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Sourdough Starter From Scratch (no discard or dried starter)

Make your own sourdough starter from scratch with just flour and water! In about 5–7 days, you’ll have a bubbly, active starter ready to bake delicious sourdough bread. No commercial yeast required just patience and love.
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Prep Time 7 days
Course: Ferments
Cuisine: Breads
Ingredients Equipment Method Notes

Ingredients
  

  • 60 grams whole wheat or all purpose flour
  • 60 grams water

Equipment

  • 1 1 litre jar
  • 1 scales
  • 1 spatular

Method
 

  1. Day 1: Mix 60g flour with 60g warm water in your jar and stir thoroughly until smooth. Cover loosely with the lid. Let sit at room temperature for 24 hours.
  2. Day 2: Discard about half of the starter and add 60g flour and 60g warm water. Stir well, cover loosely, and let sit for another 24 hours.
  3. Days 3–5: Repeat the Day 2 feeding process daily: discard half, add 60g flour + 60g water, stir, cover, and rest. By day 5, your starter should be bubbly, airy, and have a pleasantly sour aroma.

Notes

Notes:
  • Feed your starter daily while establishing it.
  • Once active and strong, you can store it in the fridge and feed it weekly.
  • If it ever develops an off smell or mold, discard and start fresh.
Tips for Success:
  • Use non-chlorinated water if possible.
  • A warm, stable kitchen temperature helps speed up fermentation.
  • Feed daily for daily baking or keep in the fridge and feed weekly for weekly baking.
  • Whole wheat flour tends to jumpstart the activity faster than plain white flour.