a foolproof guide for sourdough beginners
if you’ve been intimidated by the idea of making a sourdough starter from scratch, let me be the first to tell you: it’s not as hard as you think. all you need is a little patience, a quart-sized mason jar, and two simple ingredients you probably already have in your kitchen. in just 10 days, you’ll have a bubbly, happy sourdough starter ready to bake beautiful bread.
no discarding. no stress. no nonsense.
ready? let’s dive in.
what is a sourdough starter?
a sourdough starter is a natural ferment made from flour and water. over time, it captures wild yeast and bacteria from the air, creating a live culture that helps your bread rise while giving it that signature tangy flavor. think of it as the heart and soul of sourdough baking. and the best part? once you’ve got it going, you can keep it alive indefinitely with just a little regular feeding.
what you’ll need
- 1 quart-sized mason jar (wide mouth preferred)
- 1 tablespoon of whole wheat flour
- 1 tablespoon of filtered water
- a fork or spoon for mixing
- a breathable cover (like a paper towel or clean cloth) and a rubber band
step-by-step: how to make a sourdough starter in 10 days
day 1: combine 1 tablespoon of whole wheat flour and 1 tablespoon of filtered water in your mason jar. stir well until no dry flour remains. cover loosely with your breathable cover and secure with a rubber band. leave it in a warm, cozy spot in your kitchen.
days 2–10: each day, add 1 tablespoon of whole wheat flour and 1 tablespoon of water to your starter. stir it up, cover it, and let it do its thing. no discarding—this method keeps it simple and beginner-friendly.
what to expect
- day 2-3: not much action yet. this is normal! patience is key.
- day 4-5: you’ll start to see tiny bubbles forming. this means your starter is coming alive!
- day 6-7: the smell might get funky—this is a good sign. it’s just part of the natural fermentation process.
- day 8-10: your starter should be doubling in size between feedings, bubbly, and smell pleasantly tangy. it’s officially ready to bake with!
pro tips for a success sourdough starter
- use whole wheat flour. it kickstarts fermentation better than white flour because it’s rich in natural yeast and nutrients.
- temperature matters. aim for a warm spot in your kitchen, around 70–75°F. if your kitchen runs cold, try placing the jar inside your oven with the light on (but don’t forget it’s in there!).
- don’t overthink it. trust the process! wild yeast is resilient, and sourdough isn’t about perfection—it’s about learning as you go.
frequently asked questions
do i really not need to discard?
nope! this method keeps things simple, especially if you’re just getting started. after 10 days, your starter will be strong enough to transition to regular maintenance feeding, which involves discarding.
can i use tap water?
filtered water is better, as chlorine in tap water can inhibit yeast growth. if tap water is all you have, let it sit out overnight to allow the chlorine to dissipate.
how do i know it’s ready to use?
a ready-to-use starter will double in size after feeding and be full of bubbles. it should also smell tangy, not funky.
what’s next?
now that your sourdough starter is alive and thriving, you’re ready to bake your first loaf of sourdough bread! don’t forget to check out my sourdough bread tutorial for step-by-step guidance. and if you’re feeling extra adventurous, keep experimenting—sourdough pancakes, waffles, and pizza dough are all waiting for you.
final thoughts
making a sourdough starter is one of the most rewarding kitchen projects you can take on. there’s something magical about watching flour and water transform into a living, breathing culture right before your eyes. plus, sourdough bread just hits different when you’ve made it from scratch.
if you try this method, i’d love to hear how it goes! leave a comment below or tag me on instagram (@sisterfrennn) so i can cheer you on.
happy baking, fren. 💛
watch the video – easy sourdough starter without discard
