08/13/2026
There’s something incredibly satisfying about creating your own sourdough starter from scratch with nothing more than flour, water, and a little patience 🥖✨
As the days pass, this simple mixture becomes bubbly, active, and naturally fermented—ready to transform into beautiful homemade sourdough bread, pizza crust, pancakes, bagels, waffles, focaccia, and so much more!
Easy Homemade Sourdough Starter 🥖🌾✨
Ingredients 🫙
To Start — Day 1
½ cup (60 g) unbleached all-purpose flour or bread flour
¼ cup (60 g) filtered water, room temperature
Daily Feedings — Days 2–7
½ cup (60 g) unbleached flour
¼ cup (60 g) filtered water
Optional Tips for a Stronger Starter ✨
Use some whole wheat flour to encourage fermentation
Try rye flour to help increase activity
Bread flour can help create a stronger structure
In a cool kitchen, use slightly warm filtered water—never hot
How to Make It 🥄
Day 1 — Start Your Starter
Add the flour and filtered water to a clean glass jar.
Mix thoroughly until all the flour is hydrated and you have a thick, smooth batter.
Cover the jar loosely with its lid or a clean cloth so air can circulate without leaving the jar completely exposed.
Let it rest at room temperature, ideally around 70–75°F (21–24°C), for 24 hours.
Day 2 — First Feeding
Take a look at your starter. You might notice a few bubbles—or you might see almost no activity yet. Both are completely normal.
Remove and discard approximately half of the mixture.
Add ½ cup flour and ¼ cup filtered water to the remaining starter.
Mix thoroughly, clean the inside edges of the jar, cover loosely, and leave it at room temperature for another 24 hours.
Days 3–5 — Build Activity
Continue the same discard-and-feed routine every 24 hours.
During these days, your starter should gradually become more active. Look for:
Small and large bubbles throughout the mixture
A slightly tangy or fermented aroma
Noticeable expansion after feeding
A lighter, airier texture
Don't worry if the starter seems extremely active one day and quieter the next. Early sourdough starters often fluctuate while the natural yeast and bacteria establish themselves.
If you notice a layer of liquid on top, often called h***h, you can pour it off or stir it back into the starter before the next feeding.
Days 6–7 — Check for Readiness
Continue feeding your starter once every 24 hours.
A mature, active starter should begin rising predictably after each feeding.
