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How to Make and Maintain a Sourdough Starter

Jar of sourdough starter labeled Joey, ready to use for baking cranberry walnut bread.
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Learn how to build a sourdough starter from scratch and maintain it with easy, consistent feedings.

  • Author: George
  • Prep Time: 5 minutes
  • Cook Time: 0 minute
  • Total Time: 5 minutes
  • Category: Bread
  • Method: Fermentation
  • Cuisine: American

Ingredients

  • Flour

  • Water

  • Clean jar

  • Kitchen scale

Instructions

Create the Starter (Day 1 to Day 8)

  • Day 1: Mix 50 g flour and 50 g water. Cover loosely and leave at room temperature for 24 hours.

  • Day 2: Add 30 g flour and 30 g water. Leave at room temperature for 24 hours.

  • Day 3: Add 30 g flour and 30 g water. Leave at room temperature for 24 hours.

  • Day 4: Remove half. Add 30 g flour and 30 g water. Leave at room temperature for 24 hours.

  • Day 5: Add 30 g flour and 30 g water. Leave at room temperature for 24 hours.

  • Day 6: Remove half. Add 30 g flour and 30 g water. Leave at room temperature for 24 hours.

  • Day 7: Add 30 g flour and 30 g water. Leave at room temperature for 24 hours.

  • Day 8: Check if the starter is ready. Look for bubbles, steady growth, and a mild tangy smell. If not ready, repeat the cycle starting from Day 4 until activity becomes consistent.

How to Maintain Your Starter

  • Keep a small amount of starter and feed it with fresh flour and water at a consistent ratio.

  • Many bakers use a 1:1:1 ratio, which means equal parts starter, flour, and water. Others prefer higher ratios like 1:2:2, which means one part starter to two parts flour and two parts water. Higher ratios slow fermentation and give the starter more food.

  • After feeding, let the starter sit at room temperature until it becomes visibly active and grows at least 30 percent.

  • Once it shows this activity, store the starter in the refrigerator.

  • Feed it regularly to keep it healthy. I like to feed mine every 7 to 10 days as a comfortable rhythm.

Notes

  • The Day 1 to Day 8 method is from The Sourdough Whisperer. You can refer to my daily log above to see how I adjusted the process and still built a strong starter.

  • Although the book recommends maintaining a starter at 1:1:1, I prefer using at least 1:2:2 because my starter consumes smaller feedings too quickly. Higher ratios help extend the time between feedings and keep the starter stable.

  • A mature starter should rise steadily after feeding, smell pleasant, and show consistent bubbles.

  • If your kitchen is cool, fermentation may take longer. Continue repeating the Day 4 cycle until activity strengthens.

  • Whole wheat or rye flour can help boost fermentation if your starter seems slow.

Find it online: https://www.myeclecticbites.com/sourdough-starter-log/