Sourdough Starter 101: A Beginner’s Guide to Natural Baking

Sourdough Starter

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Author: Miranda Cremeens

My Sourdough Journey: From Failure to Success

When I first thought about making sourdough, I wasn’t sure if I’d succeed. But I decided to give it a shot and make my own sourdough starter. My first attempt didn’t go as planned, but I didn’t give up! On my second try, I succeeded—and I’ve been enjoying the art of sourdough ever since.

If you’re just starting out, don’t worry! Here’s a simple, step-by-step guide to help you create your own sourdough starter with ease.

Ingredients

• 1/2 cup of flour
• 1/4 cup of water
• Equipment for Your Sourdough Starter:
• Jar or Container – A clean glass jar or container (mason jars work well). It should be large enough to allow the starter to grow and expand as it ferments.
• Kitchen Scale – For accuracy, though you can measure by volume if you don’t have one.
• Whisk or Spoon – For stirring your starter mixture.
• Cloth or Paper Towel – To cover your jar, allowing airflow while keeping out dust and debris. A rubber band can help secure it. You can also use the mason jar lid, just keep the lid loose.
• Rubber Scraper – Optional, for scraping down sides of the jar to mix in any flour buildup.
• Water – Preferably filtered or non-chlorinated water, as chlorine can inhibit yeast growth.

Instructions

1. To start your sourdough journey, choose your jar—I started with a mason jar before moving to a decorative one and naming her Betty, lol!
2. Day 1: Starting Your Sourdough Starter
3. Add 1/2 cup flour to your jar. There are many flour options, but I use unbleached all-purpose flour for my starter.
4. Pour 1/4 cup water into the jar and whisk it together.
5. Your sourdough starter should have a thick, pancake batter-like consistency—smooth but not too runny. It should be easy to stir but not overly stiff or dry. If it feels too thick, add a tiny bit of water (no more than 1/2 teaspoon at a time). If it’s too runny, add a little more flour. The right consistency allows the wild yeast to thrive and ferment properly, creating bubbles and a slightly tangy aroma over time.
6. Leave it in a warm spot, ideally around 70°F (21°C), for 24 hours.
7. Day 2: First Feeding
8. By now, you might see a few bubbles and a slight sour smell. It’s okay if you don’t see much change yet.
9. Discard half of the mixture (about 1/4 cup), then feed it with 1/2 cup of fresh flour and 1/4 cup of water. Stir and cover again.
10. Tip: You can put that sourdough discard to good use instead of tossing it out. I keep mine in a separate jar in the fridge, then pull it out the night before I’m ready to bake. It’s perfect for making things like pancakes, waffles, crackers, or muffins—so you’re getting the most out of your starter and reducing waste!
11. Day 3: Second Feeding
12. You should notice more bubbles and a stronger sour smell.
13. Discard half of the starter, then add 1/2 cup of flour and 1/4 cup of water. Stir and cover.
14. Day 4: Third Feeding
15. By now, the starter should be more active, with bubbles and a tangy aroma.
16. Discard half of the starter and feed with the same amount: 1/2 cup flour and 1/4 cup water. Stir and cover.
17. Day 5: Starter Starts to Double
18. Your starter should be noticeably more active by now, doubling in size within 4-6 hours of feeding.
19. Discard half, then feed it with 1/2 cup of flour and 1/4 cup of water.
20. If it’s not quite doubling yet, keep feeding daily until it does.
21. Day 6: Check for Bubbles and Growth
22. The starter should be bubbly, doubling consistently, and have a tangy, sour aroma.
23. Continue the feeding process—discard half, then add 1/2 cup flour and 1/4 cup water.
24. If your starter isn’t doubling in size yet, continue feeding and wait.
25. Day 7: Ready for Baking
26. By day 7, your starter should be ready! It should double in size in 4-6 hours, be full of bubbles, and have a pleasant, sour smell.
27. If it’s ready, use it to bake your first loaf of sourdough!
28. If it’s not quite there, continue feeding for a few more days.
29. Tip: Once your starter is active and ready, you can either bake with it or store it in the fridge, feeding it once a week to keep it alive. If you're not baking every day but want to keep your starter on the counter, you will need to feed it at least once a day to keep it happy.

Notes

Happy baking, friends! Embrace the messy, beautiful process and enjoy every delicious bite along the way!