Sarah
Don't get discouraged if making a sourdough starter doesn't work out right away. My first attempts failed too. It wasn't until I started following this step-by-step approach that I got a strong and active starter. Meanwhile, that same starter has been alive for over three years and still bakes the most delicious bread. How cool is that!
Introduction
Making your own sourdough starter really isn't difficult at all, and it's also great fun to do. With a little patience, some simple items, and our clear instructions, you'll have your own bubble factory up and running within a week. Whether you've been baking at home for years or are just daring to try your first loaf of bread, everyone can manage to cultivate a good starter. We simply take you through the entire process step by step, so you know exactly what to expect. We provide you with easy recipes and handy tips so you can get started with confidence. Running into something or have questions? No stress – we also cover the most common problems and give you the solutions, so your sourdough adventure will turn out just fine. With a little attention and love for your starter, you'll soon be baking the tastiest bread right in your own kitchen!
What is sourdough?
Regular bread is made by adding baker's yeast. This yeast converts sugars into CO2, allowing the bread to rise and become light. With sourdough, we don't add baker's yeast; instead, we make use of lactic acid bacteria, acetic acid bacteria, and yeasts that are naturally present on the flour or meal.
These bacteria and yeasts must first be activated and multiplied, which we do by creating a sourdough starter. The process begins when you start making a starter: you mix flour and water and feed it daily, discarding a portion each time to achieve the right consistency and activity. During the first few days, it is important to feed the starter daily with an equal amount of flour and water. An active leaven is essential to start the fermentation process and ensure that the dough rises properly. A good starter contains enough active yeasts and bacteria to bake bread without extra baker's yeast. Due to the action of these natural yeasts and bacteria in the starter, the dough rises during the fermentation process, which typically takes longer than when using commercial yeast. The presence of these bacteria also gives the bread a slightly more sour taste than using baker's yeast alone, which contributes to the characteristic sourdough flavor. A well-fermented dough ensures the bread becomes airy; the choice of ingredients such as whole wheat flour or rye can also contribute to an airy structure in the bread.
All roads lead to Rome
There are many recipes for making a sourdough starter, and they all work, because the authors usually tested them themselves. The most important thing is that you persevere when making your starter. This is also good practice for baking your sourdough bread, because your first loaves won't be perfect immediately – that's part of learning something new! Making a sourdough starter takes an average of a week, but it can sometimes take up to three weeks before it is fully active.
If you notice that your starter isn't working well or no longer smells healthy, you can always make a new starter. If necessary, use a small portion of your old starter and refresh it with fresh ingredients to restore the fermentation process. If your old starter is no longer active or smells like acetone, it is wise to start over with a new one. A starter that has not been fed for too long can develop mold and should be completely discarded in that case.
Baking your first loaf with sourdough is a learning process and often requires practice before it really succeeds.
Making a sourdough starter - Which flour or meal can I use?
When making sourdough, you can use almost any type of flour or meal. The most popular choices are wheat flour and rye flour. Rye flour is full of microorganisms, which often leads to faster fermentation. Whole grain rye flour is the easiest flour for the starter because it contains many nutrients and enzymes that accelerate fermentation. That's handy if you want quick results, but a rye-based starter can also be a bit more sour, so that's something to keep in mind.
I personally went for rye flour, as I get better baking results with it. Wheat flour provides a milder sourdough starter and gives you more control over the flavor. Do you want to start with wheat? That's perfectly fine. You can slowly convert your wheat starter to a rye starter later if you wish.
When starting your leaven starter, use, for example, 50 grams of flour and equal parts water to make the mixture. For feeding, take a portion of the starter each time; for example, you can mix 50 grams of leaven with 50 grams of flour and 50 grams of water. It is best to keep the starter in a glass jar or another suitable container. Place the jar in a warm spot in your kitchen, for example on a shelf, so that the fermentation proceeds optimally.
I’m happy to share my own recipe for a rye starter.
Ingredients (to make your own sourdough starter):
- Organic rye flour
- Water (room temperature)
When is your starter active?
After about 7 days, making your active sourdough starter should have succeeded. But how do you know for sure if your leaven is ready to bake with? You can test this with the float test. Scoop a little bit of leaven out of your jar and let it drop into a glass of water. If the leaven floats, it means your sourdough starter is active enough to bake bread with, and you can get baking.
It's also best to take a look at your starter: has it doubled after a feeding? Does it form a nice dome? Then it is at its peak and perfect to start a dough with.
See all of our bread baking supplies here
Storing your sourdough starter
If you bake regularly, you can store your starter at room temperature in a storage jar and feed it daily. If you bake less often, store your starter in the fridge and feed it weekly.
When storing your starter in the fridge, it is important to feed it regularly to prevent the formation of "hooch" and to maintain its quality and scent. The starter can be kept in the fridge and only needs to be fed once a week. Pay close attention to the activity and maintenance of your starter when keeping it in the fridge. Ensure you only bake with an active starter. When you are going to use the starter after a period in the fridge, you must first feed it and let it come to room temperature so it becomes active again before using it in a recipe.
Want to learn more about feeding your starter? Then read this blog.
In our webshop, you will find all the tools you need to get started. I have put together a special sourdough kit with enough flour so you have plenty to create your sourdough starter and bake your first loaves. A perfect start for your sourdough journey! Check it out here:
The result: when is your sourdough starter ready for bread baking?
The moment your sourdough starter is finally ready to use—it really feels like a little celebration! You know you have a lively starter when, after feeding, it nicely doubles in volume within 6 to 8 hours and develops that lovely, fresh, sour scent. The texture becomes so airy and full of happy little bubbles—you can really see that those yeasts and bacteria are busily at work. A good starter is instantly recognizable by its enthusiasm: it rises with great determination and then settles back down a bit, just like we do after a good meal. Keep feeding your starter regularly, because only an active, satisfied starter will ensure your bread rises beautifully and becomes airy. As soon as your starter gives you these happy signs, you can confidently use it to bake your very first sourdough bread. Then you know for sure that your dough will rise wonderfully and your bread will have that delicious, characteristic flavor you're looking forward to.
Frequently asked questions about making a sourdough starter:
Feeding a sourdough starter sounds like a simple adventure, but sometimes our little miracle doesn't bloom as we had hoped. No worries: we are all participants in this beautiful craft, and every home baker walks through the same forest of challenges from time to time. Below you will find the most common obstacles and how we can solve them together, so that your starter will soon be buzzing with life and ready to help beautiful loaves bloom.
Don't forget: it is important to make your sourdough starter well-active before you use it. A powerful, active starter ensures better-rising dough and a beautiful final result.
1. Your sourdough starter won't double in volume
A starter that refuses to grow or remains still is often still waking up from its slumber. This can be caused by a feeding environment that is too cold, feeding it with too little love, or using flour that is low in nutrients. Give your starter a warmer nest (around 22-25°C), preferably choose the richness of organic flour or organic wheat flour, and keep nurturing it daily with equal parts flour and water. Sometimes a young starter just needs a bit more time and patience before it truly comes to life – just as we all have our own pace.
2. Your starter doesn't smell right or has a layer of liquid
A slightly sour, fresh scent is the natural breath of a healthy starter, but does your little friend smell really unpleasant or like rotten eggs? If so, discard most of it and keep 25-50 grams – just as we prune a wilted plant to give it new strength. Feed this base with fresh flour and water. A thin layer of liquid on top of your starter (also known as 'hooch' by our baking community) is not a disaster: this usually means your starter is hungry and craves nourishment. Simply pour it off, stir well, and feed it lovingly again.
3. Mold appears on your starter
You can recognize mold by colored spots that appear like unwanted guests (green, pink, black). Unfortunately, if you discover these intruders, it is wise to start over with a clean glass jar and fresh ingredients – much like planting a new garden after a harsh winter. Ensure you always work with clean hands and tools to protect your little ecosystem against contamination.
4. Your starter is too runny or too thick
The ideal sourdough starter has the soft consistency of thick pancake batter – like a perfect substrate that we can feel with our hands. Has your starter become too thin? Add a bit of extra flour to give it firmness. Is it too thick? Let it drink with a splash of water. Always use equal parts flour and water (e.g., 50 grams of flour and 50 grams of water) for a stable, thriving starter that bubbles with life.
5. Your starter grows beautifully, but then quickly collapses
This is the natural dance of life! An active starter rises full of energy, reaches its beautiful peak, and then settles back down – just as we experience moments of growth and rest. The best moment to use your starter for baking bread is when it has just doubled and is still dancing with air bubbles. At that point, you can start making dough: mix the active sourdough starter with flour, water, and salt. Keep in mind that making dough with sourdough requires more attention and patience than working with yeast, as the rising takes longer and the process is more sensitive to temperature and timing. Give your starter a rest in the fridge if you don't need it for a while, but always feed it lovingly before you get back to work together.
6. Your starter has low activity after fridge storage
Storing a starter in the fridge is like a plant in winter dormancy – handy, but after a while, it can get a bit sleepy. Take your starter out of its cold slumber, let it wake up at room temperature, and feed it a few times in a row before you start baking bread together again. This way, your starter will bloom again and bubble with strength.
We hope these foundational tips help you quickly achieve a thriving starter! Keep at it and cherish the patience, because every starter is unique and sometimes this little friend just needs more time to unfold its true power. Do you have questions or doubts about your starter? Feel free to leave a comment – we love helping each other in our warm community of bakers. Thank you for reading and happy baking as you reap the rewards of your own craft!
Frequently asked questions about making a sourdough starter:
1. What is a sourdough starter?
A sourdough starter is a mixture of water and flour that spontaneously develops natural yeasts and lactic acid bacteria. It is the foundation of sourdough bread and provides rise, flavor, and structure without the need for baker's yeast.
2. How do you start a sourdough starter from scratch?
Mix equal parts flour and water (e.g., 50g flour and 50ml water) in a clean jar. Leave it at room temperature, covered with a cloth or lid (not airtight). Stir daily and feed every 24 hours with fresh flour and water.
3. What is forcing in chicory?
Forcing is the process where you let chicory roots grow indoors in the dark into edible heads. You do this in a container with moist soil or sand, without light, at a temperature of approximately 12–16 °C. After 3–5 weeks, you can harvest.
3. Which flour should you use for a sourdough starter?
You can start with wheat flour, whole wheat flour, or rye flour. Rye is the most active and is often recommended for starters. Preferably use organic flour for the best results, as it is richer in natural microorganisms.
4. How long does it take to make a sourdough starter?
On average, it takes 5 to 7 days before your starter is active enough to bake bread. During this period, the starter develops a fresh, sour scent and becomes airy. Sometimes it takes a little longer, depending on temperature and flour type.
5. Why does my starter smell strange while starting?
A developing starter can smell sour, floury, or even a bit unpleasant. That is normal. After a few feedings, the smell diminishes and becomes fresher and fruitier. Does it smell really strongly like rotten eggs or mold? Then start over.
6. How do I know if my sourdough starter is active?
An active starter doubles in volume within 4 to 8 hours after feeding, creates bubbles, and smells slightly sour or fruity. You can do a float test: if a spoonful of starter stays afloat in water, it is ready for use.
7. What should I do if there is liquid on top of my starter?
That layer of liquid is called ‘hooch’ and is normal if your starter is hungry. Pour it off or stir it in and feed the starter immediately. If this happens often, you need to feed more frequently or choose a cooler spot.
8. Can I use a sourdough starter for every type of bread?
Yes, a well-maintained sourdough starter is versatile. You can use it for wheat bread, whole wheat bread, spelt bread, and even pancakes or pizza. Adjust the flour type as needed for specific recipes.
9. Why is my starter doing nothing after a few days?
It is normal to have a dip after day 2 or 3. The starter may seem inactive, but a lot is happening under the surface. Just keep feeding it daily. It usually recovers on its own around day 5 or 6.
10. How do I store my sourdough starter after starting?
Once your starter is active, you can continue feeding it daily at room temperature, or switch to weekly maintenance in the fridge. Take it out once a week, feed it, let it reach room temperature, and put it back.
