🥖 The Ultimate 2025 Guide to Sourdough Starter for Beginners
Introduction
Have you ever stood in front of a bakery display, stared longingly at a crusty, golden sourdough loaf, and thought—I wish I could bake something like that? If you’re nodding along, trust me, you’re not alone. I used to think sourdough was reserved for expert bakers with fancy kitchens and endless patience. Spoiler alert: it’s not!
In essence, sourdough baking starts with something incredibly simple: just flour, water, and a little time. That’s it. No complicated gadgets, no special chef hat required. And if time isn’t exactly on your side, don’t worry—I’ve got a shortcut for that too. 😉
So, grab a cozy drink, and let’s explore everything you need to know about creating (or buying!) your first sourdough starter and finally baking that dream loaf.
What Is a Sourdough Starter?
Think of a sourdough starter as your little kitchen pet—but one that rewards you with bread. 🐾 It’s a simple mix of flour and water that ferments over time, cultivating wild yeast and good bacteria from the environment. This natural fermentation is what makes sourdough bread rise—no packets of commercial yeast included.
The result? Bread that’s packed with flavor, has a beautifully chewy texture, and is easier on the stomach thanks to its gut-friendly fermentation process.
Why Make Your Very Own Sourdough Starter?
There’s something satisfying about creating a starter from scratch. It’s a reminder that the best things in life don’t always come instantly (though I do have an option for that if you’re feeling impatient—hang tight!).
Making your starter helps you:
✔ Understand the fermentation magic happening right in your kitchen
✔ Control every ingredient that goes into your bread
✔ Connect with a centuries-old tradition of natural baking
But if you’re short on time (I see you, fellow busy humans!), you can skip the week-long science experiment and grab my dehydrated sourdough starter, ready to ship worldwide. Just add water, and you’re on your way to fresh sourdough. ✨ [Order it here → Dehydrated Sourdough Starter]
What You Need to Get Started
- Flour: Start simple with all-purpose or bread flour. Whole wheat works too if you’re feeling adventurous!
- Water: Filtered is best, but if your tap water isn’t too harsh, that works fine.
- A Jar or Container: Glass is ideal, so you can admire those bubbles. the longer and thinner, the more you will see it rise... of course.
- A Spoon & A Scale: Feeding your starter is all about equal parts by weight.
- A Bit of Patience: Or, again… you can cheat with the dehydrated version. (No judgment here!)
How to Make a Sourdough Starter (Day by Day)
Day 1: Mix 100g of flour and 100g water. Stir, cover loosely, and leave it on your countertop.
Day 2–4: Stir once a day and feed it with equal parts flour and water. Bubbles should start showing up like little signs of life.
Days 5–7: Continue feeding daily, but change the ratio - try 30:100:100g and if it smells tangy and is bubbly, congratulations—you’ve created life! 🎉
Feeling impatient or insecure - like what if I go through all this effort and this doesn't work? Will I get great bread right away? I don’t blame you. You can literally skip this entire process by using our dehydrated starter. It’s matured, revives in 4-5 days and ready for action, and ships straight to your door. It also bakes great bread - just saying... head to our socials if you don't beleive me @startmalta
How to Know When Your Starter is Ready
It’s bubbly, it’s doubled in size, and it passes the famous float test—drop a spoonful into water; if it floats, you’re ready to bake!
If not? Don’t stress. Keep feeding, stay patient, or… You know the drill—grab our ready-to-use starter and get a little cheat code and fast-track straight to the good stuff.
How to Store and Maintain Your Starter
- Frequent Baker? Leave it on the counter and feed it daily.
- Weekend Baker? Pop it in the fridge and feed it once a week.
And if you’re ever wondering, “Did I kill it?”—you probably didn’t. These starters are resilient little things. But if you’re unsure, my Starter Maintenance Guide is free with every purchase of our starter and is just a click away for all your troubleshooting needs.
Troubleshooting Common Issues
- It Smells Weird: A little tang is normal; sharp or off smells mean it’s time to refresh.
- Liquid on Top? That’s hooch—your starter’s way of saying it’s hungry. Stir it in or pour it off before feeding.
- Not Bubbling? Try moving it to a warmer spot or feeding it more often.
What to Do with Discarded Starter
Don’t throw it away! Use it for:
- Fluffy sourdough pancakes
- Crispy crackers
- Chocolate brownies (yes, really!)
- Crunchy sourdough granola (you can see my recipe here)
Frequently Asked Questions
Can I use whole wheat flour to make my starter?
Absolutely. It ferments faster, but the flavor will be a little stronger.
Do I need special equipment?
Nope! A jar, some flour and water, and a little love.
Can I use my starter for things other than bread?
Oh, you’re speaking my language. Yes—think cookies, brownies, pizza dough, and more.
Ready to Bake?
Whether you’re in it for the long haul or you’re ready to skip ahead to the good part, your sourdough journey starts right here.
🥖 Want to create your own from scratch? Go for it—I’m cheering you on!
🚚 Ready to bake good bread with a mature starter today? Grab my mature or dehydrated sourdough starter, now shipping internationally. [Order Here → Dehydrated Sourdough Starter]
Let’s get this bread—literally. 💕