Learn how to make a sourdough starter from scratch with this easy recipe. You can make a sourdough culture from any flour, though I prefer a mix of all-purpose and rye flour.
Weigh your empty, clean jar (without the lid). Write the weight on the bottom of the jar.
Mix your starter
Place the flour and water in the empty jar. Stir them together with a chopstick or a small spatula until the mixture forms a smooth paste. Smooth and level the paste so it's flat in the jar.
Place the lid on the jar (don't tighten it too much).
Stretch an elastic and slide it around the jar to mark the level of the starter.
Set the jar in a warm, dry place, away from the light for 1–2 days. Keep an eye on it. It will likely more than double and fill up the jar almost to the top.
First feeding
Open your risen jar of starter and smell it. It will likely smell like funky cheese.
Place the jar on your scale and zero it.
Stir the starter with a spoon, then remove 80 grams and throw it out.
Add 40 grams of water, stirring it in with a chopstick or a small spatula, then add 40 grams of flour. Stir to form a thick paste.
Close the jar. Verify that the level of the starter is still at the level of the elastic band.
Set the jar in a warm, dry place, away from the light for 1 day. Keep an eye on it. It will likely more than double and fill up the jar almost to the top.
Second feeding
Open your risen jar of starter and smell it. It will likely still smell cheesy.
Place the jar on your scale and zero it.
Stir the starter with a spoon, then remove 80 grams and throw it out.
Add 40 grams of water, stirring it in with a chopstick or a small spatula, then add 40 grams of flour. Stir to form a thick paste.
Close the jar. Verify that the level of the starter is still at the level of the elastic band.
Set the jar in a warm, dry place, away from the light for 1 day. Keep an eye on it. It will likely more than double and fill up the jar almost to the top.
Third feeding
Open your risen jar of starter and smell it. It will likely still smell cheesy.
Place the jar on your scale and zero it.
Stir the starter with a spoon, then remove 80 grams and throw it out.
Add 40 grams of water, stirring it in with a chopstick or a small spatula, then add 40 grams of flour. Stir to form a thick paste.
Close the jar. Verify that the level of the starter is still at the level of the elastic band.
Set the jar in a warm, dry place, away from the light for 1 day. Keep an eye on it. It will likely more than double and fill up the jar almost to the top.
Fourth feeding
Open your risen jar of starter and smell it. It will likely smell cheesy with a hint of vinegar.
Place the jar on your scale and zero it.
Stir the starter with a spoon, then remove 80 grams and throw it out.
Add 40 grams of water, stirring it in with a chopstick or a small spatula, then add 40 grams of flour. Stir to form a thick paste.
Close the jar. Verify that the level of the starter is still at the level of the elastic band.
Set the jar in a warm, dry place, away from the light for 1 day. Keep an eye on it. It will likely more than double and fill up the jar almost to the top.
Fifth feeding
Open your risen jar of starter and smell it. It will likely smell quite vinegary now.
Place the jar on your scale and zero it.
Stir the starter with a spoon, then remove 80 grams and throw it out.
Add 40 grams of water, stirring it in with a chopstick or a small spatula, then add 40 grams of flour. Stir to form a thick paste.
Close the jar. Verify that the level of the starter is still at the level of the elastic band.
Set the jar in a warm, dry place, away from the light for 1 day. Keep an eye on it. It will likely more than double and fill up the jar almost to the top.
Sixth feeding
Open your risen jar of starter and smell it. It will likely smell very vinegary and be very bubbly, with signs that it has risen and fallen slightly.
Place the jar on your scale and zero it.
Stir the starter with a spoon, then remove 80 grams and throw it out.
Add 40 grams of water, stirring it in with a chopstick or a small spatula, then add 40 grams of flour. Stir to form a thick paste.
Close the jar. Verify that the level of the starter is still at the level of the elastic band.
Set the jar in a warm, dry place, away from the light for 1 day. Keep an eye on it. It will likely more than double and fill up the jar almost to the top.
Notes
Feed your starter whenever you discard, or whenever you remove a portion to make bread. This way, you never run out!