If you’re feeling a bit adventurous, you may want to try creating your own sourdough starter from scratch. Baking bread from scratch is satisfying in its own right, but when you’ve also had a hand in the creation of one of the most fundamental components, the leavening agent itself, you’ll feel an even greater satisfaction and connectedness to the process.

Are there kids in your house? This little science project is ideally suited to sharing with any children you can convince to join in. Culture their budding scientific minds while creating your own bread culture.

This video outlines one simple method that worked for me the first time I tried it. In the video, I give credit for this technique to Peter Reinhart. It has since come to my attention that Debra Wink, a chemist and accomplished baker, is the mastermind and author of this Pineapple Juice Technique. A lot of research and testing went into developing and refining the technique. The choice of pineapple juice over other juices is from much trial and error. Debra was kind enough to email her essay on the Pineapple Juice Technique. Click here for a printable copy of it.

As I mention in the video, the wild yeast spores and lactic-acid bacteria that give your starter its leaving properties are all around you. You are simply creating the conditions ideally suited for them to thrive and multiply. I used whole wheat flour in this recipe because fresh whole wheat flour may harbor greater numbers of yeast spores than ordinary all-purpose flour and so increase your likelihood for success. It worked for me, so you might try the same. If, at any time, you wish to transition your whole wheat sourdough starter to a regular white flour starter, it’s super easy to do so.

I’ve listed the ingredients and approximate steps here to save you the note taking.

  • Step 1. Mix 3 ½ tbs. whole wheat flour with ¼ cup unsweetened pineapple juice. Cover and set aside for 48 hours at room temperature. Stir vigorously 2-3x/day. (“Unsweetened” in this case simply means no extra sugar added).
  • Step 2. Add to the above 2 tbs. whole wheat flour and 2 tbs. pineapple juice. Cover and set aside for a day or two. Stir vigorously 2-3x/day. You should see some activity of fermentation within 48 hours. If you don’t, you may want to toss this and start over (or go buy some!)
  • Step 3. Add to the above 5 ¼ tbs. whole wheat flour and 3 tbs. purified water. Cover and set aside for 24 hours.
  • Step 4. Add ½ cup whole wheat flour and 1/4 to 1/3 cup purified water. You should have a very healthy sourdough starter by now.

Notes: I do wonder if the fact that I bake all the time with a sourdough starter (and so theoretically have wild yeast floating around our house by the gazillions and covering everything we own) would increase the likelihood that I would have success creating my own sourdough culture from scratch. So I anxiously await feedback from anyone who attempts this process at home. (You’ll see a nifty little form below for comments and feedback. If you’re shy; you can use the Contact link at the top of the page. While I may report your (mis)adventures, I’ll keep your identity anonymous ;).

2,058 thoughts on “Make Your Own Sourdough Starter

  1. Leslie

    Lieonvalle
    I have made my first attempts at starter.2 weeks ago with just flour and water. Four days ago with fresh squeezed o.j. The o.j. Has turned out to be very vigorous, and the flour and water not so much. Wondering if I should toss the one and continue on with vigorous starter? Also can you share your recipe that uses 2 cups of starter for bread?
    Thanks so much, I am addicted to this science experiment now.
    Leslie

  2. robert

    HI my name is Bob after your starter takes off how often do you feed it and how much do you feed it. and where do you store it until you use it

    • Robert

      After two smelly failed attempts with water and flour, I watched your video and now have a lovely yeasty smelling active starter doubling just a couple of hours after the second feeding at 48 hours. Thanks so much for the easy to understand instruction.

  3. Chelsea

    I’ve read a lot about the float test with starter. I just made my very first starter using the King Arthur flour method so I’ve been feeding it equal parts of water and flour by weight twice daily. I’ve been doing this for 2 weeks now. It’s living in room temp in southern CA at about 58-60 degrees at night and 68 by day. It bubbles but does not float. Also I don’t seem to be getting any major volume increase. I understand that 100% hydration starters won’t float? I’ve tried making bread twice now both times with failure. Maybe I’m just not waiting long enough? Are there any tips for converting a 100% hydration starter to a lower hydration so that the float test will work and tip me off to when it’s ready? Also is it harder to keep a low hydration starter going? I’m considering starting over with this pineapple version :). Many thanks!

    Chelsea

  4. Joni

    I got my fermentation at the end of step 2, thank you. Will just need to feed it one more time. Needed to make my own since I forgot mine on an extended trip (although my brother offered to Fed-Ex me some of his!). Thought you would get a kick out of the history of my own starter. It was purchased by my mother, Pat Fleetwood, and kept alive by her (and now by my brother and myself) until her passing in 2011. She bought it at a church bazaar in Anchorage, Alaska in 1959 from Bertha Meir. Bertha’s brother brought it to Alaska in 1898 during the Alaska Gold Rush over the Chilkoot Pass Trail.

    • That’s very cool. Just last night, Denyce and I watched an excellent show on PBS on the Klondike Gold Rush.

  5. Kath onboard Caramor

    Brilliant website, thanks.

    I’ve been baking for years with a starter I was once given, last May we moved onto Caramor and set sail around the world, the starter was doing fine. I bought some very nice flour in Morocco which came alive a few weeks later with weevils. Unfortunately I had used that flour to feed my starter. When I pulled it out of the fridge it had gone completely flat and bad smelling and had larvae floating around in it.

    I made a starter but just with flour and water, it hasn’t really worked, sours nicely but doesn’t rise enough. I’ll try the pineapple juice, brilliant!

  6. Joanna

    I am pleased to find this recipe for the pineapple whole wheat starter on the Internet. I made bread the other day and unfortunatly used the last of my five year old starter. I restarted it and am only one day in so I hope it catches the wild yeast. Again, thanks for the wonderful website.

  7. I am pleased to be able to find this starter on the Internet. I had a whole wheat starter using the pineapple juice for five years and much to my dismay two days ago, used every last bit in my bread! So now I’m restarting it. Only one day in but I hope it will catch the wild yeast. Again, appreciate this site and are thrilled to find so many people interested in sourdough bread.

  8. Evan

    I followed your instructions but substituted fresh squeezed orange juice (pineapple allergy) and it worked amazingly, this is my first attempt at sourdough so the fun is really just beginning…

    It’s going to be a sourdough Christmas =)

  9. Roy

    hi there,

    My old starter kicked the bucket and there was no reviving it. I left it in the fridge too long and it smelled like paint; yuk! So I gave the recipe of creating a starter with natural yoghurt another whirl but to no avail. I was slightly reticent about the success of this recipe using pineapple juice as I used juice from concentrate and yet still it produced a fantastic healthy starter just in time for cheese croutes for our French onion soup starter on Christmas Day. Thanks Breadtopia!

  10. Loralie

    Absolutely amazing! Just finished day four using straight rye flour ( Rogers brand) and even this morning it was already bubbly at the stirring, and tonight when I added the water and flour it was beautifully yeasty smelling. This method does work. I can hardly wait until the starter is ready to use. I already have a friend waiting in the wings for me to share. Very happy, thank you for sharing.

    • That’s awesome. Glad it’s working out!

  11. jill

    once the starter is finished and you keep in the refrigerator, what quantity do you feed it 1x a week.
    i know you probably have this written somewhere, but I couldn’t find it.
    Thank you.
    J

  12. Marc

    Excellent instructions and video. Do you know what the hydration level of the final starter is?

    Thanks
    Marc

    • Somewhere in the neighborhood of 100%

  13. Brenda Boldt

    This is my very first attempt at sour dough starter, I am so happy to have come across your method of making it!
    I am only at the first 48 hours and just gave the baby her next feed. I just know this is going to be a complete success as it is already on it’s way to a good fermentation, lots of bubbles, and a pleasant sour odour ;) Will keep you posted, but so far so good! Wheeee :D

  14. Hi! I made a sourdough starter by accident. Just mixed crushed pineapple with hazelnuts. It smelt yeast after 2 days and looks like an ideal leaven. I’m new in baking using sourdough and I wonder if it’s safe to try this mixture of mine. Tell me please what You think about it. I’m glutenfree and like experimenting as long as it doesn’t make me vomit :-)

  15. Wendy

    Hi Eric,
    Nice video. Very informative.
    One question: Can I use fresh pineapple juice?
    Thanks,
    Wendy

    • Thanks!

      Sure, fresh is fine.

  16. It worked like a charm! After 72 hours the pineapple smell was replaced with a yeasty fermentation smell and the change was visible. I’m going to start a loaf for this weekend so I can have some good bread to serve with my scrambled eggs.

  17. I have been trying for several months, without success, to create a Sourdough Starter. I had all but given up when I came across your website and video. I am now into the 5th day and I have a great looking starter, which I intend to look after like a baby. I now look forward to baking my favourite breads. Thank you for the video and digging me out of the frustrating depths I had plummeted to :-)

    Regards
    Barrie

  18. chris

    After many unsuccessful attempts I almost gave up on my own starter until I came across this “pineapple juice” recipe you adopted.
    There was a link to a doctors scientific experiment explaining the reason citric acid works so well by inhibiting unwanted bacteria. Very interesting.
    Anyway, using your recipe I FINALLY made a great starter, one wheat flower and the other white.
    By the way, your video and written instructions are clear, concise, brief and easily understandable, even by me.

    • Thanks Chris. I’m glad you’ve got a good starter going.

  19. Yi

    Just started the starter today, the video is extremely helpful and I enjoyed reading the science behind the use of pineapple juice. It makes so much sense and actually explained why my first starter died so pathetically. Fingers crossed this batch will come out fine! PS: I used orange juice (freshly squeezed) as I have no idea how to juice a pineapple without a juicer and it is near impossible to get unsweetened pineapple juice where I stay.

  20. Gina Benavente

    Hi, I was just given a sourdough starter. It is a very small amount so I really can’t do anything with it until I expand it, I think… I am wondering what I do now. How do I feed it? How do I store it? fridge? airtight container? I’m really confused… thanks

  21. Nikos

    Thank you so much for your wonderful whole wheat starter and the
    fantastic Rye/Wholewheat bread I made.
    My starter (thanks to your advice) was as it was expect it and the
    bread making experience was just perfect.
    I follow your instructions to exact with the exception that I added
    a teaspoon of local honey.
    The bread was a dream of the act of bread making from scratch.
    Thank you again so much.
    Best regards
    Nikos

  22. Michelle

    Thanks for your video! I’m in step 3 today and my starter is going well with moderate bubbling and a mild smell of alcohol.

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