If you've ever dreamed of baking fresh sourdough bread in your own kitchen, it all begins with one thing: a homemade sourdough starter. Don't be fooled, you do not need to buy someone else's dehydrated sourdough starter to get baking. This living mixture of flour and water and your own local bacteria from your home is the key to creating beautifully risen loaves with that signature tangy flavor. The best part? You don't need any fancy ingredients or skills—just a bit of patience and a little know-how.
In this guide, you’ll learn the easiest way to make your own sourdough starter from scratch, using simple pantry ingredients. Whether you’re a first-time baker or looking for a no-fuss method, this easy sourdough starter tutorial has you covered.
What Is a Sourdough Starter?
A sourdough starter is a naturally fermented culture made by mixing flour and water. Over time, wild yeasts and beneficial bacteria from your environment feed on the flour, creating a bubbly, active starter that can be used to rise bread—no commercial yeast needed.
Ingredients for an Easy Sourdough Starter
You only need two ingredients to begin:
- Flour – Unbleached all-purpose or whole wheat works best to start, and I only use organic for several reasons.
- Water – Filtered or dechlorinated water is ideal.
The Easiest Sourdough Starter Schedule (Day-by-Day)
Here’s how to make a sourdough starter from scratch in just 5–7 days:
Day 1: Mix
- Combine ½ cup flour and ¼ cup water in a glass jar.
- Stir until smooth. Scrape down the sides and loosely cover with a lid or cloth.
- Leave at room temperature (70–75°F is ideal).
Day 2: Stir
- You might not see any bubbles yet—that’s okay!
- Stir your mixture once or twice to keep things active.
Day 3: First Feeding
- Discard half of the starter (about ¼ cup).
- Add ½ cup flour + ¼ cup water. Mix well.
Days 4–6: Daily Feedings
- Repeat the discard and feeding process every 24 hours.
- By Day 5 or 6, you should see lots of bubbles, a tangy aroma, and doubling in size within 6–8 hours of feeding.
Day 7: Ready to Bake!
- Your starter is active when it:
- Smells pleasantly sour
- Doubles after feeding
- Passes the “float test” (a spoonful floats in water)
Tips for Making the Easiest Sourdough Starter
- Use whole wheat flour for the first few days—it kickstarts fermentation.
- Keep your jar in a warm, draft-free spot under a kitchen lamp.
- If your home is cold, wrap your jar in a towel or use a proofing box.
- Don’t stress if your starter takes longer—every kitchen environment is different!
Once Your Homemade Sourdough Starter Is Ready
Once your starter is strong, keep it in the fridge and feed it once a week—or leave it at room temp and feed daily, using the daily discard for a plethora of delicious recipes. You can now use it to make:
- Artisan sourdough loaves
- Sourdough pancakes
- Muffins, Quick Breads and much much more
Making Sourdough Starter from Scratch Is Easier Than You Think
You don’t need to buy a sourdough culture or be an expert baker. This simple, reliable method truly is the easiest way to make your own sourdough starter. With a little flour, water, and patience, you’ll be on your way to baking homemade sourdough bread that’s as nourishing as it is delicious.
