How to Create a Sourdough Starter (With Yeast)

Explore the art of creating a sourdough starter with a simple combination of flour, water, sugar, and yeast. This basic yet versatile concoction is your gateway to baking an array of delightful goods, from bread and cakes to cookies and beyond.

In no time, you will be baking your family Sourdough Discard Apple Galette, Easy Sourdough Banana Bread, and Easy Sourdough Discard Pumpkin Bread.

This post was published in August 2012 and updated January 2024.

Making a starter is easy! Yes, it is easy. In professional bakeries and probably some very active bread baking home kitchens, there is plenty of natural yeast cells around the environment to help cultivate the flour and water. I find that it helps to add commercial yeast to my starter.

There are some bakers that are probably completely against using any commercial yeast. There are also bakers that add an onion or grapes to the flour and water. I’ve even heard of adding raisins or just using rye flour instead of all-purpose purpose. I’m not familiar with any way other than this way and it really works for me!

It is a tradition in many communities to hand down starters from generation to generation. Some families maintain starters for decades or for even over a century.  In my grandmother-in-law’s town in Calabria the neighbors share starters for the weekly bread baking.

What is Sourdough Starter?

A sourdough starter is like a homemade mixture used for baking bread. It's usually made from just flour and water, and over time, it catches yeast from the air. This yeast helps the bread to rise without needing any store-bought yeast.

It's kind of cool because the starter is alive – you have to feed it with more flour and water to keep it going. It's a bit like having a pet! It makes bread taste a little tangy and really special, different from regular bread. It's fun to make and use in baking.

Sourdough Starter With Yeast

I’ve been experimenting with sourdough starters over the last 10 years. There is still so much to learn. Every summer when we are in Italy, I jot down as many notes watching my mother-in-law bake her magical breads.

But this starter is a no-fuss recipe. It is an easy sourdough starter made with yeast. It is the first starter recipe I learned and I mean no offense to the bread baking pros (my mother-in-law!!). There is the true version made without yeast and I promise to share that soon. In the meantime, for the beginners, this is foolproof and will help you make so many great recipes!

Why you will love this sourdough

• Super Easy to Make: The steps are straightforward and simple, making it perfect even for beginners in the kitchen.
• Versatile Baking: Once your starter is ready, the possibilities are endless. You can make sourdough bread, cakes, muffins, and more, all with that unique sourdough flavor.
• Minimal Prep Time: With just 5 minutes of prep, you can start this recipe without eating up too much of your day.
• Engaging Process: Watching your sourdough starter come to life is fascinating. The changes it undergoes each day are interesting and engaging to observe.
• Personal Satisfaction: There's a special sense of accomplishment in using a starter that you've nurtured and grown yourself.
• Customizable: You can experiment with the recipe, using the starter in various baked goods to find your favorite sourdough creation.
• Educational Experience: You learn a lot about the fermentation process and yeast behavior, which is great for budding bakers.
• Waste-Reducing: This recipe encourages using the discarded starter in other recipes, reducing waste and maximizing your ingredients.

Health Benefits

Using a homemade sourdough starter for baking offers several health benefits:

1. Improved Digestion: Sourdough fermentation breaks down gluten, which can make it easier to digest, especially for those with mild gluten sensitivities.
2. Lower Glycemic Index: Sourdough bread has a lower glycemic index compared to regular bread. This means it causes a slower rise in blood sugar levels, making it a better choice for blood sugar management.
3. Rich in Probiotics: The natural fermentation process of sourdough creates beneficial probiotics. These are good for gut health, aiding in digestion and absorption of nutrients.
4. More Nutritious: Fermentation increases the availability of vitamins and minerals from the flour, making sourdough bread more nutritious than its non-fermented counterparts.
5. Prebiotic Content: Sourdough contains prebiotics, which help nourish the good bacteria in your gut.
6. Reduced Phytic Acid: The fermentation process reduces the level of phytic acid in flour, which can inhibit the absorption of certain minerals. Lower phytic acid means better mineral absorption.
7. Natural Preservation: The acidic nature of sourdough helps to naturally preserve the bread, reducing the need for preservatives.

Ingredients Needed to Make Sourdough Starter

1. Warm Water: Acts as the base for the starter. The warmth of the water is crucial for activating the yeast and aiding the fermentation process.
2. Active Dry Yeast : This is a type of yeast used to help the sourdough starter begin the fermentation process. It contains live yeast cells that are dormant until mixed with warm water.
3. All-Purpose Flour : Serves as the food for the yeast, allowing it to ferment and grow. The flour's starches are broken down into sugars, which the yeast then feeds on.
4. Sugar : Provides additional food for the yeast, helping it activate and grow more quickly. Sugar speeds up the fermentation process and contributes to the starter's growth.

Tools Needed

1. Large Glass or Ceramic Bowl: To mix and store the sourdough starter. Glass or ceramic is preferred as they don't react with the acidic starter.
2. Whisk or Wooden Spoon: For mixing the starter ingredients. A whisk helps incorporate air, which is beneficial for yeast activity.
3. Measuring Cups and Spoons: To accurately measure the flour, water, yeast, and sugar.
4. Kitchen Towel: To cover the bowl while the starter is fermenting, allowing air in while keeping contaminants out.
5. Plastic Container with Lid: For storing the sourdough starter in the refrigerator once it's ready.
6. Thermometer (optional): To check the temperature of the water, ensuring it's within the optimal range for yeast activation (95-100 F).

How to make Sourdough Starter from scratch

1. There are just four ingredients needed to make sourdough starter: all-purpose white flour, yeast, sugar and warm water.

2. We like to use ceramic or glass bowls and our very old wooden spoon. Acids react to metals and you shouldn’t take a chance using a metal bowl. We did use a metal whisk and spoon and had a perfect starter come together. To be extra safe, use glass or ceramic bowl and wooden spoons.

3. Next thing is to make sure you work with warm and not hot water. The temperature should be between 95-100 degrees.

4. Let the starter sit covered for 24 hours. Find the warmest corner in your kitchen and keep it away from any thing that could tumble on top of it.

5. During that first day, stir together the starter a couple of times.

6. At the end of that 2nd day, there is a film with bubbles that will form on top and liquid settled on the bottom. Stir it until it is combined again. Cover it again with your kitchen towel and set it in the corner to ferment some more.

7. On the 3rd day, the sour smell will be very strong and acidic. Separation has occurred. Stir your starter again. Remove about 1/2 of the starter (mine equaled about 1 cup)and it is ready to bake with. Add into your starter another cup of flour and one cup of cold water. Whisk it together and put it into a plastic container with a lid. The consistency should be like a thick pancake batter. Place the starter your refrigerator.

What to feed sourdough starter

It's important to feed your sourdough starter weekly if you don't use it often. All you need to do to keep it alive is feed it weekly with equal amounts of flour and water.

Once your sourdough is refrigerated, you must take it our of the refrigerator 24 hours before you are ready to bake with it.

Just mix it together, then wait for it to bubble. Sometimes it may not bubble and all you have to do is feed the starter with equal amounts of water and flour.

Making a sourdough starter will be a different experience for each baker. You can find a plethora of different ways to make a starter online. You may want to try to make yours without the addition of commercial yeast. Choose the method to make a sourdough starter that is more suitable for you. Making a wonderful starter takes some patience and a little TLC.

There are some wonderful recipes you can make with your sourdough starter. I recently made a sourdough pizza Margherita. We really enjoyed this sourdough pie crust with a  blueberry-limoncello filling. This sourdough banana bread is just what you need for a coffee break!

Tips to maintain a sourdough starter

Set your alarm to remind you once a week that it’s time to check in with your starter. When I remember, I beat mine on medium-low speed with the mixer. The oxygen does it plenty of good. Every week discard half of the starter (but I never actually discard mine. I bake with it).

It's important to replace the volume of you what you removed with more flour and water to make a thick batter again. I usually take out a cup of starter at the end of the week to make pizza.

The next thing I do is replace it with a cup of flour and about 1/2 cup filtered water. If you take out the cup of starter in the morning, replace it with the flour/water and let it ferment again on the counter for the day. Put in the refrigerator again that night. My mother-in-law usually keeps hers more like a dough texture and then only needs to feed it every couple of weeks.

You can also check out King Arthur’s Flour  for some more sourdough starter tips.

Since we live in Florida most of the year and my oven is always on, it was easy to find a warm corner. I found a spot next to my mixer in a corner that is not disturbed usually by anyone but me

Day 1: On the next day (see photo “Day 1”), you will start to smell a sour smell. At the end of that 2nd day, whisk the starter until it is combined again. There is a film with bubbles that will form on top and liquid settled on the bottom. Cover it again with your kitchen towel and set it in the corner to ferment some more.

Day 2: On the next day (see photo “Day 2”), the sour smell will be very strong. The smell will permeate throughout your kitchen. If you are a lover of yeast and fresh bread, you can’t help but smile at the smell. Breath it in. Stir your starter again. The part on top may be a little thicker. Cover again with kitchen towel and set aside to ferment some more.

Day 3: Day 3, whisk together. Separation will have occurred again and the smell may be more acidic and pungent.  Remove about 1/2 of the starter (mine equaled about 1 cup). Add into your starter another cup of flour and one cup of cold water. Whisk it together and put it into a plastic container with a lid. The consistency should be like a thick pancake batter. Place the starter in your refrigerator. Don't forget to follow the tips above on feeding it and how to bake with it.

Expert Tips

1. Flour Quality Matters: Use high-quality, unbleached all-purpose flour for the best results. The quality of flour can significantly affect the health and taste of your sourdough starter.
2. Water Temperature Precision: Ensure your water is at the right temperature (95-100 F). Water that's too hot can kill the yeast, while too cold water won't activate it effectively.
3. Consistent Feeding Schedule: Establish and stick to a regular feeding schedule for your starter. Consistency is key to maintaining a healthy and active starter.
4. Watch for Signs of Readiness: A ripe starter will have a pleasant, slightly sour smell, a bubbly appearance, and a consistency that’s thick yet pourable.
5. Avoid Metal Containers: Use glass or ceramic bowls for mixing your starter. Metal can react with the acidity of the starter and affect its flavor and growth.
6. Stirring Technique: When feeding your starter, mix it thoroughly to incorporate air. Oxygen is important for yeast activity and health.
7. Temperature Control: Keep your starter in a part of your kitchen where the temperature is stable. Extreme temperature fluctuations can impact the fermentation process.

FAQ'S

PIN for later!

More sourdough recipes:

• sourdough starter
• sourdough pie crust
• sourdough banana bread
• sourdough pumpkin coffee cake
• sourdough einkorn bread
• Preserved Meyer Lemons(Opens in a new browser tab)

Did you make this? Please RATE THE RECIPE below:)

Please Subscribe and give a follow on Instagram, Facebook, Pinterest, and TikTok xx

Print Recipe Pin Recipe Rate this Recipe

Easy Sourdough Starter With Yeast

Here is a super easy way to make your own Sourdough Starter Recipe! Once your sourdough starter is ready you will be on your way to making your very own sourdough bread, cakes, muffins and more!

Prep Time5 minutes mins

Course: Bread

Cuisine: American

Keyword: Bread, sourdough starter

Calories: 956kcal

Author: Lora

Equipment

• Ceramic Bowl
• whisk
• Measuring Cups and Spoons
• Kitchen Towels

Ingredients

• 2 cups warm water 95-100 F
• 1 package active dry yeast
• 2 cups all-purpose flour
• 1 tbsp sugar

Instructions

• In a large glass bowl (or ceramic), pour in the water and sprinkle on the yeast. Whisk the yeast and the sugar into the water and let it sit a few minutes. Whisk in the flour a little at a time until combined. Whisk it well because that will incorporate more air which equals more yeast spores. Cover the bowl with a clean towel and set aside in a warm corner of your kitchen where it will be safe from not being tipped over or have something drop into it.
• On the next day (see photo “Day 1”), you will start to smell a sour smell. At the end of that 2nd day, whisk the starter until it is combined again. There is a film with bubbles that will form on top and liquid settled on the bottom. Cover it again with your kitchen towel and set it in the corner to ferment some more.
• On the next day (see photo “Day 2”), the sour smell will be very strong. The smell will permeate throughout your kitchen. If you are a lover of yeast and fresh bread, you can’t help but smile at the smell. Breath it in. Stir your starter again. The part on top may be a little thicker. Cover again with kitchen towel and set aside to ferment some more.
• Day 3, whisk together. Separation will have occurred again and the smell may be more acidic and pungent. Remove about 1/2 of the starter (mine equaled about 1 cuYou could discard of this 1/2 cup of starter, or use it in a sourdough recipe, as it’s ready to bake with. Add into your starter another cup of flour and one cup of warm water. Whisk it together and put it into a plastic container with a lid. The consistency should be like a thick pancake batter. Place the starter in your refrigerator.
• Once sourdough is refrigerated and you are ready to bake again, take the starter out of refrigerator for 24 hours before you are ready to bake so it can activate again.
• To replenish the sourdough, just add 1 cup of flour and 1 cup of warm water to at least 1/2 a cup of the starter. Bake something with what you will discard from the starter.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

1. 1. Flour Quality Matters: Use high-quality, unbleached all-purpose flour for the best results. The quality of flour can significantly affect the health and taste of your sourdough starter.

1. 1. Water Temperature Precision: Ensure your water is at the right temperature (95-100 F). Water that's too hot can kill the yeast, while too cold water won't activate it effectively.

1. 1. Consistent Feeding Schedule: Establish and stick to a regular feeding schedule for your starter. Consistency is key to maintaining a healthy and active starter.

1. 1. Watch for Signs of Readiness: A ripe starter will have a pleasant, slightly sour smell, a bubbly appearance, and a consistency that’s thick yet pourable.

1. 1. Avoid Metal Containers: Use glass or ceramic bowls for mixing your starter. Metal can react with the acidity of the starter and affect its flavor and growth.

1. 1. Stirring Technique: When feeding your starter, mix it thoroughly to incorporate air. Oxygen is important for yeast activity and health.

1. 1. Temperature Control: Keep your starter in a part of your kitchen where the temperature is stable. Extreme temperature fluctuations can impact the fermentation process.

 

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.

 

Nutrition

Calories: 956kcal | Carbohydrates: 203g | Protein: 26g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 268mg | Fiber: 7g | Sugar: 13g | Calcium: 38mg | Iron: 12mg

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!