How to Create a Healthy Sourdough Starter
Before You Begin
Choose a consistent feeding time and stick to it. Sourdough thrives on routine. Morning feedings work well for most people.
Temperature matters. Aim for 70–75°F throughout the process.
Day 1
Mix 60g flour (½ cup) with 60g warm water (¼ cup) in a large jar until thick and smooth.
Cover loosely and let rest in a warm spot for 24 hours.
Yield: ~120g starter
TIP: A warm spot can be a turned-off oven with the light on (check after 1–2 hours), a proofing box, or a microwave with the door slightly ajar.
Day 2
Check for bubbles. If you don’t see any, that’s okay — they may have risen and fallen overnight.
You may stir once or twice to introduce oxygen.
Do not feed yet. Let rest another 24 hours.
Note: A dark liquid with a strong smell (called hooch) may appear. This means your starter is hungry. Remove the liquid and any discolored starter before the next feeding.
Day 3
*Discard half the starter (about 60g).
Feed with 60g flour + 60g water. Mix until smooth; texture should resemble thick pancake batter.
Cover and rest 24 hours at 70–75°F.
Yield: ~180g
Days 4–7
Repeat the same process daily:
Discard half of the starter
Feed with 60g flour + 60g water
Cover and rest 24 hours at 70–75°F
Growth may slow during Days 3–4, especially when switching to all-purpose or bread flour. This is normal. Be patient.
Day 8 (and Beyond)
Your starter is ready when it:
Doubles in size within 4–6 hours of feeding
Is bubbly and spongy, like roasted marshmallows
Smells pleasantly tangy (not sharp or rotten)
If it’s not quite there yet, continue daily feedings for 1–2 more weeks. This is very common and usually temperature-related.
Is It Ready to Bake With?
Try the float test:
Feed your starter, let it double, then drop a teaspoon into water. If it floats, it’s ready.
Ongoing Care (Keep It Small & Healthy)
You only need 20–30g of starter to maintain strength.
Example maintenance feed:
• 25g starter
• 25g flour
• 25g water
This keeps your starter active without creating excess discard.
Storage Options
• Bake often: Keep at room temperature; feed 1–2 times daily
• Bake occasionally: Store in the fridge; feed once a week
No need to warm refrigerated starter before feeding — feed it cold and return it to the fridge.
Final Step
If your jar is crusty, transfer your starter to a clean one. Then name it.
Mine is Frenchie — for obvious reasons.
*Discard is simply the portion removed before feeding so the starter doesn’t grow endlessly. It’s not waste — it’s one of my favorite ingredients.
Discard adds flavor, tenderness, and subtle fermentation benefits to baked goods like cookies, crackers, pancakes, waffles, quick breads — and even granola.
In fact, I use sourdough starter or discard in almost everything I sell at The Little Bread Box. The only exceptions are chocolates and nut butters.