Starting a Sourdough Starter (Without Losing Your Mind)
AKA: Yes, You Can Do This — Even If You Forget to Feed It.
If you’ve ever thought “I want to start sourdough, but I’m scared I’ll kill it”…welcome home. This guide will walk you through how I keep my starter alive, fed and actually producing bread — without it becoming a second job.
This is the scrunchy approach: do what works, don’t stress and remember…it’s just bread.
What to Expect
You’ll feed it regularly
You’ll throw away some (or use it in recipes)
It gets easier with practice
My Best Sourdough Starter Tips for Beginners
1. Feed + Discard
To keep your starter happy, discard about half, then add fresh flour and water. This is how it grows stronger — not wasteful, just maintenance.
To begin your journey, I recommend starting with a jar specifically designed for sourdough starter.
2. Start Simple With Ratios
An easy feeding ratio is equal parts water and flour added to your newly halved starter. When I first started, I’d discard about 1⁄2 cup, then add 1⁄4 cup water and 1⁄4 cup flour. You can absolutely tweak this over time. I now do closer to a 2:1 flour-to-water ratio for a thicker, paste-like consistency. Part of the fun is experimenting and finding what works for your recipes!
3. Consistency > Precision
Aim for consistency over precision. You don’t need to be exact with measurements every time. Look for a thick, stirrable consistency similar to pancake batter or paste.
4. Not Baking Often? Refrigerate It
If you’re not using it weekly, store it in the fridge and feed it once a week.
Hack: set a reminder. Mine is every Sunday at 7 p.m.
5. If You Forget to Feed It…Relax
If you forget to feed it, don’t panic! It’s surprisingly more resilient than the internet would make you believe. I’ve gone over two weeks between feedings (thanks, vacation), fed it as usual, and it bounced right back.
⚠️ If it smells rotting (not tangy), then worry — otherwise, keep going.
6. Before Baking: Wake It Up
If stored in the fridge, pull it out about 2 days before baking. Feed once a day to wake it up.
7. Rubber Band = Secret Weapon
Mark the jar to track the rise. This helps you see:
When it peaks
When it falls
When it’s hungry again
🌡️ Warm kitchen = fast rise
❄️ Cold kitchen = slow rise
8. Don’t Suffocate It
Starters feed off natural bacteria in the air, so sealing it completely can suffocate it. If you use a lid, just rest it on top or loosely screw it on. I use a scrap piece of fabric and wrap a rubber band around it to ensure it stays on.
9. Use Your Senses
Watch bubbles and smell. A healthy starter should look bubbly and smell pleasantly tangy. A sharp vinegar smell usually means it’s hungry.
10. Clear Jar = Clarity
You’ll know your starter has “fallen” (and is hungry again) by looking for streaks on the jar where it previously rose. This is why a clear jar is so helpful, you really want to be able to see what’s happening.
11. How to Know It’s Ready to Bake
Wondering if your starter is ready? Give it the float test! Drop a little blob (think dime-sized) into a cup of water. If it floats, she’s ready to shine. If it sinks…she needs not ready.
12. Don’t Toss the Discard
Make pretzel bites, granola, pizza dough, cookies …and soooo much more. Find my super easy recipes here!
13. Don’t Pour Discard Down the Drain
It can clog pipes like glue. Instead, dilute with water or toss in the trash.
14. You Don’t Need Fancy Tools
Are lames and bannetons nice? Yes. Do you need them? No.
Use:
Knife or scissors
Bowl lined with a towel
Hands and instinct
15. The Whole Process Takes Time
Expect 2 days for a loaf, including fermenting, shaping, resting (the dough, not you ;]) and actually baking. Plus, you’ll need to tack on wake-up feeds if refrigerated.
16. Consistency Is Your Best Friend
Starters like consistency. Try feeding around the same time and using the same flour when possible (but I’ve used all purpose flour and bread flour for my starter when needed and it’s been totally fine).
17. Tangy Smell Is Fine
Rotten smell = bad.
Tangy vinegar smell = hungry.
18. Trouble?
If your starter seems sluggish, try a warmer spot in your kitchen or feeding it a little more flour.
Final Thoughts
Don’t make sourdough a chore. Don’t chase perfection. Don’t compare your loaf to someone on the internet. Don’t forget to have fun!
The scrunchy way: Do what you can, when you can, and enjoy the process.
Suggested Products
Like I said, you don’t need special gear to bake great bread…but it sure helps if you want those “wow, did you buy this?” bakery vibes.
Proofing Basket (Banneton) – helps the dough hold shape.
Lame or Razor Blade – for scoring pretty loaves.
Dough Whisk – makes mixing less sticky and messy.
Sourdough Starter Jar + Lid – dedicated home for your bubbling pet.
Rolling pin – ensures dough is consistently the same thickness
Related Posts
If you want to see all the products that help me keep things low-waste at home, take a peek at My Scrunchy Staples: Beginner-Friendly Tools
