How long does it take to make a sourdough starter?

It usually takes about 5-7 days for a sourdough starter to become active and ready to use. However, the time can vary depending on the temperature and humidity of your environment.

How do I know when my sourdough starter is ready to use?

A mature starter will double in size within 4-6 hours after feeding, have a bubbly and slightly sour aroma, and float in water when you drop a small spoonful in.

How do I store my sourdough starter?

Once your starter is active, you can store it in the refrigerator. You'll need to feed it once a week to keep it alive and healthy.

What if my sourdough starter doesn't seem to be active?

Go to our post on How to Feed a Sourdough Starter , which has tips for troubleshooting.

How to Make Sourdough Starter (Step-by-Step Recipe!)

How to Make Sourdough Starter

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This sourdough bread starter recipe shows how to make sourdough starter from scratch. No need to order online, you can make a starter for bread right at home!

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 5 days
Total Time: 5 days
Yield: 1 starter
Category: Baking
Method: Fermented
Cuisine: French

Ingredients

Whole wheat flour
All-purpose flour
Room temperature filtered water

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Instructions

Day 1: Use a kitchen scale to add 25 grams whole wheat flour, 25 grams all-purpose flour, and 50 grams of water. Stir to combine. The mixture should look like a thick paste. Cover the jar and place in a warm location for 24 hours. The temperature of your room can have a big effect on the speed at which your starter grows. Ideally, you want to be between 68 and 72 degrees. The starter will not flourish in cooler temperatures.
Day 2: You may or may not see a few bubbles starting to appear in the starter. Either way, discard about half of the starter and add the same ingredients to the jar: 25 grams whole wheat flour, 25 grams all-purpose flour, and 50 grams of water. Stir to combine. Cover the jar and place in a warm location for 24 hours.
Day 3: You will likely see a few more bubbles today. The starter should start to smell a little bit sour (in a good way!) Again, discard half of the starter. Today, you’ll switch to using only all-purpose flour. Add 50 grams all-purpose flour and 50 grams of water. Stir to combine. Cover the jar and place in a warm location for 24 hours.
Day 4: You should see a lot more bubbles and the starter should increase in volume. Follow the same process: discard half of the starter. Add 50 grams all-purpose flour and 50 grams of water. Stir to combine. Cover the jar and place in a warm location for 24 hours.
Day 5: The starter will be very bubbly and double in volume. It will have a funky sour smell that indicates the magic of sourdough is ready to happen! This starter is ready to use! Follow our instructions for feeding and maintaining a starter to keep it alive on the long term.

Notes

Depending on your room temperature conditions, it might take several more days of the same process to get the starter to be really bubbly and active!

Find it online: https://www.acouplecooks.com/how-to-make-sourdough-starter/