Sourdough Starter from Scratch: Step-by-Step Instructions

Making your own sourdough starter at home is one of the most rewarding aspects of baking. Not only do you get to nurture a living culture, but you’ll also have the foundation for countless delicious recipes, from loaves of bread to pancakes and pizza dough. A sourdough starter is made with just three simple ingredients: all-purpose flour, water, and honey. It may take some patience, but it’s an incredibly satisfying process. Here’s how to create your very own sourdough starter from scratch!

What is a Sourdough Starter?

A sourdough starter is a mixture of wild yeast and bacteria that, when properly cultivated, can be used to leaven bread and other baked goods. The wild yeast in the starter eats the sugars in the flour, producing carbon dioxide, which causes the dough to rise. In addition to yeast, the bacteria (lactic acid bacteria) give sourdough its signature tangy flavor.

While store-bought yeast can also be used for baking, many bakers prefer sourdough starters because they offer a more complex flavor profile and require no commercial yeast. It’s an all-natural, old-school way to bake, and the results are often far superior to anything you can buy at the store.

Starting Your Sourdough Starter: The First Few Days

Creating a sourdough starter is a multi-day process, but it’s not difficult. All you need is a glass jar, some flour, water, and a touch of honey to get things going.

Day One: In a clean glass jar, combine ½ cup of all-purpose flour, ½ cup of water, and 1 teaspoon of honey. The honey helps jumpstart the fermentation process, giving the wild yeast something to feed on right from the start. Stir the mixture until it forms a thick pancake batter consistency. Loosely cover the jar with a lid or cloth and leave it in a warm, draft-free area of your kitchen (ideally between 70°F and 75°F). The warmth helps the wild yeast activate.

Day Two: On Day Two, you may see a few bubbles beginning to form—this is a good sign! It means the yeast is starting to work. Discard half of the mixture in the jar (this helps prevent the starter from becoming too large) and then add ½ cup of flour, ½ cup of water, and another 1 teaspoon of honey. Stir everything together and cover loosely. Place the jar back in its warm spot.

Day Three: By Day Three, you should see more bubbles, and the starter will likely start to smell sour, which is a great indication that fermentation is progressing. Again, discard half of the mixture, then feed it with another ½ cup of flour, ½ cup of water, and 1 teaspoon of honey. Stir and cover loosely. Allow it to rest in a warm spot for the day.

Day Four and Beyond: For the next few days, continue the same process: discard half the mixture, add fresh flour and water, and let it sit in a warm area. By Day Four, you should begin to see noticeable bubbles, and the starter will become more active. If you’re seeing steady bubbling and the starter doubles in size within 12 hours of feeding, it’s time to start using it in recipes. This means your starter is now “active” and ready for baking!

How to Maintain Your Sourdough Starter

Once your starter has reached its full potential, it’s time to maintain it. If you plan to bake regularly, you can keep the starter on the counter. In this case, feed it daily with ½ cup of flour and ½ cup of water. Make sure to discard half of the mixture each time to keep it manageable. Keeping the starter at room temperature ensures that it remains active and ready for baking.

However, if you bake less frequently, you can store your starter in the fridge. This slows down the fermentation process and reduces the need for daily feedings. When you’re ready to bake, take the starter out the day before, discard half, and feed it with flour and water. After using the starter for baking, remember to feed it again before putting it back in the fridge.

What to Do With Sourdough Discard

As you maintain your sourdough starter, you’ll have extra “discard”—the portion of the starter you remove during feedings. Don’t throw it away! There are many delicious ways to use sourdough discard in recipes. You can make pancakes, waffles, crackers, pizza dough, or even use it in baking cookies and cakes. There’s no need to waste the discard when it can add flavor and texture to other recipes!

Creating a Backup of Your Sourdough Starter

While it’s easy to maintain your sourdough starter, it’s always a good idea to have a backup. If you ever forget to feed your starter or if it’s not performing well, you can revive it using a dried version.

Once your starter is healthy and strong, spread a portion of it out on parchment paper and allow it to air dry for 24 hours. After it’s completely dry, crumble it up and store it in an airtight container. In case your starter dies or develops mold, you can rehydrate the dried starter and begin the process of creating a new batch.

Using Your Sourdough Starter in Recipes

Once your starter is active, it’s ready to be used in a variety of recipes. The most obvious is sourdough bread, but you can also use it in pancakes, muffins, waffles, and even savory recipes like crackers. Some of the best sourdough recipes use a starter that has been well-fed and allowed to mature over time, as it provides both the rise and the distinct tang that sourdough is known for.

Remember that sourdough recipes often don’t require additional commercial yeast since the starter provides the leavening. If you want to use your starter for baking, make sure to always save a portion for your next batch.

Your Turn!

Creating a sourdough starter from scratch is a rewarding, low-maintenance process. With just a few ingredients, a little time, and some patience, you can cultivate a starter that will yield countless loaves of bread and other baked goods. The starter is a living culture that gets better with age, and over time, you’ll find it to be an essential tool in your baking arsenal. Whether you’re an experienced baker or a beginner, there’s nothing like the satisfaction of using your very own starter to create fresh, tangy sourdough bread.

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