A few years ago, my timeline was straight-up flooded with people making sourdough bread, and I’ll be honest—I didn’t get the hype. That is, until I made my own starter, and suddenly, I was out here baking biscuits, pancakes, and even sourdough waffles like I was running my own bakery! If you’ve ever wanted to get into sourdough but felt intimidated, let me put you at ease—this is easy, fun, and totally worth it.

What tools do you need?

Digital Kitchen Scale

*Thermometer Band (or sourdough temp control box)

*Starter Jar (can be any medium sized mason jar)

*Silicone Scraper (to not mess with the chemical reactions happening)

*Lid (short term/long term storage-seals jar when necessary)

*Breathable cloth cover (use an unbleached cloth cover to allow airflow and prevents outside contaminants or bugs. Also prevents dough from evaporating and drying out.

If you get one of these handy sourdough starter kits from Amazon, it includes everything with the asterisk next to it.

Ingredients

Whole Wheat or Rye Flour – This gives your starter the best depth of flavor, but you can also use all-purpose flour.
Water – Just plain tap water, nothing fancy!
Patience – Not an ingredient you can measure, but you’ll need it while your starter does its thing over 7 days.

How to Make It

Day 1: Mix It Up
Combine equal parts flour and water (100 grams each) in a jar. Stir until smooth, cover with a breathable cloth, and let it sit in a warm spot (70-75°F).

Day 2: The Magic Begins
You might see small bubbles forming and smell a slightly funky odor—congrats, fermentation has begun! Give it a stir, cover it back up, and let it rest.

Day 3: First Feeding
Now it’s time to feed your starter. Discard half of it (I know, it feels wrong, but trust me), then mix in fresh flour and water in the same 100g:100g ratio. Cover and rest again.

Days 4-6: Keep the Feeds Coming
Repeat the discard and feed process every day. Your starter will start growing and bubbling more!

Day 7: Ready to Bake!
By now, your starter should be doubling in size within a few hours, with a pleasant, slightly tangy smell and a fluffy, sponge-like texture. Time to get baking—hello, sourdough biscuits!

FAQ

How do I know my starter is ready?
It’ll double in size, have lots of bubbles, and smell pleasantly tangy.

What if it smells weird?
If it smells like nail polish remover, mold, or just straight-up rotten, toss it and start fresh.

Can I make more at once?
Yep! Just use a bigger jar and start feeding it every 12 hours instead of 24.

My Sourdough Starter Obsession

I remember seeing all these sourdough starters online, and I thought, Who has time for this?! But once I finally gave in and made my own, I became that person preaching the gospel of sourdough. I started with bread but quickly realized how versatile it was—sourdough biscuits? Life-changing. Pancakes? Next level. There’s just something magical about baking with your own homemade starter.

Why This Recipe Works

Making sourdough at home is all about letting nature do its thing. You don’t need fancy ingredients or crazy skills—just flour, water, and time. Plus, once you have a strong starter, you can use it in so many ways beyond just bread. If you’ve been on the fence, this is your sign to start!

Here are some delicious recipes to try with your sourdough starter:

Easy Flaky Sourdough Discard Biscuits Recipe

Homemade Soft Fluffy Sourdough Cinnamon Rolls Recipe

one starter

Homemade Sourdough Starter

Prep Time: 7 days

Total Time: 7 days

Making your own sourdough starter is way easier than it sounds—just flour, water, and a little patience, and you'll have the base for next-level bread, biscuits, pancakes, and more. Once you see those bubbles and smell that tangy goodness, you’ll never go back to store-bought!