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Ultimate Beginner’s Guide: How to Make a Vibrant Sourdough Starter From Scratch

Close-up of a bubbly, active sourdough starter in a clear glass jar, showing signs of successful fermentation.
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Follow this simple, day-by-day guide to create your own active, bubbly sourdough starter using only flour and water. This is the foundational recipe for all beginner sourdough baking.

Ingredients

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  • 100g Whole Grain Flour (Rye or Whole Wheat recommended for initial activation)
  • 100g Unbleached All-Purpose Flour
  • 100g Unchlorinated Water (room temperature)

Instructions

  1. Day 1: Mix 50g of whole grain flour and 50g of water in a clean glass jar. Stir until fully combined. Cover loosely and let it sit at room temperature (68-75°F) for 24 hours.
  2. Day 2: You may see small bubbles or no activity. Discard half of the mixture. Add 50g of all-purpose flour and 50g of water to the remaining starter. Mix well, cover loosely, and wait 24 hours.
  3. Day 3: You should see some activity. Discard half. Feed with 50g of all-purpose flour and 50g of water. Wait 24 hours.
  4. Day 4: Discard half. Feed with 50g of all-purpose flour and 50g of water. Wait 12 hours. If you see significant bubbles, proceed to the next step. If not, repeat the feeding schedule.
  5. Day 5-7 (or until active): Discard all but 50g of starter. Feed with 50g of all-purpose flour and 50g of water. Repeat this feeding every 12 hours. Your starter is ready when it consistently doubles in volume within 4-8 hours after feeding and is full of bubbles. This is your active sourdough starter.
  6. Maintenance: Once active, maintain your starter by feeding it once every 24 hours if kept at room temperature, or once a week if stored in the refrigerator. Always discard before feeding to maintain a manageable amount.

Notes

  • Use filtered or bottled water if your tap water is heavily chlorinated, as chlorine can inhibit yeast growth.
  • The best flour for initial activation is whole grain flour because it contains more natural microorganisms.
  • Temperature affects speed; warmer rooms (above 75°F) speed up the process, while cooler rooms slow it down.
  • If you see dark liquid (hooch) on top, stir it in or pour it off, then feed your starter immediately.

Nutrition

Find it online: https://mayaplate.com/sourdough-starter-guide-how-to-make-from-scratch/