A Beginner’s Guide to Sourdough

Without the Stress 🍞✨

Because sourdough isn’t that serious — and you can do this

If you’ve ever felt intimidated by sourdough, let me start by saying this: it is not as complicated as the internet makes it seem.

Sourdough has somehow gained a reputation for being fussy, high-maintenance, and impossible to get right unless you measure every gram and follow every rule perfectly. But the truth is… sourdough is incredibly forgiving. Humans have been baking bread this way for thousands of years — long before kitchen scales, timers, or exact ratios existed.

This guide is for the beginner who wants to bake sourdough without anxiety. The one who wants nourishing, homemade bread — not another stressful hobby. If you remember just one thing, remember this:

👉 Just keep baking. Your starter will get stronger with time and use.

What Is Sourdough?

Sourdough is simply flour, water, and time working together. A sourdough starter is a living culture of wild yeast and good bacteria that naturally leavens bread.

It doesn’t need:

• perfection

• fear

• complicated rules

It needs consistency, patience, and use.

Why Start With Rye Flour?

For the first few days, we’re going to use rye flour — and here’s why:

• Rye has more natural yeast and enzymes

• It ferments faster

• It helps starters become active sooner

Once your starter is established, you can switch to all-purpose flour easily.

How to Make a Sourdough Starter (From Scratch)

What You’ll Need

• Rye flour (for days 1–5)

• All-purpose flour (after that)

• Water

• A glass jar

• A spatula

• A kitchen scale (optional, but incredibly helpful)

A Note on Using a Scale

I highly recommend a scale — especially in the beginning.

Not because you need to be perfectly exact forever, but because:

• It’s faster

• It’s cleaner

• No measuring cups to wash

• You can feed right in the jar

Once you know how your starter should look, you won’t need to measure every feeding — I don’t. I go by appearance. But early on, the scale builds confidence and consistency.

Day 1

• 100g rye flour

• 100g water

Stir well until fully combined. The mixture will be thick and sticky.

Cover loosely and leave at room temperature.

Day 2

You may or may not see bubbles. That’s normal.

• Discard all but 100g starter

• Feed with:

  • 100g rye flour

  • 100g water

Stir, cover loosely, and rest.

Day 3

You might notice a smell change or a few bubbles.

• Discard all but 100g starter

• Feed with:

  • 100g rye flour

  • 100g water

Still no pressure. Still normal.

Day 4

Activity usually increases here.

• Discard all but 100g starter

• Feed with:

  • 100g rye flour

  • 100g water

At this point, your starter should smell mildly sour — not unpleasant.

Day 5 (Transition Day)

Now we transition to all-purpose flour.

• Discard all but 100g starter

• Feed with:

  • 100g all-purpose flour

  • 100g water

This helps stabilize the starter for everyday baking.

Days 6–7

Your starter should:

• Bubble regularly

• Rise after feeding

• Begin doubling in size

Continue feeding once per day using:

• 100g starter

• 100g flour

• 100g water

Once it reliably doubles within 4–6 hours after feeding, it’s ready to bake.

After your starter is established, you will no longer need to keep discarding! I always keep my starter in a 32 oz jar and feed it when I want to bake. When I am done, I simply put my jar back in my fridge! I love this non-discard method. During the first week, you can save your discard to make sourdough discard goodies.

What Feeding Looks Like Once You’re Comfortable

Here’s where things relax.

I don’t measure every feeding anymore.

I know:

• How thick my starter should be

• How it behaves when healthy

• What it looks like when it needs more flour or water

I feed based on look, not grams.

You’ll get there too.

Your Starter Will Get Better With Use

This part matters so much:

✨ The more you bake, the stronger your starter becomes✨ A new starter is learning — a used starter is confident✨ Imperfect loaves are part of the process

Your first bread might not be perfect. That’s not failure — that’s learning.

Just keep baking.

Common Beginner Questions (Quick Reassurance)

“I missed a feeding.” It’s okay. Feed it and move on.

“My starter doesn’t look like others online.” That’s normal. Climate, flour, and time all matter.

“Do I always have to measure?” No. Measuring helps you learn. Then your eyes take over.

“Is my starter ruined?” Almost never.

Sourdough Is Meant to Be Simple

Sourdough should feel:

• nourishing

• grounding

• cozy

• flexible

Not rigid. Not stressful. Not serious.

People made sourdough long before kitchen scales and timers — and they made beautiful bread.

My Best Advice

• Use a scale at first — it makes things easier

• Stop measuring when you feel confident

• Bake often

• Trust your instincts

• Don’t quit too early

And always remember:

👉 It’s just bread. You’re doing great.

You’ve Got This 🤍

If you’re just starting your sourdough journey, I hope this guide makes it feel a little lighter and a lot more doable. Sourdough isn’t about being perfect — it’s about learning, feeding, baking, and enjoying the rhythm of homemade food.

If you ever feel stuck, overwhelmed, or unsure — come back to this truth:

👉 Just keep baking. It gets better with time.

Lauren Morgan