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7-Day Sourdough Starter: The Easiest Way to Make It from Scratch

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Learn how to make a simple, foolproof sourdough starter from scratch in just 7 days using only flour and water. This beginner-friendly guide provides a day-by-day schedule, tips, and troubleshooting to help you create a bubbly, active starter for delicious homemade bread.

Ingredients

Scale
  • 60 grams (1/2 cup) whole wheat or rye flour (for Day 1)
  • 60 grams (1/2 cup) unbleached all-purpose flour (for daily feedings)
  • 60 grams (1/4 cup) filtered or non-chlorinated lukewarm water (for daily feedings)
  • 100 grams (3/4 cup) unbleached all-purpose flour (for final feeding before baking)
  • 100 grams (1/3 cup + 1 tbsp) filtered or non-chlorinated water (for final feeding before baking)

Instructions

  1. Day 1: In a clean glass jar, combine 60 grams of whole wheat or rye flour and 60 grams of lukewarm filtered water. Stir vigorously until no dry bits remain. Cover loosely with a kitchen towel or cheesecloth and secure with a rubber band. Place in a warm spot (70-75°F / 21-24°C) and let sit undisturbed for 24 hours.
  2. Day 2: Check for small bubbles and a slightly funky smell. If there is a layer of liquid (hooch) on top, stir it back in. Discard all but 60 grams (about 1/4 cup) of the starter. Add 60 grams of all-purpose flour and 60 grams of lukewarm water. Stir well, mark the level with a rubber band, cover, and let sit for 24 hours.
  3. Day 3: The starter may smell sharp like acetone. Discard all but 60 grams of starter. Feed with 60 grams all-purpose flour and 60 grams lukewarm water. Stir, mark the level, and cover. If the starter is very liquidy and not rising, consider feeding twice a day (every 12 hours).
  4. Day 4: Look for a noticeable rise (possibly doubling in size within 12 hours) and a more pleasant, yeasty smell. Discard all but 60 grams of starter. Feed with 60 grams all-purpose flour and 60 grams water. Stir, mark, and cover.
  5. Day 5: The starter should reliably double in size within 6-8 hours of feeding. The top should be domed with many bubbles. Discard all but 60 grams of starter. Feed with 60 grams all-purpose flour and 60 grams water. Optional: Perform the float test by dropping a spoonful of starter into a glass of water; if it floats, it’s ready.
  6. Day 6: The starter should double or triple in volume within 4-6 hours of feeding. The float test should work perfectly. Discard all but 60 grams of starter. Feed with 60 grams all-purpose flour and 60 grams water. The starter is now ready to use for baking.
  7. Day 7: The starter is mature and ready for baking. The night before baking, give it a final larger feeding: use 100 grams of all-purpose flour and 100 grams of water to a small amount of starter. Let it sit out overnight. By morning, it should be at its peak. For maintenance, store in the refrigerator and feed once a week.

Notes

Temperature is crucial; keep starter at 70-75°F (21-24°C). Do not skip the discard step; it maintains balance. Use starter at its peak (doubled in size with a domed top) for best results. Hooch (grayish liquid) indicates hunger; stir in for more sour flavor or pour off for milder taste. Patience is key; some starters may take 10-14 days to become strong.

Nutrition

Keywords: sourdough starter, homemade starter, 7-day starter, easy sourdough, beginner sourdough, fermented bread starter

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