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.
Simply put: a starter is a live fermented culture of flour and water. Once it becomes bubbly and active a small portion is added to a sourdough bread recipe to make it rise- no commercial yeast is required.
Sourdough is 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 to maintain its rising power (More step-by-step info here- Feeding Sourdough Starter: My Best Tips & Tricks).
Remember, your starter is 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, 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 Notes 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 one, try my Beginner Sourdough Starter Recipe.
2.) This post is very comprehensive. Take your time and read through it a few times until the aha moment strikes! Because eventually, it will.
Troubleshooting Your Sourdough Starter
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!
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!
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.
I Created a Starter Following the Instructions in Your Book. It Used to Be Bubbly, But Now Nothing’s Happening? 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.
What Type of Container of Jar Should I use for My Sourdough Starter?
I wrote a whole post on this. Click here.
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.
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.
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.
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.
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.
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!)…
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
Ben G says
Hello! I am on day 12 of feeding my starter. Currently doing 1:3:3 feedings twice per day because the rising has been aggressive. The only problem is I am still getting a mostly unpleasant, cheesy smell still, instead of the yeasty aroma i am hoping for. Most resources i have read/watched say the unpleasant smell should go away around day 5-7. I am concerned that the good bugs are not able to take over the bad bugs in my culture for some reason. Any suggestions?
Emilie Raffa says
Yes. Tell me: what type/brand of flour are you using for the feedings? Ambient temperature? Water temperature? And what type/brand of flour did you use to jumpstart fermentation in the very beginning (whole wheat, spelt etc.)? Thanks!
Ben g says
I am in CO so I am also at altitude. Since the winter here is extra cold i have my starter set near one of our heating vents to maintain a temp of around 68-75 F. I use bottled water at room temp (which may be colder here). I am using a mix of 70% KA bread flour 30% Bob’s Red Mill rye flour for feedings since the beginning.
Miranda says
Hi,
I am on day 8. Only bubbles. It hasn’t risen in 3 days. How much should I be discarding and adding? I am using kA flour.
Laura Law says
Thank you!!!! Thought mine was dead and then tried the heating pad (on low) wrapped around my starter jar for a few hrs. ITS ALIIIIIVE!
Emilie Raffa says
Excellent! So glad you stuck with it. That’s what it’s all about 🥰
Diane Magdaleno says
GM Emilie. I am new to baking sourdough bread and have had my starter for about a year now. I can make sourdough bread and it comes out flawless and very tasty every time. I have tried twice to use my actively fed and bubbly starter in a few recipes like your Raspberry Gingersnap Twist and it did not rise. I followed your recipe step by step. I also tried making rolls and again my dough does not rise. I so wanted to make your Raspberry Twist for Christmas morning. What do you think is going on? I would so appreciate your response. I absolutely love your book!
marita kitchell says
Thank you for the reassurance! :)
Penny Nolan says
Thank you for the helpful content, put simply. I will try the things you offered to see if I can get my starter back to bubbling and rising.
Mike says
I am trying yo make my own soudough starter, am on day seven. When I went to feed starter I noticedit had a quite pleasant dour smell and taste. I tried to use dicard to make loaf of bread, the dough smmel and tastes pleasantly sour but has not risen. Am I jumping the gun as there are no bubbles in starter, or should I start over?
Les says
Great tips! Thank you.
Karissa Almon says
Hi! I’m working on creating my sourdough starter using your recipe. I’m on Day 12 and it bubbles beautifully, but hasn’t doubled in size. I’ve made sure to switch to filtered water (as my water source has chlorine) and keeping it wrapped in a heating mat. I’ve still be feeding it the 60g and 60g ratio, but should I step it up to the 1:1:1 ratio given I’m on Day 12?
Emilie Raffa says
Great question. It really depends on the texture at this point. Can you tell me: what type & brand of flour are you using? And is the texture runny or thick? Thanks!
Patty says
In your sourdough starter article you suggest starting with a wheat flour then feed it with AP flour. However in this article you suggest using the same flour to feed it with that you started with. Could you please clarify? Thank you.
Emilie Raffa says
Sure. In the sourdough starter recipe, yes, whole wheat flour is used in the beginning. This is to jumpstart fermentation. it’s only used once. Then, on Day 3, you switch to all purpose or bread flour for the ongoing feedings. Once your starter is established, which usually takes 7+ days, you continue feeding it with all purpose or bread flour, which is the primary make up of your starter at this point. Does this make sense? 🥰
lesa says
i started with whole wheat and i’m day 6 today. haven’t fed her yet. day 3 she burst thru the container voraciously. day 4 and 5 a little bubbling but no growth. today is day 6. i’m wondering if i need to switch to all purpose or can i stick with whole wheat whole time. it’s high quality.
Laura says
Hi! At the end of section 1, when you say “ try feeding it 2x per day and see what happens” do I need to discard both times?
Emilie Raffa says
Yes, definitely discard. If you don’t, your starter will grow exponentially in size.
Mariel says
Hello! I’ve been feeding my starter unleashed bread flour but not seeing the growth I’d like (growing a little but never doubling in size) Can I start feeding it whole wheat flour or is that a bad idea? Thank you for this!!
Emilie Raffa says
I would assess your current ambient temperature & feeding schedule first before switching flours. Try and leave your starter in a warm spot appx. 75 F. If this is not possible, try a warm water bath for your starter and leave it on the counter, changing out the water a few times when it gets cold. This will give you a better indication of what’s going on. As for your feeding schedule, make sure to feed it around the same time each day to promote a consistent rise and fall.
Priscilla says
I just made a small loaf of your sourdough pumpkin bread. I am wondering what the best way to keep is to keep it fresh and tasty?
Thank you so much for your delicious sourdough recipes!💜
Emilie Raffa says
Hi Priscilla! Are you referring to the sourdough pumpkin bread from my book? Or the sourdough discard pumpkin loaf on my blog (sweet)? Thanks!
Esther says
Hello Emilie,
I thoroughly enjoyed reading your article on Troubleshooting Your Sourdough Starter.
It is such an easy and informative read; thank you very much. If your cookbook is just as well thought out, I’ll probably need to get one for myself! 😀
Esther Rodgers
Emilie Raffa says
Thank you Esther! I hope you enjoy it!
Bonnie says
Very helpful. I think I give up too soon.
Debs says
How do i go from 30g starter to 150g for baking?
Alice says
My starter smells vinegary day 4 should I throw it away?
Kaitlyn says
Help! I started my new starter just over two weeks ago and for the week it has just been creamy, doughy looking and flat. I’ve tried more water and less water and after a feeding there will be a couple small bubbles on the surface and they disappear within hours. It still has not once passed the float test and I’m just confused how to get a successful starter! I’ve tried the light on in the oven and kept it in a dark room temp cupboard as well.
Jackie Klein says
I’m having the same problem! No rise, no bubbles. . Nothing. This is day 7 and I haven’t noticed any activity since maybe day 2? I don’t know if I should skip feedings, feed it more or just toss it and try again. I’m using King Arthur gluten free measure for measure (hashimotos gluten intolerance) and it isn’t cheap so I really don’t want to waste all of this starter if I can save it. Good luck!
Mariesa Stinnett says
I did a starter with this same flour and I started using 1/2 the water to four and have bubbles I am in cali though very warm here. Hope helps. My son is gluten intolerant so I am praying we can keep this sourdough a live and thriving.
Trish Fredritz says
Just a thought…she said you can’t make gluten free bread with the sourdough starter, so I’m guessing you can’t use gluten free flour to make the starter. Not sure, but worth a thought to look into.
Terri H says
Hi! Can you clear up my confusion? I used your beginner sourdough starter recipe – started with whole wheat flour then started feeding with AP flour. It doubled in size on day 2. Now it isn’t but has bubbles. I read through your troubleshooting section and you said you should feed your starter with the same type of flour you started with…? So should I keep feeding with AP flour or switch back to whole wheat? Thank you!!
Emilie Raffa says
Hi Terri! Keep feeding with AP flour at the point. For further clarificaiton and additional reading, see the FAQ section in the beginner sourdough starter recipe (at the end of the post). To save time, I’ve copy and pasted the question and response below:
6.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the feedings?
Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the ongoing feedings because it’s reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).
Terri says
Thank you so much!!
Natalie Wineland says
This is so helpful thank you!! I’m on day 4 and it’s not rising as much as yesterday but I will be patient and keep feeding it!
Ali says
to solve the issue of starter drying out or starter busting through the jar, I use a disposable glove on the top. it will fill with the extra air while it’s rising and maintain a seal of some sort/keeps at least the fruit flies out. Kinda fun when the hand is up, looks like it’s saying “heyy”.
Angie says
What a great idea for the fruit flies!! I will def be going this.
Marion says
These are some very helpful tips! I’m having problem on the first day 🤦♀️. I used breadflour but nothing is happening! The kitchen is about 30°C and its been the first 10 hrs…surely I should see something by now?
Sophie says
I have issues with fruit flies loving my starter. I just use a small glass jar and mix a bit of water, apple cider vinegar and Dawn dish soap and place it right next to my starter. They get caught in the suds instead of attacking the starter.
Sarah says
Hi there, thanks for the great article! I of course read through this to try and troubleshoot my own starter… I am at feeding #3 and it seems less active than at the previous one. Now after reading, it totally makes sense about the predictability in rising and activity while using the same type of flour. I unfortunately didn’t have enough all purpose so fed on day 2 with whole wheat flour. Do you think I should start again and keep the flour type the same as you mentioned, or keep going but make sure to use all purpose for the remainder of feedings (and be patient of course haha)??
Emily Smith says
Hi Emilie! (grrrreat name btw) this is very helpful, thank you! However I am very confused. Your recipe online as a beginner for starting my starter, says to feed 1/2 cup flour and 1/4 cup water. BUT it also says 60g of flour and 60g of water next to it? Is this a typo? I’m so confused. I’ve been doing 1/2c flour and 1/4c water and it’s week 3 and nothing is working to get it to rise. Is this why?
Darren says
I am four loaves in on my sourdough journey. It has been quite humbling!
Thank you for this encouraging article!
The bread tastes lovely, but I am not happy with the texture. A little spongy. I’m not sure that makes sense.
I’ve order an oven thermostat. To dial in the temp. I’m cooking 475 degrees in a Dutch oven. 25 minutes covered. 20 uncovered.
Sherry says
I am just starting out too so don’t know a lot about it but my recipe is 450 degrees for 20 min then take the cover off for 17 min more. Could that be the difference?
Darren Pearson says
Thank you! It’s worth a shot. I’ve moved on to pure leavin recipes. I have ruined 2 batches by overdoing my bulk fermentation. I’m pressing on!
Dave says
To keep fruit flys out of your starter, use an air tight lid fitted with an airlock used in wine making. Fermentation jars and lids can be found at any wine making supply store or just buy the airlock and grommet and drill appropriate size hole.
Emily says
If I leave my starter in the fridge under for more then a week it smells like nail polish remover. Why is this? I know it’s because it’s starving but how do people leave theirs for months at a time?
It also seems when I feed smaller quantities like 30/30/30 it smells a bit in the morning where as if I do 100/100/100 it’s fine. But then it’s a waste keeping such a big starter. Any ideas?
Ash Roseman says
I have read through this whole post and haven’t found an answer to my question so I’ll just ask here. No matter how many times I will cut my starter in half it will explode out of the jar. I have it in a 64 oz jar. I need help please.
Ciara Snyman says
Hey hey! Thanks for your tips and guides!!
I have a very healthy starter. But I feel like I always miss the ready window in which to use it. I feed it every day, and it always rises. Once it’s risen, I’ll do the float test, and it sinks. :'(
Help, please.
God bless!
Ciara
Linda Beamer says
Very helpful post! I’ve been making sourdough bread almost every week for 4 years. It’s been both challenging and rewarding, but now I have a low-rising problem.
I am wondering if moving to a new apartment, one that was empty almost 2 years after being built and was not previously lived in, could be a factor? Could the level of yeast in the air simply be too low? My first week I had a good rise, but in subsequent weeks, my starter has had less and less oomph. I’d appreciate your comment.
Meanwhile I am going to feed it according to your helpful suggestions, giving it several days to see if the old bubbly zest returns. My new refrigerator is very cold, and I suspect I haven’t been giving the starter enough time to warm up before making the levain. These factors may be the reasons my starter isn’t rising.
Thank you.
Lesley says
Thank you so much Emilie, your sourdough starter information is so straightforward
and I can’t wait to start making mine.
A tip for fruit flies – I put wine bottle corks in my fruit bowl, fruit flies hate cork so maybe putting a cork on your sourdough starter lid might help!
Isla says
H there,
I’m making a new starter as my old one died as I left it too long without feeding……
I am just over a week in but it is very runny (also bubbly) despite following the instructions. Any tips?
Thank you!
Andrea says
I’ve used a silicone stretchy jar cover to cover my starter then just pricked it with a sharp tip of a knife. This seems to allow airflow but no bugs!
Emilie Raffa says
Great tip! Thanks for sharing :)
Grace says
Hello! I’m on day 2 and my starter has doubled and is bubbly. Should I still not feed it today and wait till day 3? Thanks!!
Marianne says
I just LOVE this post on starters. Thank you! My “Artisan Bread” (without starter) recipe turned out wonderful, but my Sourdough needs work. I have suffered with mistakes, but I am READY to bake Sourdough Bread. I am really apprehensive, but my starter IS FINALLY responding to my LOVE!! I’m going to look for a recipe on your site.
Thank you again!
Arati Wagh says
Hi there I am a sourdough novice, I used your recipe for the sourdough starter, but I see no bubbles (the Midwest is so cold). Do I still feed it on day 3?
Rachel says
I am starting my starter from scratch for the first time and had bubbles and was rising on day three. Now I’m still seeing bubbles but it’s not really rising. When you say to feed 2x a day, do I still remove half of the starter when doing that or just feed without removing? Thanks!
yo says
I am new to sour dough starters and I have a question. My starter is about 4 weeks old and I have been feeding it every day. Thanks to your “discard recipes”, pancakes, waffles and crackers came out all great using all discards that I had. Well I want to make sour dough bread, but my starter kept falling and I was feeding it only once every 24 hours. But after I read your blog and the book, I added rye flour 1:1:1 ratio, feeding twice a day and keeping it in the oven with light on. It doubled and I was excited but I didn’t have time for making bread at that time. I think my starter is active but it hasn’t doubled since last time. But it floats in the water. My question is ; may I start to make bread dough even if it is not doubled yet?
Bri says
Thanks for these tips! I thought my starter was doing well so I put it in the fridge for a week. When I decided to bake, I took it out and fed it 3 times and while it got bubbly it certainly did not look too active. I gave it a shot anyway and decided to move forward with creating dough for the bread but it is dense, very sticky and overall hard to manage. My question: how can I fix my refrigerated starter so I can bake a proper loaf of sourdough bread? Should I take it out (the consistency is stretchy) and begin feeding it once a day? Appreciate the help!
Lia says
I’m no expert but did you try the water trick? If you put a dollop of your starter in some room temp water and it floats, that means it’s ready to make bread! If it sinks, it’s not there yet.
Bri says
I did, sadly it sunk. Perhaps I should’ve kept it feeding it? Or maybe just more frequently. So unsure!
Vaidehi Chitnavis says
Hello! I love your blogs and your insta.. am new to sourdough baking.. all I have ever baked before has been a few banana cakes and one cheese cake..so to take on baking sourdough sounds totally crazy..but it just called to me.. and your notes have been a tremendous help. Thank you!
Mahri Lee says
My starter was doing amazing, I had tons of bubbles and it doubled in size on day 2! Then day 3 came and I went to feed it, but when I opened it it smelled so bad like vomit. What happened? Is it salvageable? Should I start over?
Rebekah says
Yes, keep going. The bad bacteria are causing a false rise, but as you continue to feed, the starter will become more acidic and they will die and your true rise will come as the yeast culture is strengthened. It’s best not to use the discard until after 10 days and the starter until 3 consecutive days of rising after 10 days…whenever that may be. Still waiting on mine…
Alan D Baker says
Very , very good.
Anthony says
The flour I use has a great 1st 24-48 hour reaction and rise. But every time I feed it for the first time, it seems to never rise again, get really hoochie. It’s seeming like by day 3, I lose it, EVERY TIME. Am I just being stupid? Should I just keep feeding it even though it’s doesn’t rise? Will end it up rising again? I thought you shouldn’t fees until it rose and fell again? This is my first time trying to get a starter started. I’ve tried like 5 times. No luck. Please help!
Sarah says
If it stops rising on day 3 its normal. just keep on going with the 24 hour feeds until day 4, then switch to 12 hour feeds from day 5 and on. use a 50/50 mix of rye/ap flour and 100% warm water (80-90c). Keep going for several more days before giving up (up to 2 weeks for sure) to see if activity returns. it should.
Mike says
Hi,
I bought a225 year old San Fran sourdough starter and I can’t get the bread not to be flat. The woman I got it from said it will not rise like modern starters. The starter is bubbling but the dough wont rise. Could it be timing with starter or rise time with dough? Any help is appreciated
Mikyalee says
Thank you for taking the time to write this! I followed your beginner sourdough starter recipe, though I do have some experience with making starters in the past; one thing that has caught me off guard, however, is the smell of my starter. Today is the fourth day I’ve fed it, and when I smelled it this morning, it gave off a really foul, stinky cheese odor. It’s also looking a lot runnier and not rising as much. Do you have any advice?
Desiree says
I am having the same problem.
Lindsay says
Fruit fly management idea: carnivorous plants if you can get them. I suggest Sundews!
Kimberly says
Thank you for making this possible and sharing your experience I really feel that I can do this I was so confused but now you made this look easy
Shefaly says
Hi! I followed your starter instructions and I’m on day 14. I see that it has doubled in size, but it doesn’t float when dropped in water and there are bubbles but mostly at the top and mostly small ones. Should I keep going or is my starter done?
Tina says
I realize after reading this post that my sourdough starter is truly my lesson in patience, which I severely lack! The post spoke to me almost by name! Patience! I’ve been feeding my starter for 2 weeks! And before that I fed it for one week! And before that I fed for only 5 days. Each time I changed things: flour, water, time, amounts…finally got a scale and this newest batch is the best so far. It’s not rising much, but it is getting there. I am determined to be patient and wait for it…Starter’s time, not mine. Sigh
Emilie Raffa says
Oh, I know. Patience is such a hard thing to embody because we all move so fast! But the thing is, sourdough is literally “slow fermented bread.” There’s noting quick about it. So if you remember that, it will definitely help as you continue to bake, and get to know the subtle nuances of your sourdough starter. :)
Erin G says
Day three rose almost triple and collapsed.
Went to feed day 4 and so far no rise (6 hours after feed)
Next steps??
Thank you!
Jood says
Can I change some of my gluten free starter to feed with wheat flour? If so, how do I do it? Thanks.
Emilie Raffa says
Yes, you can do that. I wouldn’t just replace the GF flour with an equal amount (by weight) of whole wheat flour. Does that make sense? You might need to adjust the water quantity in your feedings to correct the consistency (GF flours absorb differently than wheat flours). Then, give it plenty of time to adjust. Feed your starter at the same time each day, leave it in a warm spot etc. etc.
Jood says
Thanks – I am now in the process of switching it to wheat – wish me luck!