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Beginner’s Guide: How to Make an Active Sourdough Starter From Scratch (7-Day Plan)

Overhead view of the bubbly, active sourdough starter in a glass jar, showing signs of fermentation.
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Learn how to create your own active, bubbly sourdough starter using only flour and water. This simple, day-by-day guide is perfect for beginners starting their natural leavening journey.

Ingredients

Scale
  • Day 1: 50g Whole Grain Flour (Rye or Whole Wheat recommended)
  • Day 1: 50g Water (non-chlorinated, room temperature)
  • Days 2–7: 50g All-Purpose or Bread Flour
  • Days 2–7: 50g Water (non-chlorinated, room temperature)

Instructions

  1. Combine 50g whole grain flour and 50g water in a clean glass jar. Stir well until fully mixed. Cover loosely and leave at room temperature (68-75°F or 20-24°C) for 24 hours.
  2. Day 2: You may see minimal activity. Discard half of the starter mixture (about 50g). Add 50g all-purpose or bread flour and 50g water to the remaining starter. Mix, cover loosely, and wait 24 hours.
  3. Day 3: You might see some bubbles or smell sourness. Discard half of the starter. Feed with 50g flour and 50g water. Mix and wait 24 hours.
  4. Day 4: Activity may slow down or stop; this is normal. Discard half. Feed with 50g flour and 50g water. Mix and wait 24 hours.
  5. Day 5: You should see more consistent bubbles. Discard half. Feed with 50g flour and 50g water. Mix and wait 24 hours.
  6. Day 6: Your starter should show significant growth after feeding. Discard half. Feed with 50g flour and 50g water. Mix and wait 24 hours.
  7. Day 7: Your sourdough starter is ready when it consistently doubles in volume 4-8 hours after feeding and is full of bubbles. This is your active, bubbly starter, ready for baking.
  8. Maintenance: Once active, you can feed it once every 12-24 hours at room temperature, or store it in the refrigerator and feed it once a week.

Notes

  • Use a clear jar so you can watch the rise and fall of your wild yeast culture.
  • If your starter does not show activity by Day 4, try moving it to a slightly warmer spot.
  • For best results when feeding, use a 1:1:1 ratio (Starter:Flour:Water by weight).
  • If you see dark liquid (hooch) on top, stir it in or pour it off before feeding.

Nutrition

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