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How to Make Sourdough Starter

Learn how to make sourdough starter with flour, water, feeding, bubbles, discard, mold warning, troubleshooting, and FAQs.

Food & CookingEdited by Pramod Tiwari
2 min read

Quick Answer

To make sourdough starter, mix flour and water in a clean jar, cover loosely, feed daily by discarding some and adding fresh flour and water, watch for bubbles and rising, and use it for baking once it reliably doubles after feeding.

Supplies Required

  • Flour
  • Water
  • Clean jar
  • Spoon
  • Loose lid or cloth
  • Rubber band optional
  • Kitchen scale optional

Safety Precautions

  • Use clean jars and utensils.
  • Discard starter with fuzzy mold, pink/orange streaks, rotten odor, or unsafe contamination.
  • Do not seal the jar airtight during active fermentation.
  • Use food-safe containers.
  • People with mold concerns or compromised immunity should be cautious with home fermentation.

Step-by-Step Instructions

  1. Step 1

    Mix flour and water

    Combine equal weights flour and water into a thick paste.

  2. Step 2

    Cover loosely

    Let gases escape while keeping dust and insects out.

  3. Step 3

    Mark level

    Use a rubber band to track rise.

  4. Step 4

    Feed daily

    Discard part of the starter and add fresh flour and water.

  5. Step 5

    Watch activity

    Look for bubbles, aroma, and rising after feeds.

  6. Step 6

    Keep consistent

    Feed around the same time and keep at a moderate room temperature.

  7. Step 7

    Use when strong

    Bake when it predictably doubles after feeding and smells pleasantly tangy.

Practical Example

Example: Each morning you keep 25 g starter, add 50 g flour and 50 g water, mark the jar, and watch until it doubles reliably after feeding.

Common Mistakes

  • Using dirty jars
  • Sealing airtight
  • Giving up during quiet days
  • Keeping too much starter
  • Using chlorinated water if it causes issues
  • Ignoring mold or pink streaks

Troubleshooting

Starter is not bubbling

Keep feeding consistently and try a warmer spot or whole grain flour.

Starter smells like alcohol

It may be hungry; feed more often or at a higher ratio.

Starter has mold

Discard it and start over with clean equipment.

Starter rises then collapses

Feed it before or near peak rise.

FAQs

How long does sourdough starter take?

Often about 5 to 10 days, but timing varies by flour, temperature, and feeding.

What flour should I use?

All-purpose, bread flour, whole wheat, or rye can work; whole grain may start faster.

What is sourdough discard?

It is the portion removed before feeding so the starter remains manageable.

When is starter ready to bake?

When it rises predictably after feeding and smells pleasantly tangy.

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