How to Make a Sourdough Starter From Scratch

Jenny Derrickson
2 days ago
3 min read

If you’re new to sourdough, let’s get one thing clear right away:

A sourdough starter is not ready in 5–7 days. Most healthy, reliable starters take

14–21 days to fully mature, sometimes longer. And that’s not failure. That’s fermentation.

This guide is written to give you real expectations, clear daily instructions, and reassurance when things look weird (because they will). If you stick with it, you’ll end up with a strong, dependable starter that actually bakes good bread.

This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through these links.

🥖 What Is a Sourdough Starter?

A sourdough starter is a living culture made from flour and water. Over time, wild yeast and beneficial bacteria develop naturally, allowing bread to rise without commercial yeast.

This slow fermentation is what gives sourdough its:

Flavor
Digestibility
Structure

It also means time matters more than speed.

🧾 What You’ll Need

You don’t need anything fancy, but the right tools help a lot:

Unbleached flour (all-purpose works great to start)👉 ( AP flour)
Filtered water (chlorine can slow fermentation)👉 ( filtered water pitcher)
Glass jar or container (1 quart or larger)👉 ( glass fermentation jar)
Kitchen scale (highly recommended)👉 ( digital kitchen scale)
Small spatula or spoon👉 ( silicone spatula)

📅 The Realistic Starter Timeline

Days 1–3: The Beginning (Little to No Activity)

Day 1

Mix 50g flour + 50g water
Stir until smooth
Cover loosely and leave at room temperature (70–75°F)

Days 2–3

Discard half
Feed with 50g flour + 50g water once per day

What you might see:

A few bubbles
No bubbles at all
A thick, pasty texture

All of this is normal.

Days 4–6: The “False Rise” Phase

This is where beginners often get confused.

You may see:

A sudden rise
Lots of bubbles
A strong or unpleasant smell

This activity is not yeast yet — it’s early bacteria.Your starter is not ready, even if it rises once.

Keep feeding once per day. Do not bake yet.

Days 7–10: The Quiet (and Scary) Phase

This is where many people think they’ve failed.

Your starter may:

Stop rising
Look flat or sluggish
Smell less intense
Appear “dead”

It’s not dead.

This is when yeast is slowly establishing itself.

👉 Do not restart. Do not panic. Keep feeding daily.

Days 11–14: Strength Begins to Build

Now you may notice:

Small but consistent rises
Better bubble structure
A mild, tangy smell
Thicker, elastic texture

Still not ready for bread yet — but you’re getting close.

Days 15–21+: A Truly Ready Starter

Your starter is finally ready when it can:

✅ Double in size within 4–6 hours after feeding

✅ Do this several days in a row

✅ Smell clean, mildly sour (not sharp or alcoholic)

✅ Have bubbles throughout, not just on top

This consistency matters more than the calendar.

Some kitchens take longer, and that’s okay.

🚫 Important Truth for Beginners

Early bubbles do not mean your starter is ready.A fast starter is not better than a strong one.

Rushing this step is the #1 reason new sourdough bakers struggle later.

🧠 Starter Feeding Tips That Actually Help

Keep your starter thicker than pancake batter
Use a rubber band to track growth👉 (silicone jar bands)
Keep it warm but not hot (72–78°F is ideal)
Feed at the same time every day

🧪 Troubleshooting (Before You Give Up)

“It smells bad.”

Early smells can be unpleasant. This usually passes.

🚫 If you see pink, green, or fuzzy mold, discard and restart.

“There’s liquid on top.”

That’s hooch — your starter is hungry.

Fix:

Discard
Feed
Consider feeding twice daily once it’s more active

“It’s been 2 weeks and it’s still slow.”

Very common.

Try:

Adding a little whole wheat or rye flour👉 (rye flour)
Keeping it warmer
Feeding consistently, not more often

🧺 Once Your Starter Is Ready: Maintenance Basics

You don’t need big daily feeds forever.

For maintenance:

Keep 25–50g starter
Feed before baking
Refrigerate if baking occasionally
Refresh 1–2 days before big bakes

This keeps waste low and strength high.

🍞 Final Thoughts

A sourdough starter is not a quick project, it’s a relationship.

If you give it time, consistency, and patience, it will reward you with better bread than anything store-bought. The slow start is not a problem, it’s the foundation.

You’re not behind. You’re right on time.

Happy Baking!!

-Jenny