Making your own sourdough starter is easier than you might think! With a little bit of patience and some simple ingredients, you can create a sourdough starter that will become the base of delicious homemade bread, pancakes, and more.
I’ve been baking sourdough since I was just a kid, learning from my beloved MawMaw Nub in the heart of my grandparents’ cozy cottage kitchen in Oklahoma. Those early days, surrounded by the warmth of family and the simplicity of homestead living, left an impression that has stayed with me ever since. With over 40 years of experience under my belt, and Ruby Ann’s 12-plus years of sourdough magic, we’ve got more than 50 years of combined sourdough know-how to share. Every recipe we bring to you is filled with the love and care of those cherished moments, and our hope is to invite that same sense of comfort and connection into your home with each and every bake.
In this guide, I’ll show you exactly how to make a no-fail sourdough starter, step by step. Whether you’re new to sourdough or want to improve your technique, this recipe is perfect for you.

Sourdough baking has been a tradition for thousands of years. Long before store-bought yeast was an option, bakers relied on wild yeast from the air to naturally make their bread rise. It’s this beautiful combination of wild yeast and good bacteria in the flour that gives sourdough its unique flavor and texture.
We hope that our NO Fail Sourdough Starter recipe brings you the same warmth and comfort as beloved classics like Anne of Green Gables, Little Women, and Little House on the Prairie. It’s more than just a recipe—it’s a nod to the past, a way to embrace a slower, more peaceful life, and a chance to create something meaningful for the future.
Our method has been refined over the years, tried and true, and we’re so excited to share it with you.

Why You Will Love This NO Fail Sourdough Starter
Simple Ingredients: To begin your sourdough journey, you only need a cup of flour, cup of water, and orange juice—three simple, budget-friendly ingredients you likely already have. This mixture of flour and water creates a living, active sourdough starter, where wild yeast and bacteria naturally multiply. Starting with King Arthur bread flour, whole wheat, or rye bread flour is a good idea, as it gives your starter a strong foundation. As your starter matures, you can switch to all-purpose flour. For those just starting, a cup of starter is a manageable amount to work with after you get one going. You can make more starter when it matures with simple feeding schedules we share two options down below in FAQ and further on in the post as well incase you miss it in the FAQ section.
Step-by-Step Instructions: This guide provides the easiest way to create your own homemade sourdough starter in easy steps. In just a few grams of flour and orange juice (and later on water) over time, the mixture will begin to bubble and expand, creating carbon dioxide and giving your bread a light, airy texture. From the first step of mixing your ingredients to the regular feedings required within a couple of days, we will walk you through the whole process. You’ll learn to recognize a healthy, active starter and ensure success, even if it’s your first time working with sourdough. You can also try feeding your starter with different flour types to see how the flavor and texture evolve.
Natural Yeast: This recipe uses natural wild yeast from the air, requiring no store-bought yeast. The fermentation breaks down phytic acid, making your bread easier to digest while developing a complex flavor profile. With this starter, you’ll have the ability to bake bread that is more flavorful than store-bought bread. As you nurture your starter, you can experiment with different ways of feeding it—using new flour, adjusting hydration levels, and observing how your starter changes with each feeding.
Great for Beginners: For beginners, starting with a small amount of flour and water is a good idea, as the process is simple and forgiving. You’ll learn how to care for your starter, including when to discard half of it and refresh it with fresh flour and water. If you notice lots of bubbles at the top of the starter, that’s a sign it’s active and healthy. You can also store your starter in a Weck jar or other sealed container like a mason jar. With patience and persistence, this guide ensures you have the confidence to bake your first loaf of sourdough bread or experiment with english muffins and other recipes.
Versatile: Once your starter is ready, you’ll be able to use it in various recipes, including sourdough bread recipes, pancakes, waffles, and muffins. Using sourdough discard in recipes like crackers, pizza dough, and cookies is not only a good thing for reducing waste but also adds flavor to your baked goods. If you’re interested in experimenting, you can try adjusting the hydration starter or using a bag of flour from different sources to achieve unique textures and flavors. By maintaining your starter through regular feedings, you’ll never need to worry about the extra cost of buying more starter or bread from the grocery store. With this simple, adaptable method, you’ll enjoy creating a homemade sourdough starter for all your baking needs.
Tips for Making Your NO Fail Sourdough Starter
- Use Freshly Squeezed Orange Juice And Bread Flour: to start your sourdough.
- Use Fresh Flour: Fresh flour is essential for a healthy fermentation process, as it contains more active enzymes and natural yeast. Whole wheat and rye flour are particularly effective for kickstarting your starter.
- Opt for Organic: When possible, use organic flour, as it tends to have fewer chemicals and preservatives that could inhibit your starter’s growth.
- Flavor Variety with Different Flours: Different flours contribute unique flavors and characteristics. Rye flour has high enzyme activity, aiding in breaking down starches, while whole wheat flour adds a hearty, nutty flavor. Once established, you can switch to all-purpose flour for a milder taste.
- Keep It Warm: Maintain your starter in a warm spot, around 68-75°F, to encourage wild yeast growth. Temperature consistency is crucial for optimal fermentation.
- Warm Spot Suggestions: If your kitchen is cool, place your starter on top of the refrigerator, near a warm appliance, or in a turned-off oven to maintain warmth.
- Avoid Temperature Extremes: Too cold, and your starter may become sluggish; too warm, and it may over-ferment. Balance is key.
- Use Filtered Water: Tap water may contain chlorine, which can slow down fermentation. Use bottled or filtered water for the best results.
- Check Hydration Level: Aim for a thick pancake batter consistency in your starter. Adjust flour or water amounts as needed.
- Patience is Key: It may take a few days for your starter to show activity. Don’t worry if you don’t see bubbles immediately; keep feeding it.
FAQ for NO Fail Sourdough Starter
How often do I need to maintain the starter?
Two options for maintaining the starter offer flexibility to fit your schedule and preferences.
Option 1: FEEDING SCHEDULE
- Feed and discard daily by leaving it on the countertop covered well, following the same method as days 9-13.
- The discard can be saved for your sourdough discard baking recipe needs.
Option 2: NO DAILY MAINTENANCE AND NO DISCARDING FEEDING SCHEDULE “Thick Starter” *explained in more detail down below FAQ
- After using the required amount for a recipe on day 14, keep 30 grams of the starter.
- Add equal parts (200 grams) of lukewarm water and (200 grams) of bread flour to the 30 grams of sourdough starter.
- Mix well, cover, and let it rest for 2 hours at room temp.
- After your 2-hour resting period at room temperature, you will cover the starter with a air tight lid and store it in the refrigerator.
- When you need to bake, creating a sourdough starter is easy from your thick refrigerator starter; feed 30 grams of the thick refrigerated sourdough starter with equal parts lukewarm water and bread flour sit in a warm location with a breathable lid and wait until it doubles in size. Once doubled in size, it’s ready to use for your recipe.
- Alternatively, you can add the refrigerated thick sourdough starter directly to your recipe using a 1:1 ratio for the amount of sourdough starter or discard called for. This method works well, but it takes longer for the sourdough to become active. The extended time allows you to fit sourdough baking into a busy schedule without worrying about over-fermentation or overproofing. We often use this method because it eliminates the need to feed the thick starter and wait for it to double in size. Although the process is slower, it yields the same results, making it a convenient option when time is limited.
How long can sourdough starter stay in fridge?
Sourdough starter can usually stay fresh in the fridge for about 7-10 days (this is the typical time frame experts advise us, so please use your better judgment here) without being fed. Ours last way longer than 7-10 days, more like months at a time if we have discard hanging around. If you plan to store it for longer than that, it’s best to feed it and refresh it periodically to keep it active and healthy. Always bring it to room temperature and feed it before using it in a new recipe. But to be honest, I have had a thick starter unfed for over six months without issues in a refrigerator in a glass mason jar with a lid and kept at or below 40 degrees F.
What type of flour should I use?
You can start with any flour, but whole wheat, bread flour, and rye flour are great for beginning a new starter. They contain more nutrients, which help feed the yeast. After the first few days, you can switch to all-purpose flour or bread flour if you prefer.
Why is my starter not bubbling?
If your starter isn’t bubbling, it might be too cold or need more time. Try placing it in a warmer spot and continue feeding it daily. Bubbles are a good sign of a healthy fermentation process.
Can I use tap water?
It’s better to use filtered or bottled water, as tap water contains chlorine, which might slow the yeast’s growth. If you only have tap water, let it sit out for a few hours before using it. We have tested our well water we use, which does great for us. Use what you have access to. I imagine back in the 1800’s, they used well water and made and passed on this lovely sourdough starter without issues.
How do I know when my starter is ready?
Your starter is ready when it doubles in size within 4-6 hours of feeding and has a lot of bubbles. The float test is also a good way to check.
What should I do with the leftover starter?
You can use the discarded starter in various recipes like pancakes, waffles, or even discard recipes like sourdough banana muffins. It’s a great way to avoid waste and create delicious treats.
Further Explanation of Creating a “Thick Starter”
- When you have about 30-50 grams left in your thick refrigerated sourdough starter jar, repeat the process by feeding 30 grams of starter with equal parts (200 grams) flour and lukewarm water. Let it sit out for 2 hours.
- Refrigerate the mixture and use it as your thick starter, only using 30 grams per recipe along with equal parts bread flour and lukewarm water. Adjust the amount based on your final sourdough starter recipe.
- For Example, if your recipe requires 100 grams of starter, use 30 grams of thick starter from the refrigerator, 50 grams of lukewarm water, and 50 grams of bread flour.
- Mix and cover with a coffee filter and rubber band or a mason jar screw band. Let it rise until it doubles in volume.
- Discard or Keep any leftover starter that sticks to the jar or spoon. You can discard it or store it in a discard jar in your refrigerator for later use.
- Repeat and refresh the feeding process whenever you have about 30-50 grams of thick refrigerated sourdough starter left in your jar.

Tips On When Starter Is Ready To Use
- Feed 30 grams of the sourdough starter with equal parts lukewarm water and bread flour, then observe the time it takes to double in size.
- Observe the time it takes for the starter to double in size after feeding, as this may vary depending on the season and environmental conditions.
- Gauge when to start your sourdough starter for baking based on how quickly it doubles in size.
- Avoid relying on the float test, as it is unreliable for accurately gauging a strong, healthy starter.
- Look For a stringy, spider web-like texture and doubling in volume within 2-4 hours after feeding as the optimal stage for your starter recipes.
Tools you may need for Cottage Inspired Sourdough Starter Recipe
- Wooden Spoon or Spatula
- Glass Jar
- Bread Flour
- Kitchen Scale
- Heavy Duty Cast Iron Juicer or Hand Held Wooden Juicer
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Ingredients you will need
Freshly Juiced Orange Juice: Freshly juiced orange juice is used to provide natural acidity and nutrients to the sourdough starter, aiding in the fermentation process. It eliminates the growth of bad bacteria as well preventing mold growth. The acidity helps kickstart the fermentation process.
Unbleached Bread Flour: The primary flour for feeding your starter, especially in the first week. This type of flour provides the necessary gluten and starch for the starter, helping it develop structure and texture.
Whole Wheat Flour: Also added on day 8, whole wheat flour is nutrient-rich and helps strengthen your starter. Whole wheat flour adds a nutty flavor and provides extra nutrition to the sourdough starter, contributing to its overall health and activity.
Rye Flour: Added on day 8 to introduce more beneficial bacteria and yeast. Rye flour introduces a distinct flavor and contains natural yeasts and bacteria that aid fermentation, contributing to sourdough’s unique characteristics.
Water: Water is the primary liquid used to hydrate the flour and initiate the fermentation process in creating the sourdough starter. Use filtered or bottled water to avoid chlorine.
How To Make Your Cottage-Inspired Sourdough Starter Recipe
Day 1
Step 1: Mix Freshly Squeezed Orange Juice with Bread Flour. In a clean jar, combine 50g of freshly squeezed orange juice with 50g of bread flour. Stir until you have a smooth mixture.
Step 2: Cover the Jar. Place a coffee filter over the top of the jar and secure it with a rubber band. This allows air to circulate while keeping out dust and bugs.
Step 3: Place in a Warm Spot. Put the jar in a warm place in your kitchen, around 68-75 degrees Fahrenheit. The warmth helps the wild yeast start to grow.
Day 2-Day 7
Step 4: Stir the Mixture Daily (Day 2-7). Stir the mixture once or twice daily, covering it well after each mix. Use a non-metallic utensil, like a wooden spoon, to avoid any reactions with the starter. Please do not add anything to this mixture. MIX DAILY:).
Day 8
Step 5: Add Rye and Whole Wheat Flour (Day 8). On day 8, discard all but 30g of the mixture. Add 25g of rye flour, 25g of whole wheat flour, and 50g of water. Stir well and cover.
Day 9-Day 13
Step 6: Feed the Starter Daily (Day 9-13). Discard all but 30g of the mixture each day. Add 50g of bread flour and 50g of water. Mix well, cover, and let it sit at room temperature.
Step 7:Check for Readiness (Day 14). By day 14, your starter should double in size and have a stringy, spider-web-like appearance when you scoop some out. If it doesn’t, continue feeding it as described for days 9-13 until it does.
Step 8: Use or Store Your Starter. Once your starter is active and bubbly, it’s ready to use in your favorite sourdough recipe. If you’re not baking right away, store it in the fridge and feed it once a week.
**If it does not double on day 14, be patient and keep repeating the same steps as you did for days 9-13 until your starter doubles in volume and looks like the picture below (like a stringy spider web) when you spoon it out.

This may take up to 21 days, depending on your environment, the quality of orange juice and bread flour, and many other variables.
Creating your own starter is an easy process that requires simple ingredients and a little bit of patience, but the long-term benefits are worth it.
We can’t wait to see your starters and your beautiful sourdough creations!!!
Maintaining Your Sourdough Starter
Option 1 FEEDING SCHEDULE
- Feed and discard daily by leaving it out on the countertop covered well, following the same method as days 9-13.
- The discard can be saved for your baking needs. We have several sourdough discard recipes found HERE.
Option 2 FEEDING SCHEDULE
- After using the required amount for a recipe on day 14, keep 30 grams of the starter to create more starter.
- Add 200 grams of water and 200 grams of bread flour to the 30 grams of starter. Mix well, cover, and let it rest for 2 hours.
- Then, place a lid on top and store the starter in the refrigerator.
- When you need a starter, take out 30 grams of the thick starter and place the refrigerated thick starter back in the refrigerator for later use. Then feed the 30 grams you took out with equal parts water and flour until doubled in size.
- The time may vary based on environmental factors. For example, if your recipe needs 100 grams of starter, you will use this formula: 30 grams of thick starter, 50 grams of water, and 50 grams of bread flour.
- The extra 30 grams may be stuck to the jar and spoon. Whatever is left over, discard it or keep it in a discard jar in your refrigerator for later use.
- The time it takes to double after feeding may vary depending on the season and environmental conditions.
- In the summer, it may take 1-2 hours; in autumn, 4-5 hours; in winter, 8-12 hours; and in spring, 4-6 hours.
Enjoy your sourdough starter for years to come!!!

Storage Ideas for Cottage Inspired Sourdough Starter Recipe
- Refrigerator Storage: Keep your starter in the fridge if you won’t be using it for a while. Feed it once a week to keep it alive.
- Freezer Storage: For long-term storage, you can freeze a portion of your starter. Thaw and feed it to revive when you’re ready to bake.
- Countertop Storage: If you bake often, you can keep your starter on the kitchen counter. Feed it daily to keep it active.
- Dehydrated Starter: Spread a thin layer of starter on a parchment-lined baking sheet, let it dry, then store the flakes in an airtight container. Rehydrate when needed.
- Backup Starter: Keep a small portion of starter in a separate jar as a backup in case your main starter fails.
Discover more of our sourdough recipes; check out our:
- Sourdough Animal Crackers Recipe (discard or starter)
- Easy Whole Wheat Sourdough Sandwich Bread Recipe
- Sourdough Smoked Gouda Grilled Cheese Panini Sandwich
- Cottage Inspired Sourdough Discard Pizza (or starter)
- Homemade Sourdough Pop Tarts (discard or starter)
We hope you enjoy this NO Fail Sourdough Starter as much as we do. If you make this sourdough starter, please tag us @themoderndaycottage on Instagram and leave a comment below.
Don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures.
Happy Sourdough Baking!

NO Fail Sourdough Starter (how to make + video)
Step-by-step guide to creating your own sourdough starter with simple ingredients. No fail, no fuss—Sourdough Starter Step-By-Step Guide + VIDEO!!
Ingredients
- Day 1
- 50g of freshly squeezed orange juice
- 50gof bread flour
- Day 8
- 25g Rye Flour
- 25g Whole Wheat Flour
- 50g Water
- Days 9-14
- 50g per day = 300g Bread Flour
- 50g Water= 300g Water
Instructions
Day 1
Step 1: Mix Freshly Squeezed Orange Juice with Bread Flour. In a clean jar, combine 50g of freshly squeezed orange juice with 50g of bread flour. Stir until you have a smooth mixture.
Step 2: Cover the Jar. Place a coffee filter over the top of the jar and secure it with a rubber band. This allows air to circulate while keeping out dust and bugs.
Step 3: Place in a Warm Spot. Put the jar in a warm place in your kitchen, around 68-75 degrees Fahrenheit. The warmth helps the wild yeast start to grow.
Day 2-Day 7
Step 4: Stir the Mixture Daily (Day 2-7). Stir the mixture once or twice daily, covering it well after each mix. Use a non-metallic utensil, like a wooden spoon, to avoid any reactions with the starter. Please do not add anything to this mixture. MIX DAILY:).
Day 8
Step 5: Add Rye and Whole Wheat Flour (Day 8). On day 8, discard all but 30g of the mixture. Add 25g of rye flour, 25g of whole wheat flour, and 50g of water. Stir well and cover.
Day 9-Day 13
Step 6: Feed the Starter Daily (Day 9-13). Discard all but 30g of the mixture each day. Add 50g of bread flour and 50g of water daily. Mix well, cover, and let it sit at room temperature.
Day 14
Step 7:Check for Readiness (Day 14). By day 14, your starter should double in size and have a stringy, spider-web-like appearance when you scoop some out. If it doesn't, continue feeding it as described for days 9-13 until it does.
Step 8: Use or Store Your Starter. Once your starter is active and bubbly, it's ready to use in your favorite sourdough recipe. If you're not baking right away, store it in the fridge and feed it once a week.
Notes
**Maintaining your starter can be done in two ways:
Option 1:
Feed and discard daily by leaving it out on the countertop covered well, following the same method as days 9-13.
The discard can be saved for your baking needs.
Option 2:
After using the required amount for a recipe on day 14, keep 30 grams of the starter.
Add 200 grams of water and 200 grams of bread flour to the 30 grams of starter. Mix well, cover, and let it rest for 2 hours.
Then, place a lid on top and store the starter in the refrigerator.
When you need a starter, feed 30 grams of the thick starter with half water and half flour until it doubles.
The time may vary based on environmental factors. For example, if your recipe needs 100 grams of starter, you will use this formula: 30 grams of thick starter, 50 grams of water, and 50 grams of bread flour. Use a kitchen scale for accuracy.
The extra 30 grams may be stuck to the jar and spoon. Discard whatever is left over, or keep it in a discarded jar in your refrigerator for later use.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 59gFiber: 3gSugar: 2gProtein: 10g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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