A simple path to baking your first loaf
A sourdough starter is a living culture of wild yeast and beneficial bacteria that naturally leavens bread. Once established, it can live for years (or decades!) with regular feeding and care.
This guide walks you through two ways to get started.
Option 1: Build a starter from scratch in about 10–14 days
Option 2: Speed things up using a mature starter inoculant in about 7–10 days
Both methods lead to the same place: a strong, reliable starter ready to bake a beautiful country loaf.
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What You Need
Before beginning, gather a few simple tools.
Ingredients
• Unbleached all-purpose flour or bread flour (Gold Medal AP is my top choice for budget and King Arthur AP for quality)
• Whole wheat or rye flour (helps jump-start fermentation)
• Filtered or dechlorinated water (not, most public water sources are chlorinated)
Equipment
• Small glass jar or container – a wide mouth pint or 24oz mason jar works great!
• Kitchen scale – one the measures in grams (this is the budget friendly scale I use!)
• Spoon or spatula – a straight edged silicone or wooden spurtle (like these spurtles that I use) are ideal
• Loose lid or cloth cover – coffee filters are great for humid areas, and a jar flat or lid that fit the jar are great in dry climates and seasons
Using a scale is strongly recommended because sourdough works best with accurate ratios.
Method 1: Starting From Scratch (10–14 Days)
This method relies entirely on the natural yeast present in flour and your environment.
Day 1
Mix:
• 25 g whole wheat or rye flour
• 25 g water
Stir until fully combined.
Cover loosely and let sit at 70–75°F for 24 hours.
Day 2
You may see small bubbles or smell a slightly sour aroma.
Discard half the mixture so you have about 25g remaining and feed:
• 25 g flour
• 25 g water
Mix well and cover again.
Days 3–5
Continue feeding once every 24 hours.
Each feeding:
- Discard most of the starter, leaving about 25 g
- Feed 25 g flour + 25 g water
During this stage the starter may:
• Smell odd or unpleasant
• Become runny
• Bubble inconsistently
This is normal. The microbial balance is still forming.
Days 6–10
The starter should begin showing signs of strength:
• More frequent bubbles
• Rising and falling after feeding
• A pleasant sour or yeasty smell
At this point switch to a slightly larger feeding ratio:
1:2:2
Example:
• 20 g starter
• 40 g water
• 40 g flour
Feed once daily. You can save your discard for other recipes if you like
Days 10–14
Your starter is ready to bake when it:
• Doubles in size within 4–8 hours after feeding
• Has a pleasant tangy aroma
• Shows strong bubbling throughout the jar
At this point it is mature enough to use in recipes such as a country sourdough loaf.
Method 2: Using a Mature Starter Inoculant (7–10 Days)
If you purchase dehydrated sourdough starter or receive a small amount from another baker, the process can move faster.
A mature culture already contains a stable population of yeast and bacteria. You are simply reactivating and strengthening it.
Day 1
Mix:
• 10 g dried starter (or small amount of live starter. I once even used 2g of instant sourdough yeast!)
• 25 g flour
• 25 g water
Tip* Add the dried starter first to the water and let it soak for about 20minutes before adding the flour.
Stir well and cover loosely.
Days 2–4
Feed daily:
• Keep 20 g starter
• Add 40 g water
• Add 40 g flour
The starter should begin bubbling quickly.
Days 5–7
Increase feeding ratio if it becomes very active.
Example:
1:3:3
• 20 g starter
• 60 g water
• 60 g flour
Once it reliably doubles in 4–6 hours, it is strong enough to bake with.
Signs Your Starter Is Ready
A healthy starter will:
• Rise predictably after feeding
• Double in volume within 4-6 hours
• Smell pleasantly sour or yeasty
• Show bubbles throughout the culture
If it smells strongly like alcohol or nail polish remover, it likely simply needs feeding.
Daily Starter Maintenance
Once established, you can maintain your starter in two ways.
Countertop Method
Feed every 24 hours:
1 part starter
2–3 parts water
2–3 parts flour
Example:
20 g starter
50 g water
50 g flour
Refrigerator Method – Baking
If you bake less frequently:
- Remove from the fridge to the counter for about 30 minutes
- Feed the starter 1:1:1 (such as 40g starter, 40g water, 40g flour to bake with 100g starter)
- Bake once the starter has peaked
- Feed remaining starter 1:3:3 (about 10g) about 30g water and 30g flour to keep on counter or return to refrigerator 1-2 hours after feeding
Refrigerator Method – Storing
If you bake less frequently:
- Feed once per week to keep it healthy.
- Remove from the fridge to the counter for about 30 minutes
- Feed your starter 1:3:3
- Let it begin fermenting for 1–2 hours (I do a small amount like 5g starter, 15g water, 15g flour)
- Return in the refrigerator
Tips for Success
• Warmer kitchens make starters ferment faster
• Whole wheat or rye flour boosts activity
• Do not worry if the starter looks sluggish early on
• Consistency in feeding matters more than perfection
Sourdough is surprisingly forgiving once the culture stabilizes.
Ready to Bake?
Once your starter is active and predictable, you can begin baking rustic loaves like a classic country sourdough.