How To Make Your Own Sour Dough Starter And Keep It Alive

There’s a certain magic in creating your own sourdough starter. As you embark on this journey, you’ll soon find that it’s a delightful blend of science, tradition, and a touch of patience. Building a sourdough starter from scratch not only adds a unique touch to your baking endeavors but also connects you to a time-honored tradition that has been passed down through generations.

This, we’ll explore the simple steps to cultivate your very own sourdough starter. This will be needed for some recipes that will be coming up on the blog this year.

Why you should try sourdough baking


  1. Unbleached all-purpose flour
  2. Whole grain flour (such as whole wheat or rye)
  3. Water (preferably filtered)

Day 1: Mixing the Initial Ingredients

Start with a clean glass or plastic container. A Mason jar works well for this purpose. Combine equal parts all-purpose flour and water in the container. For instance, mix 1/2 cup of flour with 1/2 cup of water. Stir the mixture thoroughly until you achieve a smooth, batter-like consistency. Cover the container loosely with a lid or cloth.

Day 2: Feeding the Starter

Observe your mixture for any signs of bubbles or a slightly sour aroma. If you notice these, it means the wild yeast and bacteria are beginning to do their work. Discard half of the mixture and feed the remaining half with equal parts of all-purpose flour and water. Stir well and cover loosely. Repeat this process daily.

Days 3-7: Building the Starter

As the days progress, you’ll likely notice more bubbles and a tangier smell. Continue the daily ritual of discarding half and feeding with fresh flour and water. By the end of the week, your starter should be active, with a bubbly texture and a pleasant sour aroma.

Maintaining Your Sourdough Starter:

Once your starter is active, you can shift to a maintenance routine. If you’re not baking daily, store the starter in the refrigerator. Feed it once a week by removing it from the fridge, allowing it to come to room temperature, discarding half, and feeding with fresh flour and water.


No Bubbles: If you don’t see any bubbles after several days, be patient. Wild yeast and bacteria can take time to establish. Ensure your flour is unbleached, as bleached flour may lack the necessary microorganisms.

Unpleasant Smell: If your starter develops an off-putting odor, don’t be discouraged. It’s common for starters to go through phases of smelling less than pleasant. Keep up with the feeding routine, and the smell should improve.

Creating your own sourdough starter is a rewarding process that connects you to the rich history of bread-making. As you nurture your starter, you’ll develop a keen understanding of the symbiotic relationship between flour, water, and the wild microorganisms that make sourdough unique. So, roll up your sleeves, embrace the simplicity of the ingredients, and enjoy the journey of crafting your own sourdough starter from scratch. Happy baking!

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