A healthy sourdough starter is the heart and soul of any great sourdough loaf. It’s a living culture of wild yeast and bacteria that gives sourdough its distinct tangy flavor and chewy texture. Whether you’re a beginner or a seasoned baker looking to refine your technique, this guide will help you create, maintain, and troubleshoot a robust sourdough starter.

Creating a Starter from Scratch

Ingredients & Supplies

Flour: Choose unbleached all-purpose or a blend of all-purpose and whole wheat.

Water: Filtered or non-chlorinated, at room temperature.

Container: A clean glass jar or plastic container with a loose-fitting lid.

Spatula: for mixing.

Cover: A breathable cloth cover to let it ferment safely.

Scale (optional but recommended).

Day-by-Day Process (About 5–7 days)

Day 1

In a clean jar, combine ½ cup flour with ½ cup water. Stir until it forms a thick batter.

Cover loosely and let it sit at room temperature (70–75°F).

Day 2

Discard half the starter (or save for “discard” recipes).

Feed with ½ cup fresh flour and ½ cup water. Stir, cover loosely, and let it rest 24 hours.

Days 3–5 (or Beyond)

Repeat the discard-and-feed routine once every 24 hours.

Look for bubbles, a tangy or yeasty smell, and an overall increase in activity.

When Is It Ready?

Your starter is ready when it consistently doubles in volume a few hours after feeding and has a pleasant, yeasty/sour smell.

Maintaining Your Starter

Daily Feeding (Room Temperature): Discard half and feed with equal parts flour and water once every 24 hours.

Weekly Feeding (Refrigeration): If baking less frequently, store in the fridge and feed at least once a week.

Consistent Routine: A stable feeding schedule keeps the starter reliably active.

Troubleshooting Common Issues

No Bubbles or Growth: Try warmer temps or switch flour brands.

Foul Odor or Mold: Discard and start fresh if it smells like rotting or you see colorful mold.

Hooche (dark liquid) on Top: This is typically alcohol; stir it in or pour it off before feeding.