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Easy Sourdough Starter From Scratch

Make a bubbly, active sourdough starter from scratch with just flour and water — a simple 7-day feeding schedule for beginners.
Print Recipe
Prep Time 5 minutes
Total Time 7 days
Servings: 1 starter (about 1 cup active starter)
Course: Baking Basics
Cuisine: American
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 60 g whole wheat flour (1/2 cup), for Day 1
  • 60 g lukewarm filtered water (1/4 cup), for Day 1
  • 60 g unbleached all-purpose flour (1/2 cup), per feeding (Days 3–7)
  • 60 g lukewarm filtered water (1/4 cup), per feeding (Days 3–7)

Method
 

  1. Day 1 — Mix 60 g whole wheat flour and 60 g lukewarm water in a clean glass jar until no dry flour remains. Cover loosely and rest at room temperature (70–75°F) for 24 hours.
  2. Day 2 — Stir the mixture once or twice to add oxygen. No feeding today. Cover and rest 24 hours.
  3. Day 3 — Discard half of the starter (about 60 g). Feed with 60 g all-purpose flour and 60 g lukewarm water. Stir well, cover, and rest 24 hours.
  4. Days 4–6 — Repeat the Day 3 routine once daily: discard half, feed 60 g flour + 60 g water, stir, and rest at room temperature.
  5. Day 7 — Check for readiness: the starter should double in size within 4–6 hours of feeding and pass the float test. If it floats in water, it is ready to bake with.

Notes

Use filtered or dechlorinated water — chlorine can inhibit wild yeast.
Keep the starter at 70–75°F for the fastest, most reliable activity.
A dark liquid on top ("hooch") means the starter is hungry — stir it in or pour it off and feed.
Pink or orange streaks or fuzzy mold mean contamination — discard and start over.
Once active, maintain at room temperature with daily feedings, or refrigerate and feed weekly.