How to Make Sourdough Starter From Scratch: Easy Step-by-Step Recipe
Have you been dreaming of fresh homemade sourdough bread, but aren’t sure where to begin? First, you need a sourdough starter! Then you can bake your own delicious gut-healthy bread, crackers, cookies, muffins and more.
Come follow our easy recipe to make a sourdough starter from scratch. This guide will show you how to transform three simple ingredients – water, flour, and apple – into an active and bubbly sourdough starter. The process takes 7 days from start-to-finish but involves very few steps or active time!
I’ve included everything you need to succeed: step-by-step photos, a video tutorial, troubleshooting tips, and resources on how to maintain and feed sourdough starter going forward. Don’t worry – it’s much easier than you think!
NOTE: This post was originally published in January 2019 and significantly updated in 2025.
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What Is Sourdough Starter?
Sourdough starter is a mixture of flour and water that also contains a stable colony of wild yeast and beneficial bacteria, and is nurtured by routine “feedings” to keep it alive and happy. It’s what makes bread rise without the need for commercial yeast.
If kept alive, one starter can last a lifetime of baking. And don’t worry! An established, mature sourdough starter is very easy to maintain with only infrequent feedings required (when stored in the fridge).
You can make a sourdough starter from scratch, get some from a friend who bakes sourdough, or buy one online. Since starting from scratch can sometimes be tricky, we offer organic dehydrated sourdough starter too. It’s quick, easy, and foolproof to use!
Supplies Needed
- A large, air-tight glass container. We used a 2-liter flip-top container, though a half-gallon mason jar works perfectly too.
- Organic white bread flour. You can also use organic whole wheat if you’d like.
- One large organic apple, or two small apples. See substitutions below.
- Filtered water
- A kitchen scale. Sourdough recipes are measured by weight instead of volume (cups) since different flours have varying densities or weights.
- A mixing bowl
- Liquid measuring cup
- A silicone spatula
- A cheese grater (for the apple)
- A moderately warm location
Why use apple to make sourdough starter?
Our homemade sourdough starter recipe includes apple to increase your chances of success! Flour and water alone are fairly sterile, but organic fruit and vegetables contain natural wild yeasts and beneficial bacteria on them, which helps to kick start the activity of your starter. The shredded apple completely dissolves into the starter and isn’t noticeable by day 5.
It’s key to use organic apples since non-organic produce has been treated with chemicals that can inhibit beneficial bacteria growth or contaminate your starter. If you happen to be allergic to apples, you can substitute with 1 cup of smashed organic blueberries or seedless grapes instead.
How to Make Sourdough Starter
Day 1: Mix
- In a large mixing bowl, weigh out 500 grams of organic white bread flour. Don’t forget to tare the bowl on the scale first, or add the weight of the bowl in to the total!
- Next, wash and grate the apple into fine shreds with a cheese grater. Use the peels but avoid the core, stem, and seeds. Add the apple to the bowl with the flour.
- Now add 360 mL of room temperature or warm filtered water to the bowl and mix thoroughly. It’s best to avoid chlorinated water when making sourdough if possible (but not distilled water) since chlorine can inhibit the growth of beneficial bacteria. The mixture will be quite thick and sticky at this point.
- Transfer the sourdough starter mixture into an air-tight container, pressed nicely into the bottom and with the lid closed. The container should have ample empty space to allow for the sourdough starter to at least double in size over the next few days, if not more.
- Finally, use a washable glass pen to mark the current level of the sourdough starter mixture in the container. (You could also use a large rubber band around the outside of the container.) This is to help monitor the rise!
Day 2 and 3: Sit and Wait
- Now let the mixture sit for 3 days or about 72 hours after first starting.
- To make a new sourdough starter from scratch, it’s important to keep it in a location that is about 70 to 75 degrees Fahrenheit (23 degrees Celsius) to encourage beneficial bacteria activity. Cooler temperatures can easily lead to inactivity and mold growth. A dark or light location is fine, but keep it out of direct sunlight.
- If your home is cold, see tips and ideas on how to keep a sourdough starter warm below. Use a simple stick-on thermometer to easily monitor the temperature.
- During this time, the mixture may begin to form small bubbles and rise. In some cases, it may rise a lot! So you may want to keep the container on a plate to catch any overflow.
TIP: It’s possible for the sourdough starter to rise and then fall again before you notice (such as overnight) so look for smears on the sides of the container – not just the current level. However, it’s not essential to get a big rise at this stage!
Ways to keep sourdough starter warm:
- Find a warm spot in your house, such as next to or on top of a warm appliance. For example, our kitchen has under-cabinet lights that put off heat when they’re on, making the cabinets above quite warm and cozy. We’ve also placed it against a warm south-facing wall.
- Use a starter heating pad. Consider using a specialized heating pad to keep your sourdough starter warm, such as this wrap-around heat mat (thermometer included). It has precise temperature controls to keep the starter at the ideal temperature. My gardener friends use seedling heat mats too – just be sure it doesn’t get TOO hot! You may need to keep a towel or plate between the heat mat and starter jar.
- Oven light trick. Most oven light bulbs emit warmth, so turning on the oven light (but keeping the oven itself OFF) can create a nice warm spot in the back of the oven for your starter or proofing dough. However, I’ve heard horror stories when folks accidentally pre-heat or bake their starter! So if you try this, be sure to make a reminder that it’s in there – including for other members of the household.
- Proofing box. If you’re a regular baker with a chronically cool home, it may be worth investing in a proofing box – which can keep both your sourdough starter and proofing bread dough at the perfect temperature!
FAQ: What if my starter rises and falls before day 4? Can I move on to the next steps early? No, it’s best to wait. Sometimes, there is an initial burst of very vigorous activity on day 1-2, but that is usually caused by a different type of bacteria that quickly grows then dies off. Meanwhile, the main yeasts and bacteria (lactobacillus) that we want in the starter long-term grow a bit slower. So just be patient before proceeding to the next step!
Day 4: Discard and Feed
After 3 days or about 72 hours, it’s time to feed your sourdough starter for the first time! (This simply means adding fresh flour and water for it to “feed” on, so it can continue to get more active and strong.) By now, the mixture should smell sweet and tangy, sort of like apple cider vinegar. It may also be a bit darker in color.
- First, stir the mixture to knock out any air to let it fall back down to a more condensed state.
- Next, discard half of the amount in the container. This is to make more room in the jar for fresh flour, water, and to rise again! If you want to be exact, you can remove the mixture from its container, weigh it, and discard exactly half. Instead, I simply eyeball it by looking at the line marked on the jar.
- Now add 250 grams of of bread flour and 170 mL of lukewarm filtered water. Mix thoroughly. You can do this by either taking it all out of the jar, mixing it in a separate bowl, and then putting it back in – or simply mix everything right in the container itself.
- Clean up the sides of the jar a bit with a spatula so you can still monitor the rise and fall. (Also, gunky jar sides are more likely to mold.) Re-mark the level on your container if needed.
- Now, let your homemade sourdough starter sit for another 2 days or 48 hours in a warm location.
FAQ: What to do with the discard? Normally, you can use the discard from a mature sourdough starter in a variety of discard recipes like our fluffy sourdough pancakes, sourdough granola, or delicious sourdough discard crackers. However, the discard is still too young and won’t be a great addition to a recipe at this stage, so simply trash or compost it this time. Avoid putting it down your sink drain as it can cause clogs over time.
Day 5: Rest and Wait
Nothing to do today! Just let the new starter rest and rise. During this time, the colony of bacteria and yeast will happily feed on the fresh flour you provided, exponentially increasing their population as they do.
Day 6: Discard and Feed Again
Two days or about 48 hours after the first feeding, you should see a lot of activity and bubbles in your starter now! It also probably rose even higher than the first time. If so, it’s time to feed it again – just like you did on day 4.
However, if you’re not seeing much activity yet, let it sit for another day or two before discarding and feeding again. See more troubleshooting tips to increase activity below.
To feed, discard half the volume and then mix in another 250 grams flour and 170 mL of lukewarm water. It’s okay for the starter to be a tad more wet at this stage. It should be smooth and easy to stir, but not runny like pancake batter. If needed, add an extra splash of water (up to 30-40 mL more) until the desired consistency is reached.
Cover the sourdough starter and let it sit out one final time – for 24 hours this time.
Troubleshooting
In most cases, a new sourdough starter should be bubbly and rising by day 6. However, if you are going to experience any issues, this seems to be the step where it may stall out.
- If there is no activity since the last feed, let it sit an additional day or two before feeding again.
- Is your home on the cool side? Try to find a warmer spot!
- If the starter has visible bubbles but doesn’t rise after feeding, the mixture may be too wet or runny (as varying home humidities and flour types can lead to different textures). When a starter is too wet, the bubbles rise right up and out of the mixture – rather than being trapped inside and causing the starter to puff up and become spongy. So, stir in more flour to thicken it up, adding just a few tablespoons at a time until it more closely resembles your original thick mixture from step 1 (a stiff dough).
- Another option is to try opening the lid of your jar. Cover it with a coffee filter or something else that will prevent fruit flies or other debris from getting inside.
- If your starter isn’t rising well and has a dark liquid formed on top, it may actually be overly active and hungry! Stir in a little more flour (and warm water as needed, if it becomes too thick and dry) and let it sit again. Wait a day or two to see if it perks up and begins to rise and bubble.
- Try to feed it with half whole wheat or rye flour, which usually enhances activity.
- If all else fails, it may be best to buy an established (dry) sourdough starter instead. Ours is foolproof to get going!
RELATED: Learn even more detailed troubleshooting tips in our guide on how to strengthen sourdough starter. Or, see this article on how to tell if a sourdough starter is bad.
Day 7: It’s Ready!
If it’s bubbly and active within 24 hours of the last feeding – congratulations – you just made a new sourdough starter from scratch! It’s now ready to bake with. (Keep reading below for tips on how to use and store it.)
But first, be sure to name your starter. It’s tradition among the sourdough community and considered bad baking luck if you don’t! Check out our round-up of the best 60 Punny Sourdough Starter Names for plenty of fun ideas.
Next Steps: How to Use and Maintain Starter
Now what? If you aren’t ready to bake yet, simply store your starter in the refrigerator and then head over to our guide on how to maintain and feed sourdough starter. It covers the pros and cons of storing it at room temperature vs the refrigerator, when and how to feed it, and how to ready a starter for baking.
Hint: it’s best to use sourdough starter for baking several hours after feeding, once it’s reached “peak activity” – which is when it’s at least doubled in size, is no longer actively rising, but before it deflates again. And remember, never use ALL your starter in a recipe! Always save at least a half cup to feed and keep going.
To make bread, try our go-to no-knead sourdough bread recipe with step-by-step instructions and video. Our simple sourdough focaccia recipe is even easier! You can make all kinds of fun and delicious things like sourdough pumpkin bread, sourdough pie crust, sourdough cornbread and more! Explore all of our sourdough recipes and tutorials here.
FAQ: What’s that dark liquid on the top of my sourdough starter?
When a sourdough starter goes unfed for a while, it will form a layer of dark liquid on top called “hooch”. The yeast in starter produces hooch (an alcohol) as a natural byproduct of the fermentation process. Hooch is not harmful, but is an indication that your starter is hungry and needs to be fed.
When you see hooch, you can either pour it off the top or simply mix it back in, and then discard and feed as usual. However, mixing hooch into the starter will make it extra sour-tasting. Since we store our starter in the fridge and often go many weeks between baking/feeding, it almost always has a layer of hooch on top.
And that concludes this lesson on how to make sourdough starter from scratch. If you found this helpful, please leave a review in the printable recipe summary below! As always, feel free to ask questions in the comments below too. Have so much fun baking!
Video Tutorial
How to Make Sourdough Starter From Scratch
Equipment
- Large, glass, air-tight container (2 liter or half-gallon)
- Kitchen scale
- Mixing bowl
- Silicone spatula
Ingredients
- 500 grams organic bread flour or all-purpose flour
- 360 mL filtered water, room-temperature
- 1 large organic apple (or 2 small apples)
Instructions
- Wash your apple, but avoid using soaps or produce wash. Using a cheese grater, grate the organic apple into semi-fine shreds. Use the skins, but discard the core.
- Add the called-for flour, grated apple, and water to a mixing bowl and thoroughly combine.
- Transfer the mixture into a large glass airtight container that has enough room for it to at least double in size, minimum. (Ours usually quadruples while fermenting) Pack the mixture down into the bottom of the container. Close the lid.
- To monitor growth, mark the side of your container with a washable marker or rubber band at the top level of the mixture.
- Let the mixture sit for 3 days at a temperature of 70-75 degrees F. It should bubble and rise during this time.
- After approximately 72 hours, thoroughly stir the mixture and then discard half of the amount. Then, thoroughly mix in another 250 grams of flour and 170 mL of tepid filtered water to the remaining starter mixture. This is called "feeding" the sourdough starter. You can do this either in a separate bowl, and put it back into a now-clean ferment vessel, or like we do, mix it in place.
- Re-mark the container to note the height of the mixture. Let sit at 70-75 degrees, for 2 days or 48 hours this time.
- After 48 hours, repeat the same discard and feed process as done previously. Discard half, feed, mix, mark the level, and cover again.
- Allow the sourdough starter mixture to sit for a final 24 hours.
- Once complete, you now have a happy and active sourdough starter! Store it in the refrigerator when not in use, giving it a discard and feed weekly. OR if stored at room temperature, feed it daily to keep it alive.
Notes
- If there is no activity, let it sit another day or two.
- If your starter has risen and fallen, or, if seems to not rise after the first discard and feed, and instead it has a dark liquid formed on top (called hooch), it may actually be overly active and hungry! Stir in a little more flour (and warm water as needed, if it becomes too thick and dry) and let it sit again. Wait a day or two to see if it perks up and begins to rise and bubble.
- If your home is cold, try to find a warmer spot if possible!
- If the starter doesn’t rise at all after the first discard and feed, try opening the lid of your jar. Cover it with a coffee filter or something else that will prevent fruit flies or other debris from getting inside inside.
- Another troubleshooting tip is to feed with half whole wheat or rye flour, which usually enhances activity.
- Ensure that you use an organic apple.
305 Comments
Lio
Hi Deanna,
thank you SO much for explaining in such details and just generally, for sharing your secrets! 🙂
Does one have to be careful about the pressure in the jar the starter is bubbling away in in any way? I’ve noticed you’re even closing the lid with the rubber band, so I was just wondering about that…
Again, thanks a bunch!
Best wishes,
Lio
DeannaCat
Hi Lio! No, not to a dangerous point at least. It does get a little built up pressure behind it and may hiss a little when you slowly open it, but nothing like making kombucha! Ha! 🙂 Have fun!
Rita
Would Coconut flour work?
I want to be you when I grow up Deanna 🙂
DeannaCat
Ha! Thanks Rita… About the coconut flour – Honestly, I am not 100% sure. I have experimented with some gluten free baking in the past (not sourdough), but the time I did use coconut flour, it also called for using almond flour along with it. I have a feeling that coconut alone may not give the best results, but I could be wrong. Some of the GF sourdough recipes I have seen use more of a blend of GF flours, like rice flours, millet flour, or even an already mixed GF flour blend. I bet you’d have more luck with that, or adding coconut in along with them. Play around and let us know how it works out!
Chevonne
I’ve made this recipe twice now (going on third) and can’t seem to have it go right. My culture rises and looks amazing but after it doubles in size it deflates and never rises again. What am I doing wrong? In the Instagram post you made I don’t think it mentioned daily feeds (maybe I missed it) am I supposed to be feeding it daily? Please help!!
Katie
Me too Chevonne!! I have tried this recipe 3 times now and my starter gets going really nicely before the first feed but when I go to feed for the first time, it never rises again. I do see the hooch though so maybe I’m just not feeding enough? I tried feeding a day earlier but that didn’t make a difference. I have tried trouble shooting on my own but I cant figure out what I’m doing wrong. A friend of mine who also made his own starter said to try not keeping it sealed? Deanna do you have any trouble shooting ideas? Maybe adding a section in the future “for when things go wrong” could be helpful? Either way though I’m going to keep at it! I am always drooling over your fresh loaves and I cant wait to have some of my own 🙂
Chevonne Shoats
I guess glad I’m not alone. But it’s so disappointing. I’ve thought maybe of downsizing the first patch as I thought the feeding was supposed to equate to the culture. Maybe then the feeding would work.?
DeannaCat
Hey Katie! Hmmmm, maybe posting this tutorial during the winter was a bad idea because I know the temperatures play a huge role in successful fermentation… Did your conditions (temp) vary between the different stages? At what stage did you see the hooch develop? Before the first feed, or after, when it wouldn’t rise again? I hope we can figure this out together!
Katie
Hey Deanna! I live in southern California and our house temperature is pretty consistent probably in the high 60s. It may have been slightly cooler so I can try again using twinkle lights (such a clever idea and cute too!). The first time I tried, I used lights to keep the temperature in the 70s, it doubled and fell within 48 hours and when it fell it went all the way back to the original line. I fed it and it never grew again even though I kept it warm that time. So I though maybe I had it too warm and it doubled too quickly then starved because I didn’t feed it in time so I repeated it without the lights. The second time it doubled within 2 days and started falling on the third so I fed it right when I started to notice it falling but again once I had knocked out the bubbles, discarded and fed, there was no growth. After about a day or 2 waiting to see if it would grow I saw hooch. I thought maybe it was because I wasn’t using the right flour. I was pretty sure what we had is organic but we get something that comes plastic free and store it in a jar so I wasn’t sure. So then I got new flour and tried it again. The third time I also didn’t use lights to keep it warm and it doubled in 36 hours then started to fall. So again when I saw it starting to fall I fed it, this time I added in fresh flour and water first then discarded down to the line because I was feeding so early. Again no growth and about 2 days later I noticed hooch.
I don’t think my temperature is changing very much between when I start the culture and when I feed for the first time but maybe trying to regulate it would help! I’ll give it another go and hopefully it’ll work out better! Another thing that I noticed but I just assumed was normal was the smell…it is very strong, sweet, and has what I can only describe as a vomitty scent to it. I haven’t actually smelled someone else’s starter but mine isn’t the greatest smell in the world and it wasn’t what I expected when I started trying to make one. Maybe that is a hint to something I’m doing wrong?
Tracy Douthit
Okay.. so glad to see others trying several times. I learned on first try.. don’t use expired bread flour. It will not work. 😊 try 2.. don’t use regular tap water. Ours has chlorine and fluoride. A no go. Try 3… measure correctly! Try 4.. I used correct flour, correct water, and weighed my flour correctly, and raised the temperature in my sunroom. So far so good. My plan is to make bread tomorrow. Mine is bubbly and has risen, but not as much as Deanna’s. I used regular bread flour. (Maybe that matters) it’s been fun to try . (Even 4 times.) 😊❤️🌺
DeannaCat
Hey Chevonne! I am trying to follow what you did exactly here, so I can help narrow it down. So after you fed for the first time, and let it sit for about 3 days, it got nice and bubbly. Then you say it deflated and never rose again. Did you do the discard and feed at this time? Ours rose and started deflating by the 3rd day, but after a proper discard and feed (as per the instructions on this post) it immediately perked back up and starting rising again. After that rise (and fall), you discard and feed again, which should happen in a shorter period of time than the first, since it’s becoming more active. If you DID do the discard and feed, did you have it out in the same conditions as it was the first time when it got active? Like the same warm temp? Same flour and filtered water? I know some people have had issues with it getting active at all in the first place (winter can be a tough time to start), but I can’t figure out why it would be so active at first, and then never rise again… especially if it’s being discarded and fed when it’s hungry. If it starts to fall back down, it’s hungry. If it develops hooch, it’s hungry. Once the process is complete (you have a healthy, active starter on your hands), then yes, it would need to be fed daily if you keep it out at room temp. But that is where I wrote up how we do it – keep the fridge and only feed weekly prior to baking. Does anything I just said trigger any “ah-ha’s”? I hope so!
Chevonne
Sorry I should’ve been more clear Day 1-3 everything goes perfect. Then on Day 4 when you discard and feed, basically from step 8 and on my does not rise again. Where on Day 6 there should be bubbles and activity I have nothing happening at all. I have a hooch though.
I use the same bread flour and the same filtered water and it sits on my seed warmer the whole time in the exact same spot. Thanks for brainstorming with me!!
DeannaCat
I have been doing some reading up about this, and it seems that sometimes starters can get an initial burst of microbial activity and then kind of settle down a minute (seeming like there is something wrong, or like it’s “dead”). Advice out there says to push through it. Let it sit another day or two past the 48 hours if needed, and then just continue discarding and feeding every few days to see if it will perk back up. If you have hooch, it may be more hungry than what you fed it, and may need to try daily feeding at this time! Adding whole wheat or rye does help increase activity. Also, ensuring it’s at a good temp. Winter is tricky… but 75-80 should make it active! It looks like you posted this a few days ago, so I hope something has improved since! Sorry for the delay in reply.
Christina
Thanks so much for sharing! Only one question: my children have gluten sensitivities. Could the starter be done with gluten free flour?
DeannaCat
Yes, it’s definitely possible! I have seen quite a few bakers on Instagram and also other bloggers baking GF sourdough. I say give it a shot! There are probably a lot of GF-specific sourdough starter recipes out there, but it would be a really fun experiment if you tried this recipe (just replacing with the GF flour or GF flour blend of your choice), see how it goes, and then let us all know! Another interesting thing to note is that many people with mild gluten sensitivities (not outright allergies or celiac disease) can actually tolerate home-fermented sourdough just fine! The fermentation process pre-digests and breaks down a lot of the indigestible carbs that cause issues for some folks. I can’t eat regular store brought bread without feeling sick either. Just food for thought!
LilmissBreeze
😍😍😍 WOW! I love your blog already! This sourdough post is so informative. So many well explained details, I was left with no lingering questions. Thank you so much for posting it. ☺️ I can’t wait for the bread making post you mentionex.
I’ll be sure to keep checking back here. I also follow you on Pinterest and Instagram. You are such an inspiration! 💕 I love the work you put into providing us with all this great information.
DeannaCat
Yay! I am excited for your new bread making journey too! Thank you so much for the kind words, and thanks for being here!
Tiffany
I was so excited to see you made this post! I’ve been drooling over your IG stories of your breads, secretly hoping you’d write how to’s. Quick question… we live in a ranch house that stays cold, like 55-60*F, unless we are running the heater. Do you have any tips for creating a warm environment for my starter? I think our pantry is a few degrees warmer than the kitchen, but not 70*. Should I just hold off until the summer?
DeannaCat
Great question! A bunch of people have chimed in on a post I recently did on IG with some of their tricks! Some of them had luck keeping the starting and proofing dough inside the oven with just the light on, finding that gave it enough warmth. Other people have used seedling heat mats, kept it near the fire, or on top of a warm appliance (like if your fridge gives off heat). Do you have a thermometer you can experiment with? If so, I would try putting it in a few places and see if you can find somewhere that gets you at least around 70. It’s okay if it dips down a little (like into the 60s) overnight, but much cooler than that will probably prove to be a bit challenging.
Rebekah
Thanks for posting , I have always wanted to start sourdough but online sites made me back off . I’m excited to try it now , you’ve made it seem fun and easy !!
DeannaCat
Yes, I feel you! When we started I felt the same way: super intimidated by all the jargon and professional bakers. I sort of had to read between the lines, figure out what steps were most important and which were just being fancy, and then adapt our own process. That is what I will share here as time goes on – how to keep it simple, and tasty! Perfection is not the goal 🙂
Sarah
Thank you for this very informative post! My wife and I have been wanting to try making our own sourdough for a while now, but have been a bit intimidated by the process. Your post makes the process seem easy and straightforward. We are obsessed with making our own kombucha and fermenting different veggies, so it’s only a matter of time before we venture into sourdough. I’m looking forward to your future posts on fermenting!!
DeannaCat
Sarah – No problem! I hope this helps get you going in the right direction! If you’re already into kombucha and veg ferments, this will be right in your wheelhouse! You’ll do great.
Aoife
I tried making sourdough before but I found it too annoying to have to feed every few days… challenging when ur schedule is pretty variable. Also my bread once I finally tried making a loaf didn’t rise properly… it was very dense! 🙁 great informative post tho with some great tips to make it easier I guess providing u have the patience for it
DeannaCat
Oh yes, there are so many instructions and suggestions out there that can make sourdough waaaay more complicated than it needs to be. We often go a couple weeks without feeding our starter at all. Keeping it in the fridge is definitely the way to go for people who want to be a little more hands off! In regards to what went “wrong” with your dense loaf – stay tuned for our recipe post, and hopefully we can troubleshoot to help you!
Bethany
Deanna! I was SO stoked to see your BLOG pop up in my feed this morning!!! Great job! I love it so far!
DeannaCat
Thank you so much Bethany! I hope you continue to love it as it grows! I have so many ideas, just waiting to get written for you all. Now only if I had 48 hours in a day 😉