The Easiest Sourdough Starter Recipe

The Easiest Sourdough Starter Recipe

Get started with sourdough baking using our super easy Sourdough Starter Recipe! With straightforward instructions, tips and basic ingredients, you'll be making your own sourdough starter in no time. Happy Sourdough Baking!

We love to keep things easy, so here is our Sourdough Starter Recipe! This recipe is truly foolproof and perfect for beginners. You have to give it a try! Let's jump right into it.

The Easiest Sourdough Starter Recipe

Supplies Needed:

  • all-purpose flour
  • filtered water (warm ~85°F/29°C)
  • silicone/wooden spatula
  • mason jar
  • reusable cloth cover
  • kitchen scale (you can make this recipe work without a scale but we highly recommend using it. Having a scale makes this recipe so much easier.)



  1. Start by placing 4oz of warm water and 4oz of flour in your mason jar. Stir it with your spatula or spoon. Cover it loosely with a cloth cover (you can also use a paper towel and rubber band) and let sit for 24 hours at room temperature or in the microwave* (use it as a temperature-stable environment for the starter, not for heating the mixture).

  2. After 24 hours, add 2oz of all-purpose flour and 2oz of warm water. Stir vigorously until it’s all combined, and scrape down the sides of the jar as needed. Cover it like you did last time and let it sit for another 24 hours. Most likely you will see some bubbles by now but if you don’t just keep going with the next steps.

  3. After the second 24 hours, you’re going to do a discard, which means you’ll get rid of (or use in this recipe) half of the starter before feeding it. So, discard half, and then feed it again with 2oz flour and 2oz of warm water. Let sit again for another 24 hours. Repeat this step for 2-3 more days. At this stage, you might not see bubbles. We didn’t see them for about 2 days. Just keep going with the routine*. Bubbles will show up!

  4. Keep an eye out for when your starter is doubling in size within 12 hours. It might smell a bit like nail polish remover/alcohol at first but after a few days, it should have a pleasant sour smell, like sourdough bread. It will also get stickier and more stretchy in texture after a few days of feedings*.

  5. Once your starter is doubling in size after its feedings, and its getting very bubbly, then its ready to use in recipes!

  6. Discard and feed your starter every 24 hours with the same method as above to maintain it if you're planning to use your starter on a regular basis!

 *Why microwave? A stable temperature is the key: the microwave can act as a sort of incubator, providing a stable and consistent temperature for the sourdough starter. A lot more stable than your kitchen counter or pantry. Sourdough fermentation is influenced by temperature and a steady, moderate warmth can encourage the activity of the natural yeast and bacteria in the starter. Don’t forget to remove your starter from the microwave when you want to heat up something!

*The routine of feeding your starter should be done at the same time every day to maintain consistency. Pick the time that works for you best, which can be morning or evening and stay consistent with it.

*If for some reason your starter isn’t doing any of these things as described in the recipe above after about 7-8 days, then you probably need to start over. Don’t worry! You’ll get it.


Happy baking!



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