How to Make a Sourdough Starter From Scratch (And What Jar You Should Keep It In!)

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​Ready to make your own sourdough starter from scratch? It's easier than you think, and once you have a thriving starter, you can bake beautiful, flavorful breads any time you want. All it takes is flour, water, and a little patience. In this post, I’ll guide you through the simple daily process and recommend the best jars for keeping your starter healthy and happy.

​What Is Sourdough?
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Sourdough is a naturally fermented dough made using wild yeast and bacteria that are present in flour, water, and the air around us. Unlike breads made with commercial yeast, sourdough relies on this live starter culture to rise and develop its distinct tangy flavor, chewy texture, and complex aroma.

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Health Benefits of Sourdough:
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• Easier to Digest – The long fermentation process breaks down gluten and phytic acid, making it gentler on the gut.
• Lower Glycemic Index – Sourdough may help reduce blood sugar spikes compared to conventional white bread.
• Naturally Preserved – Organic acids in sourdough act as natural preservatives, helping it stay fresh longer.
• Rich in Nutrients – Fermentation enhances the bioavailability of nutrients like B vitamins, iron, and magnesium.
• Gut-Friendly – It promotes the growth of beneficial bacteria and may support overall gut health.

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What You’ll Need:
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• Unbleached all-purpose or whole wheat flour
• Filtered or dechlorinated water (tap water works if left out overnight)
• A clean glass jar (see recommendations below!)
• A spoon or spatula
• A kitchen scale (optional but highly recommended)

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7-Day Sourdough Starter Plan:
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Tip: Use a rubber band or dry erase marker to track your starter's rise. Keep your jar between 68–75°F for best results.

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Best Jars for Sourdough Starter:
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Here are my top recommendations for starter jars that are easy to use and look great on your countertop:​

​*as an amazon associate, I earn from qualifying purchases

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Ball Wide-Mouth Mason Jar (32 oz)
Affordable, accessible, and dishwasher safe. The wide mouth makes it easy to stir and clean. Just place the lid on top without sealing.
👉 Shop it on Amazon
 
Weck Tulip Jar (1L)
Gorgeous design with a wide mouth and a glass lid that rests gently on top—no seal needed. Ideal for daily feeding and starter watching!
👉 Shop it on Amazon
 
Bormioli Rocco Fido Jar (1L)
These jars have hinged lids with rubber gaskets. Just unclip the latch and let the lid rest on top to allow airflow.
👉 Shop it on Amazon

Starter-Specific Jar Kits
Some kits on Amazon come with silicone spatulas, thermometer strips, feeding bands, and breathable lids. Great for beginners looking for an all-in-one solution.
👉 Shop it on Amazon

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What Is Discard?
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Discard is the portion of your starter that you remove before feeding. It helps maintain a manageable size and keeps the microbial balance healthy. Don’t toss it out! Discard can be used in pancakes, crackers, waffles, muffins, and even brownies. It's a great way to reduce waste and make something tasty.

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Putting Your Starter in the Fridge:
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 Once your starter is well established (after the first 7–10 days), you can store it in the refrigerator if you’re not baking every day. Cold slows fermentation, so it only needs to be fed once a week when refrigerated. Let it come to room temp before feeding or baking with it.

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After 7 Days – What’s Next?

​Once your starter is reliably rising and smells like tangy dough or mild yogurt, it’s ready to bake! You can use it to make sourdough bread or get creative with discard recipes like cookies, pancakes, muffins, and more. 

Want to grab a printable starter tracker or get my full feeding chart emailed to you by submitting your email below for our weekly newsletter. 

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Troubleshooting Tip:

If your starter smells like alcohol or nail polish remover, it's just hungry! Try discarding more and feeding at a higher ratio (like 1:4:4). A healthy starter should smell pleasant—like ripe fruit, yogurt, or bread dough.

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FAQ: 

How long does it take for my starter to be ready?

​Most starters are ready within 7–10 days, but colder kitchens or low activity can extend that timeline.

Can I use all-purpose flour only?

Yes! Whole wheat or rye helps speed things up, but AP flour works just fine on its own.

What if I see mold?

If you see pink, orange, or fuzzy mold, toss it and start over. Otherwise, dark liquid (called hooch) is normal—just stir or pour it off.

What can I do with discard?

Use it in quick recipes like crackers, pancakes, waffles, or muffins. It adds a tangy depth to baked goods.

Can I take my starter on vacation?
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Absolutely! Feed it, refrigerate it, and it will be fine for 1–2 weeks while you’re away.

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Wrap-Up:
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That’s it! Making your own sourdough starter is one of the most satisfying kitchen projects you can take on. With the right jar and just a few minutes each day, you’ll be baking with confidence in no time.
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Let me know how your starter journey goes, and don’t forget to tag @scratchcraftedmeals if you share your progress!

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