Starting a Sourdough Starter
Creating your own sourdough starter is like cultivating a living culture. This step-by-step guide will help you create a thriving community of wild yeast and bacteria that will be your bread-making partner for years to come.
[Image: Empty glass jar with flour and water nearby, ready to begin]
What You'll Need
Creating a starter requires just a few simple ingredients and tools:
Ingredients
- Flour - Whole wheat or rye for starting, then all-purpose or bread flour
- Water - Filtered or dechlorinated (chlorine kills wild yeast)
Equipment
- Glass jar - Wide mouth, 1-2 cup capacity
- Kitchen scale - For accurate measurements
- Non-metal spoon - Wood or plastic for mixing
- Loose lid or cloth - To cover while allowing airflow
Why Whole Wheat or Rye?
Whole grain flours contain more wild yeast and bacteria than white flour, giving your starter a better chance of success. You can switch to white flour once it's established.
The Daily Process
Creating a starter is simple but requires consistency. Here's what you'll do each day:
Day 1: The Beginning
- Mix equal weights - 50g flour + 50g water in your jar
- Stir well - Make sure no dry flour remains
- Cover loosely - Use a lid with holes or cloth with rubber band
- Let sit - Keep at room temperature (68-78°F / 20-25°C)
[Image: Day 1 starter mixture in jar, looking like thick paste]
Days 2-7: Daily Feeding
Each day, you'll "feed" your starter by removing half and adding fresh flour and water:
Daily Feeding Process
- Discard half - Remove about 50g of starter (save for pancakes!)
- Add fresh flour - 50g of flour
- Add fresh water - 50g of water
- Mix thoroughly - Until well combined
- Cover and wait - Same location, same temperature
What to Expect Each Day
Your starter will go through predictable changes. Here's the typical timeline:
Day 1-2
Looks like thick paste, no activity yet. This is normal - wild yeast takes time to wake up.
Day 3-4
May start bubbling slightly, could smell alcoholic or vinegary. First signs of fermentation!
Day 5-7
Activity might slow down. This is the "quiet phase" - keep feeding! Bacteria are establishing.
Day 7-14
Consistent doubling in size within 4-8 hours of feeding. Pleasant, yeasty smell. Ready to bake!
[Image: Time-lapse style grid showing starter progression from day 1 to day 14]
Signs of a Healthy Starter
You'll know your starter is ready when it shows these characteristics:
Ready to Bake Signs
- Doubles in size - Within 4-8 hours of feeding
- Pleasant smell - Yeasty, slightly tangy, not putrid
- Consistent bubbles - Throughout the mixture, not just on top
- Predictable timing - Peaks at roughly the same time each day
- Passes float test - A spoonful floats in water when at peak
Troubleshooting Common Issues
Liquid on Top (Hooch)
A layer of liquid on top is called "hooch" - it's alcohol produced by yeast. This means your starter is hungry:
- Gray/brown hooch - Normal, stir in or pour off before feeding
- Black hooch - Feed more frequently or increase feeding ratio
No Activity After a Week
If your starter isn't showing signs of life:
- Check water quality - chlorine kills yeast
- Try a warmer location (75-80°F ideal)
- Switch to whole wheat or rye flour temporarily
- Be patient - some environments take longer
Mold Growth
Fuzzy growth (usually green, black, or white) on the surface means mold. Unfortunately, you'll need to start over:
- Throw away the entire starter
- Clean jar thoroughly
- Start fresh with new ingredients
[Image: Healthy starter vs problematic starter comparison]
Transitioning to Maintenance
Once your starter reliably doubles in size, you can:
Switch to White Flour
Gradually transition from whole wheat to your preferred flour over 3-4 feedings.
Adjust Feeding Schedule
Move to refrigerated storage with weekly feedings (see our maintenance guide for details).
Start Baking!
Your starter is ready for bread when it passes the float test at its peak activity.
Essential Equipment
While starting a starter is simple, having the right tools helps ensure success:
Recommended Supplies
Essential:
- Wide-mouth glass jar (16-32oz)
- Digital kitchen scale
- Non-reactive spoon (wood/plastic)
- Loose-fitting lid or breathable cover
Helpful:
- Rubber band (to mark growth)
- Masking tape (for labeling)
- Thermometer (to check environment)
- pH strips (for advanced monitoring)
Affiliate links for starter equipment coming soon
Pro Tips for Success
- Consistency is key - Feed at the same time daily
- Use a scale - Weight measurements are more reliable than volume
- Mark the jar - Use a rubber band to track growth
- Keep notes - Track feeding times, temperature, and observations
- Be patient - Some starters take 2-3 weeks to establish
- Save discard - Use for pancakes, crackers, or give to friends
[Image: Mature, bubbly starter at peak activity ready for baking]
Naming Your Starter
Many bakers name their starters - it's a fun tradition! Popular names include family names, pets, or bread-related puns. Your starter will become a cherished part of your kitchen family.
Next Steps
- Master the daily feeding routine
- Learn to read your starter's signals
- Practice the float test
- Plan your first sourdough bake
- Read our maintenance guide for long-term care