Your own sourdough starter

Sourdough is not just a great way to bake bread with a unique flavor and amazing texture, but also a living ecosystem that thrives with the right care. In this article, you’ll learn how to create your own sourdough starter in just 7 days and which factors - such as water and climate - play a crucial role.

Your Own Sourdough Starter in Just 7 Days

With this simple method, you can start your own sourdough starter in a week. A portion of the starter is regularly refreshed—but don’t worry, the discarded part can be used for other recipes that require a starter.

Step-by-Step Instructions:

Day 1:
Mix 30 g of flour (we like gluten-free oat flour) and 30 g of water in a jar, stir well, and cover loosely. Let it sit in a warm place.

Day 2–3:
Add 30 g of flour and 30 g of water daily, stir well, and keep it covered.

Day 4:
Transfer 30 g of the sourdough starter into a clean jar. Feed it with another 30 g of flour and 30 g of water, mix well, and let it rest again.

Day 5–6:
Add 30 g of flour and 30 g of water each day, stir, and leave it covered.

Day 7:
Your sourdough starter is ready! It should have bubbles and a slightly tangy aroma.

No bubbles?
If your sourdough starter isn’t very active yet, simply give it more time. Especially when using gluten-free flours, the process can take a bit longer. Keep feeding it regularly or, as described on day 4, refresh it in a clean jar.

How to care for your sourdough starter properly
Once your starter is active, the real routine begins. You can store it in the refrigerator without any issues. The lower temperature slows down its activity, making maintenance much easier.

It’s important to transfer it into a clean jar about once a week and feed it with gluten-free flour and water. This keeps the microbial balance stable and ensures your starter remains strong and reliable over time.

When you’re ready to bake, take the starter out of the refrigerator in advance and let it come to room temperature. Use the amount you need for your recipe, then feed the remaining starter again with gluten-free flour and water before placing it back in the fridge.

Understanding sourdough instead of just following instructions

Most people start their sourdough journey with a step-by-step guide – and that’s exactly the right way to begin.

But the truth is: you only get consistent results once you understand what’s actually happening in your jar.

Sourdough isn’t a fixed recipe. It’s a living fermentation process. Yeasts and bacteria work together and react to their environment – especially temperature, time, and feeding. That’s why the exact same routine can lead to different results on different days.

Starter, levain, and ready-to-use sourdough – the key difference

One of the most common reasons sourdough “doesn’t work” is confusion around these terms:

Starter
Your ongoing culture. This is your base, stored and maintained regularly. It’s stable – but not automatically ready for baking.

Levain (active starter)
This is your starter after feeding and activating it. You’re preparing it to build strength and fermentation activity.

Ready-to-use sourdough
This is the levain at the right moment.
It has reached its peak, looks airy, and smells mildly tangy – this is when it performs best in your dough.

Here’s the crucial point:
Ready sourdough is not a permanent state – it’s a window of time.

Miss that window, and the activity drops while acidity increases. That’s one of the main reasons for dense or overly sour bread.

Mild or strong? You control the outcome

Another important lever that many underestimate:
You can actively influence the flavor of your sourdough.

Cooler conditions → more acetic acid → stronger, sharper flavor
Warmer conditions → more lactic acid → milder, rounder flavor

Both processes are always happening at the same time. The only thing that changes is the balance between them.

That’s the real craft:
You’re not controlling the sourdough directly – you’re controlling the conditions.

Your backup: preserving sourdough

Something many people only learn the hard way:
Even a well-maintained starter can go bad or be forgotten.

That’s why it’s smart to create a backup.

Spread a thin layer of active starter onto baking paper, let it dry completely (around 8–12 hours), then crumble it and store it in an airtight container.

This way, you always have a reserve you can reactivate whenever needed. Even experienced bakers use this method to safeguard their starter long-term.

Conclusion
Starting a sourdough is easier than it may seem at first — what you mainly need is patience, a good feel for the process, and the right conditions.

Pay attention to the quality of your water, keep your starter at an optimal temperature, and feed it regularly. With a bit of patience, you’ll soon be rewarded with a lively sourdough starter that takes your bread to a whole new level.

Good luck with starting your own sourdough!