How to make a sourdough starter from scratch

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Have you always wanted to make sourdough but the thought of making a starter from scratch is intimidating? You’re in luck! Here is a step by step process of how to make your starter. This recipe is formulated for high altitude and low humidity. If you live somewhere like that then this is the sourdough recipe for you! If not, you can still follow these instructions, but you will have to tweak your starter based on where you live.

Sourdough can be affected by where you live. If you live in a place that is hot and humid you will want to use colder water, less starter, and more flour. I used to live in Texas and my starter would grow fast and die fast. The problem in high humidity is the starter grows at a rapid pace, but is weaker. You need to use the starter faster than you would anywhere else.

As stated previously warm weather promotes growth, the ideal temperature for your starter is between 70-80 degrees. Finding places in your home to maintain that temperature is imperative. The warmer the temperature the milder the flavor of the sourdough is because the fermentation happens very fast. The colder the temperature the slower the fermentation process is and the stronger the sourdough flavor is.

If you live somewhere cold then keeping your sourdough in a warm place like the dryer, under your sink, in your oven with the light on, or even in your microwave with the light on is good. Living in a place where it is hot, I wouldn’t take any extra measures to ensure your sourdough stays warm. Having it at the ideal temperature will ensure a nice strong starter that will grow a perfect tasty loaf.

High altitude means decreased air pressure, or in other words thinner air. The decreased air pressure speeds up the sourdough fermentation process. So here in Utah where I live it’s best to use less starter, more water, and more flour. Along with that utilizing bulk fermentation to lessen the chance of over proofing.

Does all that sound like a different language? It did to me when I first started too. But do not fear I will break all that down here!

Mountain Magic: Starting Your Sourdough Starter is Easy and Cheap at High Altitude!

Have you ever gazed out at the mountain view and thought, “I wish I could bake incredible, healthy bread right here?” If you live high up, maybe you’ve heard that baking is tricky. But here’s a wonderful secret: starting a sourdough starter from scratch is actually easy, fast, and very affordable at high altitude!

Forget the complicated rules. All you need are two simple ingredients, a jar, and a little patience. Before you know it, you’ll have a bubbly, living pet that opens up a whole new, delicious world of baking.

The Best Part: It’s So Easy and So Cheap

Let’s talk about why this is the perfect mountain hobby.

1. Only Two Ingredients (And You Already Have Them!)

To start a sourdough starter, you only need:

• Flour: Simple all-purpose unbleached flour or bread flour works great.
• Water: Room temperature, non-chlorinated water is best. If your tap water is heavily treated, use filtered water.

That’s it! You mix flour and water in a jar, cover it loosely, and let it sit. Every day, you “feed” it by adding more flour and water. The whole process uses less than a dollar’s worth of ingredients daily, making it one of the cheapest projects you can start.

2. High Altitude May Speed Things Up!

This is where living high up gives you a special advantage. You might find that your starter wakes up and gets bubbly faster than recipes written at sea level.

Why? The drier air and the slightly lower atmospheric pressure can sometimes encourage the wild yeast and bacteria in your flour to get active more quickly. Instead of waiting two weeks for a good rise, you might see big bubbles and a sour smell in just 5 to 7 days!

• The Key: Watch your starter, not the calendar. If it doubles in size a few hours after feeding, it’s strong and ready to go. You can adjust your feeding schedule to match your starter’s energy.

The Health Secret: Why Sourdough is Better for You

Sourdough isn’t just about that delicious, tangy flavor; it’s genuinely a healthier bread choice. The secret is the long fermentation process, which is what your starter is doing every day.

• Easier to Digest (Gut Health!): Sourdough bread is made through a slow ferment, not a fast rise with commercial yeast. During this long rest, the beneficial bacteria break down some of the complex carbohydrates and even the gluten in the flour. This process essentially pre-digests the bread for you, making it much gentler on your stomach and easier to absorb.
• More Nutrients: That same slow process helps reduce something called phytic acid, which is a compound in grains that can stop your body from taking in important minerals like iron, zinc, and magnesium. With sourdough, these minerals become easier for your body to access!
• Lower Glycemic Index: Sourdough has a lower impact on your blood sugar compared to standard white bread. This means it causes a slower, more gradual rise in blood sugar, giving you steadier energy.

When you bake sourdough, you are making food that is better for your gut health and gives you more nutrition from the same simple ingredients.

Beyond the Loaf: A New World of Baking Opens Up

The best part about having a strong, active sourdough starter is that it unlocks dozens of recipes you never knew you could make. It’s not just about that gorgeous, crusty boule (though you will make those!).

Your starter can be used in two ways:

1. Active Starter: The bubbly, freshly fed portion used for traditional, high-rising bread. Here is the link to my sourdough bread recipe and my daily Sourdough feeding ratios one your have an active starter.
2. Discard: The portion you remove before feeding—it’s not trash! It’s perfect for adding a wonderful tang and tenderness to many other quick bakes.

With your new sourdough starter, you can start making:

• Pancakes and Waffles: Sourdough pancakes are the best—fluffy, slightly tangy, and incredibly satisfying.
• Pizza Dough: A sourdough crust gives your homemade pizza an amazing, deep flavor and a crisp chew.
• Crackers: You can roll out and bake thin, crispy crackers using only the “discard” that you usually throw away!
• Bagels, Muffins, and More! The possibilities are endless. Check out my recipe for chocolate sourdough bagels

Starting your sourdough journey at high altitude is not a hurdle; it’s an advantage. It’s affordable, it’s easy to maintain, and it gives you a healthy, life-changing ingredient that will completely change the way you see your kitchen. So grab a jar, mix that flour and water, and welcome your new, bubbly friend into your high-altitude home.

This is the part that takes the longest. This is where the wild yeast and the gases mix up to make the dough rise. Once your starter is nice and active and you are baking bread with it is when this step matters. After you have mixed your starter together with the flour, water, and salt there is a period after the stretch and folds where you let the sourdough sit. You can let it sit on the counter top where it will double in size, but the preferred method is to place it in the fridge overnight and let it ferment slower. The develops more of the sourdough flavor and makes it strong and sturdy.