Sourdough Starter Recipe (2024)

If you've found my blog, you likely know I share a lot of sourdough discard recipes. And to have sourdough discard and make those recipes, you need a sourdough starter. So let's make one! This recipe for sourdough starter is easy to follow, and I also share tips for troubleshooting common challenges with sourdough starter.

Making a sourdough starter is not complicated and it only takes two ingredients. What it does take is patience (this process could take two weeks or more), and an ability to make adjustments based on your environment and how your starter is reacting. We'll help you through both of those!

Equipment

• A glass jar: This Weck Tulip Jar is my favorite jar for sourdough starter. I use the glass lid without the rubber ring as the lid for my starter. There are a few things to consider when choosing your jar:
  • Material: Glass is the best material for a sourdough starter as it's non-reactive, easy to clean, and you can easily see the starter's growth. You can also use a crock or a stone jar. You would not want to store the starter in a reactive metal container, like copper or aluminum.
  • Size: You want a jar that is large enough for your starter to easily double or triple in size. I find a 32-ounce or 1-liter jar to be the ideal size.
  • Opening: A jar with a wide mouth makes it easier to stir and transfer the starter in and out of the jar. It also allows for easier cleaning.
  • Lid: Any "lid" should be loose to allow air in and out of the jar. You can even use a piece of plastic wrap instead of a lid.
• A kitchen scale: This is an absolute must. I do not recommend making a starter without a kitchen scale as you will be measuring your ingredients, and those measurements are important. I use a Nicewell Kitchen Scale.
• Spatulas: I like to use a GIR Skinny Spoonula to scoop my sourdough starter in and out of the jar, for mixing, etc.

Ingredients

• Whole wheat flour: You will only use whole wheat flour in the beginning steps of making the starter. I like to use King Arthur Whole Wheat Flour, but any brand should be fine.
• Unbleached all-purpose flour: AP flour will make up the bulk of your starter, and you will go through a lot of it (so just brace for that mentally now!). Make sure this is unbleached flour. I like to use King Arthur Unbleached All-Purpose Flour, but any brand should be fine.
• Water: You can use tap, filtered or bottled water. Do not use distilled water. The starter needs some of the minerals and particles in the water!
• Honey: This is not an ingredient you will need to make your starter, but it's commonly used to help give a struggling starter a boost. It's good to have some on hand!

See full recipe below for detailed directions.

How to Make a Sourdough Starter

The below steps are how I recommend making and feeding a sourdough starter.

Measure 100g whole wheat flour into a bowl on your kitchen scale.

Add 100g warm water.

Mix together until no dry spots remain. This is your starter!

Transfer the starter mixture to a glass jar and cover. Loosely cover and let sit for 24 hours at room temperature before feeding.

Expert Baking Tips

1. Measure your ingredients with a kitchen scale. This ensures consistency with your feeds.
2. Use warm water. Using warm water helps boost the starter and can make a big difference in your starter growth.
   • If you live in a warm or humid environment (Florida, for example), this might not work for you! Your starter may tend to be overactive, and using warm water could make this worse. In that case, you could try room-temperature water or even cooler to help control the starter.
3. Your Day 1 starter will look very different! Since we are using whole wheat flour, the starter will be brown. As you feed the starter in subsequent days with all-purpose flour, the starter will turn white. Day 1 starter is also much drier than an established sourdough starter.
4. OPTIONAL: Wash your jar with each feed. This is optional, but I recommend it! Personally, I don't like it when the jar gets all crusty. And cleaning dried-on starter is tough. If you clean the jar with every feed, then it will always feel fresh.

Sourdough Starter Ratios

You will often see sourdough starter spoken about in terms of ratios. This recipe makes a sourdough starter with a 1:1 ratio (also called a 1:1:1 ratio). That means when you feed your starter, it's with 1 part starter, 1 part flour, and 1 part water. This could be 50g flour / 50g water or 150g flour / 150g water. Either way, it's a 1:1 ratio since you're using equal amounts of each ingredient.

Other ratios you might hear about:

• A 1:2:2 ratio means when you feed your starter it's with 1 part starter, 2 parts flour and 2 parts water. The flour:water ratio is still the same, but you're feeding the starter with more ingredients.
• A 1:3:3 ratio means when you feed your starter it's with 1 part starter, 3 parts flour and 3 parts water. Again, the flour:water ratio is the same, but this is feeding the starter with even more ingredients.

Can you change sourdough ratios? Yes, but you typically want to pick one and stick with it so you know the makeup of your sourdough starter and it's easier to bake with. 1:1:1 is a very common sourdough ratio.

Why would you change sourdough ratios? Adjusting the ratio may work better for your starter, given the environment and the flavor that you wish to achieve.

When is my sourdough starter ready to use?

Your sourdough starter is ready once it hits two milestones:

• Doubling consistently: When your starter is consistently doubling within a few hours of feeding (approximately 4-6 hours), it is ready to use. Make sure this is consistent, and happening after several feeds in a row (not just once). The starter will look light and bubbly, with bubbles on the sides and surface. This indicates a healthy, active starter that is ready to use.
• Passing the float test: You can also scoop a spoonful of your starter into a glass of water to see if it floats. If it does, your starter is light, airy, and ready to use.

Once it's ready, your sourdough starter can be used for any kind of sourdough baking.

How to Store Sourdough Starter

While you are making your starter, you will store it at room temperature. Once your starter is established, you have a few options for storage:

• Room Temperature Storage: You can continue to store your starter at room temperature and feed it (or use it) every 24 hours.
  • To Feed: Feed the starter after it has fallen using the feeding directions from Day 2 below.
  • Feeding Frequency: Every 24 hours

• Refrigerator Storage: If you want to use your starter less frequently, store the starter in the refrigerator.
  • To Feed: Let the starter come to room temperature, then feed using the feeding directions from Day 2 below.
  • Feeding Frequency: Recommended weekly (you can go up to 2 weeks without feeding).
• If you want to store your starter long-term, you can also freeze your sourdough starter, or dehydrate your sourdough starter. These are not storage methods for a starter you want to use regularly.

How to use Sourdough Discard

You can start using the sourdough discard after 7 days of making a new starter. In those first days, the discard should be literally discarded (either compost or trash).

After that, discard can be stored in an airtight container in the refrigerator. I recommend using discard within 1-2 weeks to avoid any potential mold growth.

Once you're ready to use it, sourdough discard can be used for any of these sourdough discard recipes, including a few of my favorites:

• Sourdough Discard Bagels
• Sourdough Discard Pretzel Bites
• Sourdough Discard Garlic Rolls
• Sourdough Discard Pizza Dough

Check out this in-depth post on how to use sourdough discard for more detail.

Common Sourdough Starter Challenges

There are a few common challenges that come up when making a sourdough starter:

• The jar is too small. Make sure your jar allows room for your starter to double or even triple in size. If you use a jar that is too small, your starter may overflow.
• The lid is too tight. If your lid is tight-fitting, it doesn't allow any air in or out of the jar. To make a starter, you need to allow air both in and out! Instead of a lid, try a loosely placed piece of plastic wrap, or the lid lightly placed on top of the jar rather than sealed.
• The water is warm / cool. Warm water makes a huge difference! Try adjusting the temperature of your water as you're feeding the starter. Use warmer water if your starter isn't very active, and use cooler water if your starter is over-active.
• The environment is warm / cool. Sourdough starter likes to be in an environment that is about 70-75 degrees F.
  • If your room is cooler, place the starter in an area that is warmer (perhaps near a window or near the oven). You can also use a trivet or towel to keep the starter off the countertops, which are often cooler.
  • If your room is warmer, place the starter in an area that is cooler (perhaps in the pantry away from windows).
• Have patience! Making a sourdough starter takes time, so don't give up!

For more, check out this in-depth post on tips for struggling sourdough starter.

Recipe FAQ

Sourdough Starter Recipe

Jessica Vogl

A simple recipe to make a sourdough starter, and start your sourdough journey!

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