How to Make a Sourdough Starter from Scratch 

Beginner’s Guide to Making a Starter With the Sourdough Home

Creating a strong, active sourdough starter doesn't have to be complicated. With your Brød & Taylor Sourdough Home providing the perfect environment, you'll be setting yourself up for success from the very beginning.

A jar of sourdough starter alongside water, flour, and the Sourdough Home.
A jar of sourdough starter alongside water, flour, and the Sourdough Home.

How to Make a Sourdough Starter from Scratch

Beginner’s Guide to Making a Starter with the Sourdough Home

Creating a strong, active sourdough starter doesn't have to be complicated. With your Brød & Taylor Sourdough Home providing the perfect environment, you'll be setting yourself up for success from the very beginning.

What You’ll Need:

  • Sourdough Home
  • High-Capacity Baking Scale
  • Sourdough Starter Jar (or any glass jar)
  • Bowl
  • Spatula or Spoon
  • Unbleached All Purpose Flour
  • Water (tap water is usually fine; bottled spring water is optional)
Sourdough starter supplies, beginning from scratch.

Before getting started, turn on your Sourdough Home and set the temperature to 78ºF (26ºC). The Home will remain at this temperature for the entire process. Collect the tools you need from the below list, and remember to have fun!

Step-by-Step Guide

Day 1: Begin your Starter

  •   Mix 30g of flour and 30g of water in a clean jar.
  •   Stir until completely combined with no dry spots.
  •   Cover loosely and place inside the Sourdough Home.
  •   Let rest for 24 hours at 78°F (26ºC).
Thoroughly mixed sourdough starter in a jar.

Day 2: Rest & Observe

  •   Stir the mixture, but do not feed it yet.
  •   Cover loosely and return to the Sourdough Home, still set to 78ºF (26ºC).
  •   Let it rest for 24 hours.

Day 3: First Feeding

  •   Place a small clean bowl on your scale and zero it out.
  •   Transfer 30g of your starter mixture to the bowl and discard the remainder.
  •   Add 60g of water and 60g of flour to the bowl.
  •   Mix thoroughly until smooth and no dry pockets remain.
  •   Transfer the mixture to a clean jar, cover loosely, and return to your Sourdough Home.

Days 4-13: Daily Feeding Routine

  • 1.  Repeat the feeding process from Day 3 every day until you reach day 14: 30g starter + 60g water + 60g flour. Keep the jar in your Sourdough Home at 78°F (26ºC) between feedings.
  • You'll likely see activity around day 4, followed by a lull in activity around day 5. Don't worry if your starter seems less bubbly during this phase—this is completely normal!
  • Keep feeding consistently and you'll soon see increasing signs of fermentation such as bubbles, rising volume, and a pleasant sour aroma.
  • Even if your starter looks active by Day 9 or 10, continuing to feed it daily for two full weeks helps build a stronger, more reliable culture that will give you the best results in your baking.
Sourdough starter: Day 4
Sourdough starter: Day 7
Sourdough starter: Day 13

Day 14: Is Your Starter Ready?

Your starter is ready when it consistently shows all of the following:

  • A mature starter should consistently double or triple in volume within 6 hours after feeding at 78°F (26ºC).
  • Look for a honeycomb of bubbles throughout, not just on the surface.
  • Smells pleasantly sour and slightly yeasty.
  • If your starter passes these tests, congratulations—you're ready to bake!

Don’t worry if your starter takes longer than 14 days. This is normal and could take 3-4 weeks. If you’re not sure if your starter is ready, feel free to send us a photo (contact@brodandtaylor.com) and we’re happy to take a look.

Sourdough Starter FAQs: Your Top Questions Answered

Every starter is different. Stay consistent, trust the process, and you’ll get there! Have questions about creating your starter?
We’ve got answers!

View All Starter Creation FAQs

Curious About Your Starter’s Temperature?

In order to test the temperature of the Sourdough Home, we recommend using a digital probe thermometer inserted directly into your starter after it has been in the unit for several hours. We do not recommend setting an indoor thermometer inside the Sourdough Home, as this will not provide accurate results. The Sourdough Home is designed to keep the starter inside at a stable temperature. We encourage you to experiment and find the routine that works best for you and your starter.

The Sourdough Home has been carefully calibrated to operate at typical room temperature of 20-22°C (68-72°F). If your ambient room temperature is outside of this range, you may need to adjust the temperature to achieve your desired results.

What’s next?

Learn how to feed, store, and maintain your sourdough starter for long-term baking success: How to Maintain Your Sourdough Starter with the Sourdough Home.

Sourdough Starter Speed Ratio: Two Sourdough Homes side by side, each with a jar of starter, illustrating different fermentation speeds.

Ready to bake?

Our Beginner’s Sourdough or Sourdough Sandwich Bread are great recipes to begin with.

Beginner's Sourdough Loaf

Beginner’s Sourdough

Sourdough Sandwich Bread

Sourdough Sandwich Bread

Sourdough Flatbread with condiment

Sourdough Flatbread

Looking for the perfect tools to bake your first loaf with?

Our Baking Shells and Bread Steel can help you achieve the crispy artisan crust you’re after!

Two baking shells, batard and boule, and Bread Steel on the counter, accompanied by loaves of bread.

Baking Shells

bread and bread steel Max in the oven

Bread Steel

Placing bread dough into the oven using the Brod & Taylor Bread Peel.

Bread Peel