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How to Make a Sourdough Starter From Scratch: A Beginner’s 7-Day Guide

Overhead view of an active sourdough starter, showing a thick layer of foam and bubbles, indicating readiness.
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Create your own healthy, active sourdough starter from scratch using just flour and water. This beginner sourdough guide walks you through the day-by-day process for making homemade wild yeast culture for artisan bread making at home.

Ingredients

Scale
  • 100g Whole Wheat Flour or Rye Flour (for initial days)
  • 100g Unbleached All-Purpose Flour (for later feedings)
  • 100g Unchlorinated Water (room temperature)

Instructions

  1. Day 1: Mix 50g whole wheat or rye flour with 50g room temperature water in a clean jar. Stir well until no dry spots remain. Cover loosely and leave at room temperature (ideally 70-75°F or 21-24°C) for 24 hours.
  2. Day 2: You may see small bubbles or nothing at all. Discard half of the mixture. Add 50g of all-purpose flour and 50g of water to the remaining starter. Mix thoroughly, cover loosely, and wait 24 hours.
  3. Day 3: You should see some activity, perhaps a few bubbles or a slight sour smell. Discard half. Feed with 50g all-purpose flour and 50g water. Wait 24 hours.
  4. Day 4: Activity might slow down; this is normal. Discard half. Feed with 50g all-purpose flour and 50g water. Wait 24 hours.
  5. Day 5: You should see more consistent bubbling. Discard half. Feed with 50g all-purpose flour and 50g water. Wait 24 hours.
  6. Day 6: The starter should be showing reliable signs of life, doubling in size within 6-8 hours after feeding. Discard half. Feed with 50g all-purpose flour and 50g water. Wait 24 hours.
  7. Day 7 (and beyond): Your sourdough starter is active when it consistently doubles in volume within 4-8 hours after feeding. Switch to a twice-daily feeding schedule if you plan to bake soon. Discard half, then feed with 50g flour and 50g water, twice a day, 12 hours apart.

Notes

  • Use filtered or bottled water if your tap water is heavily chlorinated, as chlorine can inhibit yeast growth.
  • Maintain a consistent room temperature for best results; cooler temperatures slow down fermentation, warmer temperatures speed it up.
  • When your starter reliably doubles after feeding, it is ready for baking. This is your active sourdough starter.
  • To maintain your starter long-term, store it in the refrigerator after it peaks, and feed it once per week.

Nutrition

Find it online: https://cookincorner.com/sourdough-starter-from-scratch-beginner-guide/