Where Can I Get Sourdough Starter From? + Make it Yourself!
One of the most frequently asked questions I receive is, “How do I make a sourdough starter?” or “Where can I get a sourdough starter from?”
There are a few ways to obtain sourdough starter.
Where can I get a sourdough starter from?
- You can ask a local bakery to sell you a sourdough starter.
- You can ask a neighbor for a sourdough starter.
- You can purchase a sourdough starter online.
- You can make a sourdough starter from scratch.
Many friends and neighbors have asked for my sourdough starter. Sometimes, I give it to the activated, and sometimes, I give it to them straight out of the refrigerator without activating it first. Activating an already-cultured sourdough starter is very simple.
Not everyone has a bakery or friend with a sourdough starter, so I’ll share how you can purchase dehydrated sourdough starter cultures online and activate them within hours. You can make sourdough starter from scratch, but that can take weeks, and when you want to make sourdough bread, it’s hard to be patient.
This process will take a few days, but after your starter is activated and healthy, you won’t have to do this again if you keep your sourdough starter healthy and alive.
How can I keep my sourdough starter alive and healthy?
- Store your sourdough starter in the refrigerator when you’re not using it for up to two weeks.
- Feed every one to two weeks with all-purpose flour and filtered water (even when you’re not baking)
- Name your sourdough starter. Naming your starter makes it harder to neglect (kidding, but it’s fun to give your starter a name!).
Here are some sourdough recipes you may love:
The Best Golden Sourdough Bread Recipe
The Best Sourdough Cinnamon Rolls
How to make Sourdough Starter
Pumpkin Spice Sourdough Bagels
Pumpkin Spice Sourdough Bread
Overnight Sourdough Bagels
Pull Apart Sourdough Dinner Rolls: Easiest Overnight Recipe
Sourdough Pizza Crust
Gingerbread Sourdough Cinnamon Rolls
I wanted to share how easy it is to purchase and activate a sourdough starter online at home. That way, anyone without a starter can begin their sourdough bread journey.
Here is a video tutorial
How to activate dehydrated sourdough starter?
DAY ONE:
- First, purchase your sourdough starter online. I bought the KneadAce sourdough starter culture from Amazon. It was delivered the next day and had some of the best reviews.
2. Begin the activation process! I mixed the packet of dehydrated sourdough starter cultures with 3 ounces of lukewarm (around 70 degrees) filtered water, which I microwaved for about ten seconds to achieve that temp. This process takes 3 hours. You mix the ingredients every 30 to 45 minutes during those three hours. I know this seems daunting, but remember, once you finish this process, you’ll never have to do it again.
3. Feed the starter! Next, add 3 ounces of lukewarm (around 70 degrees) filtered water and 3 ounces of all-purpose flour in a jar. Pour the dissolved sourdough starter mixer into the jar and combine well. (Before I poured in the sourdough starter mixture, I removed any chunks of dehydrated starter that didn’t dissolve in the three hours.) Allow the fed starter to sit at room temperature for 12 to 24 hours. I did this step in the evening. That way, I could leave it overnight.
DAY TWO:
4. Feed the starter again! After 12 hours, you should start seeing the activation right before your eyes! There will be smaller bubbles in the flour and maybe even a little liquid on top. On day two, in the morning, I added 3 ounces of lukewarm (around 70 degrees) filtered water and 3 ounces of all-purpose flour to the jar, stirred well, and left it alone for another 8 to 12 hours.
5. Feed and activate your sourdough starter for baking! After the 8-12 hour timeframe, you’ll see many more bubbles, and maybe even a little rising from your sourdough starter jar. Now, it’s time to feed your starter so you can begin your baking journey! Remove 6 ounces from the jar and toss that into the trash. Add 3 ounces of lukewarm (around 70 degrees) filtered water and 3 ounces of all-purpose flour into the jar with the leftover starter. Mix well, scrape down the sides of the jar, and draw a dot on the outside of the jar to measure its growth. I did this step before going to bed to make the bread in the morning. Leave the sourdough starter at room temperature for 8-10 hours.
DAY THREE:
6. You now have an activated sourdough starter & you can bake with it! If your starter has risen and doubled, you’re ready to begin your bread journey with your new sourdough starter! You will only feed your starter to activate it before baking (details on how to feed/activate it in my bread post) instead of all the previous steps with the dehydrated sourdough cultures. For any reason, your starter did not double in size, repeat the last step of removing 6 ounces and adding 3 ounces of all-purpose flour and filtered lukewarm water again. Sometimes, it needs a little extra push, and that’s OK!
This blog post includes more tips on the sourdough starter and a delicious beginner’s sourdough bread recipe! If you are starting your sourdough bread journey, it’s a great place to begin! This is the recipe I use for all my golden sourdough bread loves!
Where should I store my starter if I’m not baking for a few days?
Starters take many weeks of neglect to die, and they are pretty forgiving after some troubleshooting. If you do not plan to use your starter for a week or two, place it in the refrigerator. Feed it every 7 to 12 days. Scoop out a few tablespoons of starter, and add in a few tablespoons of water and a few tablespoons of flour. Mix, and let it be. You do not have to add much flour and water if you do not plan on baking.
You can leave your starter on the countertop if you plan to bake every 24 to 48 hours. You’ll have to keep feeding it daily. Refrigerating the starter slows down the fermentation, putting your starter to sleep and allowing you to let it be for a few days or weeks. I always feed my starter before sending it to the refrigerator jail.
If you are going on a vacation, rest assured your starter will be perfectly safe in the refrigerator.
How do you feed your starter after weeks of refrigeration?
So you’re ready to bake, but your starter has been in the refrigerator for a week or two.
Take your starter from the refrigerator and let it sit on the counter for 45 minutes to an hour. Make a levain, or feed your starter with equal parts. Place your fed starter by a window or in a warmer spot for 5-12 hours. Use the tape to measure its growth; your starter should be active and ready to bake! You can also do this the night before if you plan to make the dough in the morning.
The starter is Ready when…
After feeding your starter, place it in a warmer area in the house. (I keep mine under a heat vent or by the window on a warm day.)
Your starter should double in volume in about 6 to 12 hours, look foamy like a sponge, and smell sour. Once you grab a spoonful, it will stretch like bubblegum. (You can also try the float test.)
What ingredients do you use to make your starter?
- Organic All-Purpose Flour
- Purified Room Temperature Water
- Starter
Troubleshooting a sourdough starter can be a common part of maintaining a healthy, active culture.
Here are some common issues and solutions:
1. Starter Isn’t Bubbling or Rising Properly:
- Cause: The environment might be too cold or the starter may need more time to develop.
- Solution: Place the starter in a warmer spot (70–75°F is ideal). You can use the top of the refrigerator or a turned-off oven with the light on for gentle warmth (keep door open!) Ensure you’re feeding the starter at consistent intervals.
2. Starter Smells Unpleasant (Like Acetone/Nail Polish):
- Cause: This smell often indicates that your starter is hungry and has run out of food.
- Solution: Increase the frequency of feedings. Feed your starter more often, especially if it’s in a warm environment where it ferments faster.
3. Starter Is Watery or Too Thin (Hooch on Top):
- Cause: The liquid on top, known as “hooch,” is a sign that the starter is hungry.
- Solution: Stir the hooch back in and feed your starter. Adjust the flour-to-water ratio to create a thicker consistency if needed (try a 1:1 ratio by weight).
4. No Bubbles After a Few Days:
- Cause: This can occur due to poor quality flour, water with too much chlorine, or not enough time.
- Solution: Use filtered or distilled water to avoid chlorine. Ensure your flour is fresh, as it provides essential nutrients for the starter. Be patient, as some starters can take 7–14 days to become fully active.
5. Starter Is Moldy or Has a Pink/Orange Tint:
- Cause: This indicates contamination, usually from improper cleaning or poor starter health.
- Solution: Discard the starter. Mold or unusual colors are signs that it’s no longer safe. Start a new batch, and keep tools and containers clean.
6. Starter Is Too Sour or Tastes Off:
- Cause: It may be over-fermented or fed too infrequently.
- Solution: Adjust feeding intervals. For a less sour starter, feed it more often to dilute the build-up of acids.
7. Starter Appears Dormant After Feeding:
- Cause: The feeding ratios may be off, or it may not have been given enough time.
- Solution: Check that you’re feeding your starter at a ratio that works for its hydration level (commonly 1:1:1 by weight for flour, water, and starter). Be sure you’re using room temperature water, as cold water can slow down activity.
Tips for a Healthy Starter:
- Use high-quality flour: These flours have more natural nutrients and can jumpstart or reinvigorate a sluggish starter.
- Hydration Level: Adjust hydration for your environment—warmer climates may need a thicker starter to slow down fermentation.
Maintaining a sourdough starter can be an experiment in patience and adjustment, but with these troubleshooting tips, you can keep it active and ready for baking!
I can’t wait to hear all about your sourdough journey! I hope this helps with the sourdough starter!
Questions for you!
- Have you made sourdough bread before?
- Do you have any bread questions for me?
- What motivates you to make sourdough bread?
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My husband loves wheat sourdough. Can you recommend a good quality wheat flour? Thank you.
I’ve never used a wheat flour other than Bob’s Red Mill! But if you have a local health food store, I bet you can find some!
I stumbled across someone making their own starter on Instagram and immediately remembered your stories from a while ago telling us about your sourdough journey. I knew I had to read up on your blog post and now I am eager to start my own sourdough from scratch. It’s kind of exciting 😀
I am a beginner I mean I made bread in a bread machine before I did anything by hand and I believe everyone should do it with your hands a few times to learn what it’s really all about!! I just started doing this in the beginning of August and it’s only mid October!! I am now put the bread machine aside and learn how to do it totally by hand!! I have watched hrs. upon hrs of homemade bread maken most of them different from the last!! I am going to make flat bread right now but going to make sourdough starter tonight as well I want to make cinnamon rolls out of my sourdough dough when it is time!! had several comments on how to start a sourdough starter but if anyone has any suggestions for me let me here it I am going to try and do it all I did a big pot of checking and noodles for first time and my older sister and mom which as made them for years and she said mine where awesome!! so going to take it to a higher level
I do not see instructions anywhere on how to make a starter although you do mention on several pages. What I do see are several links to purchase a starter. Did I miss the instructions?
Thank you
You have to purchase dehydrated starter, and then when you go down to my DAY ONE section, I explain how to activate it. It’s a blog post on an easy way to get sourdough starter because making it can take weeks.
I had the same question. Would rather take the time and make my own. But I am looking forward to trying the recipes on this site. Your breads look beautiful.
Thank you for this! I just made your sourdough bread recipe and it was so good, but I killed my starter my friend gave me! I will try this one next!
Thank you in advance but what size container do I use? I bought the starter that you recommended but not what size container to use.