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–+ servings
Homemade Sourdough Starter
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Making a sourdough starter from scratch is easily made with just 3 ingredients and time.
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Sourdough Starter in a glass mason jar after 4 day
Prep Time5 minutes
Cook Time0 minutes
other time4 days
Prep Time4 days 5 minutes
servings2 cups

Ingredients

  • 1/16 Teaspoon dry yeast
  • 4 Cups spring water divided
  • 2 ⅔ Cups Flour, All Purpose divided

Instructions

Day 1 of starterIn a quart jar with a lid whisk together:

  1. ½ cup spring water (4 ounces)
    4 Cups spring water
  2. ⅔ cup flour (3 ounces)
    2 ⅔ Cups Flour, All Purpose
  3. Pinch of dry yeast (less than 1/16 of a teaspoon).
    1/16 Teaspoon dry yeast
  4. Using a rubber spatula, scrape down the sides and place the lid on the jar.
  5. Store in a moderately warm place for 24 hours (74-80 F is ideal but countertop or on top of the refrigerator will also work)
  6. Day 2 of starterOpen your container and observe the starter. It should show some signs of growth and have a sweet yet musty smell. You are welcome to take a little taste to see if it is starting to take on a tangy taste that sourdough is known for.

To the jar whisk in:

  1. ½ cup spring water (4 ounces)
  2. ⅔ cup flour (3 ounces)
  3. Stir vigorously to incorporate fresh oxygen, the water and flour. 
  4. Using a rubber spatula, scrape down the sides and place the lid on the jar.
  5. Store in a moderately warm place for 24 hours (74-80 F is ideal but countertop or on top of the refrigerator will also work)
  6. Day 3 of starterThere should be BIG changes in the jar when you look at it. You will be able to see bubbles on the surface and if you are using a clear container, you should be able to observe different sizes of bubbles in the starter.  The starter is now alive and thriving. If you would like to see more, insert a spoon into the mass, pull up and you should see short glutenous strands sticking to the spoon.

Time to feed the starter:

  1. Add ½ cup spring water (4 ounces)
  2. ⅔ cup flour (3 ounces)
  3. Stir vigorously to incorporate fresh oxygen, the water and flour. 
  4. Using a rubber spatula, scrape down the sides and place the lid on the jar.
  5. Store in a moderately warm place for 24 hours (74-80 F is ideal but countertop or on top of the refrigerator will also work)
  6. Day 4 of starterOn day 4 of the starter fermentation, the sourdough starter is just about ready to be used to make a sourdough loaf of bread. Day 4 will also have the starter double in size from day 3. This is why you need at least a quart-sized container. The starter will have a well-established honeycomb structure of large and small bubbles. If you taste the starter, it will have a tangy, sour flavor but it should not be bitter.

One last time add:

  1. ½ cup spring water (4 ounces)
  2. ⅔ cup flour (3 ounces)
  3. Stir vigorously to incorporate fresh oxygen, the water and flour. 
  4. Using a rubber spatula, scrape down the sides and place the lid on the jar.
  5. Allow the starter to mature 8 more hours.
  6. If not using right away, store in the refrigerator for up to 3 days, until you are ready to make bread.

Nutrition

Serving: 0½ cup | Calories: 608kcal | Carbohydrates: 127g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 182mg | Fiber: 5g | Sugar: 1g | Calcium: 39mg | Iron: 8mg

Notes

Sourdough starter tips:

  • Do you stir sourdough starter before using?
You may notice that there is a bit of liquid laying on top of your starter. I stir it back in for a more intense flavor. You are welcome to pour it off before feeding the starter, but in truth, there is no reason for this extra step. 
  • What is the best container to keep the sourdough starter in?
I like to keep my starter in a glass mason jar with a screw-top lid, but with the lid placed, not screwed ontop. But any nonreactive container with a lid will work. Glass, ceramic or stainless steel are all options.
  • Does the type of water make a difference in the starter?
I suggest spending a dollar or two to purchase a gallon of spring water from the grocery store. Note that spring water is different than distilled water. Your tap water may have been treated with fluoride and purifiers and while these treatments can be good for human consumption, they can be bad for yeast propagation. 
  • Should the jar be airtight?
The jar should not be airtight. Simply place the lid on the jar or even cover it with a clean towel to keep stuff out of the starter. Starters need to 'breathe' and will be doubling in volume each day. There is a slight chance of a jar cracking if the lid is too tight due to the pressure of the carbon dioxide build-up. 
CourseBread Recipes
CuisineAmerican
Keywordhow to make sourdough starter, sourdough starter, sourdough starter recipe
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