How long does Classic Sourdough Starter from Scratch take to ferment?

Classic Sourdough Starter from Scratch takes approximately 7 days to ferment at 70-75°F (21-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Classic Sourdough Starter from Scratch vegan?

Yes, Classic Sourdough Starter from Scratch is completely vegan-friendly. All ingredients used are plant-based with no animal products.

How difficult is it to make Classic Sourdough Starter from Scratch?

Classic Sourdough Starter from Scratch is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 10m.

What equipment do I need to make Classic Sourdough Starter from Scratch?

To make Classic Sourdough Starter from Scratch, you'll need: OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display, Greater Goods High Capacity Kitchen Scale (22lb, Stainless Steel), Baytoot Wide Mouth Sourdough Jar Starter Kit – 33 oz (Grey). Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Classic Sourdough Starter from Scratch make?

This recipe yields approximately 1 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Classic Sourdough Starter from Scratch?

Once fermented to your liking, store Classic Sourdough Starter from Scratch in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Sourdough Starter Recipe from Scratch

Name: Classic Sourdough Starter from Scratch
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: International
Ingredients: 1/2 cup (60g) for Day 1, plus more for feedings Whole wheat or rye flour (organic preferred); 2-3 cups (240-360g) total for subsequent feedings All-purpose flour (unbleached, organic preferred); 1/2 cup (120ml) for Day 1, plus more for feedings Filtered or spring water (room temperature)

Understanding Your Starter Journey

Creating a sourdough starter is like cultivating a garden of beneficial microorganisms. You're capturing wild yeast and lactobacillus bacteria from the flour and your environment. This process takes 5-7 days, and each day you'll "feed" your starter to strengthen it. Be patient and trust the process—every successful baker started exactly where you are now.

Day 1: The Beginning

Combine initial ingredients: In a clean glass jar or container, mix 1/2 cup (60g) whole wheat or rye flour with 1/2 cup (120ml) room temperature filtered water. Stir vigorously with a clean spoon until no dry flour remains. The consistency should be like thick pancake batter.

Cover loosely: Place a breathable cover over your jar—a coffee filter secured with a rubber band, a clean kitchen towel, or a loose-fitting lid works perfectly. Your starter needs to breathe and capture wild yeast from the air.

Find the right spot: Place your jar in a warm location, ideally 70-75°F (21-24°C). A kitchen counter away from direct sunlight is perfect. Mark the level of your mixture with a piece of tape or rubber band so you can observe growth.

Rest and observe: Let it sit for 24 hours. You might see a few bubbles, or you might not—both are normal at this stage.

Day 2: First Feeding

Check for activity: Look for any bubbles or a slightly sweet, fruity smell. Even if you see nothing, proceed with confidence.

Discard half: Remove and discard (or compost) about half of your starter—approximately 1/2 cup (120g). This might feel wasteful, but it's essential for maintaining the right balance of yeast to food.

Feed your starter: Add 1/2 cup (60g) all-purpose flour and 1/4 cup (60ml) filtered water to the remaining starter. Stir thoroughly until smooth. The mixture should return to that thick pancake batter consistency.

Cover and rest: Re-cover loosely and return to your warm spot for another 24 hours.

Days 3-4: Building Momentum

Repeat the feeding cycle: Every 24 hours, repeat the process from Day 2—discard half, feed with equal parts flour and water by weight (60g flour, 60ml water).

Watch for changes: By Day 3 or 4, you should notice more consistent bubbling, a tangy aroma developing, and visible rise after feeding. The starter may double in size within 4-8 hours of feeding. Don't worry if you see a layer of liquid on top—this is called "hooch" and simply means your starter is hungry. Just stir it back in before feeding.

Observe the smell: Your starter will go through phases. An initial unpleasant smell (like gym socks or nail polish remover) around Day 3-4 is normal—this is the "bad" bacteria dying off as the good lactobacillus takes over. Keep feeding and it will transform into a pleasant, tangy, yogurt-like aroma.

Days 5-7: Maturation

Increase feeding frequency: Once your starter is reliably doubling within 4-8 hours of feeding, you can begin feeding it twice daily (every 12 hours) to strengthen it further. Continue the same discard-and-feed process.

Test for readiness: Your starter is ready to use when it consistently doubles in size within 4-6 hours of feeding, has a pleasant tangy aroma, and passes the float test: drop a small spoonful of starter into a glass of water—if it floats, it's full of gas and ready to leaven bread.

Ongoing Maintenance

Daily feeding (if kept at room temperature): If you bake frequently, keep your starter at room temperature and feed it once or twice daily with equal parts starter, flour, and water by weight (e.g., 50g starter + 50g flour + 50ml water).

Refrigeration for less frequent baking: For weekly baking, feed your starter, let it rise for 1-2 hours, then refrigerate in a sealed container. It will slow down dramatically in the cold. Feed it once a week by removing from the fridge, discarding half, feeding, letting it sit at room temperature for 2-4 hours until bubbly, then returning to the fridge.

Reviving from the fridge: When you want to bake, remove your starter from the fridge and give it 2-3 feedings at room temperature (12 hours apart) to wake it up and restore its strength.

Troubleshooting & Encouragement

No activity after 3 days? Your environment might be too cool. Try moving to a warmer spot or placing near (not on) a heating source.

Mold on top? This is rare but means contamination. Discard and start fresh with cleaner equipment and better water.

Hooch (liquid) forming? Your starter is hungry. Increase feeding frequency or the amount of flour in each feeding.

Remember: Every sourdough starter is unique, influenced by your local wild yeast, flour, water, and environment. Some starters take 5 days, others take 10. Trust the process, stay consistent with feedings, and soon you'll have a thriving culture that can last for generations. Many bakers maintain starters that are decades old—you're beginning a beautiful tradition.