How to make Sourdough Starter and a link to my very own sourdough starter that you can buy! I decided to offer a sourdough starter for sale after many messages on my social media!  

Don’t want to buy Sourdough Starter? I have a sourdough starter recipe and everything you need to know about feeding and maintaining a starter. Not only will I teach you how to make a sourdough starter I will also provide a link to my very own sourdough starter that you can buy with full care instructions! I decided to offer a sourdough starter for sale after many requests and interest from readers like you! 

where to buy sourdough starter from a food blogger

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My favorite recipes using sourdough Starter include these chewy Sourdough BagelsWhole Wheat Sourdough Bread, and Sourdough English Muffins! Making sourdough starter for these recipes alone is worth it!

What Is Sourdough Starter?

Many years ago commercial yeast wasn’t available, which is why our ancestors made their own by leavening flour (known as a sourdough starter culture.) People as far back as the bible times leavened dough with a little leavening they kept from their previous bread dough and so on… A little leaven leavens the whole lump of dough, Galatians 5:9.

The sourdough starter was a lifestyle. Home bakers would simply reserve a chunk of dough until they made bread again. This chunk of dough would ferment and become active like yeast in bread recipes. Today, many of us begin by making a culture then keep up with feeding sourdough starter for a bread recipe. Culture works the same way as a piece of leavened dough and can be used in almost any recipe that uses sourdough starter or yeast.

active sourdough starter in a plastic container

Where To Buy Sourdough Starter?

where to buy sourdough starter legit

Furthermore, after a sourdough giveaway and sharing some recipes using sourdough starter on my social media, I’ve received many requests on whether I sell it. I’m amazed at how many people are interested!

Since I do keep a gallon of sourdough starter that I maintain, I decided I can share and sell some for others to use. Here is Where To Buy My Sourdough Starter. I’ve also included full care and feeding instructions on the listing and will have a few spots available every month.

how sourdough starter will look for shipping and where to get sourdough starter.

This sourdough starter has been passed down from a Mennonite Wisconsin baker through relatives. It is the best sourdough starter that I’ve ever used, fully active, bubbly, and foamy after feedings! (I’ve had it overflow my container before!)

My starter is very easy to care for and the feeding instructions are the easiest! And if you’re wondering why I have no discard recipes using sourdough starter, it’s because I have none for discard. It’s so alive for bread recipes I wouldn’t want to discard it! Simply share it with a friend or make plenty of bagels and bread for the freezer If you have too much!

As a result, each customer will receive 16 oz of active sourdough starter in a plastic container with express delivery to ensure it makes it on time for the next feeding. P.S. Visit my Q and A Section (below) for all the commonly asked questions about sourdough Starters including how to make your own.


How To Feed Sourdough Starter?

For the amount that I keep of starter now (about 1-2 quarts), I feed my sourdough starter with 1 heaping cup of flour and a scant cup of warm water. I like more flour-to-water ratio because within the time a starter can get runnier after the lactic acid bacteria forms from the fermentation (also known as Lactobacilli.)  However, once you receive the 16 oz of starter you’ll need to feed it with a heaping 1/2 cup of unbleached flour and a scant 1/2 cup of warm water. I do not use a scale because it leavens the whole lump of starter anyways.

So, for every cup of starter, you’ll want to feed it with a heaping 1/4 cup of flour and water, for every 16 oz 1/2 cup of flour and water, etc….

Lactic acid bacteria called Lactobacillus is usually the black film that forms on the top to protect the sourdough starter from spoiling. After a sourdough starter sits in the fridge this is common to occur and can be fixed by simply stirring it back into the starter before feeding. Some people like to drain it, but I always keep it.

Within time your starter can appear on the thinner side which is why I prefer the more flour ratio. However, equal amounts of flour and water can also be mixed in. I love that this sourdough starter requires no precise formulas, making it approachable to maintain.

Note: I typically use King Arthur unbleached flour for my feedings.

How Often To Feed Sourdough Starter?

Wondering how often to feed sourdough starter? The sourdough starter should be fed every 2-3 weeks, even if you’re not planning to use it.   So, add your usual feeding amount to a cold starter straight from the fridge and give it a good stir. Place it back in the fridge if you will not be using it. This helps maintain a healthy and active sourdough starter.

Can I Use Starter Straight From The Fridge?

When making discard-sourdough recipes, you can use a sourdough starter that has been refrigerated. However, if you have a sourdough starter that has been fed within the last 2-3 days it may just pass the float test and be ready to use without bringing to room temperature. I typically feed mine overnight for premium results.

Not sure if your starter is active? Drop a dollop of starter into a glass of cold water, if it floats to the top it is active and ready to be used in recipes.

Want To Try Your First Sourdough Bread Recipe with Starter?

To make a sourdough bread recipe using a homemade sourdough starter make this no-knead Artisan loaf!

  1. In a medium bowl or food container, mix together unbleached flour and salt.
  2. Dissolve the sourdough starter in warm water and stir into the flour mixture using a wooden spoon until combined.
  3. Allow the dough to ferment for 3 hours at room temperature.
  4. Form into a loaf over a well-floured surface. Then transfer to a piece of parchment paper and score. Place the loaf into a bowl while the dutch oven pre-heats in the oven.
  5. Bake the loaf at 450°F covered for 30 minutes. Then bake an additional 15 minutes, uncovered.

How To Use Sourdough Starter?

Wondering what to do with Sourdough starter? You can make sourdough starter pancakes, waffles, crackers, crepes, biscuits, croissants, pizza dough, and so much more with a starter! Basically, anywhere where yeast or leavening is called for.

What Container To Store Sourdough Starter?

The best container for a sourdough Starter is something with a little room so the starter can grow. Preferably a plastic food container, because glass jars can accidentally break and ruin the entire starter.

A good sourdough starter container can also be a container from mayo dressing. Never fill a starter to the rim, always leave a few inches of space for extra growth.

How Do You Make Sourdough Starter?

To start a sourdough starter, make your own by combining equal amounts of flour and water until it passes the float test. This can take anywhere from 7-21 days. Stir together 1 cup of unbleached flour and warm water and continue to feed this every day the same way. When you think it’s active dollop a piece into a glass of cold water and if floats to the top it’s active.

I’ve mentioned before I like the more flour to water ratio so you can do that instead. This makes for a thicker starter as a starter is prone to thin out after lactic acid has developed (the bacteria that forms on the top.)

Can Sourdough Starter Go Bad?

My starter isn’t rising? How to keep an active sourdough starter? Can all be commonly asked questions. If your starter smells like alcohol, it is long due for a feeding. It is important reviving the sourdough starter with feedings because then it’ll take time to rebuild it to the active state.

If for any reason you weren’t able to feed your starter within 3 weeks or more, then it will have to be revived with more than one feeding. Remove your starter from the fridge and feed it 1-2 times a day until it becomes active. This can take anywhere from 2-5 days. Black film is common in the sourdough starter that is Lactic acid bacteria called Lactobacillus and it can be stirred back into the starter before feeding. It eventually disappears after a good stir.

How To Store Sourdough Starter?

Wondering how to maintain? Maintenance on this sourdough starter is actually quite simple. Every time I’m planning to bake with a sourdough starter, I like to remove it from the fridge a day in advance and feed it. To ensure that my starter is fully active I like to feed it at least 2-3 times (once overnight, the next morning, and sometimes until the next day.)

I always bring it to room temperature before using it in recipes and it doesn’t bother me that much to have it hanging around on the countertop for a few days.

Besides activating it for recipes, you should always keep sourdough refrigerated until needed. Now if you were using a starter with potato flakes, yeast, wine, or grape juice, then the feedings may differ.

When Is Sourdough Ready?

Sourdough is ready when it has been brought to room temperature with a feeding or two. Signs that the starter is active are when it foams and rises in size. Another way to test if your sourdough is active is to drop a dollop into cold water and if it floats to the top it is active.

Best Flour For Sourdough Starter?

I always use white unbleached flour for my feedings. My favorite kind is King Arthur Unbleached Special Patent flour. My sourdough starter has ever been so active using white unbleached flour, it just works fantastic. Some people prefer rye, wheat flour, and other bread flour, however, I’ve had the best results using white flour.



Best Tips:

  1. I don’t recommend freezing sourdough starter, it can kill the living bacteria and strength of the culture.
  2. Leave a comment below for any other troubleshooting questions!
  3. Wondering how much sourdough starter to use for a bread recipe? For every Tablespoon of yeast use 1/2 cup of active sourdough starter.
  4. If your starter smells like alcohol, it is long due for a feeding.


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    • Lorraine

    I am making a sourdough starter from your instructions. The first day I mixed 1 cup King Arthur unbleached flour and 1 cup water. The second day I added a half cup flour and a half cup water. Is this correct? Now do I continue adding a half cup flour and a half cup water every day for 7 to 21 days OR do I increase the amount I add as the amount of starter increases over the 7 to 21 days? If so, should I keep a record of how much I have added or should I measure it?

      • Alyona Demyanchuk

      Hi Lorraine, so to make a homemade starter, ideally you want to use equal amounts of water and flour for several days until it gets active. The only thing with that is that it will build up pretty quickly and the feeding will have to vary based on the amount (hence why people discard sourdough). I’d actually start with a small amount to build one up and then when you get to a “live” and active starter I’d just maintain that amount. So for me I like to keep around 2-3 cups of starter and feed it 1 cup of flour and water. I’ve realized the less starter I have the more active and easy it is to maintain, if I end up with too much my starter seems weaker so, find that good medium to maintain. You could even start with 1/4 cup flour and water to gradually build up.

    • Alina

    I’ve never owned a sourdough starter, until Alyona shared with me hers! And it works great, love it !! Thank you Alyona for your great starter!! 😊

      • Alyona Demyanchuk

      I’m so happy to hear, Alina! Wish you the best in the baking journey, there’s so much you can do with it!

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