Sourdough Starter

How to Make Sourdough Starter

Sourdough starter scared? Don’t be! This recipe requires just a two ingredients and can help you create the most divine sourdough based . It is a live culture of flour and water but most importantly, what it needs is patience.

By creating your own starter, you will be able to bake the perfect sourdough bread along with many other delicious goodies and it will mean you’re on your way to many mouth-watering feasts ahead!

Don’t let the process be overwhelming, just use my easy to follow steps in this video, created with the help of baking maestro and my amico Anthony Silvio.

Go on, throw out that dry yeast in your pantry and give rise to your very own active starter baby – give it a name too, after all, it will become a part of your home and grow with you!

Watch the SOURDOUGH STARTER Video Recipe:

How to Make SOURDOUGH STARTER and How to Feed it Like a Baker

sourdough starter recipe

Anthony’s Top Tips To Make Sourdough Starter

Important reminder

Don’t expect the starter to look exactly the same as mine; it really depends on the environment it is in, the flour you use etc. What’s important is to keep feeding and making sure it grows.

MIGHT need a larger size

You may need to transfer the starter into a larger bowl or jar if you increase the size and also as time goes on and your starter grows.

When in doubt…

If you don’t see these results, keep feeding or else you will reduce the activity you have worked so hard to achieve and your bread won’t rise – if in doubt, wait!

sourdough starter

Sourdough Starter

Vincenzo's Plate
Course Baking, Bread
Cuisine Italian


  • Jar
  • Teaspoon
  • Small bowl


  • 30 grams White Bread Flour
  • 30 grams Water
  • Apple


  • Slice a piece of an apple and dice it into 6 small cubes.
  • Add 30g flour into the bowl of 30g water along with the diced apple and mix together using a spoon.
  • Once this is combined spoon it into a jar leaving the lid to rest on top – don’t screw it on tight!
  • Leave the jar in a spot away from direct sunlight and any sort of draft/breeze where there is a consistent temperature.
  • On this day, you might start to see a few bubbles and the starter will begin to smell differently – this could be sweet or even sour. This is an indication that your starter is alive - You don’t need to do anything, just observe.
  • If there are no changes at all, don’t panic, your starter might just need a little more time!
  • You should now start to see an increase in the number of bubbles in your starter and the smell is even stronger than it was yesterday.
  • The sourdough starter might even have started to rise.  If you don’t see any of these changes, it may be that your jar is in a spot where it is a little cold. Leave it for another day or two and continue to observe.
  • If you have noticed the changes above, and the smell is more of a fermented one, rest assured your starter is alive. Next it’s time to give your sourdough starter a name, after all, it’s your baby!
  • So now it’s time to start feeding the starter to build up her activity and strength.



What you need:
3 day-old starter
30g/1.05oz bread flour
30g/1.05oz water
  1. Pour the water into a bowl then scoop in a teaspoon (15g) of starter before adding the flour and mixing again.
  2. Don’t add any apple, you don’t need this any more so don’t scoop it in.
  3. Mix until it has combined well. Your consistency might vary but should be quite thick and clingy.
  4. Transfer this into a jar again and leave to grow making sure the lid is not screwed on tightly.
You should repeat the above process twice a day approx. 8hr apart (no more than 14hr) for 3 weeks.
It’s a long time, I know, but once this is done…you will have your own living starter to use for a variety of recipes!
Once you have closely looked after your sourdough for 3 weeks, it should have risen and now it’s time to monitor her growth!
  1. Using a sharpie texta or a rubber band, indicate the top of the starter.
  2. Monitor it over the next 8 hours and you should see it become very gassy with bubbles breaking the surface, not to mention it will double in size!
  3. After seeing these results it is known as a ripe/mature starter and is ready to use!
  1. Once active, if you’re not making sourdough bread every day, you do not need to feed the starter as frequently. It’s now time to leave it in the fridge for one week.
  2. Following this time, feed it once a week and it should stay in the fridge.
  3. When you want to bake, give the sourdough starter at least 2-3 feeds making sure the environment is at a consistent room temperature. It should then change from a state of dormancy, to being active and alive again.
  4. Always check the quantity of starter needed for your sourdough recipe as you may need to increase the feeds by either doubling or tripling each ingredient, ie: 30g starter + 60g bread flour + 60g water.
Keyword Breadmaking, Homemade
Tried this recipe?Let us know how it was!


How to use Sourdough Starter

Sourdough starter is perfect for your next batch of sourdough bread, but it can also be used for other recipes too!

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4 Responses to Sourdough Starter

  1. Jaime October 12, 2022 at 5:30 AM #

    I made and have been using sourdough now for almost three years to cook bread but never tried it with pizza, not really sure how to adapt the timings, have you got a recipe to use as a guideline? I don’t think it’s mentioned, but it’s important to keep the starter between 25-30°C until it’s usable for the first time. Regards.

    • Vincenzo's Plate April 29, 2023 at 2:31 AM #

      yes, you can use your sourdough starter to make pizza dough!

  2. RvenrRaven Aquino October 19, 2022 at 12:29 PM #

    Just to clarify the direction.. once it’s time to first feed and only using a teaspoon of starter, is the remaining starter(with the apple) discarded?

    • Vincenzo's Plate April 29, 2023 at 2:10 AM #

      Yes, once you have used a teaspoon of the starter to feed it and start the fermentation process, you can discard the remaining starter with the apple. The purpose of the apple is to provide natural yeast to the starter.

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