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Easy Homemade Sourdough Starter: Best 5-Day Recipe

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Learn how to make an easy homemade sourdough starter from scratch in just 5 days with simple ingredients and no special equipment. This forgiving, hands-off approach yields a bubbly, active starter perfect for baking delicious sourdough bread.

Ingredients

Scale
  • 60 grams (about 1/2 cup) whole wheat flour (optional but recommended for first few days)
  • 60 grams (about 1/4 cup) all-purpose flour (unbleached preferred)
  • 60 grams (about 1/4 cup) filtered water (room temperature, around 70-75°F)

Instructions

  1. Day 1: Combine 60 grams whole wheat flour and 60 grams filtered water in a glass jar. Stir until no dry bits remain. Scrape down sides, cover loosely with a cloth, and place in a warm spot (70-75°F). Leave for 24 hours.
  2. Day 2: Discard half the starter (about 60 grams). Feed with 60 grams all-purpose flour and 60 grams water. Stir, cover, and wait 24 hours.
  3. Day 3: Discard half, feed with 60 grams all-purpose flour and 60 grams water. Stir, cover, and wait 24 hours. Look for bubbles and a fruity/yeasty smell.
  4. Day 4: Discard half, feed with 60 grams all-purpose flour and 60 grams water. Check every 8-12 hours. When starter peaks (rises and domes), feed again.
  5. Day 5: Starter should double in 4-8 hours after feeding. Discard half, feed one last time, and wait 4-6 hours. It should pass the float test (a spoonful floats in water). Ready to bake.

Notes

Temperature matters: keep starter at 70-75°F for best results. Don’t skip discarding; it removes built-up acid. Use a scale for consistent 1:1:1 ratio by weight. If starter isn’t ready by day 5, continue daily feedings up to 7-10 days. Name your starter to stay invested!

Nutrition

Keywords: sourdough starter, easy sourdough starter, homemade sourdough starter, 5-day sourdough starter, sourdough from scratch

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