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
Philip Sheikh says
Hi Emilie, I would like to start by thanking you for the article and the vast thread you’ve created on here!
I have recently built a proofing cabinet from a large polyurethane box which controls the temperature using a sensor and a heating mat and with a humidity of 84% using Boveda packs that are used to maintain cigars. In theory, this is all great for creating the conditions I am after. However, after leaving my starter in the box overnight, it has sucked up the smell of the new box. I’ve fed the starter twice and I can still smell the polyurethane. Will this be toxic to bake with and ingest you think? Shall I keep feeding the starter and eventually the smell will be chucked out with the discarded starter or do you recommend I start over?
And finally, I have placed some damp tea towels all over the insides of the box so they suck up the smell then will let it air out for a few more days prior to using it. Do you think this should work?
Sam says
Hello! Sourdough newbie over here :) I made my first batch of sourdough bread using your starter and basic recipe and it turned out lovely. Thank you so much! I since then put the started into the fridge because I only need to bake about once a week. My question: when I am ready to bake again, do I take out the whole starter from the refrigerator, discard half and feed with equal amounts, and then leave on the counter to get bubbly again? Then, after it gets bubbly to use and use what I need, I feed with equal amounts and place back in the fridge? I am just a little confused with the feeding and storage part when I take it out to bake, since I am storing in the fridge it in the mean time. Thank you in advance for the hopeful clarification!!
Megan Osmond says
Hey. My starter is on day 12. It rose massively today which pleased me however it still smells vinegary. Is that normal? Should I be feeding it again? I fed it about 9 hours ago. Thanks!
Paul Walter says
Hi Emilie,
I’ve had my starter going for about 3 weeks now. At one point it passed the float test, but it no longer floats. I discard some and feed it everyday, and it grows slightly, but I can’t seem to pass the float test anymore. Any tips?
As a side note, I started the starter with bread flour on day one, but for all my feeds since then I’ve used bleached all-purposed flour – I missed the note on using non-bleached flour. Do you think this is an issue?
Thanks for all of your help – I love your blog!
Emilie Raffa says
Hi Paul! I wouldn’t use bleached flour for your starter. This could be the issue. Switch back to bread or pure all purpose flour, move your starer to a very warm spot, and see what happens over the course of a week. I’ve used bleached flour before (accidentally), and experienced a lot of problems. But it can be revived! Let us know how you go….
Lex Starwalker says
Hi Emilie! I just found your blog a while ago when I decided to try making sourdough bread. I’ve been working on my starter for a couple weeks now. Due to cold temperatures, it’s been slow going, but it’s almost ready for the first baking day!
I wanted to comment on the issue with fruit flies. I haven’t encountered this with sourdough yet, but I also brew kombucha which attracts fruit flies too.
One trick I learned is you can create a fruit fly trap. Just put some apple cider vinegar in a jar, glass or other container. Add a few drops of dish soap. Put a piece of plastic wrap on top and secure with a rubber band. Now poke some holes in the plastic top with a fork. You want the holes big enough for the fruit flies to get in. The fruit flies get in, but they can’t get out. You just have to empty out the vinegar and flies every so often. You can also use a trap like this to catch house flies, just make the holes a little bigger.
I keep one of these traps near my kombucha fermentation jars, and they work like a charm. I still see a fruit fly every now and then, but not nearly so many as before I used the trap.
Molly says
Hi, I accidentally left my active sourdough on the counter for a week when I was gone. Is it now unsafe to use?
Emilie Raffa says
Hi Molly! It’s totally fine to use. It’s not like leaving milk out on the counter. Just continue to feed it until it bubbles and doubles in size :)
Carol says
Hi Emilie,
Does low altitude affect starter/baking sourdough bread? I have found many articles regarding baking at higher altitudes, but I can find nothing regarding low altitude/sea level baking. I’m new to baking sourdough. I’ve been baking a hybrid (King Arthur Flour’s recipe using starter for flavor and commercial yeast for rise) bread for about 6 months with no issues. Using your beginner’s guide (very helpful!) I made my first loaves of true sourdough (using the starter to make it rise/no commercial yeast) bread while we were camping and they came out beautifully. Our cabin is about 450 miles from our home. It it about 2400 feet about sea level and has a dry climate. Little to no humidity. Two feedings after arriving at the cabin and my starter was floating and ready to use. At home, however, I can’t get my starter to pass the float test at all. Home, btw, is only 59 feet above sea level with very high humidity (like breathing through a damp sponge). On two different occasions recently I fed my starter twice a day for a week. Still couldn’t get it to pass the float test either time. It bubbles, but doesn’t double in size. It’s more like “goo” at home. I starting wondering if maybe it was the difference in the water so the next trip to the cabin I brought water home and used it. I fed the starter twice a day for another week. That didn’t help. Buying bottled/filtered water doesn’t help either. I’m using the same starter, same water, same flour. The only variable is location (with very different altitudes, climates, moisture levels). Could this be why my starter works in one location but not the other? Is there anything I can do to get my starter to work at the lower altitude?
Thank you,
Carol
Emilie Raffa says
Hi Carol! Thank you for the detailed information. I’ll be honest with you, I do not have experience with low altitude baking. However, you mentioned something very critical in your comment: the texture is like “goo.” This gives us a clue. I believe (due to the different moisture levels) that you actually need to add more flour to your starter when you’re at home. You’re looking for a slightly thicker consistency, a texture that is comparable to how it looks when you’re at the cabin. Don’t worry about weighing here; just add flour by the spoonful. Additionally: since there are some bubbles present in the jar, your starter is definitely still active, which is great. I think it just needs more food (flour) to cultivate the yeast. I hope this makes sense!
Carol says
Thank you! I will try that.
Emilie Raffa says
Great! Good luck :)
Liz says
hi my name is Liz,I been trying to make sour dough bread and used whole meal bread flour, /but the bread come out very dense .What am i doing wrong .
Emilie Raffa says
Hi Liz! I’ll need a bit more information… what recipe are you following? Brand of flour? Do you weigh your ingredients? Thanks :)
Gloria Aide says
I would like to start baking sourdough bread. I have been given some starter. I’m wondering why it is necessary to discard half of the starter each time I feed it? If I miss doing that the first time, will the starter be ruined? Thanks for your response.
Emilie Raffa says
Hi Gloria! Discarding a portion of your starter is necessary to refresh the acidity levels. It also keeps the starter from growing too large. It will not be ruined if you miss doing it for the first time. Starters are resilient.
Carol Roberts says
Thank you for this wonderfully informative and (just as important) reassuring article. Yes, I was indeed thinking my starter was dead.
Please excuse the newbie question: When you talk about putting the starter in a warm spot like a cupboard, do you mean after every feeding, just on days when I’m going to bake with it, or all the time (surely not)? I think I’ve identified 2 likely causes of a nonbubbly starter that used to be bubbly: kitchen is too cold and I was feeding it only once a week.
Have you every heard of anyone using the yogurt setting on a pressure cooker (that is, very low heat and no pressure) to keep a starter warm?
Emilie Raffa says
Hi Carol! You are quite welcome :) To answer your question, I would suggest keeping your starter in the cupboard all the time (especially if you’re looking for a warm spot). Keep in mind though, it doesn’t have to live there forever. For example, you might want to move it in the summer if the cupboard is too warm; does that make sense? I haven’t heard of using the yogurt setting on a pressure cooker. But hey! It might work? Maybe someone here can comment ;)
Carla Whelton says
Can someone help? My sourdough starter bubbly and fruity, dough rises nicely with bubbles under surface. When I turn out the dough from the proving basket the dough comes out flatter than it should. The crumb and crust are good but the loaf is flatter than ones I see in restaurants and bakeries. I dont think it is over proved as dough springs back when I test it. Help.
Emilie Raffa says
Hi Carla! What sourdough bread recipe are you following? And how long is your bulk rise AND second proofing time? Thanks!
Julie says
Hi! I have worked with a starter a little in the past and have recently taken it back up again. We got some dried from my mother and started aggressively feeding it. We aren’t getting much lift out of it though and just had an idea yesterday that may be the cause- we have a alkalizing water machine and was using that water to feed it. My husband just did a brief search yesterday online and read that a starter needs to be acidic around a PH of 3. Our water machine was putting out a PH of 10! My question is; did we kill some of the bacteria in my starter? It’s still producing some bubbles and smell but it’s not producing much lift both when we are feeding it or in the loaf stage.
Thanks so much!!
Tyler says
Hello!! I’m trying to make my first spurdough starter and the video I followed on youtube sais to use pineapple juice for the first two feedings, then use water after that. Once that video produced a sourdough starter that didn’t rise amd molded, I tried to start over, this tome following my heart. I used just flour and water this time, equal proportions, and out on the counter for a few days. Then, it was in the fridge and I didn’t feed it for a few days. Today, I took it out on the counter to feed. I’m going to leave it there for a few more days, feeding it every day, but it’s been over a week and it hasn’t risen yet. It smelled like vinegar and after feeding, it smelled better, but i can’t help but feel I’m doing something wrong. Can you help me?
stella quinert says
Hello – just wondering if you can advise me . I started a recipe and followed it all the way through – however at no stage was my starter bubbly or liquidy like your picture – I read somewhere that there is a stiff starter philosophy and thought thats is what I had encountered – I have since found out that I am using a recipe by Richard Bertinet and his ratio was 150gm white flour 50 gm spelt flour 1 tbspn honey and 150 l water. I mixed it and set it aside as per instructions for 2 days in the kitchen but nothing really happened – I kept on with the recipe anyway and I eventually got a little loaf and put the rest of the starter in the freezer. I dont think I did it properly – can I rescue it or is it best to start all over..thanks for your help
Sarah says
Hello – I know you posted this some time ago but wondering if you can help. I bake my sourdough weekly and have been using the same starter for 10 months now. I thought I had it down pat. I always use the float test to know I’m ready to bake. However, I have been consistently feeding my starter for over 2 weeks now and it still isn’t floating. It’s bubbling and has even overflown my jar but always sinks!? I’m completely perplexed. Help.
Thanks,
Sarah
Emilie Raffa says
Hi Sarah! The good news, is that it sounds like your starter is totally fine. I think it’s just your timing that’s a little bit off. Meaning, the float test is done after your starter has peaked and fallen; does that makes sense? Try to do it a bit earlier and see how you go. Hope this helps!
Dorota says
I bought your book and I love it. I made a starter last year from whole wheat rye flour and had to dry it because I was away for almost two months. Two weeks ago I brought it back to life, the starter behaves beautifully, rises, bubbles etc, however, I don’t see it being very strong. It seems forever to proof, I tried different recipe that I used it for and the dough didn’t rise much at all, after almost two days of proofing :)
My question is, is it possible that, even though the starter looks beautiful that it lost its strength if combined with the flour for the bread recipe ? I also tried your first recipe in the book and the dough was so flat and lifeless, didn’t double in size even though I followed all YOUR instructions as to when the starter is ready: doubled in size, passed the float test etc. Could that be that the starter lost its strength after being dryed up for storage?
Gennelle says
There is a dark gray layer plus some liquid on the top of my starter. I haven’t fed it in about 3 weeks. I don’t know if it’s mold/mildew but I haven’t seen it before and I’ve been using the same starter for about 7 months. I’ve had it in the refrigerator the whole time. I’ve scraped of the layer and fed it. Is it ok to use or should I start over? I didn’t feed it for three weeks when we were out of town and it looked normal when I came back, but this time it looks funky. Thanks!
Jimboy says
Im on second day of making my starter. And it it seems like its already alive. It dobled in size already, is it normal?. im using whole wheat flour. By the way im from Phillipines. Im thinking maybe its because the climate.. im hoping you can help me.
Karen says
Thank you so much for this! I was convinced my starter had been neglected to death (by me!) but have just excitedly and lovingly fed and rehomed it and am patiently waiting for its ressurection!
Jim Shawhan says
I’m 80 years old now and was raised with sourdough. My personal starter (beer can) is almost 50 years old; the original starter was a wedding gift from a very old starter in my wife’s mother’s family.– the Pikes of Pike’s Peak. The (family) secret to working with sourdough and it’s recipes is to -never- let it touch metal of any kind.. Use glass or stoneware containers and bowls, and work the dough and subsequent “batters” with wooden utensils (some plastics are okay, others not). Years ago, I started a test flask, and when it got going I stirred it with a metal spoon –voila– killed it dead! I tried everything to revive it to no avail. Also, the final rise of whatever is being prepared can be done in a metal baking utensil, and it doesn’t seem to affect the final product. I hope this information is helpful.
Gail says
Emilie, I am working on my starter. All was going well in terms of bubbles (but no rising) using flours suggested in your book and bottled water till day 3-4 when I got the bright idea to substitute filtered water from my fridge (warmed to room temp). I believe my tap water would have chlorine but thought this would be ok. I am not going to make all of my sourdough with bottled water so thought maybe I should start things out with the water I’ll eventually be using? Well needless to say I’m on day 6 now, still zero rising, and very noticeably less active bubbling. I fed today with warmed bottled water and moved to a warmer spot hoping I haven’t wrecked things. I know….patience right? I will keep feeding and stick with the bottled water. But my question is does this bode poorly for my future baking? Will my future loaves not rise using my house water?
Sarah says
I read elsewhere that you can leave chlorine tap water out over night, in an uncovered container, then the chlorine will dissipate. I was unsuccessful with water straight from the tap, but am having success with water left overnight (we have chlorinated water).
Emilie Raffa says
Hi Sarah,
Ooo this is so interesting. I’ve never heard of it! I’m definitely going to try this out; our tap water is heavily chlorinated (although I’ve never had any problems with it in baking). I’m curious to see the results. Thanks for the tip!
Gail says
Thank you Sarah. I’ve since done just that with my water after reading about it elsewhere. I still had no luck though with AP flour though. I got minimal bubbling on the top only and essentially no rise. I’ve done well with 25% rye + 75% AP but I really want to feed with straight AP since I have to order rye online and it’s expensive. At the moment I’m trying to gradually wean my starter off rye and also starting a new one with rye instead of whole wheat on day 1 but feeding with only AP. I hope one or the other approach will eventually work! I am starting to wonder if anything about KAF AP flour has changed since Emile created her starter.
Mindy Lebovics says
Hi!
I recently bought your book. I’m on day 9 of making my starter. The first 2 days ( with just the whole wheat flour) it doubled in size. Since I started started adding flour (King Arthur unbleached all purpose flour) not so much. I’ve wrapped it in a heating pad which helped a little (grew about 1/2” from it’s original 1 & 1/2”) I’ve been weighing and doing equal parts ratio….. any more suggestions?
Sheh says
My favourite fruit fly defence is to cover the jar with pantyhose/tights – those pesky fruit flies can’t come anywhere near my starter then! :)
Emilie Raffa says
Hi there! Yes! Great idea. In fact, my mom suggested this tip to me recently as well. I’ll have to try it this summer. Thanks :)
Manue says
Hi Emily!
I have and love your book! I started my 1:1:1 starter (60g-60g-60g, using King Arthur unbleached white flour and bottled water) 4 weeks ago and I still don’t see a consistent rise and fall. We live in TX so it’s fair to say our house is consistently warm, in the 75-80 degree range. We do run the A/C, so I’ve tried storing the starter away from drafts and vents in cabinets, in closets, in my oven with the light on (near and far from the light, I’ve tried both), I’ve wrapped it in a towel… Nothing works. It is very slow to rise, perhaps 25% in 6hrs. In 12 hours it rises perhaps to 75%. Another 12 hours later, it is at that same height. It doesn’t not double and fall in 24hrs, no streak on the jar overnight. When I feed it every morning at 8am, it still appears ‘high’ (though not doubled). It’s bubbly but not frothy. It smells good, like bread, I regularly test it for the float test (around 7 or 8pm), and it always floats. I’ve tried to make bread with your beginner recipe, but the dough never rises overnight. I don’t understand what I am doing wrong and would love your insight! Thank you!
Emilie Raffa says
Hi Manue! Thanks for your note (love all the specifics, it’s very helpful).
You know, based on what you’ve described, I believe your starter is active. Why? Because it’s bubbly, it is rising, AND it passed the float test. These are all good signs.
I think the confusing part, is the timeframe for growth (only 25% in 6 hrs, 75% in 12 hrs etc) and it doesn’t “look” like it doubled. This is ok. Your starter might have doubled, but by the time you saw it, it dropped a bit. The fact that it passed the float test should mean that it’s ready to use- go by that indicator for now.
Once your starter passes the float test, make the beginner dough in the evening with warm water. Use an 8-inch glass bowl (this is the best size to tell by eye when the dough has doubled). Let rise in a warm spot overnight (did you read this post?). Start with this and see how it goes!
And don’t worry: it’s not you. You’re not doing anything wrong. You’re learning the way of a new craft and eventually it will all sink in! x E
Rosa Federico says
Hi Emilie,i made my starter 5 days ago and it was going along nicely,it was bubbly and it grew,and I was feeding it twice a day ,but the last 2 days nothing is happening it still smell good , so not sure what is happening,i would appreciate your advice. Rosa.
Emilie Raffa says
Hi Rosa! Sorry to hear you are having difficulties with your starter. From what you have described, it sounds like your starter is active. As long as you haven’t changed anything (type or brand of flour, water type, location etc), I would just continue to feed it per usual. New starters are unpredictable and need time and additional feedings to perk back up. They need to become strong. Don’t worry, just stick with it.
Gopika Kapoor says
I started my sourdough starter. But on the 2nd day when i saw it, i saw some pink mould on it. I rwmoved it and continued to feed the starter. It was rising perfectly. It doubked in size on the 1st day itself.
Is thia starter safe even though it got the pink mould.
I live in india and near the sea so it is quite humid. What can i do to avoid the pink mould?
Emilie says
Hi there! Sorry to hear about the mold. From what I understand, it’s very common in humid weather. Have your read section #9 in this post? There are a few troubleshooting tips that you might find helpful.
Ashley says
So developmented my own starter thanks to your instructions from your book and this post. Mixed up my first batch of dough and went to replenish my starter but mixed it with the fork I used to make the dough with. Then I realized I introduced a very small amout of salt to my starter. Have you ever done this? Will my starter survive? Also how important is it to transfer the starter to a new jar once developed. I skipped that step because I did have another jar as big. Planning on getting another though soon :) Thanks so much!!!
Emilie says
Hi Ashley! Oooo! I’ve never done this. I’ve only dropped a dried cranberry in my starter which turned the whole thing pink. So to be honest, I’m not sure what will happen to your starter. I don’t think it will die, though. I would dump most of it out leaving about 2 tbsp or so, give it a large feed, and see what happens. That’s what I’d do. If it doesn’t bubble after about a week, you might want to start over (sorry…). Regarding the jar, I only suggest transferring the starter to a new one when the old jar looks crusty and gross. It’s not mandatory, but after a while, you’ll want to put it in something clean! x E
Cynthia says
I came across this page today and guess what? There is a white foam layer (not liquid though) on top of my starter and it smells a bit too vinegary…I believe that is mold and I am from Sydney, Australia. I guess I will have to get rid of it??but to be fair, that jar of starter went through some drastic temperature over the past week (from 17C to 29C) no sure if that is the case it‘s a shame as it had been bubbling so well until a couple of days ago the weather went straight back to summer temp … so sad that was my first starter
Emilie says
Hi Cynthia! I can definitely relate to your situation. After creating a new one, you might have better luck as temperatures continue to drop in Sydney. You can always store it in the fridge as well- see if that helps a bit.
Joe K says
I’ve been following the instructions for 3 weeks and the starter isn’t doubling in size. my apartment is 71 degrees and its in a closet with the water heater so it’s likely a little warmer……it smells fruity like it’s developed, but just no rising……also it did pass the float test, but I’ve read this can be a false positive…….HELP
Emilie says
Hi Joe! To clarify, the instructions you’re following… are you referring to the tips mentioned in the post above? Or instructions on how to create a starter from scratch? Just need to understand if you’re working with an established starter that won’t rise, or a brand new one that’s not quite developed. This will help me troubleshoot.
Anyway, I have a question for you: is it possible your starter did in fact double, you just missed the timing?
PS: I’ve never heard of a false positive float test. In all my years of baking this has never happened to me. The only way you’re going to know if you’re starter is ready, after passing the float test, is to just use it and see what happens. I would stick to a low-hydration beginner recipe (click here) for best results.
Sarah Freeman says
hi! I just purchased your book and found it the best out of many different methods I have been using to try and get my starter off the ground! I will say that after 2 weeks of trying I finally got a starter, that had doubled in size and passed a float test! My house is colder here in the PNW and it is Winter. I found that the oven trick actually made it get a bit too hot and it just was always watery and bubbly. Anyways! It passed the test and I baked my first loaf and I must say I was pretty darn impressed with it!
Here are some questions I hope you can help me with
1) now my sourdough starter isn’t passing the float test again two days later. Will it only pass the test when it is at its peak? So you need to time baking as such? For example, it was doubled last night, but this morning dropped again, so in order to bake I would need to re feed it and wait to use it when it was at its peak?
2) my starter is 100 percent whole wheat. It just seems to work better here in my environment. It seemed a lot more dense of a loaf with a more charred flavor if that makes sense….idk if it was because of that or not. but….I also think I need to master the proofing etc. So does the first 30 min-1 hour proof where it could be warm and then do I let it proof at room temp overnight or in the fridge? I have seen you comment different things so I wasn’t sure. Is there a test after the bulk rise that I can do t see if my dough is right?
Thank you! It is such a craft that I never expected I would like so much! Thank you!
Emilie says
Hi Sarah! Yay! I’m so happy you like the book! Congrats on baking your first successful loaf. It’s a satisfying (and tasty) craft, no?
To answer your questions…
1.) Yes: when your starter is at peak, that’s when you should do the float test (and it should pass). With regards to timing, in order to bake, you would ned to feed it again and wait for it to peak before using. This is standard.
2.) I’m not sure I understand your question here! What specific sourdough recipe are you referring to? Please let me know and I’ll clarify for you- thanks!
Leigh Ann Gates says
Hi Emilie. I’m a total newbie to sourdough. I just purchased your book from Amazon a few days ago. I plan to begin my starter this afternoon and I do understand the @ 1st week of getting it going good. What I’m confused about is how often I need to feed it once it’s established. I’ll be baking with it at least once a week so I plan to leave it out of the frig. Can you (or an experienced SS baker please clear this feeding question up for me?
Thanks for a great book! I can’t wait to start baking!
Emilie says
Hi Leigh Ann! Once your starter is established, feed it 1-2x/ day at room temperature or 1x/ week when refrigerated. In the beginning, I would use AP flour. You might get better results due to the enzymes (some organic flours don’t work as well). It’s also less expensive to use AP flour, especially when you are removing and discarding some the starter before feedings. With that said however, it doesn’t mean you cant experiment with what you have! And in fact, if you do, please comment here again- I’m sure other readers would like to know how it turned out for you. Good luck!
Leigh Ann Gates says
Oops, should say SD Baker, not SS.
Leigh Ann Gates says
Also, will it be an issue if I don’t use All Purpose flour? I just started buying various flours (spelt, bread, pastry, einkorn, etc.) from an organic, Whole Foods supplier, and plan to one day soon begin grinding my own flours and using them. Will these flours work instead of the AP?
Alex says
Hi Emeilie. So I’m on day 5 of my starter and am doing 2x a day feeding. I do notice bubbles and an ever so slight vinegary smell. But no rise. Well there is rise but i only got a good rise on the second day. Then nothing. Just bubbles. I guess this is ok? Thanks. Alex.
Emilie says
Hi Alex! It sounds like the yeast is starting to develop, but it’s not quite active enough yet. I would keep on feeding it until you see more bubbles and a better and more consistent rise.
Laura Etheridge says
Hi,
Do you think that high altitude would have an effect on the “liquidity” of a 100% hydration starter?
I’ve been baking sourdough bread for a while and my 100% hydration starter works fine as to leavening the bread and giving it the sour taste but when I watch videos of bread making the starters look to have the consistency of pancake batter and mine is thicker.
Thanks.
Emilie says
Hi Laura! Absolutely. Altitude always effects bread. However, if your starter is working for you, don’t change a thing. It doesn’t matter what everyone else’s starter looks like- there will always be some differences. Just do your thing!
Hollie says
I started my first starter 11 days ago and it finally got through the stinky sock smell. It still isn’t rising but wandering if there is anything I can do with the bit I waste every day before I feed it. Thanks!
Emilie says
Hi Hollie! Great question. I’ve included an entire chapter in my book for recipes to make with leftover sourdough starter. You can also try the sourdough waffle recipe here on this site. Just make sure that your leftover starter is in good condition (it doesn’t smell or look gross). Otherwise, whatever you use if for won’t taste the best!
Kelsey says
Thank you so much for all your tips about starters. I feel like there are a plethora of websites that seem like they know what’s best but fail to talk about the reality of a starter and the many different hiccups along the way. I definitely was starting to think my starter was dead but will keep trying with some of these tips!
Emilie says
Hi Kelsey! Thanks for your feedback. It’s true- there’s a lot of info out there and some of it can be very intimidating! It’s all about sticking with what works for you and changing what doesn’t. Hopefully you’ve found some useful information here. Happy baking!
Cynthia says
OK, my bubbles on top but really doesn’t grow I feed it every day. I’ve tried making bread out of it in it’s on edible.
It’s been cool here so I’ve been putting the heater in my bathroom and get get it warm in there still doesn’t improve, should I just keep feeding it, until summer very disappointed.
Emilie says
Hi Cynthia! Getting your starter to bubble can be frustrating at times, I know! Hang in there. Keep feeding it, make sure your using quality flour and water, and consider feeding it twice a day. Hopefully you’ll see some results!
Karen Burns says
Ok. My starter now has the clear liquid 1/4” to 1/2” below the surface. This has been going on for weeks. It is no longer on the surface at the top. Is this a problem? Should I worry?
Emilie says
Hi Karen! Not to worry at all. Totally normal. It happens to me too sometimes (if you read my Beginner Sourdough Starter Recipe, I’ve included a picture of what you described). Just pour off some of it if you can, feed your starter, and wait for it to become bubbly.
Samantha says
Hi Emilie, I’m following your sourdough recipe and using 50/50 wholemeal rye and wheat flour. On the first initial day of mixing 30g rye, 30g, wheat and 60g water within the first 24 hours the starter had quadrupled in size! I left it for another 24 hours, as your recipe states, and it had deflated and was very liquidy. Day 3 I removed 60g starter, discarding the rest, and mix in 30g rye, 30g wheat and 60g water, left for 24 hours with no visible activity and still it remained quite liquidy. Day 4 was a repeat of day 3. It’s now day 5, do I keep going or did my starter ‘burn out’ in the first initial day? Please help!
Emilie says
Hi Samantha! Fantastic! Your starter did not burn out. It’s pretty much always bubbly in the very beginning, especially on Day 2, and then it deflates a bit. It needs more time to develop the yeast activity. Totally normal. I would keep on feeding your starter for at least a week until it’s bubbly and active.
Jackie Gueringer says
I heard from the Sourdough Podcast that you mail samples of your sourdough starters to new bakers! How could I go about getting one?? :) loved your episode!
Emilie says
Hi there! Please visit my shop! Click here. I’m re-stocked :)
SJF says
Thank you for this. When I saw you mention the 1:1:1 ratio I knew instantly what the problem with my starter was. It was really alive and bubbly the first couple days, and then went flat. I had started with 4 oz and flour and water, and was feeding it that amount every day. I hadn’t realized you had to increase the feed as your starter increased in size.
Emilie says
Glad it worked out for you! Thanks for the feedback :)
Elisha says
Hello, I have purchased your book and attempted a starter for the first time. I’m on day 7 and have been trying to make an all rye starter. I have been researching so much information and it’s all been confusing. So The first 3 days I fed it rye and all purpose cause of some advice for a friend. But I really wanted just rye so I went back to feeding it that. But I haven’t passed the float test despite having more starter from when I first starter it. I have read your trouble shooting ideas and I don’t know if it will ever be ready. Here’s what I have been doing so maybe I’m not consistent:
– i feed it 2x daily
-feed it 60 of rye and 60 cup water
-in the past I have discarded only if i see it rise and are feeding it again. But now I’m just discarding no matter if I see a rise. I do have quite a bit starter now so I’m not sure if I should discard more or feed more than 60g.
-it hasn’t passed a float test
-and I keep it in the oven with light on which is the only was I have seen a rise but unsure if the temp gets to hot.
Sorry if this is all jumbled. I’m just on day 7 and have tried so much don’t know what to do anymore. My starter has a pleasant smell and bubbles at times. Would like some expert insight. Thanks so much.
Emilie says
Hi Elisha! In my experience, creating an all rye starter can be a bit tricky due to the naturally occurring enzymes. And because the directions in my book are for an all-purpose starter, the experience and overall length of time is going to be different for you (meaning, it might take more than 7 days to become active). That’s why I suggest using all-purpose flour; it’s more predictable when creating a starter from scratch the first time around. Anyway, in your case, I would just continue to feed it with rye flour. You might want to feed it twice a day a this point, and continue to keep it in a warm spot. If you think the oven is too hot, remove it. Or, stick a thermometer inside the starter and take the temperature. Now that the weather is warming up, you should be able to leave it on the counter. Hope this helps!
Berni says
I was on a sourdough baking course and got some starter home with me. Kept it in the fridge a couple of days and then took it out and fed it. After approx 24 hours nothing had happened so I decanted it and fed it again. If it does nothing in the next 24 hours should I scrap it and start from scratch? It’s sitting on a heated tray so should be warm enough.
Emilie says
Hi Berni! I wouldn’t throw it out. Sometimes it takes a few feedings to get your starter going. I’m not sure where you’re at in the process now, but I would continue feeding it, maybe two times a day, in a warm spot as suggested in my post. And please make sure you are using the right flour and water. Good luck!
Ellis says
I have a starter that’s doing everything perfectly except for making bread rise.
I feed it daily, and it always doubles in size, gets very bubbly all the way through, and has a pleasant, sour smell, but it never floats even though I’ve been doing this for more than a week.
Should I be feeding it more often, or do I just need to keep feeding and waiting?
Thanks in advance!
Emilie says
Hi Ellis! From what you have described, your starter sounds healthy. However, it should pass the float test before using (this could be why your bread is not rising). Try doing the float test when the starter has just about doubled in size. If you wait too long after that, it will starter to fall, although it still might be bubbly. Hope this helps!
John says
To eliminate fruit flies, use 1/2 whole wheat flour. I have not read this anywhere, but have found it true through trial and error.
Emilie says
Hi John! Thanks so much for the tip :)
Sandi King says
I live in Ecuador at high altitude—8700 feet, and chilly all the time. It is also difficult to get bread flour. I’ve tried to make the sourdough loaf twice and it didn’t work. On both loafs, during the second rise the loaf spread out flat and I ended up wit a dense flat loaf. Obvios question, would the altitude affect it? I was successful with soft dinner rolls but added a small amount of active yeast granulas, per directions. Disappointed in Cuenca.
Emilie says
Hi Sandi! Absolutely! Altitude will always effect the outcome of baked goods, especially sourdough. I don’t have much experience baking in higher altitudes, but I do know you need to make additional adjustments (whether you’re following my bread recipes or others). I’m sorry I can’t be of more help! If you find a formula that works for you, please let us know and I’ll post it here. I’m sure you’re not the only one with high altitude baking questions! Thanks!
Justin says
Last night I took my sourdough out of the fridge to wake it up. I fed it. Then this morning it had doubled in size and looked amazing! It was perfect! But… I didn’t expect this to happen. I thought it would have taken another day or two to wake it up. I am not ready to use it until tomorrow night. So I put it back in the fridge to slow it down.
Was this ok to do?
Because now that I know my starter is healthy, I plan to take it out of the fridge tomorrow morning–feed it, then cross my fingers that when I get home from work it woke up and thrived again. Do you have any suggestions or do you think my plan is good?
Emilie says
Hi there! To answer your question: yes, you did the right thing. In fact, you could have fed it and just left it out at room temperature if you were going to bake with it the following day. No problem. And going forward, feeding it in the morning and then using it at night should work (as long as your starter is fed often and is healthy!). Good luck!
Kaitlyn says
Hi Emilie!
I just started my starter on 11/25. For the first few days it smelled wonderful and bubbled a lot. Then, I was busy and didn’t feed it for 28 hours (instead of 24) or so. After that, it smelled weird.
On 11/28, I fed it in the evening. The next morning, it looked exactly the same. How do I know if it needs to be fed again, or if it didn’t rise at all? Should I just feed it this morning, or should I wait the full 24 hours?
(Last time I did that, there was a layer of hooch.)
Kaitlyn says
I did go ahead and feed it around 9:00, because there was hooch again. :(
It still isn’t bubbly, though. What am I doing wrong? Or is this right, and I just need to wait?
Kaitlyn says
Yay! It turned out just fine after a few days. I made your Spinach Artichoke Braid, and it was amazing! My starter is also doing just fine!
Thank you so much! I can’t wait to bake more!
Emilie says
Hi Kaitlyn! Thanks so much for circling back! I’ve been on maternity leave since September, and I’m now navigating my way through all of these comments. I’m so happy you stuck with the process- patience is key when getting your starter to rise and bubble. It can be super frustrating, I know. But as you continue to bake, you’ll find that starters are incredibly resilient, and usually, all they need are a couple of good feedings to perk right up.
PS: love the spinach and artichoke braid bread! One of my favorites! Happy baking :)
Lilly says
I love this
I am just starting the sourdough journey, and have relaxed quite a bit after reading these posts, both the article and the comments.
Have you heard of The Secret Life of Water? I started saying, “Bless you”, and “I’m grateful for you” to my starter, and it became more bubbly right away! I also have a cold home (just south of Canada) so am no longer concerned for my starter. I made pancakes for my family with the discarded portion, and they are a big hit!! I’m going to try your cinnamon roll recipe too!
Ana Nenadovic says
Hi, I have been enjoying making sourdough recipes from your book since Spring this year, and I truly enjoy it. I successfully made my starter following your instructions in the book that is still living and doing well. We named it after my husband’s late fatter and the kids’ grandpa :)
I have a few questions:
– some of the recipes in the book result in a very runny dough (almost a too wet dough; for example the Cranberry Pumpkin sourdough and the one with Dates). I assume that it might have to do with the volume of the juice from one orange (or four tangerines). Do you have any suggestions about what amount of juice we should get from a fruit to have the right proportion of wet to dry ingredients?
I also notice that once I score the dough (this is with most my breads – even the plain sourdough one) before baking the scored places start giving in – they start to stretch and open; also when I do one long and deep score on the side of the shaped dough once it gets out of the oven it does not produce that nice sharp ridge that I see in your books and posts; the bread rises but it has a rather flatter surface – you can still see the scoring well but there are no beautiful sharp ridges.
If you have any thoughts on these two issues I would truly appreciate it. Thank you!