Easy Sourdough Starter Guide: Just Flour & Water!

Learn how to effortlessly create a perfect sourdough starter with just two ingredients!
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🖨 PRINT INSTRUCTIONS HERE: natashaskitchen.com/sourdough...
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⏱️TIMESTAMPS⏱️
0:00 - Intro and Sourdough Starter Basics
0:26 - Initial Steps: Mixing Ingredients (Day 1)
1:44 - Observation and First Signs of Activity (Days 2-3)
2:06 - First Feeding and Growth (Day 3)
2:50 - Daily Feeding Routine (Days 4-6)
4:59 - Sourdough Starter Ready to Use (Day 7)
5:59 - Final Tips and Storage
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#natashaskitchen #homemadesourdough #sourdoughbread

[@fsk760]

I hated every video so far I watched on sourdough starter because it sounded so complex. You gave that “it’s really easy” boost of confidence in that happy voice. I can’t wait to get started. 😄

[@Natashaskitchen]

I hope it becomes your new go-to recipe!

[@The_Jonstigator]

Years ago, Mrs. Jonstigator had sour dough growing in the fridge. She would make a loaf every so often and then fed it. It was in the fridge for what seemed like forever and started to feel like one of the family. So exciting to finally have some culture in the family. I named it Herman. One day I found Herman dead it the back of the fridge due to neglect. Very sad. Poor Herman. I miss him.

[@anthonychihuahua]

"Culture in the family"..😂🤣🤣 I had read that naming your sourdough starter is a long standing tradition, and not doing so is bad luck. At least Herman had a family that would rise to the occasion. Rest in yeast, Herman 🙏🍞

[@The_Jonstigator]

@@anthonychihuahua Herman was like a son to me before things turned sour. Thank you for the kind words.

[@oxigen85]

​@@The_Jonstigator "before things turned sour" 🤣🤣🤣 Peak daddy humor. Marvellous.

[@onexpressocafe1821]

Sometimes, it is actually saveable, just remove some from a clean - inside the middle or bottom area and restart feeding it, it may take a little bit longer to wake it back up to full strength. Check out: breadtopia and breadin5 sites two different types of starter (fridge and counter).

[@oldbassist60]

You only need to build 110 grams of starter for a bake. You need to reserve and maintain only ten grams of that mother starter. Use rye. It’s a more robust seed starter for whole wheat or un bleached white starter. Wasting expensive flour as discard is not necessary. You can rejuvenate old starter as well.

[@lloydknighten5071]

Natasha, I, as an amateur chef, find your tutorials fun and informative.

[@josefinafigueroa7989]

Hi Natasha! Can you make a video on how to store the active starter after the 7 days and feeding times? Thank you

[@biblicallygraciouslyreform8205]

Thank you! I’m just now starting the sourdough journey. This was so helpful as all of your videos are my request would be could you show us how to make sourdough sandwich bread and sourdough bagels thank you again!😊

[@DiaDia18]

Very nice recipie Natasha! Thanks for show us! Have a nice day and good weekend! Have a good week and good month! 👍👏🍴

[@lilian6105]

Amen!!! I can't wait!!

[@SanChris86]

Oh, can't wait ❤ I love baking bread and I already have sourdough sitting in the fridge though, but I love to learn more about this kind of topic.😊

[@Natashaskitchen]

Perfect! Hope you’ll enjoy!

[@debbieedwards5360]

​@Natashaskitchen I've been watching. Many, many How to make sourdough? I love the idea about RubberBand Anyway, my question is what do you do with the discarded starter?Can't you use it for another bread? It seems to shame the waste all that discarded starter

[@debbieedwards5360]

Know show how to the bread with your starter what's next

[@sweetfixbynaf6199]

Thanks sweety 💖 you have done a great job, it's a perfect tutorial.

[@tessbadier2270]

I watched other videos for sourdough starters. You explained and showed it best. Thank you so much!

[@Natashaskitchen]

You are so welcome!

[@sarahs2855]

You make intimidating recipes and techniques look doable. Thank you! I had never had split pea soup when I was recently gifted a bag of split peas. Instead of hiding them in the back of a cabinet, I found your recipe for your mom’s split pea soup, and gave it a whirl. It immediately became one of my top favorite soups! It was creamy and comforting and full of incredible flavor! Yum! You are a cheerful, encouraging, bright light on KZbin. Keep up the great work! God bless!

[@Natashaskitchen]

Thank you so much for sharing!

[@paulanthonyyepez2915]

I always look forward to seeing your videos Natasha. Everything you make looks so delicious.

[@Natashaskitchen]

Thank you so much!

[@kenmore01]

Timing of this is good for me. I had a job traveling, and things like sourdough starters, growing plants etc. wouldn't work. I recently retired and am out of state doing one last job. When I get home this week, I will start one of these. Thanks for the inspiration!

[@mmakomanyatja5213]

I'm waiting Natasha thank you so much bless to your family

[@amyrotella1219]

I love your instructions. A big thank you for doing this video. 🥰

[@Natashaskitchen]

you are so welcome, i hope you'll give it a try

[@amyrotella1219]

@Natashaskitchen I have never made it. With your very well said instructions, I will certainly give it a try. Thank you! 😀

[@lisaletto8675]

Great video. Nice to actually see the process.

[@bambistrackstoo6118]

wow a true "Science Project " Miss Natasha!! Im intrigued by it, and will do it at home!!

[@JC-sf2qm]

How timely! I was recently given some sour dough starter from a friend. We live in Florida and the starter cane from Alaska through Utah. The strain is over thirty years old and very mild .... I just hope that I can keep it going. So far, I have been successful with blueberry muffins❤

[@Natashaskitchen]

Hope you make lots of good recipes!

[@angelinavernam1939]

Oh my goodness! THANK U SO MUCH. I love to bake but have been so intimidated by this.

[@Natashaskitchen]

You are so welcome!

[@susanpacheco8582]

Great instructional video! Thanks!

[@carolynsinyard5215]

I lost count of the times that I have tried to make a sourdough starter. I believe that I can make this recipe that you have shared with us. I love your videos. Have a blessed day.

[@tracyisaacs4998]

That looks so easy. Thanks for the informative video, Natasha.

[@Natashaskitchen]

You are so welcome!

[@Moving_Forward247]

Thank you for presenting this in such an easy to understand way. I have watched so many tutorials and I’m always like HUH? finally I get it! God bless

[@Natashaskitchen]

You are so welcome!

[@mauigirlnokaoi_ts9837]

really great tutorial! thank you!

[@huntercook4563]

Yay! I've been wanting to make sour dough but have always felt so discouraged! Thank you! You have NEVER steered me wrong.

[@IamJaneS]

It's actually easier than you think. There are a multitude of different recipes and ways to cook it, so try a few different ones to see what works for you. I cook mine in a cast iron Dutch oven, in the gas oven. Sometimes it can get quite crispy on the bottom. Putting the Dutch oven onto a baking sheet in the oven makes a big difference for some reason!

[@susansmallacombe3098]

When I was growing up, my grandmother used to make friendship bread. She did it for years using the same starter. She gave some to my mom and when my mom no longer wanted to use it, she passed the starter on to me. It was similar to your recipe, except the ingredients start with water, active yeast, flour, sugar and milk. The starter was kept in an airtight bag for 5 days. Each of those first five days, you would squeeze the bag several times once a day. On the 6th day, you would add flour, sugar and milk then squeeze the bag to combine then you would repeat the process for another 5 days. On the 11th day, you would pour out the starter into a plastic or glass bowl (never use metal bowls or utensils) and add four, sugar and milk and combine. Add 1 cup of starter into five separate baggies. Keep one and give each of the other baggies, along with directions written on an index card, to 4 friends. Each friend would repeat the process following the directions on the index card, then they would share it with four of their friends. I did it for a few years. About a year after I got engaged to my husband, I got pregnant with twins. Ten weeks into the pregnancy, I suffered a miscarriage. The weeks after, trying to cope and heal, feeding the starter wasn’t a priority anymore, so our family’s three generation friendship bread tradition ended. So sad because it all started with my grandmother…it was a piece of her that I was able to share with everyone. Sadly, I suffered a second miscarriage two years later. I haven’t thought about it again until now. After seeing this video, I’m considering starting a new one to share and eventually pass on to my son (aka, my Rainbow Baby, born full term and healthy in 1995) Thank you for sharing your recipe for the starter. It made me a little nostalgic and brought back so many great memories of my grandmother (who passed away a few months after my son’s 2nd birthday) my mom who is still with us and my childhood. 😊

[@Tabbs909]

When I was in my twenties a lady I worked with gave all the ladies as Amish friendship bread starter and I finished it. Was some of the best bread I ever had, would love to make it again for my husband to try.

[@tashatopalakis2035]

Fabulous video, Natasha! This is exactly the help I always needed. Your step by step instructions give me the confidence to try. After you share a delicious crunchy sour dough bread. video.I will be set to go. Thank you ❤

[@sohilakhouri2644]

‏‪2:36‬‏

[@dianaporotikov]

This is perfect! I have been trying to start my own starter the past two days and it wasn’t looking good (most likely user error🤣) But now I can try this recipe! So excited

[@edwardhong4165]

Hi Natasha, this is awesome! I can’t wait to learn how to make this sourdough bread! The glasses look shiny and luminous! I love your other bread recipes. They are so impressive and delicious. I can’t wait to glance through the scenes in this video to enjoy your amazing cooking hack. I’ll see you tomorrow in the chat:)

[@Natashaskitchen]

Thank you, hope you’ll love this!

[@KingKlaus555]

Looks delicious!!💛🥰

Magical premier.

[@howardnowlin5488]

This is going to be great I’ve been eating a lot of avacado toast and I use sourdough bread because it’s a lot healthier for your tummy thank you

[@SavoryExperimentsCooking]

Thanks for sharing this! Looking forward to trying it!

[@Natashaskitchen]

Hope you enjoy it!

[@TruCunt]

Oh I can’t wait

[@catherinefrank6981]

Natasha dear.....tku so so much for this tutorial. I started baking a couple of years...... and i am loving it....all thanks to you & a few others who hv inspired me by such tutorials. I wish you roaring success in all your present & future projects. May the Almighty guide your every step & bless you in abundance !!! Watching you fm the UAE 🇦🇪

[@Natashaskitchen]

Thanks so much 😊

[@nancyneupert1985]

Thank you so much for the details. I'm totally stuck on what kind of storage for the starter. So I can't get started. I'm also pleased you mentioned RYE flour. That's what I would like to make. Rye sourdough. NOW-do I mix RYE with white flour or use all Rye flour? I saw the most incredible pattern online of a sour dough loaf with 3 Christmas trees cut out on it. They turned out white and of course the loaf was brown-beautiful! Thank you for sharing as there are many recipes to choose from and chefs at the same time.

[@paulineclarke5940]

Brilliant simple explanation

[@Farid757]

Hi again, such a pleasure to see you and your videos. When I take a break from seeing patients in the emergency department. I relax by enjoying your exquisite work. Always the best🌹🌹🌹

[@IamJaneS]

I'm the same after caring for patients in the OR. It's some great relief during my break, after a stressful day.

[@canprince]

Thank you so much for the video. I’ve been wanting to make my own starter forever but was always reluctant. I still swear by and use your pizza recipe for a long time which gives confidence to try this. Just one clarification if I may, when you begin the feeding (day 3 onward), I heard you should have 100 grams left in the jar after you discard the rest, and yet the video clip shows 50 grams on the scale. Just wanted to double check these measurements or if I misunderstood. I caught it at each new feeding and wanted to be sure. Congrats in your new book! 😀

[@jonesfam]

I am on day 4 of the starter its going great can't wait for the bread video.

[@julietlow3338]

Tqvm for sharing ❤

[@Mallick7]

yay!! I can’t wait!!!

[@kellyrivenburgh4090]

So glad I found your channel ,I love sourdough,my husband doesn’t ? I think because it’s store bought ,I think fresh sour has to be superior to anything I’m going to try this ,thank you for the video😊

[@BakingCorner-ce4yq]

Looks delicious!!❤

[@giselgamer22]

Thank You Natasha ❤

[@diamelamarte1807]

Hi Natasha, I just ordered 2 of your cookbooks, can't wait to start making your delicious recipes. Sent one to my daughter, she loves you desserts

[@Natashaskitchen]

Excellent! Thank you and I hope your family will love all of the recipes that you will try:

[@Hereforthecomments1161]

Thank you!!!

[@josimpson7999]

Hi Natasha, thank goodness you’ve done this! I’ve been wanting to make some sourdough bread for ages but the process always seems a nightmare (and I’m still intimidated TBH). However, you do simplify the process so I might give it a go. Looking forward to watching Part 2 with your recipes - if that doesn’t tempt me nothing will! Thank you so much 👏🏻😊🇬🇧

[@dorothycrowder8577]

You made it look so easy. I've tried soooo many times to do this and have failed. Time to try again, as I love sour dough bread. I almost busted a gut when you said "we have a floater"...love you.

[@lauralimbaga111]

Wow amazing ❤️👏👏

[@bollymamacooks]

Hi !! Love your videos so much. You explain everything so well! One question… What if you see bubbling earlier than day three? Do you move on earlier? Or do you wait till after day three to do the additional steps?

[@jesussaves4798]

Natasha I just started my starter, prayers for successful outcome are welcome 🙏 😊

[@Natashaskitchen]

We’d love to know how it turns out!

[@alaskangirl86]

Good morning everyone.. Happy Friday... Have a wonderful weekend...

[@Natashaskitchen]

You too!

[@alaskangirl86]

@Natashaskitchen Thank you... Our neighbors kid's love watching you're videos and they like to try and make them...

[@TiffanySalcedoTJWest]

I started doing sourdough last May. It’s been a fun journey with many ups and downs. It’s a science!

[@Natashaskitchen]

Agreed!!

[@dymphnasilva1202]

Hello I seen Sharky at the beginning when you were talking about how easy it is to make sourdough starter on your right corner side on the bottom!Love you and your family so much!❤

[@enavisagie]

QUESTION! Hi Natasha! Thank you for this, just started it, following your tutorial 😊 If I used white whole wheat flour on day one, do I feed with AP flour of the same flour I started with?

[@SALAMINIZER13]

Thank you. I'll buy it.

[@victormichael112]

From Victor’s wife… I had just decided I wanted to try making sourdough, but the process was intimidating. However, I bought a big bag of flour… and then you’re posting this video!! So incredibly timely!! I have to start now!

[@therezahernandez7059]

I'm with you lady it's time to start making bread😊

[@victormichael112]

I’m eager to see what Natasha will make! I have a few recipes from a friend… and her tea biscuits were particularly delicious! But watching Natasha put things together makes everything seem more achievable!

[@tommarinan4056]

You mentioned using wholewheat flour. Can I use bread flour instead

[@johnwilcox3589]

I’ve been following your directions for the starter and it seems to be going well. Thank you for those easy-to-follow instructions. It’s been about a week and I’m now feeding Stanley about every 4-6 hours. I was wondering how long does it take for it to get that tangy smell? I can’t wait for it to mature!

[@trulylynn9941]

Girl you are too funny! I am going to make some starting today. Thank you sweetheart 👍🏼💖 Granny from Florida🌴

[@Natashaskitchen]

You are so welcome!

[@dilya2usa]

My sourdough starter almost 3 year old, 1-2 times a week I feed and keep in the friedge. It’s so life it’s even growing in the friedge , I use starter discard to make crapes , cakes , basically I use everywhere.

[@phil4208]

I usually do the lazy man method and just buy sourdough bread from my trusted local bakery, as usual you gave clear concise easy to follow instructions, a BLT with toasted sourdough bread is the best , I saw you wearing your buddy sharky towards the end of the video, new york

[@kylehong3757]

This is a good way to end our trimester, Natasha! I’m hoping I’m not “sour” for this entertainment 😂. U didn’t use the yeast itself, but u did at least used yeast. The bread looks amazing! Pretty much every of your dishes are amazing! Good job, as always.

[@Natashaskitchen]

Thank you ❤️

[@miriamisrael4976]

Thanks

[@user-oc7og1nc1i]

Looks like another great recipe; never made homemade bread before but this might be one to try out, can't wait for the video.

[@user-tl5vs1sc6d]

Can I use WW flour through out all the feedings? I love your energy.

[@bionicbunny3680]

Have a good weekend Natasha

[@beanie7547]

You are now officially my hero.

[@nancyneupert1985]

Oh-can't wait-have to get all the goodies jar, scale, et. I will be using Dark RYE FLOUR. Do I stick with it always for this starter batch? Can I mix it with other flours like wheat/white? I will be using some Caraway seeds also. Do I need that deep cast iron pan or can I use my regular 10 inch> I want this to turn ut great! Thank you for getting involved in it. It's all over the Internet. Maybe a sourdough cookbook will be in the making soon. Thank you for all your hard work and teaching us how too..

[@CalmMountainRange-jp6xs]

Hello Natasha I’m new to sourdough and used your beginner starter video and have had some good results. What I’d like to ask is do you have a video for maintaining your starter and how to store it. I looked but couldn’t find one. I’d like to stay with what you’ve started. Thanks for great content!!

[@mslj4062]

It's EXTREMELY intimidating. 😬😱👏🏼🙏🏼🍞

[@sonyal3212]

Waiting patiently for the sourdough bread recipe - I also would love to know what you do with the discarded part when you feed it on later days when it is actually useable.

[@shellycarter155]

I absolutely LOVE rye bread! Is it the exact same recipe?

[@jennaiskandar7456]

Thanks for the recipe! I’d love to see a Tikka Masala recipe from you!

[@ATrain5485]

Love the sour dough video. Bread, crackers, and flapjacks are what I use sour dough for, what are other ideas? God bless you.

[@jbflyinglow]

Thank you sooo much

[@jbflyinglow]

@@Natashas_kitchen12_on_telegra ?

[@HeatherLewis1700]

looks so sour flour! ❤

[@tehseenkhatri3781]

Hii Ma'am.....another gr8 recipe...lots of love from INDIA ❤❤❤❤❤❤

[@Natashaskitchen]

Thanks for watching!

[@cardinalshano1767]

I CANT THUCKING WAIT! WOOOOO THUCKER FOREVER 🏇🏇🏇🏇🏇🏇🏇🏇🏇✌✌✌✌

[@sharmishthabanerjee6852]

Awesome recipe chef, please show portillo's chocolate cake recipe please

[@KelseyHeyen]

All the videos I’ve watched from you have been so helpful and informative! I do have a question with this one though. My sourdough starter has more than doubled on the second day (today) should I discard and feed or wait until tomorrow like the recipe suggests? I was super surprised to see how much it has grown! Thanks for your help with this!

[@Natashaskitchen]

Hi Kelsey! I’m glad you’re enjoying the videos! :) You’ll want to maintain regular feeding schedules for the best results when establishing the starter. It’s more likely that the environment is too warm. You have to be careful with temperatures or you can exhaust your yeast. I’ve done that and had to start over. I would check the room temperature and even the water temperature. If it continues to grow too fast, you could move it to a cooler space or use cooler water.

[@KelseyHeyen]

@@Natashaskitchen thank you so much for sharing your insight on this! This is my first ever starter and I’ve been so nervous to jump into this sourdough journey! I will keep an eye on the temps moving forward. It’s sitting on my kitchen counter so it must be too warm for it. So using cooler water tomorrow might help slow down the growth enough? Is that correct? I appreciate you!! ❤️❤️

[@kindiz]

Mine is on day 6 today. It didn't do anything on day 5, so I got worried. But now I know I'll just keep feeding it. 😊 It's just trying to trick me! Thank you! 🥰

[@laylasgranma]

Nice...can I use regular flour or bread flour instead of wheat flour?

[@koltenkrebs]

“We’ve got a floater” lol 😆

[@The_Jonstigator]

Plop! Looked like it was doing the backstroke.

[@ilsuncho4716]

Finally !!! 🎉🎉🎉

[@tyannasimmonds6260]

Hi Natasha looks nice

[@Jennifer-oi8ni]

I'm going to make this

[@Natashaskitchen]

Enjoy!

[@amiirahbibiaumeer3928]

Hello natasha i love your all your videos. Very understandable thanks you. Can you please share spelt flour sourdough bread.

[@sweetfixbynaf6199]

Best ❣️

[@MichelleGable-em8cd]

I found sharky on your hand 😂 My daughter is in Guam and this is something we wanted to start together. Thanks for the perfectly simple instructions ❤

[@GiopoloMtl]

Great explanation, thanks! Question. Let's say we got to the day when it is ready to use. We need a certain amount, say 150 gms, after we take the necessary amount, do we have to add 150 g , 75 g and 75 g between flour and water?

[@homeschoolmom4396]

No, you would weigh whatever you have left in the jar and say if you have 100 grams starter left in the jar, you add 100 grams water & 100 grams flour.

[@GiopoloMtl]

@@homeschoolmom4396 I match what's left in the jar. Thanks.

[@richardsolis-ng5sn]

Ok pretty good however on day 2 start two feedings am and pm using rye flour if you have to use 12% protein king arthur flour this adds in protein growth in the end your rye culture is much stronger and will give your loaves the ability to build strength feeding on the proteins developed if you’re recipe calls for use of all the culture/starter always save 2tbl to start the next batch

[@sandyj1561]

This weekend Hamish the starter will return! Thanks for the inspiration 🙏 looking forward to the recipe x

[@The_Jonstigator]

Take very good care of Hamish. You don't want him to go like Herman.

[@rebeccabuck8716]

Thank you so much, I am truly frustrated with my attempts at making starter and sourdough bread. Now, I will begin from the beginning using your steps. Also, sorry I missed you when you came to Dallas in 2024 the event was sold out 😢😭

[@katrizzhoffert1670]

Hi Natasha. First of all i really like your videos. Done alot of your recipes already. I just have questions about this sour dough starter. After 7days how do you store your starter? Do you still need to feed it everyday ? Or everyweek ? Or just only before you will use it again ? Thank u in advance.

[@Natashaskitchen]

Hi! Thank you for sharing. See my other post here: natashaskitchen.com/how-to-feed-sourdough-starter/ See note 5 in the recipe card specification

[@aanchalcontractor7768]

Hi. This was so helpful. I too have been intimidated same way but now will surely give this a try. But have a question here, once the starter is ready, and after I make the first loaf, how should I feed the starter again (the starter stored in the fridge), and how do a make a new loaf the week after. As every week I will be making 1 loaf only. Also Please explain what to do when travelling.

[@Natashaskitchen]

I have a new post with additional information. natashaskitchen.com/how-to-feed-sourdough-starter/

[@manthriraosaisreelatha8803]

Hi I just started your sourdough starter recipe . I just starter it yesterday and today the starter has showed some growth should I wait for the next 24 hrs to feed the starter or do I feed it today ?

[@jobennett1604]

So things were right on track until Day 6. Starter doubled and looked perfect about 12 hours after feeding. By Morning 7, about 5 more hours, starter had flattened back to the rubber band. Same results now on Day 8. What do you think? What to do? Thank you!

[@sandra9618]

I'm Gluten sensitive. Sourdough lower in Gluten doesn't upset my stomach. I'm gonna try this..😊

[@Natashaskitchen]

Hope you enjoy!

[@heyitsvalentine]

ive been intimated to even to start, but this video is so helpful!! could the starter only be used for the first time at 6-7 days after its bubbly? or can it be used when it does that in 3 days? for the discard, do you toss it or can it be used for baking as well?

[@Natashaskitchen]

Hi. I’m so glad you found this video helpful. This card can be used in other recipes, but I like to establish the starter first. You can look up discard recipes online for some ideas. The amount of time it takes for a starter to rise can vary depending on the environment, the flour used, and the strength of the starter. Watch for these signs to determine when the starter is ready to be used: has doubled in size, has bubbles and a pleasant smell, and passes the Float test (drop a bit in water, if it floats, it’s ready!). Use it to make dough within 1-2 hours of hitting its peak height.