Easy sourdough starter step by step | beginner guide

Sourdough Starter Recipe Made Simple

What you need:
• Flour (any type works, but whole wheat or rye helps it start faster)
• Water (room temperature, filtered if possible)
• A clean jar or container
• A spoon
• A digital scale (optional, but helpful)

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Day 1: Start the magic
• Mix 50g flour + 50g water in your jar.
• Stir well until smooth. Scrape down the sides.
• Cover loosely (with a lid or cloth) and leave it at room temperature.

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Day 2: Check it out
• You might see bubbles — or maybe not. That’s okay!
• Discard half of the starter (about 50g).
• Add 50g flour + 50g water, stir, and cover again.

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Days 3–7: Feed it daily
• Each day:
• Discard half of your starter.
• Add 50g flour + 50g water, stir, and cover.
• Keep it at room temperature.
• By day 5–7, it should be bubbly, puffy, and smell pleasantly sour.

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When is it ready?
• Doubles in size within 4–6 hours after feeding?
• Smells tangy and fruity, not bad or moldy?
• Full of bubbles?
Congrats! You’ve made a sourdough starter!

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Now what?
• Ready to bake? Feed it and use it at peak (when doubled).
• Not baking daily? Store it in the fridge and feed it once a week.


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