Learn how to make an active Sourdough Starter from scratch using all-purpose flour and water! Discover EVERYTHING you need to know in this easy guide.
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People have worked with sourdough for thousands of years, long before there were little packets of sourdough starter available for sale in stores. (The oldest known sourdough bread dates back to 3700 BC!) So, fear not! I promise that making an active sourdough starter from scratch is much easier than you’d think! I’ve tested just about every possible method, and I’ve come to realize this process can be pretty forgiving. All you need is flour, water, a bit of patience, and maybe a touch of faith that nature knows what she’s doing.
Easy Sourdough Starter Recipe
Sourdough starters might sound a little mysterious at first (like some bubbling science experiment on your counter!). Really, it’s just a fermented mix of flour and water that thrives on the natural wild yeast found in the flour and the environment (yep, there’s yeast in the air!). For about a week or two, you’ll “feed” it, and soon, it’ll become lively, bubbly, and ready to bake with. You’ll use this mixture as a natural leavening agent when making sourdough bread, creating that deliciously tangy flavor and chewy texture with no commercial yeast needed. And, once you’ve got it going, you can use it for so much more than just bread. Pancakes, crackers, biscuits…don’t even get me started! (Stay tuned for my super easy, budget-friendly sourdough bread recipe coming soon!)
The method I use below is for a 100% hydration starter, which means it’s made with equal parts flour and water. This is by far the easiest, most beginner-friendly way to create a starter, and it’s the perfect starting point for just about anyone. My only advice? Read through all my tips and notes below before you dive in!
Sourdough Starter
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