DIY: Make Your Own Sourdough Starter

Don't have a sourdough starter passed down through your family? No problem. We have just the tips for you to start your own traditions!
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.

As hinted from the name, sourdough is slightly sour. The secret to this distinctive taste is the addition of a sourdough starter, which is just a portion of dough that has been allowed to ferment. The fermentation produces carbon dioxide and acidic components that not only make the product sour but also light and fluffy.

Ancient Sourdough

Sourdough is one of the oldest forms of leavened bread. Ancients Egyptians have made it since1500 BC.

Fast forward to the Gold Rush in California and the Boudin family, a French famous baking family from, realized how unique the sourdough culture was and established the now famous Boudin Bakery.

Their bakery in San Francisco quickly became famous for their version of sourdough which was called the “Mother dough” and this recipe even survived the Great San Francisco Earthquake of 1906. Aside from being a great bread, it also spearheaded the creation of the Acme Bread Company, which officially established the standard for all artisanal bread in the United States.

Start Your Sourdough

So how do you make your own sourdough starter? The process takes some time and effort, but can easily be done if you follow these easy directions.

1) Mix an equal (by weight) amount of all purpose flour and water.

2)Because wild yeast exists in the air around us, mix the flour and water until flour pockets are thoroughly mixed throughout.

3) Leave the mixture overnight, preferably in room temperature (70-75 degrees Fahrenheit) as wild yeast is scarce in places such as the refrigerator. Cover it loosely with plastic wrap so the yeast has an entrance.

4) The next day, the mixture should look a bit frothy and smell slightly acidic and yeast-like.

5) Same as the first day, mix an equal (by weight) amount of all purpose and feed it into the previous day’s mixture. Stir well.

6) Repeat this process over five days.

7) By the fifth day, you have a fully functional sourdough starter! To maintain it or if you’d like the taste to be more sore, discard half of it, and feed it again. Otherwise, it is good to go and ready to be baked.

8) If storing for a long time, wrap it tightly in plastic wrap and store in the refrigerator. If storing in the fridge, do the half-discard method and feed again once a week.

Sure there's a lot of waiting, but after the time has passed, you'll have a delicious, healthy bread that'll last for (hopefully) generations.

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
Sign up for Our Newsletter
Will be used in accordance with our PRIVACY POLICY.
TRIED & TESTED
When to Fall off the Bush: Raspberries and the Art of Letting Go
CULINARY PARTNER FEATURE
Everything With Jam: How to Bake with Jam
WHAT TO READ THIS WEEK
Introducing: SideChef Premium
TRIED & TESTED
Sausage Rolls Aka The Lazy Lady’s Beef Wellington
LEARN COOK EAT
10 Ancient Grains You Need in Your Life
TRIED & TESTED
Hot Cobbler Summer
TRIED & TESTED
A Lesson in Cheeseless Cheese Sauce and Self Love
TIPS & TRICKS
Healthy Substitutions
FOOD FOR THOUGHT
The Maine Squeeze: New England Cuisine at Home
CULINARY PARTNER FEATURE
Passionate About Pie: Calum Franklin Tells All
TRIED & TESTED
Gluten-Free Black and White Cookie
CULINARY PARTNER FEATURE
What You Didn't Know About Rezel Kealoha
TRIED & TESTED
When to Fall off the Bush: Raspberries and the Art of Letting Go
How I stopped being prickly about being gluten-free and started to make the food I love for myself.
CULINARY PARTNER FEATURE
Everything With Jam: How to Bake with Jam
Introducing a new column covering everything JAM with Jam producer Jan Hogrewe, of Just Jan's.
WHAT TO READ THIS WEEK
Introducing: SideChef Premium
Building your kitchen confidence has never been this easy.
TRIED & TESTED
Sausage Rolls Aka The Lazy Lady’s Beef Wellington
A lifelong love for Sausage Rolls, and an updated (veggie-loaded) recipe for the next generation.
LEARN COOK EAT
10 Ancient Grains You Need in Your Life
Ancient grains are the kind of healthy carbohydrates you want in your life.
TRIED & TESTED
Hot Cobbler Summer
The three keys to fruit-cobbler-baking success, plus some of our favorite recipes.
TRIED & TESTED
A Lesson in Cheeseless Cheese Sauce and Self Love
Inspired by Taco Bell: a cheeseless bean & cheese burrito that slaps.
TIPS & TRICKS
Healthy Substitutions
Here are some of the easiest and most effective healthy substitutions to make any recipe guilt-free.
FOOD FOR THOUGHT
The Maine Squeeze: New England Cuisine at Home
Learn more about the best of New England Cuisine and ways to give that frozen seafood a boost!
CULINARY PARTNER FEATURE
Passionate About Pie: Calum Franklin Tells All
Learn what drives Calum's passion for cooking and which celebrity in the culinary world he'd invite to his dinner party.
TRIED & TESTED
Gluten-Free Black and White Cookie
An iconic New York City cookie goes gluten-free.
CULINARY PARTNER FEATURE
What You Didn't Know About Rezel Kealoha
Meet Rezel, bringing her take on Filipino classics to the masses. Learn why “Kumain na tayo” is music to Rezel's ears.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
SideChef: 18k Recipes, Meal Planner, Grocery List, Personalization
INSTALL APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.