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Simple 7-Day Beginner Sourdough Starter Recipe (Easy from Scratch)

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Learn how to create a bubbly, active sourdough starter from scratch in just 7 days using only flour and water. This foolproof method is perfect for beginners and requires minimal equipment and effort.

Ingredients

Scale
  • 1 cup (120 grams) whole wheat flour (for days 1-2)
  • All-purpose flour (for feedings after day 3, e.g., King Arthur Flour)
  • 1/2 cup (120 ml) filtered water per feeding (lukewarm, 75-80°F / 24-27°C)
  • Optional: Rye flour (for days 1-3 for a supercharged start)

Instructions

  1. Day 1: Combine 1/2 cup (60 grams) whole wheat flour and 1/4 cup (60 ml) lukewarm filtered water in a clean glass jar. Stir until no dry flour remains. Scrape down sides, cover loosely with a cloth, and place in a warm spot (e.g., top of fridge). Mark the level with a rubber band. Let sit undisturbed for 24 hours.
  2. Day 2: Check for bubbles. Discard half (about 1/4 cup / 60 grams). Add 1/2 cup (60 grams) whole wheat flour and 1/4 cup (60 ml) lukewarm filtered water. Stir, scrape, cover, and return to warm spot.
  3. Day 3: Expect more bubbles. Discard half. Feed with 1/2 cup (60 grams) all-purpose flour and 1/4 cup (60 ml) lukewarm filtered water. Stir, scrape, cover, and return to warm spot.
  4. Day 4: Starter should be noticeably bubbly with a pleasant sour smell. Discard half. Feed with 1/2 cup (60 grams) all-purpose flour and 1/4 cup (60 ml) lukewarm filtered water. Stir, scrape, cover, and return to warm spot.
  5. Day 5: Starter should double in size within 6-8 hours. Discard half. Feed with 1/2 cup (60 grams) all-purpose flour and 1/4 cup (60 ml) lukewarm filtered water. Stir, scrape, cover, and return to warm spot.
  6. Day 6: Starter should double or triple in size within 4-6 hours. Discard half. Feed with 1/2 cup (60 grams) all-purpose flour and 1/4 cup (60 ml) lukewarm filtered water. Stir, scrape, cover, and return to warm spot. Perform the float test: drop a spoonful in water; if it floats, it’s ready.
  7. Day 7: Feed one more time in the morning. By afternoon, the starter should be at peak activity. Use within 4-6 hours of feeding. Store remaining starter in the refrigerator, feeding once a week.

Notes

Temperature is crucial: keep starter at 75-80°F (24-27°C). If kitchen is cold, place jar on top of fridge, near stove, or on a cable box. Don’t overthink discard; it prevents excess acidity. If starter develops hooch (grayish liquid), stir it back in and feed more. Starter is ready when it doubles in size within 4-6 hours and passes the float test. For gluten-free version, use brown rice or sorghum flour; process may take 10-14 days.

Nutrition

Keywords: sourdough starter, beginner sourdough, homemade starter, easy sourdough, 7-day starter, sourdough from scratch

Find it online: https://coracooks.com/simple-7-day-beginner-sourdough-starter-recipe-easy-from-scratch/