Name: Yogurt Whey Sourdough Starter Recipe
Prep time: 60 min
Total time: 10140 min
Ingredients: 3 tablespoons water--filtered or tap (40 gr); 3 tablespoons yogurt whey (40- gr); ½ cup all-purpose white flour (60 gr); 1 pinch whole wheat flour ((optional)); 1 pinch rye flour ((optional))

jump to recipe

Sneak Preview: Use yogurt whey to make a bubbly, strong sourdough starter in 5–10 days. Perfect for beginners and a great way to use leftover whey from homemade yogurt!

jar of fully developed sourdough starter made from flour and yogurt whey

As an Amazon Associate, I earn from qualifying purchases.

Making a sourdough starter is not complicated. I used to think so, but now I know better. I’ll show you my easy way of using yogurt-whey and all-purpose flour to make a sourdough starter.

What is Yogurt Whey?

Liquid from Yogurt: Yellowish liquid that separates from yogurt.
Rich in Lactic Acid: Helps kickstart fermentation for your starter.
How to Get It:
- Strain store-bought plain yogurt (without additives).
- Collect whey from homemade Greek yogurt.

strainer filled with yogurt and showing the whey that strained out of it.

FYI: Yogurt whey is different from the whey protein powder many people throw into their smoothies. Whey protein powder is more often made with egg whites.

📌Kitchen Tip📌

If you’re brand new to sourdough, consider starting with an active starter from a friend or a commercial source (paid link). Once you’re comfortable, try making your own with my easy recipe.

Happy Bakers Speak Up

“Thank you so much for the easy to follow instructions! I’ve tried lots of starters with varying success, but yours has been the easiest and most successful recipe! My starter was bubbly and strong in no time. I love that there is so little waste! I did save the discard and made the best tasting crackers. Thank you so very much for sharing this great method with us!”–CASSIE

Why Use Yogurt Whey?

Speeds up fermentation with natural lactic acid.
Yogurt Whey is
Simple and effective for beginners.

What You’ll Need

Ingredients:
- 40g yogurt whey (3 tbsp)
- 40g filtered or tap water (3 tbsp)
- 60g all-purpose flour (½ cup)
- Optional: Whole wheat or rye flour (“starter vitamins”).
Equipment:
- Mason jar or medium ceramic bowl.
- Loose-fitting lid or tea towel.
- Warm environment (75–85°F).

How Do You Make a Sourdough Starter with Yogurt Whey?

Day 1: Mix Ingredients

Adding the water and whey for the starter. — Combine 3 tbsp whey, 3 tbsp water, and ½ cup flour.

sourdough starter mixed together with all ingredients included. — Stir until no dry flour remains. Transfer to a clean jar.

Marking the original level of the starter with a rubber band. — Cover the jar with a flat lid and slide a rubber band to show the original starting point for your starter.

If using a Mason jar, lay a flat canning lid on top. You don’t need the metal collar for now. If you don’t have a lid for your glass jar, throw a tea towel or plastic wrap loosely over the bowl or jar to keep out foreign objects such as dust or small flying insects.

A warm place to set your starter--close to the puck lights under my upper cabinets. — Place in a warm spot (75–80°F) for 24 hours. A digital quick-read thermometer makes it easier to find the right spot.

Let the starter sit undisturbed for 24 hours.

Day 2-3: Feed the Starter

Bubbles appearing in starter after 24 hours. — After 24 hours, hopefully, you will see some bubbles. Whether you see them or not, continue with the plan.

Check for bubbles after 24 hours.
Discard half the mixture.
Add 40g (3 tbsp) water and 40g (3 tbsp) flour. Stir well.
Repeat every 24 hours.

Day 4-6 Strengthen the Starter

refreshing yogurt starter on Day 4. — Three-quarters of the starter was removed and replaced with more water and flour.

Discard three-quarters of the starter. Keep about 25g (1 tbsp).
Add 25g each of water and flour.
Stir and let sit in a warm spot.
Feed every 12 hours to boost activity.

Your starter should be quite active by now, rising more each day and eventually falling back to the rubber band level.

Day 7: Check Readiness

If the starter doubles or triples in size within 4–5 hours, it’s ready to bake.
Not ready? Keep feeding twice daily until active.
Store in the fridge if not baking immediately; refresh weekly.

Pro Tips for Success

Use a thermometer to maintain the right temperature.
Discard moldy or discolored starter immediately.
If your starter is sluggish, move it to a warmer spot

A Quick Guide To Making a Sourdough Starter with Yogurt Whey

Pin it to remember it.

infographic about making a sourdough starter using yogurt whey.

FAQ About Sourdough Starters

Why isn’t my starter bubbling?

It may be too cold; move it to a warmer spot.

Do I have to throw away the discard?

Removing part of the starter helps balance the bacteria, eliminating waste products that can make the bread too sour. It also keeps the starter manageable, requiring only a pint-size jar instead of something larger.

Can I use plain yogurt instead of whey?

Yes, but whey kickstarts fermentation faster.

Parting Thoughts: Making a sourdough starter with yogurt whey is simple and rewarding. Once your starter is ready, try it in recipes like this Sourdough Bread Machine Sandwich Loaf or these Chewy Sourdough Dinner Rolls. Don’t forget to refresh your starter weekly for the best results!

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

Yogurt Whey Sourdough Starter Recipe

By Paula Rhodes

Make this Sourdough Starter Recipe with yogurt whey. After 4-7 days, it should be bubbly and strong enough to bake a loaf of sourdough bread or add to almost any bread recipe you want.

5 from 7 votes

PRINT RECIPE PIN RECIPE

Prep time: 1

Cook time: 0

Incubation time: 7

Total time: 7 1

Ingredients

What you need on day one:

3 tablespoons water–filtered or tap 40 gr
3 tablespoons yogurt whey 40- gr
½ cup all-purpose white flour 60 gr
1 pinch whole wheat flour (optional)
1 pinch rye flour (optional)

Instructions

DAY 1:

Mix 3 tablespoons water–filtered or tap, 3 tablespoons yogurt whey, and ½ cup all-purpose white flour to a small bowl or one-pint measuring cup.
Stir until fully combined, then transfer to a clean pint jar or small bowl.
Cover loosely and place in a warm spot 78–80°F (25-26˚C).

DAY 2:

Check for bubbles (it’s okay if none appear yet).
Stir, discard half, and mix in: 3 T (40g )water, ½ cup (40g) all-purpose flour, a pinch of rye flour and whole wheat flour (if desired).
Cover and let sit in a warm place for 24 hours.

DAY 3

Repeat Day 2.
If you still aren’t seeing bubbles, move your jar to a warmer location.

DAY 4

Discard 75% of the starter, keeping about 25 g of starter.
Mix in 2 tablespoons (25 gr) of water and ¼ cup (25 gr) of AP flour (+ a pinch of rye, and a pinch of WW flour, if desired). Stir and Cover. Feed twice daily (morning and evening).

DAY 5-6: Repeat Day 4.

DAY 7 and Beyond:

If your starter doubles in 4-5 hours, you can start making bread. If not repeat Day 4 until it does.

Maintenance:

Feed once daily if the starter is active.
For breaks, store in the fridge and refresh weekly.
Before baking again, remove from the fridge and repeat Day 4 for 1–2 days.

Notes

The nutritional information is based strictly on the ingredients used the first day of establishing this starter.

Notes:
Keep the starter warm (78–80°F) for the best results. If it’s too cold or too warm, fermentation will slow down.

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

My Amazon Store

11 Comments

Hi Paula,
On Day 4 the directions say to discard 75% of starter & keep about 25g of the starter. Then mix in 2tbsp of water & 1/4 cup of All Purpose flour. Stir & cover. Feed 2x daily (morning & evening).

My question is when you feed 2x daily, each time do you discard 75% of the starter & add 2tbsp water & 1/4c AP flour OR do you just add the water & AP flour (and not discard 75% each time)? Thanks so much! This is my first time making sour dough starter & I didn’t want to mess it up!

Paula says:

at

Hi Amy,

I’m so glad you asked. Yes, you always want to “discard” 75% of the starter. Otherwise, the starter becomes too overloaded with acid and eventually, it will not work very well and become too sour. You won’t need to feed 2X daily once the starter is well established. I appreciate that you don’t want to make a mistake, but any sourdough baker that has been baking sourdough very long will tell you to “get used to it.” 😌 Sourdough is one of those things best learned by doing and experimenting. There will most likely be ups and downs. But if you are determined, you will soon be addicted and will want to bake it every week. At least, that’s what has happened to me.

Reply

Hi Paula, for sourdough starter, how much is a pinch of rye and whole wheat flour? This will be my first try at sourdough. Thanks you for your response.

Paula says:

at

Hi Helga,

A “pinch” is roughly equal to 1/8 teaspoon. I never measure, however, I just get a pinch of each between my fingertips. If you don’t have it, don’t worry about it. Your sourdough starter can be wonderful without out.

Don’t be discouraged if your first attempt doesn’t look like an Instagram picture. Working with live organisms is a learning process. Keep trying, and one day, it will be as easy as falling off a log. I promise.

Write back if you have more questions.

Reply

Thank you so much for the easy to follow instructions! I’ve tried lots of starters with varying success, but yours has been the easiest and most successful recipe! My starter was bubbly and strong in no time. I love that there is so little waste! I did save the discard and made the best tasting crackers. Thank you so very much for sharing this great method with us!

Paula says:

at

Hi Cassie, Thank you for the kind words and 5-star rating. Now I’m thinking I should try making crackers.

Reply

I’ve been following this starter recipe (on day 6 now) and just noticed there’s a discrepancy in the instructions. In the top part it says on day 4 to discard all but 25g of starter and then add 40g of flour and 40g of water, and repeat this on days 5 and 6 twice a day. However, in the quick guide below that, and in the recipe below that, it says to only add 25g of water/flour twice a day. Would love clarification on which is correct, because I’ve been following the top part (adding 40g of flour/water 2x a day) and my starter seems to have died, although it could be for another reason! Thanks so much x

Paula says:

at

Hi Abby,
Sorry for the confusing directions. I have clarified the amounts in the post to match the quick guide and recipe. In reality, it doesn’t matter. However, you would use more flour when adding 40 gr of flour and 40 gr of water when it’s not really necessary.

Did your starter begin to bubble within the first three days? Has it ever bubbled? Unless it got too hot, it is probably still alive. Sometimes, starter can fool you. Keep following the instructions for a few more days and see what happens. Hopefully you are letting it sit in a warm spot that stays around 75-80˚F.

Reply
1. Abby says:
  
  at
  
  Thanks so much for your swift reply and clarification, Paula! It did bubble the first few days, but I just realized today that I swapped unbleached flour for bleached flour on day 4… perhaps that’s why it stopped doing its thing 🙁 Do you recommend starting over? It’s ever so slightly bubbling, no rise. I am keeping it warm! Thanks again x
  
  Reply
  1. Paula says:
    
    at
    
    Using bleached flour shouldn’t kill your starter, but it might make it slightly less active. I do not recommend starting over. Sometimes, starter will stall at about the 4-5 day mark, but then picks up again. As long as it bubbles–even slightly, it is alive. How is the smell?
    
    Reply
    1. Abby says:
      
      at
      
      It’s bubbling ever so slightly! It smells faintly like paint to me..

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

5 from 7 votes (6 ratings without comment)

How to Make a Yogurt Whey Sourdough Starter