How to Create a Strong and Active Starter

Creating a sourdough starter from scratch might seem intimidating, but it’s simply a matter of patience and consistency. With just flour, water, and time, you can cultivate wild yeast and bacteria to create a starter that will fuel your baking for years.

This guide will take you through:

• The step-by-step process to make a starter from scratch.
• Signs of a healthy, active starter.
• The best flour and hydration ratios for a reliable, resilient culture.

Let’s dive in and start fermenting!

Step-by-Step Guide to Making a Starter from Scratch

Before we begin, let’s get one thing straight—building a sourdough starter is a marathon, not a sprint. It takes about a week (sometimes longer) for wild yeast and bacteria to establish themselves and become strong enough to leaven bread.

What You’ll Need

• Flour: Whole wheat or rye flour works best for starting out.
• Water: Filtered or dechlorinated water (tap water with chlorine can slow fermentation).
• A Container: A glass jar or plastic container with room for expansion.
• A Scale: For accurate feeding measurements.

Day 1: Mixing the Foundation

Combine 60g (½ cup) of whole wheat or rye flour with 60g (¼ cup) of warm water in a jar. Stir well until it forms a thick paste. Cover loosely and leave it at room temperature (70-75°F/21-24°C is ideal).

Day 2: Checking for Life

By now, you might see a few bubbles—this means wild yeast and bacteria are starting to wake up. If you don’t see bubbles yet, don’t worry; it can take longer in cooler environments. Stir the mixture and let it rest.

Day 3-4: The First Feedings

Discard half of the starter (about 60g). Add 60g of fresh flour and 60g of warm water. Stir well and cover. By Day 4, you should see more bubbling and notice a slightly tangy aroma.

Day 5-7: Strengthening the Starter

Continue feeding your starter every 24 hours, discarding half and replacing it with equal parts fresh flour and water. By now, it should be doubling in size within 6-8 hours of feeding.

Day 7+: Ready to Use

Your starter is officially active when it reliably doubles within 4-6 hours of feeding, has a pleasant sour smell, and passes the "float test" (a spoonful of starter floats in water).

Signs of a Healthy, Active Starter

Not sure if your starter is thriving? Here’s what to look for:

1. Bubbling and Rising Consistently

A strong starter will double in volume a few hours after feeding. If it’s sluggish, try warming the environment or using rye flour for a boost.

2. Balanced Aroma

A good starter should smell pleasantly tangy, like yogurt or ripe fruit. A strong nail-polish or rotten smell can indicate imbalance—try feeding more frequently.

3. The Float Test

Drop a teaspoon of your starter into a cup of water. If it floats, it’s full of gas and ready to leaven bread. If it sinks, it may need more time to develop.

4. Strong Gluten Structure

The texture should be thick and stretchy, not runny or watery. This elasticity helps support fermentation and gas retention.

Best Flour and Hydration Ratios for a Reliable Starter

Choosing the right flour and hydration level can make or break your starter.

Flour Choices

• Whole Wheat or Rye: Best for starting out, as they contain more wild yeast and nutrients.
• All-Purpose Flour: Great for maintenance once the starter is strong.
• Bread Flour: Provides extra strength for a robust, resilient starter.

Hydration Ratios

• 100% Hydration (1:1 flour to water by weight) – Standard for most starters, easy to maintain.
• 75-80% Hydration – A stiffer starter (like a levain), ferments more slowly and can add structure to bread.
• 125%+ Hydration – A looser starter ferments quickly and can develop more acidity.

For most home bakers, sticking with 100% hydration (equal parts flour and water by weight) is the best balance of strength and flexibility.

A healthy sourdough starter is your ticket to consistently great bread. With patience, the right ingredients, and a little daily care, you’ll have a thriving culture that can be passed down for generations.

Now that your starter is alive and kicking, it’s time to bake! Grab your favorite sourdough recipe and put your wild yeast to work. Happy baking!

This article is part of the "Mastering Traditional Sourdough Baking" series.