Have questions about sourdough? This troubleshooting guide offers practical tips and tricks to achieve a bubbly, active sourdough starter.
Without a doubt, the most intimidating aspect of sourdough baking is understanding its key element: the starter.
What is a sourdough starter you ask?
Simply put: a starter is a live fermented culture of flour and water.
Once it becomes bubbly and active a small portion is used to make your sourdough bread rise- no commercial yeast is required. It’s a technique that can be traced back thousands of years when instant yeast was not yet available to bakers.
Doesn’t sound too scary, right?
But there’s a catch…
A starter is not just this “thing” you create and walk away from forever.
It must be kept alive and well with additional feedings (flour and water) to keep it bubbly and active. Remember, it’s a living culture which must be cared for with intent. Otherwise, your bread won’t rise. Think of it like a pet that needs to be fed daily, or a house plant that needs water and a sunny window.
At its core, sourdough is about understanding and committing to an ongoing relationship.
As with all relationships however, there lies a bit of uncertainty.
You might ask yourself: “Am I doing this right? Why does my starter look different than yours? Why is it taking forever to rise? Is it dead?”
That’s why I’ve put together this article for you.
Most of the information is already covered in my book Artisan Sourdough Made Simple, but I’ve included additional details to answer any questions you might have and to open up the topic for discussion.
Two quick things before you begin:
1.) To streamline the process, this post assumes you have a working knowledge of a 100% hydration starter, made from equal parts regular wheat flour and water by weight. This is the most common type of sourdough starter. If you don’t have a starter, try my Beginner Sourdough Starter Recipe.
2.) This post is also very comprehensive. To avoid losing your mind as you digest the details, take your time and read through it a few times until the aha moment strikes!
Because eventually, it will…
Troubleshooting Your Sourdough Starter
1.) Why Won’t My Starter Rise?
Ahh yes… the million dollar question. It’s like asking: “Why won’t my 2-year-old sleep through the night?”
Because a sourdough starter is a living culture, like children of a certain age, they will definitely share some similarities. Each one will have their own unique personality and the “one size fits all approach” doesn’t always work.
Some bakers use science to explain these personality differences and others observe, follow their intuition and allow the starter to teach them. I implement both techniques.
Keep in mind, when troubleshooting your sourdough starter, it’s usually a combination of factors. In my experience, the rise time is based on temperature, ingredients, feeding frequencies, type of flour & the quantity of flour used.
Temperature
Starters love warm environments. The warmer the spot the quicker it will rise. But realistically, finding a warm spot can be challenging especially when baking in the winter. The ideal temperature is somewhere between 75-85 F.
Here are a few things you can do:
Try storing your starter in a cozy cabinet. It’s warm, draft free, and I have to say, my personal starter does really well in this snug little habitat. Experiment with a cabinet that’s near your stove for extra warmth.
Another option is to wrap the starter jar in a heating pad. One of my kombucha readers (Hi, Melanie!) suggested this tip and it’s very clever. The heating pad maintains the starter at an approximate temperature which can be adjusted to your liking.
A proofing box can also be used to control the temperature. This is the one I use, which is great for your dough too (it FOLDS FLAT!).
If you don’t have a proofing box, place your starter in the oven (turned off) with the light on. But please make sure to keep an eye on it and turn the light off, if necessary. It can get very hot in there! Another makeshift proofing box option is to use your microwave; just place the starter inside (turned off) with the light on.
Finally, try using warm water in your feedings. Around 80-90 F is a good temperature.
Note: regarding temperature, if your starter is exceptionally strong and vibrant, it will have no problem rising in warm OR cold environments, even in the fridge. My starter is a workhorse and will rise ANYWHERE. This is because it’s mature, well fed and cared for starter. Keep this in mind as you continue to develop a relationship with your personal starter.
Ingredients
A sourdough starter is made from flour and water. For best results, always use quality ingredients.
For the flour, please use something that is unbleached, unbromated, and does not contain chemicals.
Most non-organic U.S. flours, including my preferred brand King Arthur Flour, are enriched with vitamins and minerals including iron, folic acid and other vitamins. This is okay to use. I also like Trader Joe’s all-purpose flour for feedings.
However, it’s important to note that not all flours perform the same. Flour from the UK is going to have different enzyme and mineral levels than flour from the U.S., Japan, Australian etc. Even organic flours perform differently.
That’s why when troubleshooting your starter, it’s best not switch back and forth between brands at first. It’s too confusing and you won’t know where you went wrong. Stick to one brand, try to rule out additional factors that might be giving you trouble, and then make changes from there.
For the water, try using filtered or bottled water to avoid any trace chemicals or chlorine if you think it’s having a negative effect on the rise. I don’t have to do this at home, my tap is fine.
Feeding Frequencies
Ever have those days where you’re just ravenous?
Starters can be ravenous too. If at one point your starter was all bubbly and happy, and now it’s not rising anymore, it’s possible that it needs a few extra feedings to boost the yeast development. Assuming you understand how temperature and ingredients can effect the rise of your starter, try feeding it 2x per day and see what happens.
Also, if your starter has been stored in the fridge for a while, it’s going to need several feedings at room temperature to become bubbly. Have patience!
2.) What Type Of Flour Can I Feed It With?
Feed your starter with the same flour from which it’s made.
Now, let me just clarify: every baker has their own way of feeding their starter. And one method is not necessarily better than the next (just different).
To cut through the noise with reliable results, feed your starter with the same flour that’s in the jar. For example, if your starter is made with all purpose flour, feed it with all purpose flour. If it’s made with rye flour, feed it with rye flour. Easy.
By doing so, you’ll establish a consistent feeding routine and the rise time will become more predictable. Think about it this way: how would your dog feel if you fed him a different type of dry food each week? Starters are no different!
3.) How Much Flour and Water Does My Starter Need?
For a 100% hydration starter, feed it following a 1:1:1 ratio by weight.
For example, if you have 30 g of starter in the jar, feed it with 30g of flour + 30g of water. If you have 60g of starter, feed it with 60g of flour + 60g of water. Please use a kitchen scale for this! You can easily scale the initial starter quantity up or down, depending on how much you want to maintain now or in the future.
Again, every baker has a different method, but following a 1:1:1 ratio by weight will get you reliable results. Your starter will rise more predictably, and if you’re lucky, it will stay at its peak height for quite a while before it collapses.
4.) I Created a Starter Following the Instructions in Your Book… It Used to Be Bubbly, But Now Nothing’s Happening? Did I do Something Wrong? Should I Start Over?
Believe it or not, this is 100% normal.
Typically, when creating a starter from scratch, you’ll see bubbles on the surface around Day #3. When you start feeding it with flour and water on Day #4 and beyond, the bubbles may or may not appear as quickly. It makes sense to think that something’s wrong! But don’t panic.
In order to cultivate and develop the yeast within your starter, you need to feed it for several days in order to see results. The process can be unpredictable, and each person you talk to will have a different experience based on their personal situation and environment. It’s easy to get caught up and compare, doubt yourself, and think it’s not working.
So, should you start the whole process over?
No! Continue to follow the instructions in the book, but make sure to read this post a few times, including Sections 1-3 to familiarize yourself with possible troubleshooting factors. If you’re still stumped, please be patient and continue to feed your starter until it bubbles and doubles in size. Eventually, you will see results. It just takes time.
5.) What Type of Container of Jar Should I use for My Sourdough Starter?
I wrote a whole post on this. Click here.
6.) Does the Starter Jar Need To Be Airtight?
The jar or container can be airtight or covered loosely; it’s your choice.
If it’s airtight, just make sure the jar is large enough to accommodate the starter’s growth as it begins to rise (at least double in size). Otherwise it will burst through the jar.
If you choose a loose cover such as a cloth or something else that’s breathable, and a skin forms on the surface, that means too much air is getting into your starter. It’s not the end of the world if you see this. Just peel it off and/ or choose an airtight lid instead.
7.) What Is That Dark, Smelly Liquid On My Starter?
It’s called hooch which is an indication that your starter needs to be fed.
Don’t worry, it’s not dead. Just exhausted. This liquid is something you’ll see regularly, either on the surface of your starter or even within the culture itself (as pictured above), so get used to it! Because the liquid is unsightly and smells like gym socks, I pour it off with some of the discolored starter underneath and feed it right away. That’s all you have to do.
PS: hooch is not mold.
8.) What Should My Starter Smell Like?
First all all, your starter shouldn’t smell too vinegary, like gym socks, or nail polish remover. If it does, it just needs to be fed. Don’t freak out over this too much. At some point your starter will smell like this.
On the other hand, when your starter is in good shape it should smell fresh, fruity and yeasty.
So, what does that even mean?
Fresh, fruity, and yeasty aromas will vary from starter to starter. Some will smell like toasted coconuts and pineapple, others will smell like apple cinnamon. It’s actually very interesting to note all of the differences. Don’t worry if yours just smells tangy and not very “exotic.” Totally normal. The aroma all depends on what’s in the jar and how it’s cared for.
9.)What Happens If There’s Mold Growing On My Starter?
If you see mold, get rid of the entire starter!
In all my years of baking, I’ve never had a problem with mold. That doesn’t mean it can’t happen to you. In fact, several of you have emailed me regarding mold (oddly enough you’re all from eastern Australia. Weather issues?).
Mold can occur on the surface of the starter or on the jar itself. Its appearance can range from white and fluffy, to dark greenish brown, and even pink.
What gives?
Here’s what I know about mold: mold spores are everywhere. And it takes a perfect storm of variables (food, temperature, and water) to populate its growth. So, think about your current environment: is your starter jar near a fruit bowl (food source)? Is your current climate on the humid side (mold loves this kind of weather)? Are you using tap water (where trace chemicals and chlorine can be found)?
Because we all live in different environments it’s hard to pinpoint the exact cause. But if you can troubleshoot any of the above, it might lead you in the right direction. Consider moving your starter to a different room if you think location is part of the issue.
Paired with the variables above, mold can also occur if your starter hasn’t been fed often enough. Consider feeding it more frequently. This will keep the naturally occurring bacteria fresh and happy.
And finally: Sometimes mold can occur when something else lands in the jar. Last summer, a fly got stuck in my starter and the whole thing turned pink (not the fly, the starter). I’m not sure if the pinkish color was true mold or just a result of the unfortunate casualty. Either way, it’s something to pay attention to.
10.) How Do I Get Rid Of Fruit Flies?!
Short answer: you can’t.
When summer rolls around, get used to seeing fruit files because they LOVE sourdough starters. Love. Love. Love. It’s hard to prevent a fleet of flies swarming the jar but there’s a few things you can do.
First, make sure your starter is not near any fruit (for obvious reasons). Second, just relocate it. Sometimes, I keep mine in my bedroom and completely out of the kitchen where the main food sources reside- my husband thinks this is totally weird. Third, keep the lid on. This will not keep out the flies completely but it will help especially after you’ve moved the jar out of the kitchen.
If you have additional ideas on this one, I’m all ears! Please read the comment section below; you guys have THE BEST tips.
11.) Can My Starter Be Used With Gluten Free Flours To Make GF Bread?
Short answer: NO
Most sourdough starters are made from wheat flour and water, so therefore it contains gluten. If you want to bake gluten free sourdough you’ll need a gluten free starter. Remember that. I get many emails asking if my starter can be used to create gluten free sourdough, and it’s just not the real deal.
12.) If I Forget To Feed My Starter, Is It Going To Die?
Short answer: NO
No matter what I tell you here, the first time your starter gives you trouble, or it’s taking forever to rise, or whatever, you’re going to think it’s dead. I guarantee it. The Internet has scared people into thinking if your starter doesn’t rise instantly with a trillion bubbles on the surface, it’s completely broken and will never be usable again. EVER.
Please have a little faith. I have a starter that’s been siting in my fridge for over 1 year, unfed. I forgot it was even in there. After transferring it to a new jar, feeding it for several days in a warm spot, and just being patient, guess what?! It was still ALIVE!!! That’s all you have to do if you suspect your starter needs a little love. Starters are resilient creatures which require practice and patience.
Which brings me to my last point (hooray!)…
13.) Be Patient!
This is THE hardest tip to follow. But it’s undoubtedly the most important.
Who has patience these days when we have access to whatever we want on demand? Sourdough will teach you all about patience whether you like it or not. You can’t rush it. There are no shortcuts. No cheat sheets. Again, like parenting, eventually your 2-year-old will sleep through the night.
So, please read through these tips slowly and carefully and see what troubleshooting factors apply to your personal situation. Some days you’ll have a beautiful bubbly starter and other days it will act like a diva. And just remember: it’s usually a combination of factors that contribute to sourdough starter issues. Your starter behaves this way not to make your life miserable; it just wants you to pay attention. Take your time, feed it a million times if you have to, move it to a warmer spot, and just honor the relationship. It’s the only way you’ll learn.
My intent with this post was to include enough information to satiate your questions, without making you feel exhausted.
Believe me, this topic can go on for ages- there’s just so many scenarios. Feel free to comment below with additional thoughts and tips. Based on your feedback, I will make periodic updates to keep this post fresh and relevant! Happy baking, friends :)
Comments
Jennifer says
Hot shot no- pest strips will get rid of fruit flies for 6 months I use it every summer within days they are all gone can sit on counter or hang in kitchen window
Crystal says
Hi! I just pulled out my starter that’s been in fridge to bake rolls. I have been feeding weekly. It came to room temp, I fed it, it won’t double or rise at all. There are alot of bubbles, but no rise. Should I wait for it to rise over 2 days, or keep feeding 1:1:1 daily UNTIL it rises? I have had Oscar alive since 2020 just haven’t been baking any this summer. Thanks in advance! Crystal
D.W. says
Following, mine is doing the same thing. I have even made a levain that floats and makes bread(but it’s pretty dense). I miss my very bubbly doubling starter : (
Crystal says
Update! I bought NEW flour and fed 1:1:1 day 3 Oscar was alive and bubbling over!! I had no idea 6 month old flour would be “old”. It was unbleached APF. Carry on!
Mary Niemi says
My starter seemed to be thriving then I got to day 7 and it seems really inactive.
It had a slightly sour, fruity smell (smelled like sourdough bread), was doubling in size, bubbling…all the good stuff. I had a “crust” start to form on the inside lip of my jar, I was concerned it was mold because it looked fuzzy but when I touched it, it was hard. I decided to pour my starter into a clean jar, just to be safe.
It has been over 24 hours, it has a couple dozen bubbles on top. It appears to be slightly grey and the smell is flat. I can’t tell what it smells like…nothing really.
I read this entire post last week and decided to move my starter to a warmer room and she looked great. I read it again today to see if there is something I can do. I realized that you said my started should look like a sponge, well…mine never did. I never “saw” bubbles through the glass, although I never looked for that so maybe there were there and I didn’t see them. It would be runny before I fed it then like thick pancake batter after I fed it. I started with and use unbleached organic flour, which I also see now that you recommend against that.
Is my starter a lost cause? Should I scrap it and buy cheap flour and start over?
Karlie says
Your words are so comforting, thank you! I definitely thought my starter was dead! I love the way you explain everything and I feel much better. I’m off to feed her right now!
Keonda says
Hi, hoping you can help me as well. I started a sour dough starter from a free ebook. It’s been 14 days and I’ve yet to get past having a 10ish bubbles when it’s time to feed (I feed twice a day since day 3-4 per instructions), No rising, my starter is runny. Any tips to help? Also does my starter to dough to water ratio need to be exactly 1:1:1? I have definitely not been doing that I have just been dumping 80% of the starter and mixing with the 20% left over. I plan to give up soon, I don’t want to waste all my flour. It’s plain all purpose flour with filtered water. Any ways I’ll take any tips I can get. Thanks
Brian says
Excellent Info, thank you so much for putting this and all the others together, they have helped me so very much!
For the fruit fly issue, I do 2 things to help keep my starter(s) “Timothy”, “Angela”, and “Jimbo” fly free;
#1: I keep a to-go cup with a lid about a quarter full of red wine vinegar and a dash of dish detergent mixed in (this breaks the surface tension of the vinegar so when they land for a taste they are pulled under to well deserved demise!) and a straw cut in half in the lid about half way down but not in the vinegar (this makes an easy entrance but difficult exit). I change this out every week or so.
#2: I sacrifice some of my discard and let them have it on the opposite side of the kitchen from my lovelies. It’s oddly very satisfying to see hundreds (or thousands it seems) of them stuck in my starter that was just sooo delicious despite seeing their relatives and friends lifeless grinning bodies, they just can’t help but have a taste of their own! I change this out every time I have discard I don’t plan on baking with!
I hope this helps some of you, bake on you culinary wizards of awesomeness!
Nicole says
Hi! Can you clarify the flour type in your starter instructions? The instructions state to use whole wheat flour to begin then start feeding on day 3 with All Purpose flour. However in the troubleshooting tips you state to always use the same flour you began with. So the feedings should be whole wheat as well? I have been following the starter recipe and I’m on day 5. My starter is no longer stretchy, is really watery and it’s not rising any more. Should I switch to whole wheat for the remaining feedings or start over? Thank you
Emilie Raffa says
Hi Nicole! Yes: when first creating a sourdough starter, per my recipe, whole wheat flour is used to jumpstart fermentation. Then, it’s fed with all purpose flour. Once your starter is established (i.e. after it has been created), it’s best to feed it with the same flour used for the ongoing feedings. So, you’d use all purpose flour. Bread flour can also be used, fyi.
In the case of your starter, a change in texture is actually quite normal. It will vary from day to day, especially when it’s warm (the warmer it is, the more liquid it will be). Also: when it’s risen, bubbly and stretchy, it’s usually active. And then, when it becomes watery and falls back down, it has exhausted most of its strength and needs to be fed again.
So… I’d continue feeding it, but cut back on the water slightly to achieve a thicker texture. Alternatively, use bread flour which absorbs more water than ap flour. You do not need to switch back to ww flour. Hope this helps!
Elaine says
Hi I came across your site and I have been faithfully trying to grow my own starter but it always meets different problem. This time, it is overly ‘enthusiastic’. I started it, fed it its first feeding 24 hours later and another 12 hours later, it rose and doubled with a layer of hooch at the bottom! Is it normal for starter to require 12 hours feeding by day 2/3?
I stay in Singapore by the way, hot and humid
Sue smith says
Hi
Very informative reading.
Quick question. I’m on day 5, my starters smells good and is bubbling.
But 8 have not thrown half away and added. Do I need to throw away and start again?
Shannon says
Love your blog! I’ve tried 3 times now to start a starter using fresh ground whole wheat flour (a 50/50 blend of hard red and hard white). It will not “start”. I live in the southern US and needless to say, it’s quite warm these days. What should I do? Is there something wrong with using fresh ground flour? This is what I use for baking.
Jori says
My starter was forgotten in the fridge for a couple of months. I have halved it and fed it 6 times and each time it doubles but is very thick and sinks like a rock when tested. I did miss once and maybe more where it must have fallen. How can I make it thinner? I threw out all but 60 g and added 60 g of water and rye flour. Is it ruined? Why won’t it soften and bubble up?
Aisha says
Hi,
I started my sourdough starter on the 29th of April it’s now 4 days later. I read you’re supposed to feed your starter when it’s actually hungry so you don’t end up diluting the starter, and so I’ve been waiting for signs of hunger. I fed it today and it doubled in size like normal but it hasn’t deflated or developed hooch. Am I doing something wrong?
Samantha says
Hi, I used your recipe to create a starter and am on day 7… it smells kind of like greek yoghurt.. does that mean its not ready yet? for reference, I live in a tropical area, but have the AC on most of the day so the house is not very ‘hot’. Thank you :)
Patty Paulsen says
RE fruit flies…The BANE of my life. I have a compost pail, we take it out daily but the fruit flies love us. And the pail. And consequently my starter – which I keep in another part of the room. I built a little fruit fly trap, works wonders. I take an empty plastic water bottle, cut the top 1/3 off, throw away the cap, and insert the top piece into the bottom piece with the top of the bottle facing downward inside the bottle. Then I add the secret ingredient: apple cider vinegar. A couple of tablespoons will do it. The fruit flies are drawn to the fruity smell of the vinegar, go into the bottle and become trapped. I keep this close to the compost pail as an enticement for the little pests. Cuts down on the amount of fruit flies that actually head over to my starter.
Kelly says
Hi there, thanks for such a helpful post! So for the last few days my starter has been developing hooch 8-12 hours before a feeding, but no rising/ bubbles in between. So I know that probably means it’s hungry, but because there’s no other activity I’m afraid to feed it too much & dilute the actual culture. What would you make of this? Thanks!
Kelly says
Sorry, 8-12 hours AFTER each feeding x
Elmarie says
Thanks. Great advise. I will persevere.
Emily says
If I set my starter in the oven just to keep it in a warmer spot (oven is t on not hot) do I have to have a light on? Cannot sit in dark overnight? I think my temperature in house is causing it not to rise. Rose right out the gate and first feeding it was happy and then second and third feeding it is doing nothing. I just want to not fail lol
Emily says
I meant can it sit in a dark oven overnight? Sorry couldn’t type
Ryan says
I have the exact same issue. I have two starters going one is 3 days old the other 9 days old and both rose the first feeding and now nothing.
Blaire says
hi! its been 1-2 weeks since ive last fed my mature starter but even after 3 days of feeding once a day there is no rise at all. ive never had this issue before. even after months of not feeding it, it would come back to life after 1-2 feeding and would definitely rise and bubble. Now all i see is a few bubbles on top and nothing else :( do you think it will come back to life? should i feed it more frequently? id be thankful if you could help.
Helen says
I have been trying to get enough activity in my starter for a month now, im trying some of these suggestions-very helpful. So far I’ve got lots of little bubbles and rises by about a third but doesnt have the integrity to rise a loaf.
Raven Cole says
Hi, what kitchen scale do you use for your measurements? I have one, and I thought it was fine (I use it with recipes and never have problems with them), but when I’ve been making my starter, it’s obviously not. Situation that I had: measured my starter, it said there was 79g of starter (after I calculated out the weight of my 1 quart jar), withdrew 1/2 a cup, tared a container and measured that cup, it said I had 98g of starter.
Obviously there’s something wrong there…
Jaslyn K says
Thank you so much for all the time and effort you have put into this website, what a helpful resource!! I’ve been wanting to start my sourdough journey for a long time now and you are the first one that has been able to lay it out so plainly!! love this! I’m on week 2 with my sourdough starter and it’s currently doubling in size! Excited to follow more of your recipes!
thank you!
Gail says
I forgot to mention that I took out half the starter on Day 2, put it in a larger clean jar and then fed it. Also, it is summer here in Australia and at the moment my kitchen is 28 degrees C.
Drew says
Did this work for you Gail? I am having the same issue! It’s day 2 (barely) and my starter is completely bubbling over the top of my jars. Not sure what to do!
Gail says
My starter bubbled and tripled in size in under 24 hours. I used organic stoneground rye flour for the starter. Your beginner recipe says to do nothing on the 2nd day but the starter was bubbling out of the jar so I decided to feed it on Day 2 anyway. Was that right or should I have waited until Day 3 to feed it as per your recipe.
wendy says
Thanks for all this information!
For anyone who has starter that isn’t doubling but has activity, definitely try feeding with a fresh bag of flour.
My starter was bubbly but only rising by about 20% even after 1 week. I was about to give up but I came across this post, and saw someone mention trying a new bag of flour. Tried with new flour and my starter immediately doubled.
Cindy says
The problem I’m having with my starter wasn’t mentioned in the article. My starter has been sitting in my microwave for 24 hours now and when I went to feed it today, it’s gummy. What is wrong with it and should I just throw it out and start over?
Danielle huck says
I’m on day 3 of a new starter and I pulled 25 g, put in a clean jar and added 50g flour, 50g of wheat flour and 100 g of lukewarm water, per a recipe I’m following. I did this at 9 am and it’s now 2pm and my starter is rising so fast, it’s about to come out if the jar. Now I have no clue what to do! Lol! Help!
Garry says
Followed your directions on sourdough starter to the letter.
And I thought I was kicking A$$.
The starter was 3/4 up the 1 qt jar on day 2-3.
Then nothing. Nothing. Nothing.
Feeding 2 times a day.
Restart on a separate jars(s).
Nothing on anything.
My original is doing nothing.
My restart is doing nothing.
I’ve went through a half of bag of whole wheat flour.
Nothing.
Temperature is 75F
Water is well water.
Jars are clean.
Everything weighed.
HELP.
I really want to try this .. but after 1 1/2 weeks ready to just toss it all.
Suggestions please?
Troy Dixon says
You might need to wait longer and not feed as much. If nothing is happening it may need more time for the fermentation to activate. If nothing is happening and you feed it, nothing will continue to happen. Feed it and forget it for a day or two. Might need to treat it like the beggining where it takes a few days to get it moving.
Andrew Richards says
I’m a bit late to the party here, but a thought in case it’s useful for anyone.
Something mentioned by Richard Bertinet in his great book Crust, which I thought of as you described that everything is clean…:
“Another important point is not to spray your kitchen surfaces with antibacterial cleaner just before you start. Of course, good hygiene is always important when you are working with food, but remember that to make a sourdough ferment you are relying on the wild yeasts that are in the air all around you. If you blitz your work surfaces (I’ve seen people do it) with something that is guaranteed to kill virtually all known germs, and then start your ferment, the wild yeasts won’t survive.”
Bertinet, Richard; Bertinet, Richard. Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (pp. 80-81).
Betty says
I called my starters Bubbles now thanks to you I have renamed my new starter and will move her to my bedroom. She’s such a diva, therefore her new name is “Diva”.
Emilie Raffa says
Love it. It’s the perfect name!
Jared says
Hi,
Thank you for the instructive article. I had a successful and strong starter throughout 2020, but recently moved and couldn’t bring my little friend with me, unfortunately. However, I now find myself once again in a position to cultivate a starter and am going through all the same worrisome woes as I did the first time I began this process. Your tips are encouraging!
In any case, per the fruit flies, I wanted to suggest a tip. The little buggers were ravenous and legion with seemingly no bane with which I could combat them. However, I discovered that a cup partly filled with apple-cider vinegar and a drop of dish soap does the trick. One simply needs to cover the vessel with plastic wrap or even a piece of paper – although, having an airtight seal is better – with a small hole poked in the middle. The flies will congregate to it in swarms and sneak their way into the cup. Those that don’t drown in an attempt to drink from the enticing liquid end up stuck inside, not knowing how to get back out. This solution won’t get rid of all the flies, but it will certainly keep them away from your starter.
Cheers,
Jared
Emilie Raffa says
Jared, thank you for sharing your tips with us. I’ve heard of this apple cider vinegar trick, yet every time I see a fruit fly (or several for that matter- they seem to travel in packs!), I forget to do it. Thanks for the reminder. It’s super helpful!
Dave says
Hi
Many thanks for words of advice i have trying to make a starter for months with no success i get very few bubbles and my starter has never risen. I will, like you mention, be a little more patient.
Take care
Dave
Lovie says
I do Not have a scale and other stuff I have to make do ( no shops to buy )
I did the fold & stretch seemed good but it takes me two days to try to bake the bread so I put it in the frig overnight looked ok but not double in size at all so I did the stretch and fold several times today texture felt good but it still has not risen so do I just bake it now ? I really would like the dough to rise Maybe do a program on substitutes or variables or saving factors !’ I don’t have a Dutch oven either !
Thanks
!
Rebekah says
Hi!
My sourdough starter is bubbling but hasn’t risen, and also hadn’t passed the float test, I can’t seem to figure out what I am doing wrong. I use strong bread flour and the 1:1:1 ratio, and leave it in a warm / dark press … Can you give me any advice?! Thanks!
Cindy says
Hi I have been semi ignoring my starter in the frig. I took it our and fed it a few times and it passed tge float test before I used it but my bread didn’t rise very well. Can it still float and be weak?
Emilie Raffa says
Hi Cindy! If it passed the float test, it’s most likely not your starter. It sounds like the gluten wasn’t developed enough. Next time, give the dough more time to rise, until almost double in size. This should help.
Bernadette MacNevin says
Hullo. What tiny writing this is. I live in NZ and it’s still quite cold here. I SO appreciate your excellent site here and your patience in writing to us. Well done. I’m a bit confused as in your ‘blog’ you say to use, the first time you make a starter, half a cup of wheaten flour and quarter cup of water but above it says equal flour and water – which one is correct? I’m making it myself as I need to be gluten free. What sort of flour would you recommend for this? Is coconut flour ok? And if I use that, does it mean I have to use coconut flour for adding to the starter and for making the whole loaf of bread? I’m thinking cost here and it starts to get pretty expensive after a while. Also, I think the wheat bag is a great idea for warmth but the heat lasts only about 15 mins I did put my starter in a slightly warm oven and I did see evidence of small bubbles. But overnight of course it gets cold i may try a hot water bottle. W0w, it’s not easy, is it but I’m persevering. God bless you and all your readers. Bernadette
Emilie Raffa says
Hello Bernadette! Welcome! Lovely to hear from you :)
To clarify, “equal parts” refers to weight only, not volume. This is why the ingredient amounts in measuring cups are not the same or equal.
As for GF sourdough baking: first, you’ll need a GF starter. I do not recommend using coconut flour to create a starter; I haven’t tested it and to be quite honest, I’m not sure if it will work! Plus, coconut flour is quite pricey. As an alternative, rice flour- brown or white- will make a good GF starter instead. I’ve heard using a 1:1 GF flour is great too.
Second, once you have your GF starter, you’ll need to follow a specific GF sourdough recipe. There are several to choose from online. I do not yet have one on my site (I haven’t been happy with the results!).
As for speeding up the rise of your starter: warm water in your feedings, using the oven light, a warm water bath, even a proofing box- they all work with practice and patience. More info here- Feeding Sourdough Starter: My Best Tips & Tricks.
Hope this helps xx E
Celeste Bauer says
My starter is a 9 days old. It was bubbly and raising. Booklet to fed without discarding to build up for baking. I did and now it’s not raising or bubbly. I have fed it twice and still nothing. I’m so sad, I cared for and nurtured it and now?? Any suggestions? Should I keep feeding or start over? It doesn’t smell bad but it also doesn’t smell wonderful either. Almost acidic maybe . Thanks celeste
Emilie Raffa says
Hi Celeste! It sounds like your starter needs to be refreshed. Discard a portion to refresh the acidity levels (this will sort out the smell), give it a feed, and then make sure to keep in a warm spot, ideally 75-78 F. More info here.
zlaty fisher says
Hi this starter tutorial and troubleshooting was very helpful.. I’m now at day 4 which means I gave my starter her second feeding today. It’s very bubbly but stinks terribly. Is something wrong? Or will it after a few days smell better? Thanks in advance
Emilie Raffa says
Hi there! Starters can smell funny in the beginning, depending on temperature, type of flour used, and other variables etc. However, as you continue to feed it, the acidity levels will refresh and the overall aroma will change. Just keep feeding it for best results.
Chelsea says
Hi, I have followed your steps to create the starter. First few days the starter look like it was going as planned. I kept it in a warm environment leaving the light on in the microwave. It grows but no longer doubles like the first few days. There are some bubbles in the bottom half but top half doesn’t bubble much. I tried feeding 2 times a day based on your troubleshooting guide but still didn’t make any difference. I’m at day 14 already. What should I do?
Jen Murray says
I got to the part where you said you’d left your starter in the fridge for a year.. and realised that I need more patience and mine is taking forever to recover from extended fridge time.
However… “forever” is 4 days. Patience is now required. Thanks for the info x
Emilie Raffa says
You’re very welcome! That’s the way to do it! Starters are more resilient than we think. In fact, they teach us a lot ;)
Cindy Lim says
Your post is very detailed and helpful. However, I had already begun my starter prior to reading this. I made the pancake recipe you shared, with my discard, but it came out with a slightly bitter taste. The starter is 3 1/2 days old and looking and smelling good. But because of the bitter taste in the pancakes, I heated up some starter and tasted that same bitter taste! Has the starter gone awry or is this to be expected–the bitterness? I am wondering whether to chuck and restart a starter or push on.