Simple Sourdough Starter Recipe

Food & Recipes

Simple Sourdough Starter Recipe

Starting sourdough might seem intimidating with all the talk about wild yeast and daily feedings. After helping thousands of home bakers over the past 30 years, I’ve found that this simple recipe makes things easy. All you need is flour and water—no special tools or timers. In just 7 days, you’ll have a bubbly, active starter for bread with a tangy taste and chewy texture.

What Is a Simple Sourdough Starter?

A simple sourdough starter is a living mix of wild yeast and helpful bacteria made from just flour and water. When you mix them, they ferment over several days, making bubbles and a sour smell. This natural leaven replaces commercial yeast, giving your bread more flavor and a better texture. You don’t need any store-bought yeast, just patience and a daily stir to create a strong homemade starter.

Why You’ll Love This Recipe

  • You’ll get a reliable rise every time because regular feedings make your starter strong and take out the guesswork.
  • Tangy, complex taste: Develops nutty, sour notes that elevate basic bread.
  • It’s easy for beginners—just two ingredients and five minutes a day.
  • It’s budget-friendly since you only need basic pantry staples to make loaf after loaf.
  • Customizable texture: Yields airy, open crumb in your favorite breads.
  • Once your starter is active, it saves you time because you can keep it in the fridge for weeks.

Ingredients

For about 1 cup (240g) of mature starter:

  • 100g (about ¾ cup plus 2 tablespoons) whole wheat flour (for initial feeding; boosts wild yeast)
  • 100g (about ¾ cup plus 2 tablespoons) room-temperature water (filtered or dechlorinated; non-chlorinated tap works too)
  • For daily feedings (Days 2–7): 50g (about ⅓ cup plus 1 tablespoon) all-purpose flour + 50g (about ¼ cup) room-temperature water each time

Optional Substitutions

  • Use rye flour instead of whole wheat on Day 1 for faster fermentation in cooler kitchens.
  • Bread flour works for feedings if you prefer a stronger gluten network.
  • Spring water if your tap has heavy chlorine—let it sit overnight first.

Step-by-Step Instructions

  1. Day 1: Mix the base. In a clean glass jar, preferably a quart-sized jar, stir together 100g whole-wheat flour and 100g water until the mixture is smooth and thick, like pancake batter. Make sure there are no lumps. Cover the jar loosely with a lid or cloth and place it in a warm spot, around 70 to 75°F (21 to 24°C), such as near your oven.
  2. Days 2–3: First stirs. Each morning, look for small bubbles on the surface. Stir the mixture well with a spoon and scrape down the sides. It should start to smell yeasty, similar to beer. Don’t discard or add anything yet. Just cover it again.
  3. Day 4: Begin feedings. You’ll notice more bubbles and a slightly sour smell. Pour out all but 50g of the starter. Add 50g flour and 50g water, stirring until smooth. Mark the level on the jar with tape. The bubbles should double in 12 to 24 hours.
  4. Days 5–6: Daily refresh. Repeat the steps from Day 4: keep only 50g of starter, then feed it with 50g flour and 50g water. The texture should become fluffy, like whipped cream, and it will smell tangy, like apple cider. If it seems slow, try moving it to a warmer place.
  5. Day 7: Test readiness. After feeding, your starter should double in size within 4 to 8 hours and be full of bubbles. To check if it’s ready, drop a teaspoon of starter into a glass of water. If it floats, it’s good to go. It should smell pleasantly sour, not like vinegar.
  6. Store and maintain. Use 100g for the bread recipe. Feed remainder (50g starter + 50g flour + 50g water). Refrigerate; feed weekly.

Variations and Customizations

  • Dietary swaps: Go gluten-free with a 50/50 rice flour and sorghum blend—it ferments more slowly, so extend to 10 days.
  • Flavor twists: Add 1 teaspoon of honey on Day 3 for subtle sweetness, or grated apple for a fruitier yeast boost.
  • Equipment alternatives: No jar? Use a glass bowl covered with plastic wrap. Digital scale optional—spoon measures work (1 cup flour = 120g loosely packed).
  • Speed version: In hot climates (above 80°F), skip whole wheat and use all rye for activation in 5 days.

Expert Cooking Tips

Keep your jar at a steady warm temperature, as fluctuations can slow fermentation. Wrap a rubber band around the jar to track how much the starter rises. Watching the starter is more reliable than using a timer. Trust your nose: a pleasant, tangy smell means it’s healthy, but a bad odor means you should start again. Once your starter is mature, you can feed it more to make bigger batches of bread. If your kitchen is cold, put the jar in the oven with just the light on for gentle warmth.

Troubleshooting: Hooched (gray liquid)? Pour it off—it’s just alcohol from hunger. No bubbles by Day 4? Too cold or chlorinated water; switch to a different flour type and warm up.

Common Mistakes to Avoid

  • Skipping discards: Leads to overly acidic, weak starter—discard keeps pH balanced.
  • Sealed lids: Trap gas, causing explosions; always vent.
  • Cold water or flour: slows yeast; room temperature speeds everything.
  • Inconsistent timing: Feed at the same time daily for a steady rhythm.
  • Metal utensils: Can react with acidity; stick to wood or plastic.

FAQs

How long does it take for a sourdough starter to be ready?
About 7 days with daily feedings. It doubles reliably and floats in water by then.

Do I need to discard the starter during the process?
Yes, from Day 4—keeps it fresh and prevents over-acidification.

What if my starter smells like vinegar?
Normal sign of hunger; feed promptly and reduce intervals to 12 hours.

Can I use bleached flour for sourdough starter?
Better unbleached or whole grain; bleached lacks nutrients for yeast growth.

How do I store mature starter long-term?
Refrigerate after feeding; refresh weekly by discarding half and feeding fresh flour-water.