August 17, 2020

How to Make a Sourdough Starter from Scratch

Today we’re learning how to make your very own sourdough starter from scratch! After doing my own research (with a good deal of trial and error), I’ve decided to share my own method that involves the least hassle whilst preserving accuracy.

Ready to make your own sourdough starter? Pin this image to Pinterest so you have it saved for later, and let’s go!

pinterest pin of sourdough starter in a small glass jar with a spoon and saucer

What’s a sourdough starter?

What is a sourdough starter in the first place? Essentially, it’s a combination of flour and water that has been allowed to ferment. The fermentation process allows the small amount of wild yeasts & bacteria from the wheat berry and the air to multiply and become fragrant. This means the sourdough starter you make will be unique to you and your home!

Sourdough starters need to be “fed”, just like a pet. They’re a little more needy in the beginning, but after you get it nice and robust they can go longer periods without feeding. The yeast colonies in your starter consume the sugars in the flour and convert it to alcohol and carbon dioxide as wastes. Once all the sugar from the last feeding is consumed, the starter will get “hungry”! It won’t be able to create as much carbon dioxide gas, which is why you’ll see it start to deflate and slide down the sides of your jar.

spoon with some sourdough starter dripping off of it into a glass jar

Tools/Equipment

To make a sourdough starter from scratch, you really only need a container with a lid and a spoon.

However, there are a couple extra things that could make this whole process a lot easier! Here’s the full list of what I recommend:

Container with lid

Make sure your container has at least a 500mL (16oz) capacity, and that the lid is not airtight. I chose to use a weck jar from the dollar store — I just removed the rubber seal. You can also use a mason jar or plastic tupperware, as long as you don’t close the lid all the way. Carbon dioxide gas will be produced by the yeast as it grows, so there needs to be a way for it to escape your container. Your best bet is to use something with straight sides, which will make it easier to mix things around.

Small silicone spatula

Great for scraping down the sides of your container to ensure everything is mixed up nicely. Check out this set from Amazon.

Kitchen scale

Honestly one of the most used cooking/baking tools in my kitchen. It allows you to cook and bake with more accuracy without having to wash a gazillion measuring cups. Plus, you can get this one for only $15!

Rubber band

Placing a band around the outside of your jar just after feeding can help you visually keep track of how much your starter has risen over a given period of time. You can also mark it with a permanent marker or a piece of tape.

Sourdough Starter from Scratch

Recipe by Sophia HouCourse: IngredientDifficulty: Easy

Servings

starter

Prep time

minutes

Feedings every

12-24

hours

Total time

5-10

days

An easy and foolproof way to make your own sourdough starter at home for rich and flavourful healthy sourdough bread. Have questions? Send me a DM on Instagram @houbakes!

Ingredients

450g (1lb) whole wheat flour
450g (450mL, 15.2 fl oz) water
jar or tupperware (>500mL capacity)
small silicone spatula (optional, recommended)
kitchen scale (optional, recommended)
rubber band, tape, or permanent marker
empty container, if saving discard

Directions

Prepare: If using a kitchen scale, weigh your jar/container when empty, and record this number in grams. Add 25 and record the new number. Repeat once again. You should have three numbers. (E.g. If my empty jar weighs 662g, I’ll have 662+25 = 687g and 662+50 = 712g.)
DAY 1: Combine 50g flour and 50g water in your jar. Mix vigorously until all the dry flour has been incorporated. It should have a very thick consistency. Use your hand to gently level out the surface. See recipe notes for volume measurements if a kitchen scale is not available.
Place a rubber band at the surface level of the starter to mark its volume. Alternatively, use a piece of tape or a permanent marker. Close the lid but do not seal airtight. Leave in a warm spot in your home, like beside the stove, refrigerator, or on top of the dishwasher. Avoid direct sunlight. Record the time and come back in 24 hours.
DAY 2: Your starter should have risen a bit above the marker line and you should see some bubbles. If there still isn’t any activity, leave it and wait another 12-24 hours.
Feed your starter: If using a scale, simply discard enough starter until the total weight of your jar is 50g heavier than the empty jar (i.e. the biggest of your three numbers). This means 50g of starter is left in the jar. You can keep your discard to use in recipes like these sourdough egg pancakes, or throw it out.
Combine 50g starter + 50g water in your jar. Then, add 50g flour. (See Notes for volume measurements.) Mix vigorously until all the flour is incorporated. Adjust your volume marker (rubber band, tape, etc.) if need be. Cover and set aside in a warm spot.
DAY 3-6: Do one feeding a day at the same time every day. Be observant of whether your starter shows a distinct rise and fall. See video for examples.
DAY 7+: When your starter begins to fall (i.e. slide down the sides of your container) after less than 8-12 hours, consider feeding more often or discarding more starter each time. Feed twice a day with 50g flour and 50g water, discarding all but 25g of starter each time. (If using a scale, discard until you get your middle number as the total weight.)
Long term: After your starter has become more robust, feel free to store it in the fridge and feed once every week or two. Allow it to rise a few hours at room temperature after these feedings before putting it back in the fridge.