How to Make a Yogurt Whey Sourdough Starter
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!

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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.

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



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.

Let the starter sit undisturbed for 24 hours.
Day 2-3: Feed the Starter

- 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

- 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
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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!
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.