How to Make a Sourdough Starter for Beginners

This beginner sourdough starter uses orange juice and bread flour to create a strong, reliable culture. I share both a simple daily feeding method and a no-fuss refrigerator routine I have used for over 25 years and still use today. This thick refrigerated method was passed down to me from my Grandmother Nub.

In just 7-14 days, you’ll have a bubbly, sourdough starter that fits naturally into your kitchen rhythm for years to come.

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a glass flip top jar overflowing with sourdough starter with a scoop of flour beside it on a wooden counter top in a cottage kitchen

Once your no-fail sourdough starter is active, it opens the door to so many cozy bakes from your own kitchen. A little scoop can add flavor and depth to simple breakfasts, snacks, or weekend cozy bakes. If you’re keeping a refrigerated starter, you can use it straight from the fridge in any of my Sourdough Discard Recipes — or explore all of my Sourdough Recipes when you’re ready for that perfect, tender crumb loaf.

For something a little special, try the rustic Sourdough Blackberry Peach Galette or serve a warm Skillet Sourdough Discard Cornbread with dinner. Homemade Sourdough Pop-Tarts make a fun morning treat, and a Sourdough Pie Crust brings those buttery, flaky layers everyone loves.

Whether you feed your starter daily or follow the no-fuss refrigerated routine my grandmother taught me, you’ll find both methods explained step-by-step below. Each one fits easily into real home life — steady, simple, and designed to work in your own rhythm.

A Cottage Note

When you keep a thick sourdough starter in the refrigerator, it’s stable, zero waste, and easy to work with. You don’t need to feed it every day, and that means you want have extra waste. That’s a good thing — it gives you the flexibility to bake whenever you want. You can use that thicker starter straight from the refrigerator in any of my Sourdough Discard Recipes, or feed a small portion of flour and water to wake it up when you need it active for baking.

This no-fuss rhythm came from my Grandmother Nub, who taught me the refrigerator method more than 43 years ago when I spent summers on her homestead. It’s the same calm, reliable process I still use today — simple upkeep, no babysitting, and a starter that’s always ready when you are.

Once you fall into that rhythm, sourdough becomes second nature. Feed, bake, and enjoy — it’s that easy.

Why You’ll Love This Sourdough Starter Recipe

No-fail results: This method builds strength and consistency from day one with orange juice and bread flour — no guesswork, no waste, just reliable rise.
Beginner-tested: Whether it’s your first time making a starter or your fifth, these steps walk you through it clearly. You’ll know exactly what to look for at every stage.
Grandmother-approved: The no-fuss refrigerated method comes straight from my Grandmother Nub’s homestead kitchen. It’s simple, forgiving, and built to last — just like she taught me.
Flexible routine: Keep it on the counter for daily baking or tucked away in the refrigerator for once-a-week or once-a-month care. Both methods keep your starter happy and ready when you need it.
Resourceful and low-waste: You can use your thick, chilled starter as discard anytime — perfect for pancakes, biscuits, and my favorite sourdough discard recipes.

A clear glass jar of sourdough with a wooden spoon scooping it out in a cottage kitchen on a wooden counter top.

Ingredients

Unbleached bread flour – Choose a reliable brand like King Arthur. Bread flour gives strength and steady fermentation. You can use all-purpose flour but, I conducted a trial with all-purpose and bread flour, and bread flour was a clear winner. The YouTube video is below with my testing I did with both. You can even use freshly milled flour. I have this guide how to make How to Make A Freshly Milled Flour Sourdough Starter.
Optional rye flour – A small addition later can give a quick activity boost.
Fresh orange juice – Day-one only. Its gentle acidity creates a welcoming environment for good microbes.
Water – Room-temperature, filtered or bottled water. If using tap, let it sit out to allow chlorine to dissipate overnight.

Equipment

Glass jar – Pint or quart size with a lid you can leave slightly vented.
Kitchen scale – We feed by weight for accuracy.
Wooden Spoon or spatula – I have had great results with a wooden spoon or spatula. Metal seems to slow fermenation down.
Rubber band or tape – Mark the starting level so you can see the rise.

Tips

Feed by weight: A kitchen scale keeps everything consistent. Equal parts of flour and water by weight (not cups) give the most reliable results.

Keep it cozy: Aim for 68–75°F (20–24°C). A steady, warm spot helps the starter stay active — the top of the fridge or inside the oven (light on, oven off) both work well.

Mark the rise: Use a rubber band or marker line after each feeding. Watching it double within 4–8 hours is the best sign your starter is strong and ready.

Keep it tidy: Scrape the sides clean after stirring to prevent mold and make it easier to track bubbles and growth.

Check the texture: You’re looking for a thick pancake batter. Add a splash of water if it’s stiff or a spoonful of flour if it’s runny — small adjustments keep it balanced.

Refrigerated rhythm: If you’re using the no-fuss refrigerator method, always feed before chilling so it stays strong and stable between bakes.

A jar of sourdough starter bubbling out and over the lid in a cottage kitchen on a wooden counter top with a scoop of bread flour beside it and a lit candle in the background.

a woman pouring orange juice into a pint-sized glass mason jar on a kitchen scale on a wooden scale with two candles glowing in the background

Day 1: Mix and Rest: In a clean jar, stir together 50 g fresh orange juice and 50 g bread flour until smooth and thick. Scrape the sides clean, level the top, and mark the height with a rubber band. Cover loosely so air can move but dust stays out, then rest in a warm, steady spot (68–75°F / 20–24°C) for 24 hours. What to expect: maybe a bubble or two and a mild citrus-grain smell. Quiet is normal on day one.

a overhead shot of the inside of a jar of sourdough starter on a wooden counter top in a cottage kitchen

Day 2: Observe, Stir, Rest: Look for small bubbles around the sides or on top. Give the mixture a quick stir to add oxygen, scrape the sides, and cover again. Let it rest warm for another 24 hours. What to expect: if nothing is happening, that’s perfectly fine. Fermentation often wakes up around days three to four.

a pint sized mason jar filled with bread flour sourdough starter on a wooden countertop in a cottage kitchen

Day 3: First Regular Feeding: Stir, then discard all but 30 g of starter (save the rest for discard recipes once it smells pleasant). Feed with 50 g bread flour and 50 g water. Mix smooth, scrape sides, mark the level, cover, and rest warm. What to expect: more bubbles through the day, maybe a gentle dome, then a soft “collapse” once it gets hungry again.

Day 4: Repeat the Rhythm: Discard all but 30 g, feed with 50 g bread flour and 50 g water. Keep your temperature consistent and routine steady. What to expect: a slower rise today is normal — starters often pause as microbes rebalance. Stay the course.

Day 5: Activity Builds: Discard tall but 30 g, feed with 50 g bread flour and 50 g water. Mark the level and note the time fed. Start tracking how long it takes to rise and dome. Optional boost: if it still feels sluggish, swap 10–15 g of the bread flour for rye flour at this feeding, then return to 100% bread flour tomorrow. What to expect: more lift, a rounded dome, and a pleasantly tangy scent.

A clear glass flip top lid jar is holding sourdough starter in a cottage kitchen with a wooden scoop of bread flour beside it.

Day 6: Stronger Signs: Discard to 30 g, then feed with 50 g bread flour and 50 g water. The mixture should have the texture of thick pancake batter; add a splash of water if it’s stiff or a spoonful of flour if it’s thin. Keep the jar in a warm, steady spot (68–75 °F / 20–24 °C) and stay consistent with your feedings. What to expect: More bubbles throughout, a light dome on top, and a clean, mildly tangy scent. These are the first strong signs that your starter is gaining strength, even if it hasn’t doubled yet.

A glass jar of active sourdough starter with bubbles and a spoon inside.

Day 7: Watching for Readiness: Continue the same feeding routine and start timing how long it takes your starter to rise. A healthy, balanced starter will double in volume within 4–6 hours of feeding, then slowly fall back down. That’s your sign, it’s strong and ready to bake with.

If you don’t see a full double yet, keep feeding once a day and stay patient — depending on flour quality, kitchen temperature, and air conditions, it may take up to day 14 to reach full strength. In warmer or more humid climates, it might ferment faster and need feeding twice a day.

A faint “nail-polish” smell simply means it’s hungry; feed it again, and it will balance out. As long as there’s no mold or unpleasant odor, keep going — slow starters often become the strongest.

Now that your starter is reliably doubling and falling, you can bake with it or move it into your maintenance routine of choice below, either the no-fuss refrigerated routine for easy long-term care or daily on the counter feedings.

Feeding & Maintaining Your Starter

Once your sourdough starter is strong and active, keeping it healthy is simple. Choose the routine that fits your baking rhythm — daily on the counter or my grandmother’s fridge-friendly, no-fuss method. Both will keep your starter ready whenever you want to bake.

Room Temperature Routine Tips

Daily feeding: Keep your starter on the counter and feed once a day at a 1:2:2 ratio (30 g starter + 60 g flour + 60 g water). This builds strength and keeps your starter bake-ready.
Hungry starters: If it rises and falls before 24 hours, feed twice daily until it settles into a steady rhythm.
Using discard: Once your starter smells pleasant and looks bubbly, save the discard for pancakes, muffins, or other Sourdough Discard Recipes.

Note: For faster builds, feed a smaller portion at 1:1:1 (30 g starter + 30 g flour + 30 g water). This quick ratio boosts activity for same-day bakes, while 1:2:2 remains best for steady maintenance.

Instructions for Room Temp Routine

Keep your starter warm: Store between 68–75°F so it stays active and ready daily.
Measure for recipes: When baking, scoop out what your recipe calls for and use it directly.
Set aside discard: Any extra becomes discard—save it for other recipes or refrigerate it.
Feed after baking: Leave 30 g in the jar, add 60 g flour + 60 g water (1:2:2), mix smooth, scrape sides.
Watch the rise: Let it double with a soft dome and stringy webbing when lifted (4–6 hours).

Fridge-Friendly Routine (Thick Starter Method)

Build a thick starter: Feed 30 g starter + 150 g flour + 120 g water (1:5:4). Mix until smooth, rest 1–2 hours at room temperature, then refrigerate loosely covered (never sealed tight). This thick starter keeps beautifully for 1–4 weeks between feedings.
Refrigerate: Once chilled, it slows fermentation but stays healthy. I’ve kept mine up to 30 days between feedings with no issues — this is the method my grandmother taught me.

Note: If you bake often, make a larger batch of thick starter to last the week or up to a month. For example, if baking four recipes needing 150 g each, feed 60 g starter + 300 g flour + 240 g water (1:5:4) and store in the fridge. Use portions as needed for same-day or overnight bakes.

Instructions for the Fridge-Friendly Routine (Same-Day Baking)

Remove starter: Take what you need directly from the fridge (the mother).
Feed what you need: Build it 1:1:1 to match your recipe (example: 40 g starter + 40 g flour + 40 g water).
Stir and mark: Mix smooth, mark with a band, and let it rise.
Let it peak: Use when doubled, domed, and bubbly (usually 4–6 hours).
Bake with it: No need to save any back—the thick fridge starter remains your mother culture.

Instructions for the Fridge-Friendly Routine (Next-Day Baking)

Remove starter: Use exactly what your recipe calls for straight from the fridge (no feeding).
Mix into dough: Add the chilled starter directly to your ingredients.
Allow slow fermentation: Because it’s cold and not at peak performance, the dough will rise slowly—perfect for an overnight ferment.
Choose timing: In warm kitchens (above 73°F), refrigerate the dough overnight. In cooler kitchens, leave it covered at room temperature for a slower, gentle rise.
Bake the next day: By morning, your dough will be airy, flavorful, and ready to shape, rest, and bake.

Tip: Using thick starter straight from the fridge gives a deep, mild flavor—ideal for unhurried, cozy baking days.

Don’t forget to pin this for later!

Troubleshooting

A healthy, active starter will look bubbly all the way through, not just on the surface. It should rise up in the jar and then fall back down as it gets hungry, leaving little streaks on the glass. The texture will be airy and stretchy, almost like melted marshmallow. The smell should be pleasantly tangy—think yogurt or mild vinegar—not harsh or rotten.

If your jar still looks quiet, try keeping it a little warmer and continue feeding once daily. Starters often need patience in the beginning—activity commonly wakes up around day four or five. Give it two or three more days before worrying.

A small rise shows life is beginning, but not yet at full strength. Check that the jar is kept warm and that you’re feeding by weight. Cleaning down the jar walls helps gas expand more freely. If it still lags, try adding a small portion of rye flour at one feeding for an extra boost.

This usually means your starter is hungry. The wild yeasts and bacteria have run out of food. Feed it a little sooner, or increase the feed amount slightly to help it balance out.

If your mixture feels overly stiff, add small splashes of water until it resembles thick pancake batter. A looser texture helps fermentation move more smoothly.

This is completely normal. It simply means your starter has eaten through its food and is ready to be fed again. You can either refresh it sooner, or if you’d like to slow things down, move it into the fridge routine.

FAQ

This method is built for unbleached bread flour because it’s consistent, easy to find, and produces a strong starter. If you want to give your starter a boost, you can add a spoonful of rye flour at one feeding in the first week—it’s like rocket fuel for yeast growth. After that, return to 100% bread flour for predictable results.

Most starters take about 7 days to become active, but it’s normal for it to stretch closer to 10–14 days, especially if your kitchen runs cool. Don’t panic if yours isn’t ready in exactly a week. Keep feeding it daily, and watch for the key signs: doubling in volume within 4–8 hours of feeding, bubbles throughout (not just on top), and a pleasantly tangy smell.

That’s actually a good sign! It means your starter is alive and hungry. When it rises, the yeast is producing gas. When it collapses, the yeast has run out of food. If this happens before your next scheduled feeding, it’s time to feed more often or give it a larger meal.

Filtered or bottled water is the most reliable choice because tap water often contains chlorine, which slows down fermentation. If you only have tap water, let it sit out uncovered for a few hours so the chlorine can evaporate. Some bakers have no issues with their local tap water, but if your starter seems sluggish, try switching to filtered water.

It’s best to wait until your starter smells pleasant before using discard in recipes. In the first few days, it often smells harsh or looks discolored. By about day 5 or later, you can save discard in a separate jar in the fridge and use it for pancakes, crackers, or muffins. See my

The float test (dropping a spoonful of starter in water to see if it floats) is popular, but it’s not always reliable. A better sign is when your starter doubles in size within 4–8 hours of feeding, looks stringy and web-like when you scoop it with a spoon, and smells pleasantly sour. These cues are much stronger indicators that your starter is ready for baking.

If you bake several times a week, keep it on the counter and feed it daily. If you only bake once in a while, keep it in the fridge and feed it once a week. For the lowest maintenance, try the thick refrigerated starter method—it reduces feeding and nearly eliminates discard while keeping your starter strong.

More Sourdough Recipes from the Cottage

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Together, we’re tending the rhythm of the starter, the patience of the dough, and the quiet joy of bread made by hand. May your crumb be to your satisfaction, your crust golden, and your loaves always rise high.
With love & gratitude,
Emily

5 from 2 votes

Beginner Sourdough Starter Recipe

Author: Emily Rider

This no-fail sourdough starter builds strength and reliability from day one using orange juice and bread flour. It’s a calm, beginner-friendly process that creates a bubbly, bake-ready starter in about a week. Follow the day-by-day steps for the classic counter routine, or use my no-fuss refrigerator method for an easy, low-maintenance option passed down from my grandmother’s homestead kitchen.

Print Recipe Pin Recipe

Prep Time:20

Additional Time:14

Total Time:14 20

Course: Sourdough

Cuisine: American

Servings: grams

Calories: 290kcal

Equipment

Glass jar (pint or quart size)
Kitchen scale
Spoon or spatula (non-metal preferred)
Rubber band or tape to mark the rise)

Ingredients

400 g unbleached bread flour used across the first 7–14 days
400 g filtered or bottled water room temperature
50 g fresh orange juice day 1 only, to kickstart acidity
Optional: 10–15 g rye flour one-time feed boost if activity is sluggish

Instructions

Day 1: Mix and Rest: In a clean jar, stir together 50 g fresh orange juice and 50 g bread flour until smooth and thick. Scrape the sides clean, level the top, and mark the height with a rubber band. Cover loosely so air can move but dust stays out, then rest in a warm, steady spot (68–75°F / 20–24°C) for 24 hours. What to expect: maybe a bubble or two and a mild citrus-grain smell. Quiet is normal on day one.
Day 2: Observe, Stir, Rest: Look for small bubbles around the sides or on top. Give the mixture a quick stir to add oxygen, scrape the sides, and cover again. Let it rest warm for another 24 hours. What to expect: if nothing is happening, that’s perfectly fine. Fermentation often wakes up around days three to four.
Day 3: First Regular Feeding: Stir, then discard all but 30 g of starter (save the rest for discard recipes once it smells pleasant). Feed with 50 g bread flour and 50 g water. Mix smooth, scrape sides, mark the level, cover, and rest warm. What to expect: more bubbles through the day, maybe a gentle dome, then a soft “collapse” once it gets hungry again.
Day 4: Repeat the Rhythm: Discard all but 30 g, feed with 50 g bread flour and 50 g water. Keep your temperature consistent and routine steady. What to expect: a slower rise today is normal — starters often pause as microbes rebalance. Stay the course.
Day 5: Activity Builds: Discard tall but 30 g, feed with 50 g bread flour and 50 g water. Mark the level and note the time fed. Start tracking how long it takes to rise and dome. Optional boost: if it still feels sluggish, swap 10–15 g of the bread flour for rye flour at this feeding, then return to 100% bread flour tomorrow. What to expect: more lift, a rounded dome, and a pleasantly tangy scent.
Day 6: Stronger Signs: Discard to 30 g, then feed with 50 g bread flour and 50 g water. The mixture should have the texture of thick pancake batter; add a splash of water if it’s stiff or a spoonful of flour if it’s thin. Keep the jar in a warm, steady spot (68–75 °F / 20–24 °C) and stay consistent with your feedings. What to expect: More bubbles throughout, a light dome on top, and a clean, mildly tangy scent. These are the first strong signs that your starter is gaining strength, even if it hasn’t doubled yet.
Day 7: Watching for Readiness: Continue the same feeding routine and start timing how long it takes your starter to rise. A healthy, balanced starter will double in volume within 4–6 hours of feeding, then slowly fall back down. That’s your sign it’s strong and ready to bake with. If you don’t see a full double yet, keep feeding once a day and stay patient — depending on flour quality, kitchen temperature, and air conditions, it may take up to day 14 to reach full strength. In warmer or more humid climates, it might ferment faster and need feeding twice a day.

Notes

Feed by weight: Always use a kitchen scale. A 1:2:2 ratio (starter:flour:water) keeps your starter consistent and balanced.

Consistency: Aim for thick pancake batter. Add a splash of water if stiff, or a spoonful of flour if thin.

Warmth matters: Keep your starter between 68–75°F. A warm counter, proofing box, or oven with the light on (oven off) works perfectly.

Mark the jar: Use a rubber band or tape at the starting level to track the rise.

Keep it clean: Scrape down the sides after stirring. A tidy jar helps prevent mold and makes bubbles easier to see.

Be patient: Around days 3–4, most starters pause. Keep feeding daily—this is normal and part of the process.

Rye boost: If things feel sluggish, replace 10–15 g of bread flour with rye for one feeding, then return to bread flour the next day.

Quick builds: For same-day baking, feed at a 1:1:1 ratio. This helps your starter peak within 4–6 hours for fast bakes.

Readiness signs: A strong starter will double in 4–6 hours after feeding, smell pleasantly tangy, and look web-like and airy when lifted with a spoon.

Storage tip: Once active and consistent, move to the refrigerator for the no-fuss method. Feed before chilling and it can rest up to 30 days between feedings.

Nutrition

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Close-up of a woman in a peach blouse smiling and leaning against a kitchen counter, with fresh flour and wheat berries visible beside her.

Emily Rider

Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.

About Me

Beginner Sourdough Starter Recipe

A Cottage Note

Why You’ll Love This Sourdough Starter Recipe

Ingredients

Equipment

Featured Video

How to Make a Sourdough Starter | A Beginner’s Guide

Tips

Feeding & Maintaining Your Starter

Room Temperature Routine Tips

Instructions for Room Temp Routine

Fridge-Friendly Routine (Thick Starter Method)

Instructions for the Fridge-Friendly Routine (Same-Day Baking)