How to make ANY type of Sourdough Starter — Elly's Everyday (2024)

This new method varies slightly from my original one shared in 2018. In fact it’s even more simple! All you need is your choice of flour, water, a small container, spoons/jar spoon, and 6-7 days of minimal attention :)


I recommend the following flours to make your sourdough starter:

Gluten free: use brown rice, millet, quinoa, sorghum, buckwheat, teff or gluten free oat flour.

Regular starter: use whole wheat, whole spelt, whole rye, khorasan/kamut, emmer, einkorn, oat etc.

*Note that more refined flours like bread flour, all-purpose ‘plain’ flour, white spelt flour and white rice flour can also be used, however I am a strong advocate for using whole grain flours in bread making, and whole grain flours have much more nutrition and microbial activity to kick start your new starter!

*It’s also VERY IMPORTANT to make a gluten free starter in a gluten free kitchen environment with no cross contamination of gluten containing flours, especially if you (or the person you intend to bake for) has Coeliac disease or a severe gluten allergy. More information on that HERE.

Written instructions


You will need:

  • FLOUR
    Organic whole grain flours are best. They have abundant microorganisms and fermentation power due to all parts of the grain being present in the flour. Freshly milled organic whole grain flours are the ultimate starter material if you can get them. You will need about 200-300g flour to make your starter (my process uses small amounts and wastes little). I mill all of my flour at home with my Mockmill.

  • WATER
    I have helped people get starters going in many different countries around the world, and it seems to me that any clean water suitable for human consumption is also suitable for a sourdough starter. In my original 2018 video I used pineapple juice instead of water, but it’s not necessary (still okay though if you want to use it). Use room temperature or slightly cool water, depending on your climate. In hot weather I use cold water to slow down the fermentation process a bit (highly recommended).

  • A CONTAINER
    Use a clean and well-rinsed jar, glass or bowl with up to 2 cup capacity. Something with straight or at least smooth sides is ideal. A tumbler glass works well, as does a coffee mug or a wide mouth pint sized Mason jar. Ceramic, glass, stainless steel or polypropylene (no.5) plastic containers are all fine, but it’s easier to see bubbles and activity through a glass container. Avoid aluminium as it will react with the acidity of the starter once it develops.

  • A COVER
    Something to cover your bowl/jar with – a small side plate, the jar lid put on loosely or a teacup saucer. It doesn’t need to be a tight seal, just enough to stop your starter from drying out. Once your starter gets going you definitely don’t want a tight seal, because the starter will create carbon dioxide gas that will build up in the jar if it’s sealed too tightly.

  • SPOONS
    A clean spoon to stir the mixture. A silicone spoon/scraper is also good to keep the sides of your jar/bowl clean, but it’s not absolutely necessary. *Note that you do not need to sterilise your spoon or container. Just make sure they are washed and clean. Regular household hygiene practices are sufficient for sourdough bread making.

  • TIME
    It takes anywhere between 6-7 days to make a sourdough starter strong and stable enough to raise a loaf of bread and be stored in the fridge without further daily feeding. Bear in mind that your starter will increase in strength and maturity as it ages.

The initial mix

  1. Place 30g each of water and flour into your jar or cup and stir it well. If the weather is very hot use cold water throughout this process and be aware that the starter will ferment more rapidly.
    Volume measures: use 3 tablespoons of flour and 2 tablespoons water.

  2. Scrape down the sides of the container with your spoon or a small silicone spatula if you have one. This step is not essential but I like to keep the sides of my jar clean to avoid crusty dried bits of starter getting into the mix.

  3. Wipe down the rim of your container, if needed, using a clean damp cloth.

  4. Cover the container with a loose-fitting lid.

The first few days

  1. Leave your starter at room temperature to begin the fermentation process.

  2. Stir the mixture once or twice daily until it becomes noticeably bubbly and shows definite signs of fermentation (see the video). This usually takes about 3 days in my experience.

    Note. This phase will progress faster or slower depending on your ambient temperatures. Around 20°C/68°F is ideal if you can manage it. Feel free to find a warmer or cooler spot if needed, but don’t worry too much. As long as the climate is reasonably comfortable for you, it will be okay for your starter while it’s developing. I always err on the side of keeping things cooler rather than too warm.


Start the discarding/feeding cycles

  • Once the starter has become visibly active and bubbly, you can start the process of discarding and feeding the culture to bring it to stable maturation.

  • To do this, tip out most of the initial mixture, leaving about 2-3 teaspoons behind in your container. Now add 20g of fresh flour and water to the remaining initial starter and stir it up.

    Volume measures: use 1 heaped tablespoon of flour and 1 tablespoons water (you can use more if you want to, but it’s not necessary - you’re going to discard most of what you’re adding over the next few days).

  • Discard and re-feed your starter every time you see it has fully activated and is bubbling up in the jar over the next 3-4 days.
    IMPORTANT: Make sure that your starter is getting bubbly and rising up in the jar/container each time before you discard and feed it. If you feed it before it has activated properly, it will not have developed enough strength and will eventually weaken over time. It may take anywhere between 3 and 12 hours to activate each time, depending on your temperatures and the particular microorganisms you’ve grown from your particular flour. Be patient and follow your starter, not the clock!

Getting ready to bake

  • Once your starter is activating reliably and getting nice and bubbly after each feeding, you can then give it a final feed with 50g each of flour and water (no need to discard - you want to increase the volume at this point) and once it has risen up again, you can use it for baking or store it in the fridge until you are ready.

Not happy with the waste? Don’t worry, once your starter is established you will not need to discard or waste any flour whatsoever. It is necessary in the beginning though in order to keep the maturing culture fed properly and to keep quantities in check (whatever amount of starter you keep in the jar, you must feed it with at least the same amount of fresh flour and water to keep it healthy, so it makes sense to discard some of it each time before you feed it). If you have a garden you can compost the discarded starter. You can also add it to pancake or crepe mixes or other recipes (just do a search, there are a million ideas out there).

What next?

Choose a simple recipe and start your sourdough baking adventure!

You may also want to check out these videos which answer frequently asked questions and discuss my easy methods for maintaining a sourdough starter in the longer term.

Looking for more?

How to make ANY type of Sourdough Starter — Elly's Everyday (2024)

FAQs

What do bakers have to do for sourdough starter every day? ›

Starter that's kept at room temperature is more active than refrigerated starter, and thus needs to be fed more often. Room-temperature starter should be fed every 12 hours (twice a day) using the standard maintenance feeding procedure: discard all but 113g, and feed that 113g starter with 113g each water and flour.

How do you make enough sourdough starter? ›

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

Can you use your sourdough starter every day? ›

A starter stored in the fridge will only require feeding once a week to maintain it. If you use your sourdough starter every day, keep it at room temperature. Follow the feeding instructions above and then leave it at room temperature. You will need to 'feed' it every day (at the same time, if possible).

What's the best flour to use for sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Do you have to discard starter every time you feed it? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Should I stir my sourdough starter between feedings? ›

stir your starter in between feedings - try stirring it twice in between feedings and really give it a chance to get oxygen into the mix. This will help to activate your starter without too much effort.

What are three top tips when making sourdough starter? ›

Top 10 Sourdough Starter Tips for Success
  1. Maintain a Schedule to Feed your Sourdough Starter. ...
  2. Know How to Store a Sourdough Starter. ...
  3. Maintain a Small Sourdough Starter.
  4. Use Sourdough Discard for Less Waste.
  5. Know How to Revive a Sourdough Starter. ...
  6. Measure your Ingredients by Weight.
Mar 26, 2024

What is the healthiest flour for sourdough bread? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

What is the best ratio for sourdough starter? ›

Typical feeding ratios are 1:2:2 or 1:3:3 (old sourdough: fresh flour: water). However, even extreme ratios like 1:50:50 would still work. In that case, the freshly fed sourdough would just require more or much more time to grow and reach its peak, as judged by the maximum volume increase in the jar (at least doubled).

How do you know if your sourdough starter is hungry? ›

If I am not going to be using my starter for a few days, or a couple of weeks, I feed it and put it in the fridge. Over time it might have a greyish liquid start to collect in it, called hooch. It is a natural alcohol that your starter produces, and it just tells you that it is hungry.

Can I overfeed my sourdough starter? ›

When you overfeed a starter, the culture will multiply more quickly, leading to a stronger and more active starter. It's important to note that overfeeding can also have negative effects on a sourdough starter if done excessively or too frequently.

Is it OK to leave sourdough starter on counter? ›

Sourdough starter can be stored on the counter or in the refrigerator. "If you're someone who bakes sourdough bread more than a couple of times a week, keep your starter in a cool, dry place. If you don't bake every week, keep it in the refrigerator," Pellegrinelli explains.

Can I use tap water for sourdough starter? ›

Myth 2: Sourdough starter requires fancy water

The key to sourdough starter success is using water without chlorine, which can cause the starter to die. While bottled water is chlorine-free, you can also use filtered tap water for our sourdough starter recipe.

Is distilled water good for sourdough? ›

Two that you want to avoid when it comes to your sourdough starter is distilled or reverse osmosis water. This type of water lacks the beneficial minerals and bacteria that your sourdough starter will thrive on. Instead, use filtered tap water or bottled spring water.

How to know if sourdough starter is bad? ›

Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.

How do bakers keep their sourdough starters alive? ›

Leaving it out on the counter, it will need to be fed equal parts water and flour every 12-24 hours. Warmer homes or frequent baking will require more frequent feeding (around every 12 hours), while colder homes every 24 hours. Storing your sourdough starter in the fridge will require feeding around once a week.

How do you feed sourdough starter every 24 hours? ›

How To Feed Sourdough Starter on The Counter (Daily Feeding Method)
  1. Weigh out 50g of sourdough starter using a digital scale. ...
  2. To the 50g of sourdough starter, add 50g of flour and 50g of water. ...
  3. Leave the sourdough starter to rise on the counter. ...
  4. Repeat every 12 to 24 hours or as needed.
May 11, 2022

How many days can you go without feeding sourdough starter? ›

A starter stored in the fridge can be fed once a week. If you plan to use it often, you can store it for up to two months without feeding. When you want to use the starter again, remove it from the fridge for a few hours, then feed it every 12 hours for 36 hours before you make bread with it.

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