How To Make - Sourdough Starter

This method is low-maintenance, reliable, beginner-friendly and fits into any busy life.

You only need:

• Flour

• Water

• A jar

Sourdough Starter - What You Need

Ingredients

• Whole wheat flour or rye flour - (best for starting)

• Plain all-purpose flour (optional later)

• Room-temperature distilled water

  
  

Equipment

• 1 medium glass jar or container

• Spoon

• Loose lid or cloth

  
  

The Easy Method - How To Make Sourdough Starter

Day 1 — Start It

In your jar, mix:

• 50g flour (about ½ cup)

• 50g water (about 3½ tablespoons)

Mix until thick like pancake batter, cover loosely and leave on the counter at room temperature.

Day 2 — Ignore It

You may or may not see bubbles, do nothing, or give it a quick stir if you want.

Day 3 — First Feeding

You’ll probably notice:

• A slightly sour smell

• Some bubbles

• Maybe a little rise

Now:

1. Throw away about half of the mixture.

2. Add:

   • 50g flour

   • 50g water

3. Stir well and cover loosely again.

Days 4–6 — Feed Once Daily

Every 24 hours:

1. Discard about half the mixture.

2. Add:

   • 50g flour

   • 50g water

3. Stir.

That’s your whole routine, should only take about 2 minutes.

When It’s Ready

Your starter can be used when it starts to:

• Raise after feeding

• Gets bubbly and airy

• Smells pleasantly sour/tangy

• Rises predictably within 4–8 hours after feeding

This whole process usually takes:

• Approx. 5–7 days

• Sometimes up to 10 days if your kitchen environment is cooler.

  
  

Busy-Life Shortcut (Important)

Once your sourdough starter it’s active:

Keep It In The Fridge

You don't need to feed your starter everyday, its more resilient than you think. Check out my blog "Do you really have to feed a sourdough starter daily" for simple, practical tips that take the confusion and complexity out of sourdough starter care.

When you want to use it:

1. Feed it.

2. Let it sit out on the kitchen side to come to room temperature.

3. Use what you need

4. Put it back in the fridge.

   
   

Now you only feed it:

• About once a week

• Or before baking

That’s why sourdough can actually fit busy schedules.

Before Baking Bread

The night before:

1. Take starter out of fridge.

2. Feed it.

3. Leave overnight.

By morning it should be bubbly and active.

Now it’s ready to use.

Easy Flour Advice

Best starter flour:

• Whole wheat flour

• Rye flour

After it’s established, you can switch to:

• All-purpose flour

Simplest reliable combo:

• Start with whole wheat

• Maintain with all-purpose

  
  

Common Beginner Mistakes

Orange/pink mould - Throw it out and restart.

Black liquid on top - That’s “hooch” — harmless alcohol liquid, just pour it off or mix it in.

Smells weird at first - Normal. Early stages can smell funky before stabilizing.

No bubbles by day three - Keep going, raise the environment temperature, cold kitchens slow everything down.

The Simplest Possible Routine

If you want absolute simplicity:

• Keep small amounts

• Feed once daily until active

• Refrigerate after that

• Feed weekly

That's it, simple, No fancy equipment. No special ingredients. No complicated schedules.