Name: Easy Beginner Sourdough Starter Recipe
Prep time: 5 min
Total time: 336 h
Cuisine: Baking
Ingredients: 1/2 cup (60 grams) organic, unbleached all-purpose flour; 1/4 cup (60 grams) water; Glass jar with lid (holding about 2 cups, 16 ounces, 470 ml); Additional glass jar (for discard, optional); Wooden spoon; Silicone or rubber spatula; Rubber band or wet-erase marker (for monitoring starter growth)

Jump to Recipe

Introduction

Creating your own sourdough starter is a rewarding way to begin baking delicious, tangy bread at home. This easy beginner sourdough starter recipe uses just flour and water to cultivate the natural wild yeast needed for great bread. In about two weeks, you’ll have a lively starter ready for baking!

A close-up top view of a clear glass jar filled with a light beige, bubbly, and frothy mixture with small brown specks throughout. The texture looks thick and creamy with many air bubbles of different sizes spread across the surface. The jar is placed on a white marbled surface, and the transparent lid is partially visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (60 grams) organic, unbleached all-purpose flour
1/4 cup (60 grams) water

Glass jar with lid (holds about 2 cups/16 ounces/470 ml)

Instructions

Day 1: In a glass jar, combine 1/2 cup (60 grams) of flour with 1/4 cup (60 grams) of water. Mix thoroughly until smooth. Cover the jar and place it in a warm, room-temperature spot for 24 hours. A good warm spot can be inside an oven with the light on or on top of the refrigerator.

Day 2: Remove half of the starter mixture and either discard it or save it in the refrigerator for discard recipes. Feed the starter by adding 1/2 cup (60 grams) of flour and 1/4 cup (60 grams) of water. Stir well, scrape down the sides, cover, and return it to the warm spot for another 24 hours.
Days 3–7: Repeat the feeding process each day: discard half, then add 1/2 cup flour and 1/4 cup water, stir well, cover, and place in a warm spot.

Days 7–14: Continue daily feedings. Watch for the starter to double in size and develop a pleasantly tangy, sour aroma. To test activity, drop a small spoonful of starter into a dish of water—if it floats, your starter is ready to use!

Tips & Variations

Use a rubber band or a wet-erase marker to mark the starter’s height each day to easily track growth.
If your starter develops liquid on top (called “hooch”), stir it back in gently or pour it off before feeding.

For a more robust starter, try using a mix of whole wheat or rye flour with the all-purpose flour during feedings.
Keep the discarded starter in the refrigerator and use it within a week for pancakes, crackers, or other recipes.

Storage

Once active and bubbly, your starter can be stored in the refrigerator if you don’t plan to bake daily. Feed it once a week by removing half and replenishing the flour and water. When ready to bake, take it out a day before, feed it, and let it come to room temperature until bubbly. Refrigerated starters can last indefinitely with regular feedings.

How to Serve

A close-up image features a single slice of artisan bread placed on a rough wooden surface; the bread shows a thick, golden-brown crust with a dusting of flour on top, and inside reveals a soft, light beige crumb with an open texture full of various sized air holes spread throughout. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my starter doesn’t bubble or rise?

It may need more time or a consistently warm environment to activate. Make sure to feed it regularly and keep it at about 70–75°F (21–24°C). If it still doesn’t show signs after two weeks, consider starting over with fresh flour and water.

Can I use tap water for the starter?

It’s best to use filtered or bottled water, as chlorine in tap water can inhibit yeast growth. If you only have tap water, let it sit uncovered for a few hours to allow chlorine to evaporate before using.