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The Definitive Beginner’s Guide: How to Make and Maintain a Sourdough Starter From Scratch (7-Day Method)

Close-up of a slice of bread resting on top of a bubbly sourdough starter inside a glass jar.
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Learn how to create a strong, active sourdough starter using only flour and water. This guide provides clear, day-by-day instructions for beginners to cultivate wild yeast and begin making artisan bread at home.

Ingredients

Scale
  • 100g Whole Grain Flour (Rye or Whole Wheat recommended for initial activation)
  • 100g Unbleached All-Purpose Flour (for later feedings)
  • 100g Unchlorinated Water (room temperature)

Instructions

  1. Day 1: Mix 50g of whole grain flour with 50g of room temperature water in a clean glass jar. Stir until fully combined. Cover loosely and leave at room temperature (68-75°F or 20-24°C) for 24 hours.
  2. Day 2: You may see small bubbles or nothing at all. Discard half of the mixture. Add 50g of whole grain flour and 50g of water to the remaining starter. Mix well, cover loosely, and wait 24 hours.
  3. Day 3: You should see some activity. Discard half. Feed with 50g of all-purpose flour and 50g of water. Mix and wait 24 hours.
  4. Day 4: Discard half. Feed with 50g of all-purpose flour and 50g of water. If you see significant bubbles, you can switch to feeding twice a day.
  5. Day 5: Continue discarding half and feeding every 12 hours (50g starter, 50g flour, 50g water). The starter should begin to smell pleasantly sour, not like acetone.
  6. Day 6: Your sourdough starter should be doubling in size within 4-8 hours after feeding. If it is not, continue the twice-daily feeding schedule.
  7. Day 7: Your starter is ready to use when it consistently doubles in volume within 4-6 hours after feeding and passes the float test (a small spoonful floats in water). Switch to a standard maintenance feeding schedule.

Notes

  • Use a clear jar so you can monitor the rise and fall of your sourdough starter.
  • Maintain a consistent temperature; cooler kitchens slow down the process, requiring patience.
  • If you see dark liquid (hooch) on top, stir it in or pour it off before feeding. This means your starter is hungry.
  • For the best results in making artisan bread at home, use filtered or bottled water if your tap water is heavily chlorinated.

Nutrition

Find it online: https://bringdish.com/sourdough-starter-guide-from-scratch/