Go Back
sourdough starter rising to the top of the jar

How to make sourdough starter from scratch (beginner guide)

This two-ingredient sourdough starter recipe will have you baking beautiful artisan style loaves in no time. No complex ratios, hydration levels or baker's jargon here, this really is the easiest way!
Print Recipe Pin Recipe
Prep Time:20 minutes
Resting time:7 days

Ingredients

  • 500 g rye flour organic
  • 500 g water dechlorinated or filtered

Instructions

  • Day 1:
    Add 50g water to a clean, clear glass jar. Add 50g organic rye flour.
    Stir well and cover loosley with lid or paper towel and rubber band. Place in a warm spot (24-30℃) for 24 hours.
  • Day 2:
    Remove half of the mixture and compost/discard.
    Add 50g water and 50g organic rye flour. Stir well, cover loosely and return to warm spot for another 24 hours.
  • Day 3, 5 and 5:
    Repeat day 2 steps every 24 hours. By day 2 or 3 the starter should begin to look bubbly and rise in the jar between feedings.
  • Day 6 and 7:
    Repeat the discard and feeding steps, increasing to every 12 hours.
    The starter should be at least doubling every 8-12 hours. If not, continue to discard and feed every 12 hours until it starts to double every 8-12 hours.
  • Day 8:
    The sourdough starter should be very active and bubbly, doubling every 6-8 hours.
    You're ready to start making your very own sourdough bread!