Sourdough Starter Recipe

Sourdough Starter Recipe

This beginner sourdough starter recipe is the easiest way I know to grow a bubbly, active starter from scratch using only flour and water. It’s simple, low-stress, and perfect for first-timers. In about 7–14 days, you’ll have an active starter ready for bread, pizza dough, pancakes, and more.
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Prep Time 5 minutes
14 days
Total Time 14 days 5 minutes
Servings: 4 People
Course: Starter Recipe
Cuisine: American, Traditional
Calories: 40
Ingredients Equipment Method Notes

Ingredients
  

Ingredient Group: Day 1 (Starter Build)
Amount Unit Name Notes
  • 60 g Whole wheat flour Helps jumpstart fermentation
  • 60 g Water Warm about 80–85°F is best
Ingredient Group: Daily Feedings (Days 3–14)
Amount Unit Name Notes
  • 60 g Unbleached all-purpose flour Bread flour also works
  • 60 g Water Filtered or chlorine-free tap water

Equipment

  • 1 Wide-mouth glass jar (24–32 oz) Clear jar makes it easier to see bubbles and rise
  • 1 Digital kitchen scale Strongly recommended for accuracy
  • 1 Spoon or fork For mixing the starter
  • 1 Rubber spatula Helps scrape the jar cleanRubber band or masking tape
  • 1 Rubber band or masking tape Marks the starter level to track doubling
  • 1 Loose lid or breathable cover Not airtight—starter needs airflow

Method
 

Step 1:
  1. Day 1: Add 60g whole wheat flour and 60g warm water to a clean jar. Mix until thick and smooth, scraping down the sides. Cover loosely and let rest in a warm spot for 24 hours.
    Sourdough Starter Recipe
Step 2:
  1. Day 2: Check for bubbles. You might see some activity, or nothing at all. Don’t feed it yet. Let it rest another 24 hours, stirring once if you want.
    Sourdough Starter Recipe
Step 3:
  1. Day 3: Remove and discard about half of the starter. Add 60g all-purpose flour and 60g water. Mix well, scrape down the jar, cover loosely, and rest 24 hours.
    Sourdough Starter Recipe
Step 4:
  1. Day 4: Discard half again. Add 60g flour and 60g water. Mix, cover, and rest 24 hours. (It’s normal if activity slows down today.)
    Sourdough Starter Recipe
Step 5:
  1. Day 5: Discard half. Feed with 60g flour and 60g water. Mix well, scrape down sides, cover, and rest.
    Sourdough Starter Recipe
Step 6:
  1. Day 6: Discard half. Feed with 60g flour and 60g water. Mix well and mark the starter level with a rubber band so you can track growth.
    Sourdough Starter Recipe
Step 7:
  1. Day 7: Discard half. Feed with 60g flour and 60g water. If your starter doubles within 6–12 hours and smells pleasantly tangy, it’s getting close.
    Sourdough Starter Recipe
Step 8:
  1. Days 8–14: Continue the same daily discard + feeding routine until your starter consistently doubles after feeding for 2–3 days in a row. Once it does, it’s active and ready to bake with.
    Sourdough Starter Recipe

Notes

  • The biggest secret to sourdough starter success is warmth and patience. If your kitchen is cold, your starter can take 2–3 weeks.
  • If you see a dark liquid on top (called hooch), your starter is hungry. Pour it off or stir it in, then feed.
  • A starter is ready when it doubles consistently after feeding, smells pleasantly tangy, and has bubbles throughout.
  • You can store an established starter in the fridge and feed it about once a week.
  • If you ever see pink/orange streaks or fuzzy mold, discard the starter and start over (mold cannot be fixed).