How to Activate Your Sourdough Starter, Step by Step
Activating a sourdough starter is simpler than most people expect. You need a jar, flour, water, and a few minutes a day. Here is the exact routine we teach in our workshops.
What you’ll need
- Your ERNEY sourdough starter (live or dehydrated)
- A clean glass jar (about 500 ml)
- Flour — the same type as your starter (white, rye, or whole wheat)
- Filtered or bottled water, room temperature
- A kitchen scale (recommended, not required)
Day by day
Day 1 — wake it up
Mix your starter with equal parts flour and water (about 30 g each) in the jar. Stir well, cover loosely, and leave it in a warm spot — around 24–26°C (75–78°F) is ideal. The top of the fridge or near (not on) a warm oven works well.
Days 2–4 — feed on schedule
Once a day, discard about half the jar and feed with fresh flour and water, equal parts. Consistency matters more than precision: same time, same amounts, warm spot.
Days 3–7 — watch for the signs
You’re looking for three things:
- Bubbles throughout the jar, not just on top
- A pleasant tangy aroma — like yogurt with personality
- A visible rise after feeding, often close to doubling
When all three show up reliably after each feeding — your starter is active and ready to bake.
Cool kitchen? Be patient
In cooler kitchens activation can take a few extra days. That’s normal. Warmth and consistency matter more than speed. Don’t restart — just keep feeding.
Common early mistakes
- Chlorinated tap water can slow things down — use filtered water.
- A sealed lid traps pressure — cover loosely.
- Judging too early — give it at least 3–4 consistent days before you worry.
Ready to start?
Every ERNEY starter ships with full step-by-step instructions, and you can always ask questions at our free live Q&A sessions.