Sourdough Starter

How to Create Your Own Sourdough Starter 

(and Delicious Ideas for the Discard!)

Creating a sourdough starter from scratch is one of the most rewarding steps you can take in your baking journey. With just two ingredients and a bit of patience, you can cultivate a starter that will serve as the foundation for countless sourdough recipes. Plus, I’ll share some creative ways to use up the sourdough discard so nothing goes to waste!

Ingredients for Your Starter

• 150g water
• 150g all-purpose or whole wheat flour

Instructions

Day 1: Begin Your Starter

In a clean glass jar or bowl, mix 150g of water and 150g of flour until combined. The mixture should have the consistency of thick pancake batter. Cover loosely with a lid or cloth to allow airflow, and place it in a warm spot (ideally 70–75°F).

Days 2–3: Let It Rest

Check the mixture daily. By day 3, you should start to see small bubbles forming—a sign that wild yeast and bacteria are becoming active.

Day 4 and Beyond: Daily Feedings

Discard about half of your starter (roughly 150g) each day, leaving 150g behind. Add 100g of water and 100g of flour to the remaining starter, mix thoroughly, and let it rest in its warm spot. After 5–7 days of consistent feeding, your starter should be bubbly, active, and ready to use in baking.

Tips for Success

• Use filtered or dechlorinated water for best results.
• Mark the level of your starter after feeding to track its rise—it should double in size within 4–6 hours when fully active.
• Store the starter in the fridge if you want to slow down the feeding schedule to once a week.

What to Do with Sourdough Discard

As you build your starter, you’ll end up with sourdough discard—don’t throw it away! Here are some easy and delicious ways to use it:

• Pancakes or Waffles: Use the discard to add tangy flavor to your morning stack. Mix it into your favorite pancake or waffle batter.
• Crackers: Combine the discard with olive oil, seasonings, and a bit of flour to make homemade crackers. Roll thin and bake until crisp.
• Quick Breads and Muffins: Incorporate the discard into banana bread, zucchini bread, or muffins for added depth of flavor.
• Flatbreads: Mix discard with a little salt and oil, then cook in a skillet for a quick flatbread.
• Cookies or Brownies: Add sourdough discard to chocolate chip cookies or brownies for a subtle tang and chewy texture.

Bonus: Keep Experimenting!

Once your sourdough starter is thriving, the possibilities are endless. From crusty artisan loaves to pizza dough, you’ll find endless ways to incorporate your homemade starter into your kitchen routine.

What’s your favorite way to use sourdough discard? Share your ideas in the comments below—I’d love to hear them!