easy sourdough method

When I first dipped my toes into the world of sourdough baking, I felt excited but also a little lost. The terminology, the routines, and especially the idea of keeping a living starter alive — it all seemed a bit overwhelming. Like many of you, I turned to online articles and videos, but often ended up more confused than when I started. Over time, through plenty of trial and error, I found a simple and reliable method that works beautifully. Today, I feed my sourdough starter with ease and confidence, and I want to share my full process with you. My hope is that this guide can take some of the mystery out of sourdough for beginners and provide reassurance to those who have struggled with getting their starter going.

How I Feed My Sourdough Starter at Home

active sourdough starter

unbleached all-purpose or bread flour

filtered or dechlorinated water (room temperature)

Step 1: Prepare Your ToolsGet a clean glass jar, a digital kitchen scale, a spoon or spatula, and your ingredients: sourdough starter, flour, and water.

Step 2: Weigh Your StarterPlace your jar on the scale and tare it (zero it out). Then add 50 grams of your active starter to the jar.

Step 3: Add FlourAdd 50 grams of unbleached all-purpose or bread flour to the starter.

Step 4: Add WaterNow pour in 50 grams of room temperature filtered water. If using tap water, let it sit overnight first to let the chlorine evaporate.

Step 5: Mix ThoroughlyUse a spatula or spoon to stir everything together until fully combined. The texture should be like thick pancake batter with no dry flour left.

Step 6: Mark the LevelPlace a rubber band around the jar or use a marker to note the starting level of your starter. This helps you track its rise.

Step 7: Cover LooselyCover the jar with a loose lid, cloth, or plastic wrap. It needs airflow — avoid sealing it tightly.

Step 8: Let It RestLeave the jar at room temperature (ideally 70–75°F). Allow it to rest undisturbed for 6 to 18 hours, depending on the temperature.

Step 9: Check for ReadinessThe starter is ready when it has doubled in size, is full of bubbles, and has a light, sponge-like texture. It should smell mildly tangy and fresh.

Step 10: Use or StoreUse your active starter in a recipe, or store it in the fridge if you’re not baking. If refrigerating, feed it first and allow it to sit at room temperature for a few hours before chilling.

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