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Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One

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How To Start A Sourdough Starter

There are three main ways to start a sourdough starter. Borrow, buy or trap.


My favorite method of acquiring sourdough is definitely from a friend. If you can find someone with a healthy, active sourdough starter who is willing to part with some then you can be baking as soon as the next day! Sourdough is a joyful and loving hobby and most sourdough bakers will be happy to share that passion with a beginner.


You can also purchase a dried starter from many different sources. My first starter was originally given to me as a gift from my husband before we were married. Little did he know how important that gift would be to our health! There are some really awesome choices for sourdough starter on the market and I will list a few below that I personally trust.


If you want to get super authentic you can start your own starter by trapping wild yeast off of wheat flour, fruits, herbs or vegetables.

To start a starter with flour you will want to use organic, freshly milled flour if that is available. Four that still has some of the hull with help you start a vigorous starter quickly.

Organic whole wheat or rye flour is a good choice for starting a vigorous starter. Rye flour tends to have plenty of wild yeast and bacteria and (in my case) makes a sweet smelling ferment.

Again, any organic flour will work, but those that are milled with the hull start sourdough cultures quickly.


A seven day old rye starter made with freshly milled organic flour.

A seven day old rye starter made with freshly milled organic flour.

Sourdough starter that is active and fresh makes wonderful artisan bread!

Homemade Sourdough Starter

Yield: 1 sourdough starter baby
Prep Time: 14 days
Total Time: 14 days

Easy instructions for trapping your own wild yeast and bacteria strains to make a 100% hydration sourdough starter. This process takes fourteen days to complete so plan accordingly. You will end up with a sourdough starter that can be used for baking breads, cakes, tortillas and more!



Day 1

Mix 100g of flour (2/3c) and 100g (1/4c) of water into a paste. Store it in a clean locking lid jar with the rubber seal removed. Keep your jar in a draft-free place at room temperature. This is the beginning of your starter!

Day 2 -7, feed your starter once a day.

Remove 100g of starter (half) from the jar and replace it with 50g (1/3c) of flour and 50g (1/4) of water. Stir well and store it at room temperature.

  1. By day seven you should be seeing some signs of activity. The starter should be bubbling, smell fermented (slightly sweet, sour, or alcoholic). You may even see it rise after feeding. 
  2. If there is mold, off color, off smell and little to no activity do not continue the feedings and please see my troubleshooting guide in the body of this article.

Day 8-14, feed your starter twice a day.

  1. Morning: Remove 100g of starter (half) from the jar and replace it with 50g (1/3c) of flour and 50g (1/4) of water. Stir well and store it at room temperature.
  2. Evening: Remove 100g of starter (half) from the jar and replace it with 50g (1/3c) of flour and 50g (1/4c) of water. Stir well and store it at room temperature.

Day 15, your starter should be ready to bake with!


    • Some people have found that their starter is ready to bake with by day 7. I add an extra 7 days of double feedings to insure that the starter is powerful, active and ready for all the baking projects! 
    • Keep in mind, Sourdough is as unique as you are. Results may vary!
    • To build your starter up prior to baking just add a larger amount of flour and water to the last feeding. If you need 250g of starter, add at least 125g each flour and water!
    • All cups and spoons measurements are approximate, please weight your ingredients for accuracy!

    Gluten Free Sourdough Guides

    Whole New Mom – Super Easy Gluten Free Sourdough Starter

    Fermenting For Foodies – Gluten Free Sourdough Starter 

    Page Guide

    Page 1. Intro
    Page 2. What Is Sourdough?
    Page 3. Bread Terminology
    Page 4. Why Eat Sourdough?
    Page 5. Tools
    Page 6. Starter Recipe
    Page 7. Fresh Starter vs. Discard
    Page 8. Starter Hydration & Feeding
    Page 9. Favorite Recipes
    Page 10. Troubleshooting Sourdough
    Page 11.  Starter Insurance Policy
    Page 12. Using Stale Bread
    Page 13. Recipes You Don’t Want To Miss
    Once you try this easy sourdough pie crust you will never go back. Fermented grains and real butter make this recipe a nourishing tradition.
    Sweet And Buttery Sourdough Pie Crust - Traditionally Fermented For A Nourished Diet
    Freshly fired, golden brown and crispy Parmesan and sourdough crusted chicken strips.
    Parmesan And Sourdough Crusted Chicken Strips - Fried in Traditional Fat


    Friday 26th of March 2021

    I’m on day 3 and I started with wheat flour. Can I change to All Purpose Flour starting day 4?

    Butter For All

    Monday 29th of March 2021

    Hi Mia,

    Yes, you should be fine, the yeast should already be present from the outside husk of the WW flour. Just keep feeding it!

    Rashmi Ingle

    Wednesday 24th of March 2021

    I live in Switzerland and want to start sourdough. Since the temperatures here are colder, do I need to take extra care to make sure the starter grows well?

    Butter For All

    Wednesday 24th of March 2021

    Hi Rashmi,

    That's a great question. I would probably try to keep the starter in a warm area of your kitchen, but you shouldn't need to do a lot of extra babying. Yeast can be trained to perform at cooler temperatures just by feeding the starter and keeping it in the climate you are in, and you want your starter to rise in your cooler temps anyway. I would just use (at least part) a local organic flour to try to capture some of your local yeast strains, they will already be suited for your climate. Once the starter is established in your climate is should work well no matter the flour.

    Hope that helps!



    Saturday 20th of March 2021

    Help! I am on my 2nd try at a homemade sourdough starter. I’ve tried unbleached flour and whole-wheat flour, filtered tap water and bottled water, I get a few bubbles but no rise and it never gets that sourdough smell, it really doesn’t smell much like anything! What do you think is happening?

    Butter For All

    Monday 22nd of March 2021

    Hi Linda,

    Are you using organic flour? The chemicals used to grow conventional wheat can really disrupt the sourdough process. If you are using organic and still have a problem getting a starter going then you may need to introduce some wild yeast. This can be done using organic whole grain flour, an organic fruit — like a grape, or even an herb leaf from your garden. Just add the grain, or fruit, or leaf to your starter for 24 hours, then remove it and feed your starter again. That will inoculate the starter with wild yeast.

    It can take a solid two weeks to see any activity. Keep going!


    Mary K Knapp

    Wednesday 17th of February 2021

    Can I use mystarter to make sourdough breadin my Zojirushi bread maker?

    Mary K Knapp

    Friday 12th of February 2021

    I am also wondering if I can use rye flour mixed with white organic flour?

    Butter For All

    Saturday 13th of February 2021

    Yes, of course! Rye works very well for sourdough.