Your Ultimate Guide to a Homemade Sourdough Starter

There's something uniquely satisfying about baking a loaf of sourdough bread. The tangy aroma, the chewy crust, the airy crumb – it's pure magic. But before you can achieve that perfect loaf, you need the foundation: a vibrant, active sourdough starter. And guess what? You can make it from scratch, right in your kitchen!

I caught the sourdough bug when I visited Texas a few months ago for my Kitchen Takeover with Carrie from Queen G's Texas Kitchen. We filmed the whole thing here, actually. When I returned home, I asked Carrie for her guide, and she sent it without hesitation. I am now sharing it with you. 

Creating a sourdough starter is less about exact measurements and more about understanding the process of nurturing wild yeast and bacteria. It's a journey, not a sprint, but with a little patience, you'll have a thriving starter ready to bring your baking dreams to life.

The Ultimate Sourdough Starter Guide

Here’s how to grow some bread magic from scratch—no fancy stuff needed!

What You’ll Need:

- Whole wheat flour (for Days 1–3)

- Unbleached all-purpose flour (for Day 4 and beyond)

- Filtered or bottled water (chlorine-free)

- A clear glass jar or container

- A spoon

- A small scale (optional but super helpful)

Before You Start:

- Pick a cute name for your starter—you're raising a bread baby!

- Keep it somewhere warm (about 70–75°F is great)

- You’ll start small to avoid waste

Day 1

Mix 25g whole wheat flour + 25g filtered water in a jar (about 2 tablespoons each if you're not weighing). Stir well, cover loosely with a lid or cloth. Let it sit at room temperature for 24 hours.

Day 2

Discard half the jar. Add 25g whole wheat flour + 25g water. Stir and cover loosely again.

Day 3

Discard half. Then feed with 25g whole wheat flour + 25g water. Stir and cover again.

Day 4

Switch to all-purpose flour. Discard half. Feed with 25g of all-purpose flour and 25g of water. Stir and cover.

Days 5–9

Once a day: discard half, feed with 25g all-purpose flour + 25g water. You should see bubbles, a rise in volume, and a sour smell.

Days 10–12

Time to get stronger with 1:2:2 feedings. Keep 10g starter, discard the rest. Add 20g flour + 20g water. Mix well, cover loosely. Repeat once daily.

Day 13

Final Power Feed (1:4:4 Ratio — Let’s Build Your Bread Plan): Keep 40g starter, discard the rest. Feed with 160g of flour and 160g of water. You’ll end up with a total of 360g of starter. Use it like this:- 200g to store as your Mother Starter- 100g to bake a loaf- 25g to keep feeding as your daily active starter- A little extra (35g) in case you want to bake again tomorrow

Day 14

If your starter rises well, smells tangy, and has bubbles, congrats! You now have a strong Mother Starter. Store 200g in the fridge and feed monthly. Keep 25g of active starter out for regular feeding and baking.

Maintaining Your Sourdough Starter

Once your starter is active, you have a few options for maintenance:

• Room Temperature (if baking frequently): If you plan to bake daily or every other day, you can keep your starter on the counter and feed it every 12-24 hours.

• Refrigerator (for less frequent baking): For most home bakers, storing your starter in the refrigerator is ideal. Once it's active, feed it, let it sit on the counter for 1-2 hours, then place it in the fridge. Feed it once a week: take it out, let it come to room temperature, feed it, let it become active (4-8 hours), and then return it to the fridge.

Troubleshooting Common Issues

• No Activity: Ensure your water is unchlorinated and your environment is warm enough. Sometimes it just takes a bit more time.

• Foul Smell: If your starter smells truly rotten, moldy, or like nail polish remover, it might be contaminated. It's usually best to discard it and start fresh. A strong, sour, almost vinegary smell is generally okay – it just means it's very hungry!

• Hooch: A dark liquid on top is normal and indicates hunger. Just stir it in and feed your starter.

Creating your sourdough starter is an incredibly rewarding process, connecting you to generations of bakers. Once you've successfully brought your starter to life, you're not just a step closer to making perfect sourdough loaves; you've become part of a living, breathing tradition. Get ready for some delicious baking ahead!

What will be the first sourdough creation you bake with your new, homemade starter?