How to Make a Sourdough Starter — Ad-Free Recipe, Ingredients First

There is a false start built into this that catches nearly everyone: around day two or three it bubbles enthusiastically and smells odd, then goes completely flat and dead-looking for several days. That is normal — the first burst is the wrong bacteria and the quiet stretch is the real culture establishing. People throw it out on day four, one day before it works.

The ratio50g flour + 50g water daily. Discard half each feed. Ready when it doubles in 4–6 hours.

The Ingredients — and where to get them

Cook for 1 starter

Wholemeal or rye flour

For the first few days — the bran carries far more wild yeast than white flour.

50g/day

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Bread flour

To switch to once it's established.

50g/day

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Water

Equal weight to the flour. If your tap water is heavily chlorinated, leave it out overnight first.

50g/day

Local / market

The Rundown

Greedometer ●●●●● Squeaky clean

About as virtuous as dinner gets. · plan ahead — needs marinating, soaking, or resting time

EffortA project

Cook it with

Stovetop

The Method

Day 1: mix50g wholemeal flour and 50g water in a jar, stirred to a paste. Lid resting on, not sealed. Room temperature, out of draughts.
Days 2–4: feed and discardEvery 24 hours, throw away all but about 50g, then add 50g flour and 50g water. Discarding feels wasteful and is what keeps the acidity where the culture wants it.
Expect the false startBig bubbles around day two or three, then several flat, dead-looking days. Keep feeding. This is the single most common point of abandonment and it is exactly when to continue.
Days 5–10: watch for rhythmIt should start rising and falling predictably after each feed and smell yogurty rather than acetone-sharp.
Test before baking with itReady when it reliably doubles within four to six hours of feeding. The float test — a spoonful in water — is a decent second check.
Keep it goingDaily on the counter, or refrigerated and fed weekly. It will survive far more neglect than people expect.
Make it yoursA spoon of rye at each feed keeps it lively. The discard is not waste — it makes crackers, pancakes and pizza dough.

The Toolkit

Glass jar · Digital scale · Bench scraper

Straight Answers

Can you make How to Make a Sourdough Starter in an air fryer? — Not really

Not really — loose batter spreads and needs a flat, hot surface. Keep this one on the stovetop or griddle.

Can you freeze How to Make a Sourdough Starter? — Yes

Yes — cool it, portion into airtight containers, and freeze; thaw in the fridge and reheat.

Can you make How to Make a Sourdough Starter ahead of time? — Yes

Yes — it needs the chill time to set, so making it ahead is the whole point.

Is How to Make a Sourdough Starter gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).

Is How to Make a Sourdough Starter vegan? — Yes

Yes — no meat, seafood, dairy, egg, or honey in it as written.

Community Notes

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How to Make a Sourdough Starter, and where to source it