How to Make Homemade Sourdough Starter

What You’ll Need

Before you begin, gather these simple ingredients and tools to make your sourdough starter:

• Unbleached all-purpose, whole wheat, or rye flour
• Filtered or spring water (avoid chlorinated water)
• A glass jar or bowl
• A breathable cloth or loose-fitting lid
• Wooden spoon or silicone spatula for mixing

Step-by-Step Instructions

Step 1: Create the Initial Mix

In a glass jar or bowl, combine 1/2 cup of flour and 1/4 cup of filtered water. Mix until the texture is smooth, like pancake batter. Cover loosely with a cloth or lid and place in a warm spot (70–75°F) for 24 hours.

Step 2: Feed the Starter

After 24 hours, check for small bubbles on the surface, which indicate fermentation. Discard half of the mixture and feed the starter with another 1/2 cup of flour and 1/4 cup of water. Stir well, cover, and return it to its warm spot.

Step 3: Maintain and Build

Repeat the feeding process daily for 5–7 days. Discard half of the mixture each time and replace with fresh flour and water. Over time, your starter will develop a tangy smell, double in size, and form a bubbly surface.

Step 4: Ready to Use

Your sourdough starter is ready when it consistently doubles in size within 4–6 hours of feeding and passes the float test (a small spoonful of starter floats in water). Store it in the refrigerator and feed weekly if not used daily.

Additional Resources

• Cultures for Health: Sourdough Basics
• The Kitchn: How to Make Sourdough Starter
• Nourishing Traditions by Sally Fallon