How to Develop and Maintain a Sourdough Starter to bake leavened Bread

In the world of bread baking, sourdough holds a special place. The unique flavor, chewy texture, and rustic appeal of sourdough bread have made it a beloved staple for many.

My starter looks and smells good.

One of the key secrets behind crafting the perfect sourdough loaf lies in the development and maintenance of a sourdough starter. In this comprehensive guide, we will walk you through the process of creating, nurturing, and using a sourdough starter − instead of commercial yeast − that will elevate your bread-baking game to new heights.

What Is a Sourdough Starter?

Before we delve into the intricacies of creating a sourdough starter, let’s understand what it is. A sourdough starter is a naturally fermented mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. Commercial yeast is an entirely different beast, so to speak. Sourdough starter, this living culture, is the heart and soul of sourdough bread baking, providing leavening and flavor.

The Magic of Wild Yeast

Unlike commercial yeast, which is added to bread dough, a sourdough starter harnesses the power of wild yeast. Wild yeast is all around us, in the air and on the surface of grains. When you create a sourdough starter, you invite these wild yeast organisms into a controlled environment where they can flourish.

Lactic Acid Bacteria

In addition to wild yeast, sourdough starters also house lactic acid bacteria. These friendly bacteria produce lactic acid as they consume sugars in the dough, leading to the distinctive tangy flavor of sourdough bread.

Creating Your Sourdough Starter

Now that we’ve covered the basics, let’s get down to the nitty-gritty of creating your sourdough starter. Follow these steps to kickstart your sourdough journey:


  • 1 cup of all-purpose and/or whole-wheat flour
  • 1/2 cup of lukewarm water

Some bakers recommend starting the first day with whole wheat flour, which is more conducive to helping microbes to establish themselves, and then continue feeding with AP flour. Other bakers mix up the flour altogether, including even a bit of rye for additional flavors.

Day 1: Mixing the Initial Starter

  1. In a clean glass or plastic container, combine the flour and water.
  2. Stir until you have a thick, pancake batter-like consistency.
  3. Cover loosely with a lid, linen cloth, or coffee filter, allowing for airflow.
  4. Keep the container in a warm spot, ideally at about 78° F.

Day 2: The First Feeding

  1. Check your starter for any signs of bubbles or expansion. There may not be much going on yet.
  2. If you see strong activity, discard half of the mixture and add another 1/2 cup of flour and 1/4 cup of water.
  3. Mix well, cover, and let it sit.

Day 3-7: Daily Feedings

  1. Continue to observe your starter for bubbles and a pleasant, tangy aroma.
  2. Each day, discard half of the starter and feed it with equal parts flour and water.
  3. By day 5-7, your starter should be bubbly, doubling in size, and smelling delightful.

Congratulations, You have a Sourdough Starter full of Cultures!

sourdough starter
The levain looks and smells good.

With your sourdough starter now rich in active microbial colonies or “cultures,” you can now use it to bake delicious bread. Remember to keep a small amount of your starter as culture and store it in the fridge between feedings to maintain it for years to come.

Maintaining Your Sourdough Culture

Feeding Schedule

To keep your sourdough culture healthy and active, follow a regular feeding schedule. Generally speaking, feed it equal parts of flour and water once a day at room temperature or once a week when stored in the fridge.

However, many bakers have developed leaner feeding schedules, including feeding methods that reduce unwanted discard.

Using Your Culture

When you’re ready to bake, take your culture out of the fridge and let it come to room temperature. Use the portion you need for your recipe, and then remember to feed the remaining culture to replenish it.

If the portion of culture is not enough for a recipe or does not leave you with a remaining portion, take as much as possible of the culture and continue to feed that portion separately once or even a few times until you have enough for the recipe. This offspring of culture is called levain. Also, feed the remaining culture to replenish it.


If your culture looks sluggish or develops an off-putting odor, don’t worry. It’s common for culture to go through phases whereas unwanted bacteria develop in the culture. These microbes may produce a foul smell. I have baked great-tasting sourdough bread with odious levain.

The family did not like the odor, though. So, I composted that entire batch of culture and resorted to rejuvinate my backup batch.

You can revive most cultures by increasing the frequency of feedings and maintaining a consistent schedule. The “good” bacteria will eventually crowd out the unwanted microbes.

In the end, all microbes will die at baking temperatures which per most bread-making recipes go as high as 500° F. Just make sure that any bread is baked to an internal temperature of at least 190° F. My bread comes out of the oven at about 210° F.

The Art of Sourdough Baking

Now that you’ve mastered the art of creating and maintaining a sourdough starter, it’s time to explore the world of sourdough baking. From classic sourdough boules to specialty-flavored loaves, the possibilities are endless. Here are a few tips to enhance your sourdough baking experience:

Experiment with Flours

While all-purpose flour is a great starting point, don’t hesitate to experiment with different types of flour, such as whole wheat, rye, or spelt, to create unique flavors and textures.

Play with Hydration

Adjusting the hydration level of your dough can significantly impact the final result. Higher hydration doughs produce larger, more open crumb structures, while lower hydration doughs yield denser loaves.

Flavorful Additions

Get creative with additions like herbs, spices, seeds, or dried fruits to infuse your sourdough with exciting flavors and textures.

Make Baking Sourdough Bread Your HobbyJoy

With dedication and a bit of patience, you can develop and maintain a sourdough starter/culture that will become the cornerstone of your bread-making journey. Sourdough baking is not just a culinary art; it’s a rewarding and satisfying hobby that allows you to create bread with unparalleled flavor and character. So, start your sourdough adventure today and watch as your baking skills rise to new heights.


Always curious...

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