Sourdough is one of the oldest and most fascinating ferments. It’s not just the foundation of delicious bread—it’s also full of life, thanks to the natural combination of wild yeast and bacteria. Once you start baking with your own sourdough starter, you’ll discover a depth of flavor and improved digestibility that you won’t want to give up.
In this article, I’ll guide you step by step on how to create your own sourdough starter from scratch using only flour, water, and a little patience.
Why Make Sourdough?
Sourdough is a natural alternative to commercial yeast and offers many benefits:
- More flavor: Slow fermentation creates complex, slightly tangy notes.
- Better digestion: It reduces anti-nutrients and makes nutrients more absorbable.
- Longer shelf life: Sourdough bread stays fresh and moist longer.
- No need for commercial yeast: Once your starter is active, you can bake bread anytime.
Ready to start? Let’s get going!
What You Need to Make Your Sourdough Starter
The ingredients and tools are minimal:
- Flour: Whole wheat or rye flour works best, as they contain more microorganisms.
- Water: Filtered or bottled water to avoid chlorine, which can hinder fermentation.
- A large glass jar (at least 500 ml).
- A wooden spoon or spatula.
Step-by-Step: How to Make Sourdough Starter from Scratch
Day 1: The Beginning
- Mix 50 g of flour with 50 g of water in the jar.
- Stir well until there are no lumps.
- Cover loosely (with a loose lid or a cloth secured with a rubber band).
- Let it rest at room temperature (22–26°C) for 24 hours.
Day 2: Any Signs of Life?
- You may start to see small bubbles on the surface.
- Discard half of the mixture and add 50 g of flour and 50 g of water.
- Stir well and let it rest for another 24 hours.
Day 3-5: Regular Feeding
- Each day, remove half of the mixture and add 50 g of flour and 50 g of water.
- During these days, your sourdough starter should start bubbling more and develop a slightly tangy aroma, similar to yogurt or vinegar.
Tip: If you don’t see any activity after three days, place the jar in a slightly warmer spot (maximum 28°C).
Day 6-7: Ready to Bake?
- If your starter doubles in size a few hours after feeding, it’s ready to use.
- Float test: Take a small amount of starter and drop it into a glass of water. If it floats, it’s ready for baking.
If it doesn’t float yet, keep feeding it for another couple of days—some starters take longer to fully activate.
How to Maintain Your Sourdough Starter
Once your sourdough starter is active, you can keep it indefinitely with proper care:
- At room temperature: Feed it daily with flour and water (1:1:1 ratio).
- In the fridge: Feed it once a week and activate it before baking.
If your sourdough starter ever becomes too sour or weak, you can strengthen it with a few consecutive feedings until it becomes bubbly and strong again.
Frequently Asked Questions About Sourdough Starter
My sourdough starter has a strong smell—is that normal?
Yes. In the first few days, it’s normal for it to smell like vinegar, cheese, or even alcohol. This will balance out after five to seven days.
I don’t see any bubbles in my starter. What can I do?
- Make sure the environment isn’t too cold.
- Try using whole grain flour, as it contains more microorganisms.
- Use filtered water to avoid chlorine.
Do I really need to discard half of the starter?
Yes, removing some ensures that the microorganisms have enough food. However, you can use the discard to make pancakes, crackers, or cookies.
Conclusion: Your Sourdough Starter—Alive and Unique
Making your own sourdough starter is like having a tiny ecosystem in your kitchen. With proper care, it will reward you with incredibly flavorful and nutritious bread.
Now it’s your turn: Have you ever made a sourdough starter?