How to Make Homemade Sourdough Bread, Part 1: Making Your Sourdough Starter

Making homemade sourdough bread is often perceived as a difficult and daunting hobby to pick up. However, with more and more social media content creators sharing their methods and breaking the process into easy-to-follow steps via video series on platforms like TikTok and Instagram, it suddenly feels possible for anyone to become a novice breadmaker.

I myself had this awakening recently after receiving a small amount of dehydrated sourdough starter from my sister-in-law, who started her own microbakery called Bread & Butterfly Co. out of her kitchen. I’ve loved baking for as long as I can remember, and having professional guidance was the push I needed to finally tackle sourdough bread off my baking bucket list.

From my first-hand experience, I can say that while making sourdough bread from scratch is tedious and time-consuming, it wasn’t nearly as complex and challenging as I expected, inspiring me to write this blog as a beginner’s guide (written by a beginner) for anyone who enjoys baking and is up for the task!

Everything You’ll Need

While some of the materials listed are helpful, they aren’t all completely necessary. If you’re unsure you’ll enjoy making sourdough bread, you can avoid the added expenses and use alternative tools you likely already have in your kitchen (I’ll list alternatives at relevant steps of the process). If you wish to continue making sourdough bread after baking your first loaf, consider purchasing the optional tools to make the process smoother going forward.

Ingredients

• Dehydrated starter (optional)
• Unbleached flour
• Filtered water

Materials

• Small or medium-sized mason jar
• Measuring cup
• Wooden spurtle
• Rubber band

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Why Is Sourdough Harder To Make Than Other Types of Bread?

Sourdough bread is more challenging to make than other breads because it relies on a natural fermentation process rather than commercial yeast. Unlike standard bread recipes that use store-bought yeast for predictable rising times, sourdough requires a wild yeast starter, which must be fed and maintained over time. Temperature, humidity, and even the type of flour used can all impact fermentation, making consistency harder to achieve.

The long fermentation process also means timing is crucial—too short, and the dough won’t develop its signature tangy flavor; too long, and it can become overly sour or even collapse. Additionally, sourdough dough tends to be wetter and stickier, making it trickier to handle and shape. These factors make it more complex than simply mixing, kneading, and baking, requiring patience and practice to master.

Different Types of Sourdough Starters

There are two ways to make an active sourdough starter: rehydrating the dehydrated starter or starting it from scratch. Both methods require water and flour to activate your starter.

Using dehydrated sourdough starter offers a convenient alternative to starting from scratch, especially for beginners or those who don’t want to wait a week or more for a new starter to develop. A dehydrated starter can be rehydrated and activated in just a few days, providing a reliable and established culture of wild yeast and bacteria. So, using dehydrated starter means less guesswork and a higher success rate than cultivating a starter from water and flour, which can be unpredictable depending on environmental factors. However, starting from scratch allows bakers to create a unique starter that adapts to their specific kitchen conditions, potentially leading to a more personalized flavor profile. While both methods produce delicious sourdough, dehydrated starter simplifies the process and speeds up the timeline, allowing you to bake sooner.

How to Make Sourdough Starter from Dehydrated Starter

If you’re anything like me and need a clear explanation to fully understand the process, you may be asking, “What is dehydrated sourdough starter?” Well, the answer is quite simple: Dehydrated sourdough starter is a dried form of active sourdough culture that can be stored long-term and rehydrated when needed. In its dehydrated state, the starter is considered dormant and is essentially “sleeping” until reactivated or “woken up” by rehydrating with water and flour.

If you know someone who makes sourdough bread, consider asking them for some dehydrated starter. Otherwise, you can purchase dehydrated sourdough starter from websites like Etsy or Amazon.

What You’ll Need

• Dehydrated sourdough starter
• Unbleached all-purpose flour
• Filtered water
• Small or medium-sized mason jar
• Wooden spurtle (Alternative: spoon, spatula, or butter knife)

Instructions

1. Rehydrate the Starter: Mix 1 tablespoon of dehydrated sourdough starter in a clean jar with 2 tablespoons of warm (not hot) filtered water. Stir well and let it sit for 15–30 minutes to soften.
2. First Feeding: Add equal parts water and flour for each cup of dehydrated starter (e.g., if you used ¼ cup of dehydrated starter, mix in ¼ cup flour and ¼ cup water). Use your wooden spurtle to stir until fully combined. Cover loosely and let it sit at room temperature for 12–24 hours.

Note: Place the lid on top without screwing it on. Loosely covering the jar allows gases to escape, protects the starter from contaminants, and provides airflow to support fermentation.

1. Second Feeding: Add another ¼ cup of flour and ¼ cup water, stirring well until the mixture is the consistency of a thick pancake batter. Let it rest for another 12–24 hours.
2. Continue Feeding: Every 12 hours, discard half of the mixture and feed with equal parts flour and water (e.g., ¼ cup flour and ¼ cup water).

Note: Discarding half before each feeding keeps the starter to a manageable size and ensures that the yeast and bacteria get enough fresh flour to stay active and strong, preventing dilution and excess acidity.

1. Watch for Activity: After a few days, the starter should begin bubbling and doubling in size between feedings. It may take 3 to 7 days, depending on temperature and humidity.

Note: When your starter begins bubbling, add a rubber band around the jar to track its growth. Once it doubles, it’s ready for another feeding.

1. Perform the Float Test: Drop a small spoonful into a cup of water to check if your starter is ready for baking. If it floats, the starter is active and ready to use. If it sinks, continue feeding for another day or two and test again.
2. Ready to Use: Once your starter passes the float test and rises consistently, it’s fully developed and ready for baking. Store the starter in the refrigerator between bakes, feeding it once a week to maintain its strength.

How to Make Sourdough Starter from Scratch

Although making sourdough starter from scratch requires fewer steps, it takes longer to activate. It typically takes 5 to 7 days to create an active sourdough starter from scratch, but in some cases, it may take up to two weeks, depending on temperature, humidity, and the natural yeast in your environment. Don't give up if it’s taking longer than anticipated for your starter to activate. Starting over will not speed this process along, so remain patient and continue feeding it consistently.

What You’ll Need

• Unbleached all-purpose flour
• Filtered water
• Small or medium-sized mason jar
• Measuring cup
• Wooden spurtle (Alternative: spoon, spatula, or butter knife)
• Rubber band

Instructions

1. Day 1–Mix the Starter: In a clean jar, combine ¼ cup of flour with ¼ cup of warm (not hot) filtered water. Use your wooden spurtle to stir until fully combined. Cover loosely and let it sit at room temperature for 24 hours.

Note: Place the lid on top without screwing it on. Loosely covering the jar allows gases to escape, protects the starter from contaminants, and provides airflow to support fermentation.

1. Day 2–Check for Bubbles and Feed: After 24 hours, check for small bubbles indicating fermentation has begun. Stir well and add another ¼ cup of flour and ¼ cup of water. Cover loosely and let it sit.
2. Days 3 to 5–Continue Feeding: Every 12 hours, discard half of the starter and feed it with ½ cup flour and ¼ cup water. Stir well and cover loosely. You should start seeing more bubbles, a tangy aroma, and some rising and falling.

Note: Discarding half before each feeding keeps the starter at a manageable size and ensures that the yeast and bacteria get enough fresh flour to stay active and strong, preventing dilution and excess acidity.

1. Day 6 to 7–Watch for Growth: By now, your starter should be doubling in size between feedings and have a pleasant, slightly sour smell. It should be thick, bubbly, and elastic when stirred.

Note: When your starter begins bubbling, add a rubber band around the jar to track its growth. Once it doubles, it’s ready for another feeding.

1. Perform the Float Test: Drop a small spoonful of starter into a cup of water. If it floats, it’s strong enough to bake with. If it sinks, continue feeding for another day or two and test again.
2. Ready to Use: Once your starter passes the float test and rises consistently, it’s fully developed and ready for baking. Store the starter in the refrigerator between bakes, feeding it once a week to maintain its strength.

How to Properly Store Sourdough Starters

Proper storage ensures your sourdough starter stays healthy and ready for baking whenever you need it. Whether you have an active starter that requires regular feedings or a dehydrated starter for long-term storage, following the proper methods will keep your culture strong.

Active Starter

An active sourdough starter can last in the fridge for up to 1 month without feeding, though it’s best to refresh it weekly for optimal health. The longer it sits, the more sluggish it becomes, so reviving a starter that has been refrigerated for weeks may take a few feedings before it becomes fully active again. A properly cared-for sourdough starter can last years or even a lifetime!

• Short-Term Storage (Daily Use): If you bake frequently, keep your starter at room temperature in a clean jar with a loose lid. Feed it once or twice a day with equal parts flour and water to maintain its strength.
• Long-Term Storage (Refrigeration): If you bake less often, store your starter in the refrigerator. After making your sourdough loaf, feed the starter once, let it sit at room temperature for a few hours, then refrigerate it in an air-tight mason jar. Refresh it once a week by discarding half and feeding it as usual.
• Reviving a Chilled Starter: To use a refrigerated starter, take it out, feed it, and let it sit at room temperature for a few hours until bubbly and active. Repeat daily feedings for 1–2 days before baking.

Dehydrated Starter

Spread your active starter thinly on parchment paper or a silicone mat and let it air dry completely for approximately 24 hours. Once dry, break it into flakes and store it in an airtight container in a cool, dark place. Properly stored, a dehydrated starter can last months or even years. Dehydrating some sourdough starter is also a great backup plan if anything happens to your active starter (e.g., your fridge breaks and the starter spoils).

Resources

As a visual learner, I found watching video tutorials throughout this process incredibly beneficial to ensure I did each step correctly. After a lot of online research, I discovered a content creator on TikTok called msemilyrose1, who has several sourdough-related video playlists. Once you’re on her profile, find the playlist titled “Sourdough Starter,” where she’s posted 13 step-by-step videos on the process. While there are likely thousands of video tutorials online about how to make a sourdough starter, hers are easy to follow and ultimately helped me achieve a healthy starter.

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