SOURDOUGH STARTER RECIPE + Maintenance Guide // Perfect for Beginners (step by step)

I walk you step by step through the 7 day process of creating a new sourdough starter from scratch. A kitchen scale is handy, but not required. A variety of flours can be used from all purpose (unbleached), to rye, whole wheat and einkorn. Scroll down for the printed version.

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➡️SOURDOUGH STARTER GUIDE:

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➡️SHOP FOR THIS RECIPE:

➡️SHOP ALL MY FAVORITE SOURDOUGH EQUIPMENT:

➡️OPTIONAL ORGANIC FLOURS:1 (1-2 lbs is enough to make a starter from scratch plus some maintenance feedings.) Smaller sizes like this are nice for sampling flours, see flour list below.

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➡️ MENTIONED + SUGGESTED VIDEOS:

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➡️ CHAPTERS:
00:00 Intro
01:26 Day 1
03:53 Day 2
04:33 Day 3
05:18 Day 4
06:29 Day 5
06:58 Day 6
07:20 Day 7 Overview
08:44 Day 7, Prep for Bread Making
11:01 Day 7, Short Term Pause
12:31 Long Term Storage
13:49 How To Flour Switch

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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[judymurray]

This has been the easiest tutorial for me to understand. I have wasted so much starter and flour that I’m embarrassed. I was thinking you can’t teach an old dog new tricks, but I will give it one more chance.

[NeoSim]

This is by far the best video I've found on this subject. Thank you for being concise, succinct, accurate, not annoying, and easy to follow. In fact, I could listen to your voice forever :)

[jeannamcgregor]

I'm really curious why very few people talk about putting the starter into the freezer between bakes. It requires no maintenance until it is thawed and is SO much easier. I've been using the same starter since 2019 doing this and have never had a fail.

[asjaosaline]

I dont undrestand why people talk about discards, It totally good started and it can splited out and just have more. We bake more than 1 bread in week, we usually bake dozen and need more starter.

[ds]

Love her teaching, answering the questions I have before I ask them, and breaking down what seems complex into simple directions! Best channel!

[BOBleavar]

As soon as she started to speak I clicked the like button. How soothing and calming and gentle is her tone !❤

[fathimanasser]

Omg I am pinging every insta page with Sourdough's for how to make a starter for sourdough and they are all willing to sell. How easy this was. How beautifully explained, in less than a minute I did hit the Like button. ❤

[brianpage]

I baked today using your starter. I wanted to make a 50/50 rye/wheat German style bread. After moving to the UK a few years ago I discovered that the British love their white, fluffy bread. The major supermarkets just offer the same old dough in different shapes. Sometimes they sprinkle seeds on a loaf, but it all tastes the same. I was worried at first because my wife made me turn down all of the thermostats in the house to lower our heating bill. I let the starter hang out in the 'boiler' room where it is always warm but it still took a couple of extra days to see a few bubbles. Anyway, the end product is delicious. It is probably the best 'sourdough' bread I have ever tasted. Much sharper flavour than anything I have tried before. I followed your instructions down to the letter. Thank you for explaining how to do this so clearly. I don't think this loaf will last through the night. The crust is substantial but the bread is so moist. The texture is perfect for sandwiches. Rubens anyone... Hopefully there will be slice left for me to toast in the morning. Maybe I should hide some before my wife comes home. I am an absolute beginner baker. A real rookie. Thank you so much!

[jimkessler]

Excellent concise and clear instructions. Well done.
Very good channel indeed.

[ZooglealCarpet]

You're doing such a good job with this channel, ma'am. I've learned a lot so far. Thank you!

[LyndseyMacPherson]

Can't thank you enough for this video! It's so detailed and needs to be. Been wanting to do this for so long, but instructions I've found weren't nearly as thorough as this.

Once I am blessed with my starter, I think I'm going to name him, and hope that he stays with me ever more. Seems only fair. 😺Plus, I love sourdough bread that much and I'm tired of buying it. (I make all my other fave kinds of bread.)

[peggymitchell]

I have made a starter a long time ago and never threw any of it away. This is also called Friendship Starter where you can give a friend some. I do not like waste.

[analll]

I love your calm cadence and soothing voice. This is super informative and exhaustive. I wish I found this video sooner. 🤷

[puNeetioli]

Thanks for the video and recipe! Can you also make a video about your skincare routine? YOUR SKIN LOOKS IMPECCABLE 😍!!!

[MinisterHenry-jcvk]

She has a very pleasant voice it's nice and easy to listen to her talk. I even make some of her stuff

[susanfreeman]

Another great video! I’ve been making sourdough for a very long time and for me, the warmer months are the most challenging. The starter just loves the added warmth, but can ferment a bit too quickly. Your bread looked fantastic in every way. Great oven spring, beautiful crust, and gorgeous open crumb. I really wish I could find reliable data regarding the carbs in 100% whole grain, home milled sourdough bread. I know that it has a much lower glycemic index, but I can’t find anything specific. My husband and I follow a low carb/ketogenic diet and the sourdough bread is what I miss most. I’m really looking forward to your video on the actual bread making.

[marypruitt]

I tried and failed during covid and decided to try this again and came across your video, and really like how you gave the instructions. I just started my starter - stay tuned - I will report back on my progress :)

[msmckenma]

THANK YOU!!! I’ve been afraid to try to make sourdough bread, even though I’ve been making homemade bread now for over forty years. Your detailed and succinct explanation on how to make the starter (AND withOUT waste starter), is the first explanation that to me is easy to try. Thank you for also providing written instructions—very much appreciated!!!

[kaylabrowning]

Confused about why youd throw away the starter and only transfer 2tbsps for new use. Is this whats conskdered discard and people use it rather than tossing?

[Songwriter]

Wow! The amount of detail and technical explanations along with the proper tools to use mentioned in these videos! The written recipes and links to all items as well as pictures of the products is just tremendous. This is now my go to on all things fermented. Bravo!