How to Start Your Own Sourdough Starter | Step-By-Step
When I decided I wanted to make sourdough bread from scratch, everyone kept talking about this mysterious “starter,” and I had no idea where to get one or what it even was. I was VERY new to anything kitchen-related — I didn’t grow up baking — so reading other people’s starter instructions felt confusing. I had the bowl, I had the flour, I had the recipe… but then it said I needed a sourdough starter. At the time, I didn’t even know you could just ask a friend who bakes to share some.
So I made my own from scratch — and if I can do it, you can too.
It takes about a week to get a starter going (so plan ahead), but it’s truly simple. The daily steps are tiny and easy, and making your own starter is the best way to understand how “feeding” works before you dive into baking with it. My first attempt didn’t work and I had to start over once. No big deal. Try again and you’ll get it. And when your starter finally gets bubbly and doubles after each feeding, you’ll feel so proud knowing you made it from nothing.
If no one around you bakes or you don’t have anyone to snag a starter from, no problem — you can absolutely make your own. I’ll link this post to our most recent YouTube video too, in case you prefer watching along.
Below is the exact step-by-step guide I use.
What You’ll Need
Flour:
Start with whole wheat or rye — they ferment more easily and help the starter take off faster. After a few days, you can switch to all-purpose flour (that’s what I use for daily feedings).
Water:
Use filtered or dechlorinated water if possible. Chlorine can slow fermentation, especially in the beginning.
Daily Process (Days 1–7)
Day 1
Mix ½ cup (60g) whole wheat flour + ¼ cup (60g) water in a clean jar.
Stir until smooth.
Cover loosely (a lid resting on top or a cloth with a rubber band).
Let it sit at room temperature.
Day 2
You might see a few bubbles — that’s good!
Discard half the starter.
Add ½ cup (60g) flour + ¼ cup (60g) water.
Stir and cover again.
Days 3–6
Repeat the same routine every 24 hours:
- Discard half.
- Feed with the same amount of flour and water.
- You can switch to all-purpose flour now if you prefer (that’s what I use every day).
By Day 4–5, your starter should:
- Smell tangy or fruity
- Show clear bubbling
- Double in size within 4–6 hours of feeding
Day 7
If it’s bubbly and doubling reliably, your starter is ready to bake with!
Do the float test:
Drop a spoonful into water — if it floats, it’s ready.
Quick Troubleshooting & Tips
- If it’s slow or sluggish, move it somewhere slightly warmer (not hot). On top of the fridge or near the stove can work well.
- Early on, it may smell tangy, fruity, or even a little funky — that’s normal and will mellow as it matures.
- If you ever see black or pink mold, toss it and start over.
- Use a clean jar and spoon each time to avoid unwanted bacteria.
- Missing a feeding isn’t the end of the world — just feed it and keep going.
Starter vs. Discard (What’s the Difference?)
Your starter is the active culture you feed and use to bake bread.
The discard is the portion you remove before feeding again. Removing some keeps the starter from getting too large and helps maintain the balance of yeast and bacteria.
Don’t throw your discard away!
You can use it for:
- Pancakes or waffles
- Banana bread or muffins
- Crackers or flatbreads
- Pizza crust or quick focaccia
- Frying batters (onion rings, fritters, etc.)
I keep my discard in a jar in the fridge and use it whenever I’m baking something that doesn’t need the starter to rise.
How I Maintain My Starter (My Simple Routine)
When my starter is active, here’s what I do:
- I remove 200g of starter (that becomes my discard).
- Then I feed the remaining starter with 100g water + 100g flour and mix.
- This keeps things refreshed and at an even hydration level.
If you bake often, keep your starter at room temperature and feed it daily.
If you bake less often, store it in the fridge and feed it once a week, or bring it to room temp and feed it a few times before baking.
Float Test Explained
Scoop a small spoonful of starter and drop it into room-temperature water.
- If it floats: it’s airy, active, and ready to bake with.
-
If it sinks: give it another feeding or two.
Step-by-Step Guide (Quick Version)
Flour: Start with whole wheat or rye. Switch to all-purpose after a few days if you want.
Water: Use filtered or dechlorinated water.
Day 1: Mix 60g flour + 60g water. Cover loosely.
Day 2: Discard half, feed 60g flour + 60g water.
Days 3–6: Repeat daily. Switch to all-purpose if preferred.
Day 7: If doubling and bubbly, do float test. Ready to bake.
Ideas for Discard Recipes
- Sourdough pancakes or waffles
- Discard banana bread or muffins
- Crackers or flatbreads
- Pizza crust or focaccia
- Batter for frying
A Little Encouragement
It’s totally okay if your first attempt doesn’t look perfect. I had to restart once too. But once your starter is going, it becomes this little living thing you take care of — and it rewards you with the BEST bread ever. Not to mention it’s easier to digest and so much better than most store-bought loaves.
You’ve got this. Truly.
Happy baking and enjoy! 🤍