Sourdough Starter Recipe (Natural Fermentation) (2024)

By Jill Selkowitz / 40 Comments Updated / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

This Sourdough Starter Recipe is all you need to make your own homemade bread using natural fermentation. Give your tummy a break from processed bread.

Sourdough Starter Recipe (Natural Fermentation) (1)

Sourdough Starter

You will find all kinds of opinions on sourdough starter. I like to keep things simple.

I keep a small amount of starter in my refrigerator since I only bake about once a week. Starter is alive and needs to be fed. Join my Facebook Group, Natural Fermentation Real Sourdough Bread Bakers.

Sourdough Starter Recipe (Natural Fermentation) (2)

Weigh the Flour and the Water

I have theBaker’s Math Kitchen Scale, which I absolutely loveand always weigh in grams. Weigh your Flour and the fresh water. Really for bread baking, it is super important to use weight measurements, rather than measure in cups.

Pretty soon you will be baking wonderful bread like myCountry Sourdough Bread Old World Style. With only this Sourdough Starter, water and flour, you can make thousands of different types of bread.

Sourdough Starter Recipe (Natural Fermentation) (3)

Combine Flour and Water Until Smooth

Whisk it all together.

The starter should be nice and smooth.

Jump to Section

What To Do With Discard

  • For the next two weeks, you will be removing some of the starter and replacing.
  • I like to keep a separate container for the what I have removed (the discard). Once I have collected enough, I make English Muffins in a case iron skillet on the stove.
  • Anytime starter is removed, it should be replaced with fresh flour and water. Once your starter is active you can use it to make a bread.

When you remove starter to make a bread or to save for discard, always replace equal amounts of Flour and water to keep a 100% Sourdough Starter. If you need a stiffer starter, you can easily adjust your starter, or you can keep a separate one.

I like to use the Rosle Flat Stainless Steel Whisk when I prepare starter as it mixes really quickly and really well. Make sure all the Flour is mixed into the water.

Sourdough Starter Recipe (Natural Fermentation) (4)

Brand New Starter

Pour the starter into aGlass Jar with Rubber Gasket (but removed the gasket) or another jar that you prefer. I like this particular style jar because when it is not locked in place, it stays open enough for my purposes.

The starter will grow and triple in size.

Cover the jar with a towel. I like theKay Dee Designs Tea Towels since they are light and cute.

Where to Keep Starter

  • When first developing a starter, it needs to stay in a warm area of your house.
  • A good place is in your laundry room on top of the washing machine or dryer. You can also keep the starter in the oven or in the microwave.

The starter should always be covered, but not sealed as it needs air to live. Remove the gasket that comes with your jar so that the jar will not be air tight.

Sourdough Starter Recipe (Natural Fermentation) (6)

Growing Starter

For the next two weeks, you will be developing and feeding your starter twice a day.

It is fun to watch it grow. Once the starter is nice and active you will be able to use it in recipes in place of store bought yeast. Your digestive system will love you. Many people who think they are gluten intolerant actually aren’t. Processed breads from the grocery store are made so quickly using dried yeast. The dough rises quickly and the dough doesn’t get a chance to develop like it does when making sourdough bread.

My favorite sandwich bread is myHokkaido Milk Sandwich Loaf. The bread is very buttery, soft and fluffy. It is so delicious and you will never buy sandwich bread again.

Sourdough Starter Recipe (Natural Fermentation) (7)

Beautiful Active Bubbles

If you plan to use once a week, place the Glass Jar without the rubber gasket in the refrigerator after feeding and then take out what you need. Always feed your starter after using.

If you do not plan to bake once a week at least, you will still need to feed your starter. I keep another glass jar in my refrigerator for “discard,” which I use to make pancakes, crumpets and other goodies.

If you plan to bake daily and want to leave your Sourdough Starter on the counter, feed it daily by removing half and then feeding.

Sourdough Starter Recipe (Natural Fermentation) (8)

Sourdough Starter

Sourdough baking takes time, but it is so relaxing and you almost forget about anything else in the world while you are mixing and shaping your bread. With this one starter recipe, you will be able to make loaves of bread, cinnamon bread, hot dog buns, hamburger buns, onion buns and more. You have the tools with this simple Sourdough Starter recipe.

More Bread Recipes to Make

  • Japanese Hokkaido Milk Hotdog Buns
  • Instant Pot Yogurt Whey Indian Chapati / Roti {Flatbread}
  • Oats and Seeds Sourdough Country Loaf

Kitchen Equipment and Essentials

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We mightfeature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Sourdough Starter Recipe (Natural Fermentation) (9)

Sourdough Starter

5 from 1 vote

Print Pin Save Rate

Course: Sourdough

Cuisine: All

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 150 grams

Calories: 2kcal

Author: Jill Selkowitz


  • 75 grams All Purpose Flour
  • 75 grams Fresh Water
  • More All Purpose Flour and Water for feeding.


  • Mix together equal amounts of all purpose flour and water.

  • Cover and place in warm part of home for 12 hours.

  • Remove 50% of the starter and replace with 25 grams (equal amounts of water and all purpose flour).

  • Repeat every 12 hours for two weeks.

  • Place in refrigerator until ready to use.

  • If the starter is not used within one week, remove 25-50% and place into another jar.

  • The other jar is now your "discard."

  • Save the discard in another jar or use it now (or whenever you have collected enough) to make pancakes or English muffins.

  • Feed the starter with 25 grams each of water and all purpose flour.

  • Leave the jar on the counter for 2 hours and then place the jar back into the refrigerator.


Nutrition Facts

Sourdough Starter

Amount Per Serving (0 g)

Calories 2Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 1mg0%

Potassium 1mg0%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Calcium 1mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

© - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Sourdough Starter Recipe (Natural Fermentation)!

Sourdough Starter Recipe (Natural Fermentation) (14)

Sourdough Starter Recipe (Natural Fermentation)

Sourdough Starter Recipe (Natural Fermentation) (15)

Sourdough Starter Recipe (Natural Fermentation) (2024)
Top Articles
Latest Posts
Article information

Author: Rueben Jacobs

Last Updated:

Views: 6094

Rating: 4.7 / 5 (57 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Rueben Jacobs

Birthday: 1999-03-14

Address: 951 Caterina Walk, Schambergerside, CA 67667-0896

Phone: +6881806848632

Job: Internal Education Planner

Hobby: Candle making, Cabaret, Poi, Gambling, Rock climbing, Wood carving, Computer programming

Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.