If you’ve ever searched for how to make a sourdough starter, you’re not alone. Sourdough baking has become increasingly popular across New Zealand and globally as more people seek traditional, slow-fermented bread with better flavour and digestibility.

While making your own sourdough starter is absolutely possible, it does require time, patience, and consistency. In this guide, we’ll walk you through 5 simple steps to creating a sourdough starter at home, and then explain why many bakers choose to start with an already-established sourdough starter instead.

What Is a Sourdough Starter?

A sourdough starter is a living culture of wild yeast and lactic acid bacteria created from flour and water. As it ferments, it produces carbon dioxide to leaven bread and organic acids that give sourdough its characteristic tangy flavour.

Ingredients You’ll Need

• Flour (organic white, wholemeal, or rye flour work well)
• Filtered or dechlorinated water
• A clean glass jar
• Kitchen scales (recommended)

5 Easy Steps to Making Your Own Sourdough Starter

Step 1: Mix Flour and Water

Combine 50g flour and 50g water in a clean jar. Stir well until smooth. Cover loosely and leave at room temperature (ideally 18–25°C).

Step 2: Feed Daily

After 24 hours, discard half of the mixture. Feed with another 50g flour and 50g water. Repeat this process daily.

Step 3: Watch for Activity

Within 3–5 days, you may notice bubbles, slight rise, and a mild sour aroma. This indicates fermentation has begun.

Step 4: Strengthen the Starter

Continue daily feeding. By days 10-14, a healthy starter should double in size within 4–8 hours of feeding. It is best to use organic flours. 

Step 5: Test for Readiness

Your starter is ready to bake with when it consistently rises and smells pleasantly tangy. At this stage, it can be used to make sourdough bread. Note: it can take 3-6 weeks for a starter to be mature enough to give you the depth of flavour in your loaf. 

Why Making a Starter Isn’t Always Easy

Many beginners find their starter:

• Takes longer to activate (especially in cooler NZ climates)
• Develops unpleasant smells early on
• Becomes inconsistent or weak
• Requires daily attention and feeding

This is completely normal - but it’s also why many home bakers choose a simpler option.

Why You Might Prefer an Established Sourdough Starter

Buying an already-established sourdough starter allows you to skip the unpredictable early stages and start baking sooner.

An established starter:

• Is more stable and resilient
• Has a mature balance of yeast and bacteria
• Produces more consistent results
• Is ideal for beginners or busy households
• Are more tolerant of mistakes or forgetfulness in feedings

At Symbiota, our sourdough starters are well-established, carefully maintained, and supported with guidance, so you can focus on baking rather than troubleshooting.

Make It Easy on Yourself

Learning how sourdough works is part of the joy, but there’s no rule that says you must start from scratch. Whether you choose to make your own or begin with a trusted sourdough starter from Symbiota, both paths lead to beautiful bread.

If you’re keen to bake sooner and with confidence, an established starter can make all the difference.

Making your own sourdough starter is a rewarding experience, but it’s not the only way to enjoy sourdough baking. For many New Zealand home bakers, starting with an established starter removes frustration and speeds up the learning curve.

Whichever path you choose, sourdough is about patience, nourishment, and reconnecting with traditional food practices; something we’re passionate about supporting at Symbiota.

A sourdough Starter Feeding Guide