Make your own sourdough starter

If you are a fan of fantastic bread and baked goods, having a sourdough starter is a great tool in your baking arsenal; learn how easy it is to make your own. Just follow this sourdough starter recipe.

A sourdough starter is not difficult to make. All you need is time and a little bit of consistency. It’s the baking worlds answer to a green thumb.

Set off a specific time of day where you check and feed your sourdough starter. It does not matter when you do it, as long as it fits your daily schedule. It’s just important that you don’t forget it.


Got questions?

I’ve collected a list of frequently asked questions when you are building your sourdough starter. Read them all here.

Ode to my starter

Starter, oh, starter,
how I love thee.
Each time I feed you,
you grow by three.
You make the best bread,
with salt, water and flour
The tastiest loaves,
which, with glee, I devour

How do I keep it alive?

When your sourdough starter is ready, you need to keep it alive. If you are baking often I recommend that you keep it outside the fridge, so it is always ready to be baked with. Keep feeding it as you’ve done it so far. Once a day.

Mature sourdough starter!

If it seems less active or your kitchen is cold, maybe you will want to feed it every day.

If you are only baking once a week, you can keep it in the fridge during the week. If you want to bake on Saturday, you can “wake it up” on Friday morning, by taking it out and feeding it. Leave it on the counter. Feed it again in the evening and it should be ready for baking on Saturday morning.

So what? How do I use this sourdough starter recipe?

When you sourdough starter is active you can start baking with it. I’ve made a guide and recipe which is a fantastic place to start when you want to bake sourdough bread. So have a look at that!

Follow this sourdough starter recipe and get a very active and healthy starter

It’s that easy. Just follow this sourdough starter recipe. Just get started. If you have any problems, you can just contact me.

Please share on social media

If you find this recipe useful, please help me and share it with your friends and followers. That would make me very happy.

Sourdough starter

Course: Baked Goods
Cuisine: All
Keyword: bread, sourdough bread, sourdough starter
Prep: 1 hour
Total: 1 hour
Servings: 1 active sourdough starter
Calories: 812kcal
Author: Sune Trudslev
Nutrition Facts
Sourdough starter
Amount Per Serving (225 g)
Calories 812 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 15mg1%
Potassium 225mg6%
Carbohydrates 163g54%
Fiber 5g21%
Protein 26g52%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
It is very simple to make your own sourdough starter. All you need is time and patience.
Print Recipe Pin Recipe


  • bread flour
  • wholegrain rye flour
  • water


  • Start by putting 100 grams of rye flour and 150 grams of water in a glass container
  • Mix thoroughly so all the flour been hydrated
  • Put somewhere warm to the next day (in a window in the sun or near a heater)
  • The follow this routine until you have an active sourdough starter. You know it is active when it grows to double size over four to eight hours after you’ve fed it

Daily feedings

  • Mix the sourdough starter
  • Measure 50 grams of sourdough starter in a fresh glass container
  • Add 100 grams of bread flour and 100 grams of water and mix thoroughly. Close the container. You can seal it if you want. Store somewhere warm (about 25°C/77°F)
  • Repeat every day until your sourdough starter is bubbly and super active. Normally it takes six to seven days



  • Every day when you are about to feed the starter, you might see a brownish liquid on the top of it. Just stir it back in.
  • The starter should smell sour, it doesn’t mean it has gone bad.
  • Any mold or mildew on top of the starter means it has gone bad. There is no way to save it.

Frequently asked questions (FAQ)

Why should I use rye flour?

The reason you need to start the sourdough starter with rye flour is because there is more “food” for the yeast to eat. You can substitute with whole-wheat flour or bread flour, if you don’t have rye. It may take longer for your starter to get active though.

My sourdough starter is dead. It was super active, but now nothing happens. Should I start over?

It is very common that the starter will seem dead after a couple of days. Don’t get discouraged. Just keep the schedule. Feed every day.

I keep feeding, but nothing happens. What’s wrong?

An incredibly important factor in starting a sourdough starter is temperature. If your kitchen is around 20°C/68°F it will slow down the process significantly.

The starter works best between 25°C/77°F to 28°C/82°F. So put it somewhere warm. On top of the fridge or in a window with sunlight are good choices. If you have an oven where you can turn on the light without turning on the oven, that could be an option too.

Can I seal the glass?

Yes, it won’t hinder the growth as long as you open the glass every day (which if you follow the recipe you will do).

My starter was made with the glass jar sealed, but if it worries you, put the lid on top without sealing.

I started a starter but I need to leave for a few days. Can I put it in the fridge?

No, you have to constantly feed it to get it started. You can start putting it into the fridge after it grows every time after you feed it. That should be after the “dead period” mentioned above.

Skriv et svar

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Pingback: Sourdough bread recipe for beginners - it is very easy - Foodgeek

  2. Pingback: Broa de Milho recipe - Portuguese corn bread - Foodgeek

  3. Pingback: Worlds easiest sourdough bread - make awesome bread - Foodgeek

  4. Pingback: Danish rye bread recipe - The classic dark rye bread - Foodgeek

  5. Pingback: Sourdough bread oven spring - learn the secrets - Foodgeek

  6. Pingback: Tiger Bread Rolls Recipe - fluffy inside, crunchy on the outside - Foodgeek

  7. Pingback: Sourdough banana bread recipe - use your mushy bananas - Foodgeek

  8. Pingback: Chocolate Sourdough Bread recipe - A bread for the ages - Foodgeek

  9. Pingback: Sourdough Starter Maintenance - keep your starter healthy - Foodgeek

  10. Pingback: Sourdough naan bread recipe - great with any curry - Foodgeek

  11. Pingback: Gingerbread hearts recipe - delicious Danish fermented treats - Foodgeek

  12. Pingback: High hydration sourdough bread recipe with tangzhong -Foodgeek

  13. Pingback: Sourdough Focaccia recipe - a perfect bread for dinner - Foodgeek

  14. Faiezah Badat Reply

    Good day ,everytime I remove the 50 g of starter to add new flour and water should I do with the starter from the previous day?

    • You should take 50 grams of starter for the previous day and add 100 grams of flour and 100 grams of water 🙂