Sourdough Starter From Scratch

Ingredients

Day 1 — Initial Mix

• 60g (½ cup) whole wheat flour or whole grain rye flour — Whole grain gives a head start with more wild yeast
• 60g (¼ cup + 1 tsp) lukewarm water — 75-80°F (24-27°C)

Days 2-7 — Daily Feeding

• 60g (½ cup) unbleached all-purpose flour or bread flour
• 60g (¼ cup + 1 tsp) lukewarm water — 75-80°F (24-27°C)

Ongoing Maintenance

• 50g (⅓ cup + 1 tbsp) unbleached all-purpose flour or bread flour
• 50g (3 tbsp + 1 tsp) lukewarm water

Equipment

Method

Day 1 — The Beginning

You're waking up wild yeast. That's all this is. Flour already contains everything you need. Adding water activates it.

1. Weigh Your Flour. Place your clean jar on the scale. Add 60g whole wheat flour (or rye flour).
2. Add Water. Pour in 60g lukewarm water (75-80°F / 24-27°C). If you don't have a thermometer, it should feel slightly warm to the touch, like comfortable bath water.
3. Mix Thoroughly. Stir with a spoon or spatula until no dry flour remains. Scrape down the sides.
4. Mark the Level. Place a rubber band around the jar at the level of the mixture, or draw a line with a dry-erase marker. This is how you'll track the rise.
5. Cover and Find a Warm Spot. Cover loosely — the starter needs air exchange, not a sealed environment. Place somewhere with a consistent temperature around 75-80°F (24-27°C). Inside your oven with only the light turned on is the classic trick.

Wait: Day 1 Rest

Day 2 — First Check

You might see a few small bubbles. Or nothing at all. Both are normal. Don't panic either way.

1. Observe. Look at the jar. You may see some small bubbles on the surface or along the sides. You may see nothing. You may even see a slight rise. All of this is normal.
2. Discard. Remove and discard all but about 60g (roughly ¼ cup) of starter. Yes, this feels wasteful. It's necessary. Without discarding, the pH balance won't develop properly.
3. Feed. Add 60g unbleached all-purpose flour and 60g lukewarm water to the remaining starter. Stir until smooth. Scrape down the sides.
4. Mark and Cover. Move your rubber band to the new mixture level. Cover and return to your warm spot.

Wait: Day 2 Rest

Day 3 — The False Rise

Here's where most beginners get fooled. Your starter may have doubled overnight with lots of bubbles. This is NOT a mature starter. This is a bacterial bloom from leuconostoc bacteria. They'll die off in a day or two. Keep feeding.

1. Don't Get Excited Yet. If it doubled and looks alive, that's the false rise. If it didn't do much, that's also fine. The actual yeast colonization hasn't started yet.
2. Discard and Feed. Remove all but 60g of starter. Add 60g all-purpose flour and 60g lukewarm water. Mix, mark, cover, and rest. Same routine.

Wait: Day 3 Rest

Days 4-5 — The Quiet Period

This is where people give up. Don't. After the false rise, your starter may go completely flat. No bubbles. No rise. Possibly hooch on top. This is the valley between the bacterial bloom dying off and the real wild yeast taking hold. Keep feeding. Trust the process.

1. Handle Hooch If Present. If you see dark liquid on top (hooch), pour it off for a milder flavor or stir it in for more sourness. Either way is fine. It just means your starter is hungry.
2. Discard and Feed. Remove all but 60g. Add 60g all-purpose flour and 60g lukewarm water. Mix, mark, cover, rest.
3. Check Your Temperature. If your kitchen is below 70°F, your starter will be slower. Try the oven-light trick or move it to a warmer spot. If above 80°F, it may need feeding every 12 hours instead of 24.

Wait: Daily Rest

Day 6 — Signs of Life

Around Day 6, you should start seeing consistent bubbles again. Not the explosive false rise from Day 3, but a steady, reliable rise of 25-50% with small bubbles throughout. The smell should be shifting from harsh to pleasantly sour.

1. Observe the Rise. Has the starter risen at all since yesterday's feeding? Even a 25% rise with bubbles is a very good sign.
2. Note the Timing. How long after feeding did it take to peak? This pattern helps you plan baking later.
3. Discard and Feed. Same routine. 60g starter, 60g flour, 60g water. If your starter is peaking within 8-10 hours, consider switching to twice-daily feedings to accelerate yeast colonization.

Wait: Day 6 Rest

Day 7 — The Test

By Day 7, a healthy starter should be doubling in size within 4-8 hours of feeding, with visible bubbles throughout and a pleasant, tangy aroma. If not, keep feeding daily and retest. Some starters take 10-14 days.

1. Discard and Feed as Usual. 60g starter, 60g flour, 60g water. This is your test feeding.
2. Mark the Level Carefully. This is your test feeding. Mark precisely and check every hour or two. You're looking for the starter to at least double in height.
3. The Float Test (Optional). Drop a small spoonful of starter into a glass of room-temperature water. If it floats, she's full of gas and likely ready. If she sinks, give her another day. Note: the float test is a green light, not a guarantee. The most reliable signal is consistent doubling, not a single float.
4. The Smell Test. A ready starter smells pleasantly sour, like Greek yogurt or mild vinegar, with a yeasty, almost fruity quality. If it still smells like acetone or nail polish, it needs more time.
5. The Three-Rise Rule. Before you bake with a new starter, watch her go through three consistent rises in a row. Three feedings, three peaks, hitting the window at roughly the same time. One good rise is luck. Three is a colony. This is the most reliable readiness check there is.

Wait: Observe the Double

Ongoing Maintenance

Your starter is now alive and ready. How you maintain it depends on how often you bake.

1. Weekly Bakers — Fridge Storage. Store the starter in the fridge. Feed once a week: discard all but 50g, add 50g flour and 50g water, let it sit at room temperature for 1-2 hours until you see some bubbles, then return to the fridge. Pull it out 24-48 hours before you plan to bake and feed it 2-3 times to wake it up.
2. Frequent Bakers — Counter Storage. Keep it on the counter at room temperature. Feed once or twice daily: discard all but 50g, add 50g flour and 50g water. Use it for baking when it's at peak rise (doubled, domed top, lots of bubbles).
3. Going on Vacation. Feed your starter, then stick it in the fridge for up to 2 weeks without feeding. When you return, discard most of it, feed it, and give it 2-3 days of regular feedings to bounce back. For longer absences, spread a thin layer on parchment paper, let it dry completely, and store the dried flakes in a zip-top bag. Rehydrate later by adding water and flour and re-feeding for 3-5 days.

Storage

• Room temperature: Feed daily (or twice daily if very active). Starter is always ready to use at peak rise.
• Refrigerated: Feed once a week. Pull out 24-48 hours before baking and feed 2-3 times to reactivate.
• Frozen: Spread thin on parchment, dry completely, store flakes in zip-top bag for months or years. Rehydrate and feed for 3-5 days to reactivate.

Frequently Asked Questions

I'm on Day 4 and nothing is happening. Should I start over?

No. Days 4-5 are the quiet period where the initial bacterial bloom dies off and wild yeast is colonizing. This is the most common point where people quit. Keep feeding. It will come back to life. Most starters need 7-14 days.

My starter rose on Day 2 or 3. Is it ready to bake with?

Almost certainly not. That early rise is caused by leuconostoc bacteria, not wild yeast. It looks exciting but it's a false signal. Those bacteria die off as the pH drops, and your starter will go flat for a day or two before the real yeast takes over. Keep feeding.

What's that dark liquid on top of my starter?

That's hooch, alcohol produced when your starter is hungry. It just means it needs a feeding. Pour it off for a milder flavor or stir it in for more sourness. Either way, it's not harmful.

Can I use all-purpose flour instead of whole wheat on Day 1?

Yes, but it may take a few extra days. Whole wheat and rye flours carry more wild yeast and bacteria on the bran and germ, giving you a head start. If all-purpose is all you have, use it. It will still work.

Do I have to discard every day? It feels so wasteful.

You do need to discard (or use) a portion before each feeding. Without it, you'd need exponentially more flour each day, and the starter's pH can't develop properly. Save the sourdough discard in a jar in the fridge. After Day 5, you can use it for pancakes, waffles, crackers, and flatbread.

Does the type of water matter?

Heavily chlorinated tap water can slow fermentation. Let tap water sit uncovered for an hour to off-gas chlorine, or use filtered/bottled water. Avoid distilled water, which has no minerals. Most tap water works fine.

My kitchen is cold (below 70°F). What should I do?

Cold slows fermentation. Try the oven-light trick: place the jar in your oven with only the light on (NOT the heat). The bulb warms the oven to roughly 75-80°F. A bread proofer like the Brød & Taylor Folding Proofer is the premium solution.

My starter smells terrible. Like paint thinner or old cheese.

That's normal during the first week. The aggressive smell comes from acetic acid bacteria and acetone production. As the wild yeast population strengthens, the aroma will shift to pleasant, tangy, and mildly yeasty. If you see pink, orange, or fuzzy mold, that's contamination — toss it and start over with a clean jar.

What's the difference between active starter and sourdough discard?

Active sourdough starter is freshly fed and at its peak rise (doubled, bubbly, domed). It has maximum leavening power. Sourdough discard is unfed starter with little to no leavening power, but it adds sourdough flavor to recipes that have other leavening like baking soda, baking powder, or instant yeast.

How do I know if my starter is dead vs. just sluggish?

If it smells sour (even if it's not rising much), it's not dead. Keep feeding. If it develops visible mold (fuzzy spots, pink/orange streaks), discard it and start fresh. A sluggish starter usually just needs warmer temperatures, more consistent feedings, or a boost from whole grain flour.

Can I buy a starter instead of making one?

Absolutely. The SourHouse Goldie starter kit gives you a healthy, mature dehydrated starter that's ready to activate in 2-3 days instead of waiting 7-14. It's a great option if you want to skip the creation process and get straight to baking.

I want to use rye flour for my feedings. Is that okay?

Yes. Rye is excellent for starters because it ferments vigorously. Many experienced bakers feed with a mix of 70% all-purpose and 30% rye. A 100% rye starter will ferment faster and be more acidic, so you'll need more frequent feedings.

Nutrition

Per serving (50g (1 feeding portion)): 95 calories, 20g carbohydrates, 3g protein, 0g fat, 1g fiber, 0mg sodium.