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Beginner Sourdough Starter Recipe

This beginner‑friendly sourdough starter recipe walks you through a simple six‑day process of feeding flour and water to cultivate a bubbly, active starter. With just basic ingredients and consistent warm‑temperature resting, you’ll build a strong, reliable starter ready for homemade sourdough baking.
5 from 1 vote
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Prep Time 6 days
Total Time 6 days
Course Bread
Cuisine American
Servings 1 cup
Calories 204 kcal

Suggested Product Links

Sourdough Starter Warmer
Sourdough Starter Jar Kit
Food Scale

Ingredients
  

  • 5lb bag all purpose flour or bread flour
  • 1/2 cup whole wheat flour
  • Water (preferably warm around 85 F)

Instructions
 

  • Day 1:
    ° Combine 60 g (1⁄2 cup) of whole wheat flour + 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until smooth; the consistency will be thick and pasty.
    ° Cover with plastic wrap, reusable wax wrap, or a lid and let rest in a warm spot, about 70-75 F for 24 hours. Temperature is important.
    ° Total approximate yield: 120 g starter
  • Day 2:
    ° Remove and discard half (60g) of your sourdough starter from the jar. To do so: use a spoon to scoop it out, or pour it directly into a bowl to weigh (you can also just eyeball the amount- it doesn’t have to be exact). The texture will be very stretchy.
    ° To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix with a fork until smooth. Scrape down the sides with a small rubber spatular. The texture should resemble thick pancake batter or plain yogurt at this point.
    ° Cover and let rest in a warm spot, 70-75 F for 24 hours.
    ° Total yield: 180 g starter
  • Day 3:
    ° Remove and discard half (90 g) of the sourdough starter.
    ° To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water to the jar. Mix well. Scrape down the sides.
    ° Cover and let rest in a warm spot, 70-75 F for 24 hours.
    ° Total yield: 210 g starter
  • Day 4:
    ° Remove and discard half (105 g) of the sourdough starter.
    ° To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
    ° Cover and let rest in a warm spot, 70-75 F for 24 hours.
    ° Total yield: 225 g starter
  • Day 5:
    ° Remove and discard half (112 g) of the sourdough starter.
    ° To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
    ° Cover and let rest in a warm spot, 70-75 F for 24 hours.
    ° Total yield: 232.5 g starter
  • Day 6:
    ° Remove and discard half (116.25) of the sourdough starter.
    ° To the jar: Add 60 g (1⁄2 cup) of all-purpose flour + 60 g (1/4 cup) of water. Mix well. Scrape down the sides.
    ° Cover and let rest in a warm spot, 70-75 F for 24 hours.
    ° Total yield: 236 g starter

Nutrition

Calories: 204kcalCarbohydrates: 43gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1mgPotassium: 218mgFiber: 6gSugar: 0.3gVitamin A: 5IUCalcium: 20mgIron: 2mg

Nutritional information is an estimate and may vary based on ingredients and preparation.