How to Make a Sourdough Starter from Scratch for Beginners
How to Make a Sourdough Starter from Scratch For Beginners
There’s nothing quite like the satisfaction of making your own sourdough starter. It’s like raising your very own kitchen pet —one that rewards you with delicious homemade bread! If you’ve always wanted to try sourdough but felt overwhelmed, don’t worry—I’ve got you covered with this super simple, beginner-friendly guide.
For me, making sourdough is more than just a baking project—it’s a connection to my past. As a child, I remember my Grandpa Harvey always had a sourdough starter bubbling away on his kitchen counter. The smell of freshly baked sourdough filled his home, and every loaf felt like a little bit of magic. I like to think that by keeping my own starter, I’m keeping a bit of Grandpa Harvey with me. That’s why I named my sourdough starter Harvey in his honor. Naming your starter adds personality to the process—after all, it’s alive, needs to be fed, and grows like a beloved pet.
This process takes seven days, but it’s completely worth it. With just flour, water, and patience, you’ll soon have a bubbly, active starter ready for baking.
Keep reading, and I’ll walk you through a simple, step-by-step guide with everything you need to get started- plus my best tips and tricks to make the process smooth and stress-free. Look for my FREE download 7 day sourdough starter schedule to help you on your journey!
What You’ll Need
Flour: Whole wheat or rye flour works best for activating the starter, as they contain more natural yeast and nutrients.
Filtered Water: Chlorine in tap water can hinder fermentation, so using filtered or dechlorinated water is best.
Spatulas: A silicone spatula is perfect for stirring because it won’t absorb bacteria and is easy to clean. Avoid wooden utensils unless they are thoroughly cleaned and dried between uses.
A Loose-Fitting Lid or Towel: Covering your starter with a breathable material helps keep out contaminants while allowing air exchange.
Storage Jars: A quart-sized mason jar is ideal for a starter because it provides enough room for expansion and airflow. Avoid using metal containers, as they can react with the acidity of the starter.
Any spatula will work.
I prefer a spatula that is study, like the middle, or red spatial shown here, once I have a decent sourdough going. But for the beginning stages, the small spatula works great!
7-Day Sourdough Starter Schedule
Below is a detailed day-by-day guide to help you successfully grow your sourdough starter. Each day includes actions, ingredients, and what you can expect to see and smell. This schedule will also be available in a free PDF for easy reference!
Day 1: Starting Your Starter
Action & Ingredients:
Mix 1 cup flour (use all-purpose, whole wheat, or rye) with 1 cup filtered water. Stir until well combined.
Cover loosely with a cloth or lid to allow airflow.
What to Expect:
The mixture will be thick, similar to pancake batter.
At this point, nothing will seem to happen—don’t worry! No bubbles, no smells yet. This is normal as your starter is just beginning to get its first introduction to the wild yeast and bacteria in your kitchen.
Day 2: Wake Up Your Starter
Action & Ingredients:
Add 1 cup flour and 1 cup water. Stir well until everything is mixed.
Cover loosely.
What to Expect:
You may notice small bubbles beginning to form. This is an early sign that the yeast is starting to wake up.
A slightly tangy, yeasty smell may develop. This is a good sign, but it shouldn’t be overpowering or unpleasant.
The starter will still be quite thick, but the first signs of fermentation are starting to show.
Day 3: First Feeding & Discard
Action & Ingredients:
Discard half of your starter. This might feel like waste, but it’s crucial for balancing the yeast and bacteria and promoting a healthy starter.
Refeed with 1 cup flour and 1 cup water, stirring well.
Cover loosely.
What to Expect:
There will be more bubbles than before, and the starter will begin to rise slightly.
You’ll notice a slightly tangy smell now, indicating that the fermentation process is progressing.
The starter will still be on the thick side, but it’s beginning to show more signs of life.
Day 4: Keeping It Going
Action & Ingredients:
Discard half of your starter again.
Refeed with 1 cup flour and 1 cup water, stirring until smooth.
Cover loosely.
What to Expect:
Your starter may begin doubling in size within 4-6 hours after feeding. This is a great sign that the wild yeast is becoming active and thriving.
The tangy smell will become more pronounced, and you’ll likely notice more bubbles and foam on the surface. The starter will also start to take on a looser consistency.
Day 5 (Morning): The Starter is Gaining Strength
Action & Ingredients:
Discard half of your starter.
Refeed with 1 cup flour and 1 cup water. Stir well.
Cover loosely.
What to Expect:
The starter should be rising and falling predictably, meaning it will double in size after feeding and then return to its original size in a consistent pattern.
You’ll see plenty of bubbles, and the aroma should now be distinctly sour and tangy.
The consistency will be much looser than it was on Day 1, and it will stretch when you stir it.
Day 5 (Evening): Strengthening the Culture
Action & Ingredients:
Discard half of your starter.
Refeed with 1 cup flour and 1 cup water. Stir well.
Cover loosely.
What to Expect:
At this point, the yeast and bacteria in your starter are more balanced and active. The starter should show greater activity, with larger bubbles and faster rising times.
The smell will become stronger, but it should remain pleasant—tangy, not overpowering.
Day 6 (Morning): Full of Life
Action & Ingredients:
Discard half of your starter.
Refeed with 1 cup flour and 1 cup water. Stir thoroughly.
Cover loosely.
What to Expect:
Your starter should now be very bubbly, with visible bubbles throughout.
It will double in size within 4-6 hours after feeding, which means the yeast is thriving!
The starter will be noticeably more active and look lighter and fluffier compared to earlier days. The smell will be tangy with a hint of fermentation.
Day 6 (Evening): Ready for Action
Action & Ingredients:
Discard half of your starter.
Refeed with 1 cup flour and 1 cup water. Stir well.
Cover loosely.
What to Expect:
Your starter is now strong and healthy, and the yeast colony is thriving.
You may notice a more pronounced sour aroma as the wild yeast and bacteria have established a good balance.
The starter should double consistently within 4-6 hours after feeding and be ready for baking. The consistency will be stretchy, with visible bubbles throughout.
Day 7: Ready to Bake!
Action & Ingredients:
Discard half of your starter.
Refeed with 1 cup flour and 1 cup water. Stir well.
Cover loosely.
What to Expect:
Your starter should be doubling in size 4-6 hours after feeding, indicating it’s healthy, active, and ready for baking.
The texture should be stretchy, with large bubbles throughout.
The smell will be tangy and slightly vinegary, which is typical of a well-established starter. It’s now ready for use in your sourdough bread recipe!
This schedule will help guide you through every step, day by day, to ensure your sourdough starter is healthy, active, and ready for baking. Remember, the key is patience and consistency—your starter will tell you what it needs along the way! Don’t forget to download the free PDF version of this schedule to keep it handy. Happy baking!
Where to Keep Your Starter?
Your starter thrives best in a warm, stable environment, ideally between 75-80°F. Here are some good spots:
Near the stovetop (but not directly on it)
Inside the oven with the light on
On top of the refrigerator
In a proofing box (if you have one)
A warm pantry or cupboard
Avoid placing it in direct sunlight or near drafts, as fluctuating temperatures can slow fermentation.
How Your Starter Comes to Life, the Magic of Wild Yeast
A sourdough starter is more than just flour and water—it’s a living, thriving culture that transforms simple ingredients into something powerful. It may seem like magic when bubbles appear and the mixture comes to life, but it’s all thanks to wild yeast and beneficial bacteria. Understanding this natural process will not only boost your confidence but also help you appreciate why sourdough is healthier than conventional bread.
Meet the Key Players: Yeast, Bacteria & Natural Sugars
When you mix flour and water, you’re setting off a natural fermentation process. The main players in this transformation are:
Wild Yeast – Unlike commercial yeast, which is isolated and highly processed, wild yeast is naturally found in the air, on flour, and even on your hands. It feeds on flour’s natural sugars and produces carbon dioxide, which makes the dough rise.
Lactic Acid Bacteria – These beneficial bacteria work alongside the yeast, creating the distinct tangy flavor of sourdough while also breaking down difficult-to-digest compounds in the flour.
Unrefined Natural Sugars – The sugars in flour are complex carbohydrates that break down gradually, unlike processed sugars, which cause quick spikes in blood sugar levels.
Why Wild Yeast & Natural Sugars Are Better for You
The fermentation process in sourdough changes the way our bodies interact with the carbohydrates in flour. Instead of delivering a quick hit of sugar like commercial breads, sourdough slows digestion, helping to keep blood sugar levels stable. The bacteria in the starter actually break down some of the gluten and phytic acid in the flour, making the nutrients more accessible to your body.
Keeping Your Starter Healthy & Thriving (Even When Life Gets in the Way)
Caring for a sourdough starter might seem like a strict routine, but the truth is—there’s plenty of room for mistakes! Unlike commercial yeast, which needs precise conditions to work, wild yeast and bacteria are resilient. If you forget a feeding or two, don’t worry—you can almost always bring your starter back to life.
Missed a Feeding? No Problem!
Life gets busy, and sometimes, you might forget to feed your starter on time. The good news is that your sourdough culture is incredibly forgiving. Here’s what to expect if you miss a feeding:
A Few Hours Late? No worries! Your yeast and bacteria are still happily fermenting. Just feed it as soon as you remember.
Missed a Day or Two? Your starter might get a bit sluggish, develop a stronger sour smell, or even form a layer of liquid (called "hooch") on top. Simply stir it back in or pour it off, discard half, and feed as usual. It may take a feeding or two to regain its full strength, but it will bounce back.
Forgotten for a Week? If your starter has been sitting neglected for a week, it may have developed a darker hooch and a more intense aroma. While it might look unappealing, it’s usually not ruined. Discard most of it, leaving about ½ cup behind—this “mother” will act as a foundation for your new, refreshed starter. Feed it as usual, and within a couple of days, it should be back to bubbling life.
The Seven-Day Process: It Doesn’t Have to Be Perfect
When first starting a sourdough culture, consistency helps, but that doesn’t mean you have to be perfectly on time with every feeding. I’ll be honest—when I was first making my starter, there were times I fed it hours later than planned! And guess what? It still turned out great.
Your starter is a living system, but it’s not a delicate one. A few hours off schedule here and there won’t harm it. The key is simply to keep feeding it regularly and pay attention to the signs it gives you—bubbles, aroma, and activity.
Reviving a Neglected Starter
If your starter has been sitting untouched for weeks or months, it may need extra care. Here’s how to bring it back:
Check for mold – If there’s visible mold (fuzzy patches, unusual colors), it’s best to start over.
Discard heavily – Remove most of the starter, leaving just about ½ cup to work with.
Feed aggressively – Give it fresh flour and water twice a day for a few days to wake it back up.
Watch for activity – Bubbles, a pleasant tangy smell, and rising levels indicate it's coming back to life!
Your starter is adaptable and will reward you with delicious bread even if you make mistakes along the way. The more you work with it, the more you’ll learn to trust the process—and the more confidence you’ll have in keeping it strong.
So don’t stress over perfection. Just keep feeding, adjusting, and enjoying the journey. Before you know it, you’ll have a thriving sourdough starter ready to bake incredible bread!
Troubleshooting Your Starter: When Things Don’t Go as Planned
If your sourdough starter isn’t behaving the way you expected, don’t panic! Sourdough is a living, evolving process, and sometimes, things don’t go exactly as planned. The good news? Most issues have simple fixes. Below, we’ll explore common problems, what might be causing them, and multiple ways to get your starter back on track.
No Bubbles? No Growth?
Your starter looks flat and lifeless—no bubbles, no rise. It’s like nothing is happening.
Possible Causes & Fixes:
✅ Room Temperature is Too Cold – Yeast and bacteria thrive between 75-80°F (24-27°C). If your kitchen is chilly:
Move your starter to a warmer spot, like on top of the fridge or near a warm appliance.
Wrap it in a towel or place it in the oven with the light on (but don’t turn the oven on!).
Use warm (not hot) water when feeding to give it a little boost.
✅ Flour Type Matters – Starters love whole grain flours like whole wheat or rye because they contain more natural yeast and nutrients. If your starter is sluggish:
Try switching to whole wheat or rye flour for a few feedings to help jump-start fermentation.
If using all-purpose flour, make sure it’s unbleached—bleached flour can slow things down.
✅ Be Patient – In some cases, it just takes time. Some starters take up to 7-10 days to really get going. Keep feeding it consistently, and don’t give up too soon!
Hooch (Liquid) Forming on Top?
If you see a layer of liquid on top, sometimes grayish or brownish, this is called hooch. It’s totally normal and just means your starter is hungry!
What to Do:
✅ Stir It Back In – Hooch is harmless and contains some beneficial acids. Stirring it in maintains the starter’s hydration.
✅ Pour It Off – If your starter is getting too runny or overly tangy, pour off the hooch before feeding.
✅ Feed More Often – If you’re consistently seeing hooch, try feeding your starter twice a day instead of once to keep it well-fed.
Mold: When to Start Over
Moldy sourdough starter
If you notice pink, orange, red, or fuzzy growth, that’s mold—unfortunately, that means it’s time to start over.
How to Prevent Mold:
✅ Use Clean Utensils & Jars – Always use a clean spoon and jar when feeding your starter. Contamination can encourage mold growth.
✅ Avoid Overly Warm & Humid Areas – While warmth helps yeast thrive, excessive humidity can encourage mold. Keep your jar covered with a breathable lid, like a loose cloth or coffee filter, instead of an airtight lid.
✅ Regular Feedings – If left unfed for too long, the balance of good bacteria and yeast can weaken, allowing unwanted bacteria to take over.
Smells Off? Strange Colors?
Sourdough starters can have a variety of smells, from tangy and yeasty to slightly fruity or even like nail polish remover. But some smells and colors indicate problems:
🚨 Strong Rotten or Putrid Smell? This could mean bad bacteria have taken over. Best to start fresh.
🚨 Pink, Orange, or Red Streaks? These are signs of contamination—time to toss and restart.
✅ Mild Vinegar or Alcohol Smell? This is normal and just means your starter is extra hungry. Feed it, and it should balance out.
Forgot to Feed It? Left It Alone for Too Long?
Life happens! If you forget to feed your starter for a few days—or even a couple of weeks—it can still be saved.
How to Revive a Neglected Starter:
✅ If It’s Been 1-2 Days: Just feed as usual. It’ll bounce right back.
✅ If It’s Been a Week: It may need a couple of extra feedings before it becomes active again. You may also want to discard more than usual, keeping about ½ cup as your base.
✅ If It’s Been a Month (or Longer!): As long as there’s no mold, you can still revive it! Discard all but a small amount (about 1-2 tablespoons), then feed it twice a day for a few days to rebuild strength.
Naming Your Sourdough Starter
As I mentioned, my sourdough starter is named Harvey, after my Grandpa Harvey. Naming your starter is a fun tradition in the sourdough community! Since it’s alive and needs regular care, it feels like a little kitchen pet. Here are some fun name ideas:
Yeasty Boy
Doughnald
Flourence
Bubbles
Bread Pitt
Stay tuned for my next post, where I’ll share a whole list of creative and fun sourdough starter names!
Final Thoughts
Congratulations! Your sourdough starter is thriving, and now the real fun begins—baking! From crusty loaves to chewy bagels and homemade pizza, there are endless ways to put your starter to good use. Whether you're experimenting with new recipes or carrying on a beloved tradition, each bake is a chance to create something delicious. Ready to get started? Check out these beginner-friendly sourdough recipes and bring your starter to life!
