Easy Sourdough Starter From Scratch Step-by-Step Feeding Guide for Perfect Homemade Bread
A straightforward and reliable sourdough starter recipe using simple flour and water, designed for patient home cooks to develop a lively, tangy starter perfect for homemade bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 5 to 7 days
- Yield: About 1 quart starter, enough for multiple bread batches 1x
- Category: Baking
- Cuisine: American
Ingredients
Scale
- 120 grams (1 cup) unbleached all-purpose flour
- 30 grams (2 tablespoons) whole wheat flour (optional, can substitute with rye flour)
- 120 ml (½ cup) filtered or bottled water at room temperature
- Additional flour for feedings (mostly all-purpose, optionally whole wheat or rye)
Instructions
- Day 1 – Mix your starter: Combine 60 grams (½ cup) unbleached all-purpose flour and 30 grams (2 tablespoons) whole wheat flour in your container. Add 90 ml (⅓ cup + 1 tablespoon) filtered water at room temperature. Stir well until smooth. Cover loosely and leave at room temperature (about 70°F/21°C) for 24 hours.
- Day 2 – Check and feed: Stir the starter to aerate it. Discard about half (roughly 90 grams or ⅓ cup) and feed with 60 grams (½ cup) all-purpose flour and 90 ml (⅓ cup + 1 tablespoon) filtered water. Mix thoroughly and cover again.
- Day 3 – Look for activity: Bubbles should appear and the starter might smell tangy or fruity. Repeat discard and feeding as on day 2. Keep consistency like thick batter.
- Day 4 – Increase feedings if needed: If bubbly and doubling in size within 6-8 hours, continue daily feeding. If very active, feed twice a day with 60 grams flour and 90 ml water each time.
- Day 5 to 7 – Mature your starter: Starter should double in volume within 4-6 hours of feeding and have a pleasant sour aroma. Feed twice daily if possible. Starter is ready when it floats in water.
- Maintenance: Once mature, feed regularly—daily at room temperature or weekly if refrigerated. Always discard most of the starter before feeding.
Notes
Use filtered or bottled water to avoid chlorine which inhibits yeast growth. Maintain room temperature around 70°F (21°C). Discard half the starter before feeding to keep acidity balanced. If hooch (gray liquid) forms, stir it back or pour off before feeding. Patience is key; starters may take longer in cooler environments.
Nutrition
- Serving Size: N/A (starter used as
- Calories: 30
- Carbohydrates: 6
- Fiber: 0.5
- Protein: 1
Keywords: sourdough starter, homemade bread, wild yeast, fermentation, baking starter, easy sourdough, bread starter recipe