Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Sourdough Starter Calories
Natural fermented yeast, sourdough starter, probiotic content
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 tablespoon (medium) of Sourdough Starter (15 g) has 18 calories. That works out to 120 calories per 100 g. It contains 3.8 g of carbs, 0.5 g of protein, 0.1 g of fat and 0.2 g of fiber. Its glycemic index is 50 (medium), so it raises blood sugar at a moderate pace.
Sourdough Starter Nutrition Facts
Selected: 1 tablespoon (medium) · 15 g
18
KCAL / 15G
Carbs
3.8g
· 1% DV
Protein
0.5g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 84% · Protein 11% · Fat 5%
Sourdough Starter nutrition facts table · 1 tablespoon (medium) (15 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 18 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.3 mg | 0% |
| Total carbohydrate | 3.8 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 0.5 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
Log this food in EatBetter
100,000+ people use it
- Get your daily calorie target
- Snap your meal, log it in seconds
- See every vitamin and mineral
📸 Scan the code to get the app free.
How Many Calories in 1 Tablespoon of Sourdough Starter?
| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 18 kcal |
| 1 teaspoon (small) | 5 g | 6 kcal |
| 1 tablespoon (small) | 10 g | 12 kcal |
| 1 tablespoon (large) | 20 g | 24 kcal |
| 1 serving (medium) | 25 g | 30 kcal |
| 2 tablespoon (large) | 30 g | 36 kcal |
| 1 piece (medium) | 50 g | 60 kcal |
| 100 g | 100 g | 120 kcal |
| 1 pack (medium) | 100 g | 120 kcal |
| 1 cup (jumbo) | 240 g | 288 kcal |
Calculated from 120 calories per 100 g.
Frequently Asked Questions About Sourdough Starter
What is a sourdough starter?
A sourdough starter is a living mixture of flour and water fermented by wild yeasts and bacteria. Bakers use it to leaven sourdough bread and develop its characteristic tangy flavour.
How do you make a sourdough starter?
To make a sourdough starter, mix flour and water in a clean jar and leave it at room temperature. Remove some of the mixture and add fresh flour and water regularly until it bubbles and rises reliably.
How often should you feed a sourdough starter at room temperature?
Feed a sourdough starter about once or twice a day when it is kept at room temperature. It may need more frequent feeding in a warm kitchen, while a cooler room slows fermentation.
Why do you have to discard some sourdough starter?
Discarding part of a sourdough starter keeps its size manageable and gives the remaining culture fresh flour and water in a useful proportion. The removed portion can go into pancakes, crackers, or other discard recipes.
What flour is best for a sourdough starter?
Whole-wheat or rye flour often gets a sourdough starter active quickly because it supplies abundant nutrients and microbes. All-purpose or bread flour also works for maintaining it, so you can switch once fermentation is established.
Can you freeze a sourdough starter?
Yes, you can freeze a sourdough starter in a sealed, freezer-safe container. Freezing makes the culture dormant rather than reliably ready to bake with; thaw it and feed it repeatedly until it bubbles and rises again.
How do you revive a neglected sourdough starter?
A neglected sourdough starter can often be revived if it has no mold or unusual discoloration. Pour off any liquid if desired, keep a small amount, and feed it regularly until it becomes bubbly and rises predictably.
Why does my sourdough starter smell like acetone?
An acetone or nail-polish-remover smell usually means a sourdough starter is hungry and has used up much of its available food. Keep a smaller portion and feed it; discard it if you see mold or unusual colors.
Does a sourdough starter need an airtight lid?
No, a sourdough starter should not be sealed airtight while it ferments, because it produces gas. Cover the jar loosely or use a lid that is not fully tightened, and leave room for the starter to expand.
How can you tell if a sourdough starter is ready to bake with?
A sourdough starter is ready to bake with when it becomes reliably bubbly and rises noticeably after feeding. A pleasantly tangy smell is normal; a starter that barely changes after feeding needs more time or attention.
Sourdough Starter Vitamins & Minerals
Vitamins
B1
0.02mg · 2% DV
B3
0.18mg · 1% DV
B5
0.04mg · 1% DV
Biotin
0.22µg · 1% DV
Minerals
Manganese
0.06mg · 3% DV
Iron
0.17mg · 1% DV
Copper
0.01mg · 1% DV
Phosphorus
5.25mg · 1% DV
Potassium ⭐
9mg · 0% DV
Sodium
0.3mg · 0% DV
Sourdough Starter Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Sourdough Starter
To burn the 18 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Sourdough Starter?
Sourdough Starter is a living culture made by fermenting flour and water, allowing naturally occurring yeasts and lactic-acid bacteria to grow. Bakers use it to leaven bread and develop its characteristic tang; it is kept going by regularly adding fresh flour and water. Starters are part of long-standing bread-making traditions around the world rather than a finished food to eat on their own.
The starter itself is usually mixed into dough, then the baked loaf is served at breakfast, with meals, or as toast, depending on local habits. Longer fermentation can bring a more pronounced flavour and a pleasantly chewy crumb. It is mainly a source of carbohydrate, with 25 g per 100 g in the listed values. If you bake at home, keep the culture fed and use wholemeal flour for a heartier loaf.
How Nutritious Is Sourdough Starter?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Sourdough Starter Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Sourdough Starter Contain Allergens?
Contains these allergens:
Which Diets Is Sourdough Starter Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Sourdough Starter Fat Profile
SATURATED
0.02g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.04g
Compare Sourdough Starter
Foods Similar to Sourdough Starter
Have another question about Sourdough Starter?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.