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Easy Beginner Sourdough Starter Guide with Day-by-Day Feeding Tips

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A simple, step-by-step guide to creating and maintaining a sourdough starter using basic ingredients and minimal equipment, perfect for beginners.

Ingredients

Scale
  • 120 grams (1 cup) unbleached all-purpose flour
  • 30 grams (1/4 cup) whole wheat flour
  • 120 ml (1/2 cup) filtered or bottled water, room temperature

Instructions

  1. Day 1 – Mix your starter: Combine 120g (1 cup) unbleached all-purpose flour, 30g (1/4 cup) whole wheat flour, and 120ml (1/2 cup) filtered water in your jar. Stir until there are no dry patches. The mixture should be thick but stirrable, like a thick pancake batter. Cover loosely with a lid or cloth and leave at room temperature (around 70°F/21°C) for 24 hours.
  2. Day 2 – Check for bubbles: You might see no bubbles yet or just a few tiny ones. Stir the mixture once or twice during the day to introduce air. Keep the jar in a warm spot away from direct sunlight.
  3. Day 3 – First feeding: Discard half of your starter (about 120g) and add 60g (1/2 cup) all-purpose flour and 60ml (1/4 cup) filtered water. Stir well until combined. Watch for bubbles, a sour smell, and rise in volume within 6-8 hours after feeding.
  4. Day 4 – Second feeding: Repeat the discard and feed process: discard half, then add 60g flour and 60ml water. The starter should be more active with bubbles and a noticeable rise. If it smells foul or has pink/red tints, start fresh.
  5. Day 5 – Observe activity: Starter should double in size within 4-6 hours of feeding and smell tangy but pleasant. If not, keep feeding daily with the same discard method.
  6. Day 6 and beyond – Regular feedings: Once your starter doubles predictably, reduce feedings to once every 12 or 24 hours depending on your baking schedule. Store in the fridge if not baking regularly, feeding once a week.

Notes

Avoid metal containers to prevent reaction with acidity. Keep tools clean but not sterilized. Use filtered or bottled water to avoid chlorine. Maintain starter at around 70°F (21°C) for best results. Discard half the starter before feeding to maintain strength. If starter smells foul or shows pink/red spots, discard and start fresh.

Nutrition

Keywords: sourdough starter, beginner sourdough, sourdough feeding, homemade starter, wild yeast, bread baking, easy sourdough

Find it online: https://islatable.com/easy-beginner-sourdough-starter-guide-with-day-by-day-feeding-tips/