
Jennifer Farley - SavorySimple.net
There's something about sourdough bread that sets it apart from the rest. The thick, golden outer crust, open crumb, and tangy flavor... it's wonderful. Sourdough bread is leavened by wild yeast as opposed to the commercial options that are more commonly used in bread recipes (you're probably familiar with active dry and instant yeast). Unlike commercial yeast, wild yeast needs a vessel to thrive in. That's where sourdough starter comes in. Sourdough starters and bread can take a bit of trial and error at first, but they're worth it. Wild yeast adds flavor to bread that's incomparable.
Gather your Ingredients and Tools
A digital scale is important when creating a starter. Set yourself up for success by making sure that all measurements are exact.
Contrary to popular belief, the wild yeast used for sourdough is not actually captured from the air. It's present in the flour, and it's present in all flours. All-purpose flour is an easy option for getting started and it offers consistent results. However, you can also use rye flour, whole wheat flour, or a mix. Any grain-based flours should work.

Jennifer Farley - SavorySimple.net
DAY 1
Place a clean jar, bowl, or deli cup on the scale and make sure it's zeroed out. Weigh out 4 ounces of flour.

Jennifer Farley - SavorySimple.net
Add in 4 ounces of filtered, room temperature water.

Jennifer Farley - SavorySimple.net
Using a spatula, stir the mixture vigorously until smooth. Cover with a paper towel or cheesecloth and secure with a rubber band. Leave at room temperature for 24 hours.

Jennifer Farley - SavorySimple.net
Day 2: Repeat
There most likely won't be a noticeable difference at this point. Give the mixture a good stir. Place the container back on the kitchen scale and zero it out. Add another 4 ounces of flour + 4 ounces of water. Stir vigorously until combined. Transfer the mixture to a clean container. (Another option is to weigh out the ingredients in a clean bowl, then wash the original container and use it again). Cover with a paper towel or cheesecloth and secure with a rubber band. Leave at room temperature for 24 hours.

Jennifer Farley - SavorySimple.net
Day 3
You might start noticing bubbles at this point. The starter might have risen slightly. If not, don't panic! Sometimes it takes a bit longer depending on various factors (room temperature, etc).
Stir the mixture vigorously (it might smell slightly sweet and yeasty at this point). Place a clean bowl or container on the scale, and zero it out. Pour in 4 ounces of the starter and either discard the rest or give it away. Add 4 ounces of flour + 4 ounces of water. Stir vigorously to combine. Cover, and leave at room temperature for 24 hours.

Jennifer Farley - SavorySimple.net
Day 4
The mixture should be very bubbly, and may have doubled in size by now. The consistency should be thinner and more elastic when stirred. The smell should be pungent. Go ahead and taste it if you like; it won't hurt you.
Place a clean bowl or container on the scale, and zero it out. Pour in 4 ounces of the starter and either discard the rest or give it away. Add 4 ounces of flour + 4 ounces of water. Stir vigorously to combine. Cover, and leave at room temperature for 24 hours.
Day 5
Your starter should have doubled in size by now and is most likely ready to use! If not, repeat the process for another 1to 2 days.

Jennifer Farley - SavorySimple.net
Troubleshooting Tips:
- The starter isn't doing anything: If nothing is happening after 8 to 10 days, start over. Make sure the container is always clean and the mixture is stirred vigorously each day.
- There's a layer of liquid on top: This is OK. Pour the liquid off before adding the flour and water. Continue as normal.
- There's a very bad smell: If the starter begins to smell rancid as opposed to yeasty, bad bacteria got in there. Start over. To avoid this happening again, make sure the container is always clean to start with and that you stir vigorously every day.
Related Articles

How to Make a Bread Starter

How to Revive a Sourdough Starter Gone ...

Can I Make Chapati Dough in Advance?
How to Use Buttermilk That Has Passed ...

How Long Do You Have to Mix the Flour ...

When Does Dry Yeast Expire?

Substitution for Double-Action Baking ...
How to Make Light Airy Italian Bread ...

Can You Get Sick From Baking Bread With ...

When to Add the Noodles in a Crock Pot ...
How to Thicken Up Creamed Corn

How to Increase the Yeast Taste in Bread

How to Use Guar Gum to Replace Gelatin

Can Fast Acting Yeast Be Used in Place ...

How to Ferment Milk
How to Make Pasta Dura Bread
How to Make Lanolin Spray
How to Make Sour Cream Quickly With ...

What Kind of Flour to Use for Cupcakes?

Does Flour Expire?
Writer Bio
Jennifer Farley is the creator of Savory Simple, a blog dedicated to gourmet food and quality ingredients. She graduated from the Culinary Arts program at L’Academie de Cuisine and has worked as a chef and cooking instructor. Her work has been featured by Parade Magazine, Williams-Sonoma, Bon Appetit and Food52. She resides in Washington, D.C.