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.
Jump To
- What is Sourdough Starter?
- Sourdough Starter With Yeast
- Why you will love this sourdough
- Health Benefits
- Ingredients Needed to Make Sourdough Starter
- Tools Needed
- How to make Sourdough Starter from scratch
- What to feed sourdough starter
- Tips to maintain a sourdough starter
- Expert Tips
- FAQ'S
- Easy Sourdough Starter With Yeast
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:
- Improved Digestion: Sourdough fermentation breaks down gluten, which can make it easier to digest, especially for those with mild gluten sensitivities.
- 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.
- 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.
- More Nutritious: Fermentation increases the availability of vitamins and minerals from the flour, making sourdough bread more nutritious than its non-fermented counterparts.
- Prebiotic Content: Sourdough contains prebiotics, which help nourish the good bacteria in your gut.
- 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.
- Natural Preservation: The acidic nature of sourdough helps to naturally preserve the bread, reducing the need for preservatives.
Ingredients Needed to Make Sourdough Starter
- 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.
- 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.
- 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.
- 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
- 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.
- Whisk or Wooden Spoon: For mixing the starter ingredients. A whisk helps incorporate air, which is beneficial for yeast activity.
- Measuring Cups and Spoons: To accurately measure the flour, water, yeast, and sugar.
- Kitchen Towel: To cover the bowl while the starter is fermenting, allowing air in while keeping contaminants out.
- Plastic Container with Lid: For storing the sourdough starter in the refrigerator once it's ready.
- 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
- 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.
- 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.
- Consistent Feeding Schedule: Establish and stick to a regular feeding schedule for your starter. Consistency is key to maintaining a healthy and active starter.
- 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.
- 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.
- Stirring Technique: When feeding your starter, mix it thoroughly to incorporate air. Oxygen is important for yeast activity and health.
- 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
Based on this recipe, it takes about 3 days to make a sourdough starter. By Day 3, after regular whisking and fermentation, the starter is ready to be used for baking or stored for future use.
No, you don't have to discard sourdough starter every time you feed it. However, regular discarding is common practice to prevent the starter from becoming too large and to maintain its health and vigor. If you prefer not to discard, you can use the excess in various recipes like pancakes, waffles, or crackers.
You'll know your sourdough starter is ready to use when it exhibits consistent bubbling and has doubled in size, typically with a domed or slightly collapsed surface. It should have a pleasant, tangy aroma, and when a small amount is dropped into water, it should float, indicating it's light and airy with enough fermentation to leaven bread.
Yes, you can use a small amount of commercial yeast to jumpstart your sourdough starter. This method speeds up the fermentation process, but over time, the natural yeasts and bacteria present in the flour and environment will take over.
To build up a sourdough starter, you need to feed it regularly with equal parts of flour and water. This process, done daily or every other day, helps the starter grow in volume and strength, becoming more active and ready for baking.
Absolutely! Making your own sourdough starter is rewarding as it allows you to create a unique flavor profile that can't be found in commercial yeast. Plus, it's a cost-effective and satisfying way to bake a wide variety of sourdough-based products.
Making a sourdough starter is not hard, but it requires patience and consistency. The process involves simple steps of mixing flour and water and then maintaining the starter with regular feedings. While it's straightforward, attention to detail and a bit of trial and error are often involved.
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)
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Easy Sourdough Starter With Yeast
Equipment
- 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
-
- 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.
-
- 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.
-
- Consistent Feeding Schedule: Establish and stick to a regular feeding schedule for your starter. Consistency is key to maintaining a healthy and active starter.
-
- 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.
-
- 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.
-
- Stirring Technique: When feeding your starter, mix it thoroughly to incorporate air. Oxygen is important for yeast activity and health.
-
- Temperature Control: Keep your starter in a part of your kitchen where the temperature is stable. Extreme temperature fluctuations can impact the fermentation process.
Shulie says
I think it does not need all the whistles and bells to be an excellent post. I was looking forward to your sourdough starter post my friend more than any other glitz and glamor post! 🙂 Reading as I am typing this comment!
Savoring Italy says
Yep-no bells and whistles here;) Thank you, Shulie. I am happy you enjoyed this post:)
The Mom Chef says
Ah, what a great post. I've always wanted to make sourdough bread but never had starter available. I do a lot of baking with my Amish friendship bread starter so this makes a lot of sense to me. Many thanks for sharing the procedure. For me, this means more than a lot of the desserts because it's so, so useful! (Nothing against the desserts, you understand.) 🙂
Savoring Italy says
wow! I want to read about your Amish friendship bread starter. I bet you make amazing bread with it:)Thank you:)I hope I explained it all ok;)
The Mom Chef says
I didn't make the starter. It was given to me a long time ago and I've been keeping it going for months, freezing it when we need a break. I just made a four loaves of bread with it today. I love the stuff.
Savoring Italy says
Do you have the Amish friendship bread on the blog? Want to see it!:)
Magic of Spice says
What a fantastic post Lora! I need to try this some day...a bit of a chicken though 🙂
Hope your having a lovely weekend 🙂
Kathy says
Great post, Lora! I have wanted to try making a starter…I actually tried once and it didn’t work! You have inspired me…I think I’ll give it a try this week!
Savoring Italy says
So happy to inspire you, Kathy. I know you can do this. It is pretty simple. You're an excellent baker!
Paula says
This is a fabulous tutorial post for anyone interested in making sour-dough starter and your previous posts on the pie and the pizza are excellent for ideas on what to do with your starter if not making just sour-dough bread.
Savoring Italy says
Right! So much to do with sourdough:)I never imagined making a pie crust with it and happy I did:)Thanks Paula:)
Sarah-Jane - SiliconeMoulds.com says
pie crust - really ?
I've got 3 loads of sourdough starter in my fridge. One all rye, one all white and one half and half. I'm a sucker for rye sourdough crackers in particular. YUM
Savoring Italy says
Sarah-Jane-I wish you were my neighbor! Would love to try all your breads. I've never had rye sourdough crackers-wow!
Lisa says
I LOVE sourdough everything. I kept a super strong starter for about 2 years, but then neglected 'him' and 'he' passed. I did the same with two subsequent starters. I now pilfer starter from a friend for sourdough recipes because I'm not ready to care for another one right now! I love your starter tutorial..made easy for many who are daunted by it. 🙂
Savoring Italy says
I remember reading about "him". Great you can get some from a friend;) It does take some TLC.
Laura (Tutti Dolci) says
I'm so glad you shared this, such an informative and useful post! 🙂
Angie's Recipes says
I usually prepare sourdough with rye, but a white levain is just as marvelous.
Savoring Italy says
I have some rye flour and am going to make a starter with it this week:)
Carol | a cup of mascarpone says
Thank you so much for this post! Ever since you made the pizza, I've been waiting for how to do it! The photos are so informative to show all the stages! Thanks, Lora!
Debs Dust Bunny says
This is a BRILLIANT post! I love sourdough bread but have always been too intimidated to try making it. I think I can do it... I must try! Thanks again for a really GREAT post!
Debs
Savoring Italy says
Thanks Deb. So many variations on making sourdough. This way works for me. Happy you like it!
Pretend Chef says
I have grown to love sourdough. Your tutorial is so helpful. Doesn't seem as intimidating as I originally thought it would be. Can't wait to give it a shot.
Savoring Italy says
I hope you do:)It isn't as bad as it seems. Email me if you have any ?'s:)
Kim - Liv Life says
I haven't made a starter in years!! But my husband mentioned it just a few weeks ago and it's been on my mine. My recipe uses organic grapes in place of the sugar and yeast. Your recipe looks easier!
Pacheco Patty says
My dad baked with a sourdough starter, I remember the breads, scones, waffles, pancakes etc. He loved to use it for breakfast baking over the weekend and we were the lucky recipients 😉 Great informative post 😉
Savoring Italy says
That's so sweet Patty. love that he even made scones with it-delicious!!
Brian @ A Thought For Food says
The last time I had sourdough was in San Fran and I've been very tempted to make my own. Love your explanation of the starter.
Michelle {A Recipe Junkie} says
I gotta make sour dough one of these days! thanks for the starter recipe 🙂
Jen @ Savory Simple says
Great post! I've never seen such a lovely photo of starter 🙂
Sourdough bread is my absolute favorite.
Rebecca Subbiah says
very useful post I had one once from a co worker that was 25 years old!
Terra says
This is a very helpful post, thank you so much! There was an article I read about sourdough starters, I was very curious about the process. Now I look forward to trying out your recipe, and using your helpful tips! Take care, Hugs, Terra
Baker Street says
I really like that you shared pictures at various stages. Great starter recipe. Thanks for sharing, Lora.
Kate@Diethood says
Now this is something I can really use!! I can actually smell the starter... honest! 🙂 This totally reminded me of my grandmother's kitchen. The starter was always doing its work in its own little corner.
Jean says
I've been meaning to have another sourdough starter--I let mine go. Like Kate said, I can almost smell this. I can see making lots of delicious breads with this. 🙂
Have a great week, Lora.
www.you-made-that.com says
I have a started recipe too but yours looks pretty simple to do and I like how you show the stages of it aging.
Nancy says
I cannot wait to give this a go!! I've never had the patience to try it but since I adore sourdough I think I am going to have to take the plunge!!
Erin @ Dinners, Dishes and Desserts says
I love sourdough, this is a great post. Can't wait to try making it!
Roxana | Roxana's Home Baking says
i have once eaten sourdough bread and as much as I love bread, well, that wasn't for me. Th taste was too strong, the smell, I don't know, something was just not right.
Another time I had ciabatta make with a starter and thought it was the best bread I've ever had.
I have mixed feelings about making bread using a sourdough starter, maybe one day I'll be brave enough to do it. Saving this post for future reference
Lisa {Authentic Suburban Gourmet } says
Love all of the detail on how to make a sourdough starter. I am pinning this for later, since it has been on my list and have not accomplished it yet. Great post!!!!
Sandra M. says
I like the post and recipe is very familiar since my grandma did the same..great reminder! Would love to try sometimes!
Thank you for sharing Lora and have a lovely week sweetie!
Jen Laceda | Tartine and Apron Strings says
Very interesting...At some point in my life, I would like to try making bread at home. This probably won't be the first recipe I try, but I am definitely keeping this in my "recipe bucket list"!
Jamie says
I have never made a sourdough starter because, I don't know, it just seemed complicated. Thanks for your recipe and your how-to... once I saw your blueberry pie with the sourdough crust I have wanted to make it!
Cardamom Hills says
bookmarked....have been looking for a dependable recipe to make sourdough starter...always felt it was complicated....but this seems not so tough! 🙂
Lorraine Joy Alegria-Vizcarra says
I have been trying to get a good sourdough starter. Thank you for sharing.
loveableme says
I read the article about the sourdough baker in Santa Monica. It started me wondering whether anyone has tried making desserts especially oatmeal cookies using sourdough starter. Being recently told to go gluten free I wonder if people who eat this baker's sourdough are able to tolerate any other baked goods specifically like oatmeal cookies?...........
loveableme says
I read the article about the sourdough baker in Santa Monica. It started me wondering whether anyone has tried making desserts especially oatmeal cookies using sourdough starter. Being recently told to go gluten free I wonder if people who eat this baker's sourdough are able to tolerate any other baked goods specifically like oatmeal cookies?...........
loveableme says
I read the article about the sourdough baker in Santa Monica. It started me wondering whether anyone has tried making desserts especially oatmeal cookies using sourdough starter. Being recently told to go gluten free I wonder if people who eat this baker's sourdough are able to tolerate any other baked goods specifically like oatmeal cookies?...........