Starting a sourdough starter can seem overwhelming, but it’s actually really simple — it just takes time, patience, and a little faith (and flour 😉). Here’s how I started mine and what I wish I knew in the beginning!
What You Need:
1 cup (120g) all-purpose flour (you can also use whole wheat or a mix!)
1 cup (240g) filtered water (room temp)
Day 1: Mix It
In your starter jar, combine:
- 1 cup flour
- 1 cup water
Mix until smooth. Scrape down the sides, cover loosely (with a lid set on top or a cloth and rubber band), and let it sit at room temperature for 24 hours.
Days 2–7: Feed It Daily
Each day, at around the same time, discard about half of your starter (roughly 1/2 cup) and feed it again with:
- 1 cup flour
- 1 cup water
Mix well, cover loosely again, and leave it on the counter.
👉 The “discard” just means removing part of the starter before feeding it. This keeps the yeast and bacteria balanced and prevents it from overflowing.
What to Expect:
Day 2–3: You may see bubbles and smell something sour or fruity — this is a good sign!
Day 4–5: The starter might rise and fall, or slow down again — it’s finding its rhythm.
Day 6–7+: It should be getting bubbly, doubling in size within 4–6 hours of feeding, and smell slightly yeasty and pleasant.
How Do I Know It’s Ready?
A healthy starter will:
Pass the “float test”: drop a small spoonful into water — if it floats, it’s ready to bake with!
Double in size within 4–6 hours of feeding
Be bubbly and airy
Smell pleasantly tangy or yeasty
But My Bread Came Out Flat…
That’s normal in the beginning. Your starter is alive, and just like us, it gets stronger with time. Even if it looks bubbly, it may not be strong enough to lift bread well until it’s at least 4–6 weeks old — and often strongest after 2–3 months.
So don’t give up! Use those “flatter” loaves for toast or croutons, and keep feeding your starter. It will get better!
Final Tips:
Your starter can only sit on the counter for 1-2 days without feeding. If you are not using it, store it in the fridge!
Only refrigerate once mature, and then it can go in the fridge and be fed once a week.
When you are ready to use your refrigerated starter again, pull it out 12-24hrs in advance to bring to room temperature
You can bake with discard too — muffins, pancakes, crackers, and more!