No Discard Sourdough Starter Recipe

Day-by-Day Instructions

Day 1

• 1 tbsp whole wheat flour

• 1 tbsp warm water

Stir fully into a thick paste. Cover loosely. Rest in a warm place like on top of your fridge, in the oven or cupboard, ideally at 76ºF - 85ºF for 24 hours. 

You are creating an environment for the bacteria Lactobacillus and yeast Saccharomyces that are found on the endosperm of the wheat to hydrate and come to life. The quality of your wheat, will determine the quality of your starter. Choose organic, whole wheat or rye flour. The second best is unbleached white flour although it won't have as many nutrients as it's been stripped off the grain.

Day 2

Add:

• 1 tbsp flour

• 1 tbsp water
  

Stir fully into a thick paste. Cover loosely. Rest in a warm place like on top of your fridge, in the oven or cupboard, ideally at 76ºF - 85ºF for 24 hours. Rest 24 hours.

You may not notice much happening today, but just know that all the good bacteria and yeast is beginning it's growth. 

Day 3

Add:

• 1 tbsp flour

• 1 tbsp water
  

You may see tiny bubbles today — great sign!

Stir fully into a thick paste. The more oxygen you can get into your starter the better. Oxygen is essential for initial yeast growth which in turn will help your dough to ferment.

Cover loosely. Rest in a warm place like on top of your fridge, in the oven or cupboard, ideally at 76ºF - 85ºF for 24 hours. Rest 24 hours.

Days 4–7

Each day add:

• 2 tbsp whole wheat flour

• 2 tbsp water

Stir fully into a thick paste. Remember, you're trying to get all the flour and water mixed into the existing starter to feed it more gut healthy yeast and bacteria, so don't be shy when mixing it up. 

Cover loosely. Rest in a warm place like on top of your fridge, in the oven or cupboard, ideally at 76ºF - 85ºF for 24 hours. Rest 24 hours.

At this point, your mixture should become airy, bubbly, and more active. 

Day 7–10: Ready Check

Your starter is ready when:

• It doubles within 4–6 hours. Tip -> Mark your jar with an elastic band to see it's growth rate.

• It smells pleasantly tangy. It shouldn't smell harsh, like vinegar or alcohol.

• Bubbles appear throughout, not just on the surface. Check the sides and bottom of the jar for air bubbles.

If not yet active → continue daily feedings until it strengthens.

Troubleshooting Guide

My starter isn’t doubling.

✔ Use warmer water (75–80°F).
✔ Move to a warmer spot (top of fridge, oven with light on).
✔ Continue feedings — whole wheat often activates suddenly on days 5–7.

Starter smells strong or sharp.

This is often normal around days 3–5.
Keep feeding — acidity balances out as the yeast strengthens.

Maintenance (Still No Discard)

If kept on the counter:

Feed once daily:

• 2 tbsp flour + 2 tbsp water 

It's best to keep it in a warm environment, ideally between 76ºF - 85ºF

If stored in the fridge:

Feed once a week. Before feeding let it sit out on the counter for an hour before feeding it:

• 2 tbsp flour + 2 tbsp warm water

Stir and return to fridge.

Before baking, give the starter 2 room-temperature feedings, 1:2:2 (1 part starter, 2 parts flour, 2 parts water) to fully activate.

FAQ

Can I start sourdough with only whole wheat flour?

Yes. Whole wheat works even better because it’s rich in wild yeast.

Does no-discard sourdough really work?

Absolutely. You simply build your starter slowly in small amounts. No waste.

How long until my starter is ready?

Most whole wheat starters become active within 7–10 days.

Can I mix whole wheat and white flour?

Yes! A 50/50 blend is ideal for beginners making their first loaf.

Do I need a scale for this recipe?

A scale is recommended for accuracy, but tablespoon measurements work for the starter.