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
Julia says
Every time you feed the starter, should you discard half? When is a good time to switch from your recipe of 60g flour and water to 1:1:1? I’m on day 8 and haven’t seen it double in size but am reading your tips over and over! Thanks!!
Emilie Raffa says
Hi Julia! Yes: generally speaking, it’s good to get into the habit of discarding a portion of your sourdough starter before feeding it with fresh flour and water. This does two things: it refreshes the acidity levels within the starter and keeps it from growing exponentially in size. Discarding half is standard. But it doesn’t have to be exact. Every baker does it a little differently. As for the feeding ratio, switch to 1:1:1 when your starter is fully established, rising and falling regularly.
Amelia says
Thank you. My starter started rising again but my 3 year old is still not sleeping through the night. Maybe 4 is the magic number.
Emilie Raffa says
Ahh…. this made me laugh Amelia! I can totally relate ;)
Tony Haslegrave says
Thanks for your encouragement! I have had my starter for years and years but for some reason couldn’t see why it was sad and feeble just recently. I will try what you say.
Emilie Raffa says
Good luck, Tony! I hope your starter has been treating you well. It takes a bit of practice to truly understand the subtle nuances. But one you get the hang of it, you’ll be a pro in no time.
Amy says
This was SO helpful. Thank you!!
Rae says
Thank you so much for this! This a great starter blog and this helped me make my decision to start!!! I’ve wanted to for so long!
Question…. I’m on day 4, on day 3 I fed my starter for the first time and it doubled in size within 3 hours!! I was so excited!
So today (day 4) I fed again and this time nothing so far and it’s been 5 hours. Is this normal?
Emilie Raffa says
You are very welcome Amy! :)
Tamara Keays says
Hi Emilie, your website is amazing, thank you! My sourdough starter is perfect (if I don’t say so myself) thanks to your instructions. It’s bubbly, active and strong. I followed your sourdough beginner recipe to the T but my bread hasn’t risen. It looks good and tastes good but is pretty flat. Would you know why?
I booked one loaf in my bread machine for 1hr 10 min and one in the oven (using an Emil Henry cloche). The bread machine one rose marginally more than the oven one and it’s also more “holey” inside. Thanks, Tam
Emilie Raffa says
Hi Tamara! This is so great to hear about your sourdough starter! Thank you :)
As for the bread: If your sourdough starter is strong and bubbly, but your bread didn’t get a good rise, the dough was probably over/under proofed. It’s hard to say exactly without seeing a picture, but that’s usually the culprit. Do you have a dough tub with measuring marks? This is a great tool to have on hand to track the growth of the dough during the bulk rise. This way, you’ll know exactly when it’s ready for the next step (and the gluten will be adequately developed). When you get to the second rise, the dough is ready when it puffs up slightly and is no longer dense. You’ll need to cut back or extend the time at this stage based on what your specific dough looks like. But that’s it in a nutshell. I hope this helps a bit! Feel free to circle back with additional questions, if you have them.
Caryn says
Thanks for your great advice. Much appreciated!
An idea for keeping fruit flies out of the starter, when letting it breathe, is to cover the top of the jar with paper towel and use an elastic band to keep it in place and the flies out.
Brittany says
Not sure if you got rid of them since this was an old comment but Apple Cider Vinegar and dish soap in a jar will attract them and kill them off!
Emilie Raffa says
This is an excellent tip, thank you!
Jessi says
You can make gluten free sourdough starter from brown rice flour 🙂
Michele says
What happens if I don’t discard at all, do you have too.?
Helen Thomason says
what happens if I do not discard at all, do you have too?
Sam says
She mentions this in her previous starter post but since starter is a 1:1:1 ratio if you don’t discard then you’ll have to put more flour and water in and then you’ll end up with a heap of starter!
Lindsey says
I followed your recipe and I am on day 9. I feed it ever 24 hours and my starter is rising and it has bubbles all around the sides but it doesn’t have any bubbles on top and when it rises it just about double in size but doesn’t rise then fall… any suggestions ?
Laura says
Oops, i didn’t edit that last post – I meant to say, I cannot get it (my starter) to rise/bubble/activate properly.
I had good success in the past.
-thanks!
Laura
Laura says
Thanks, Emilie! I love your book and learned to make sourdough bread during the pandemic. I just took my starter out of the fridge after quite a hiatus of a month or two. I cannot get it to get properly and I’m not sure why… Wondering if I can add a half a teaspoon of honey to see if that would help it? What do you think? Thanks so much !
Laura in the Finger Lakes, (New York).
Rania says
Thanks for this amazing information
Nessa says
I need help. But I will just focus on my starter issues ha
It’s day 9 and it doesn’t look good. On day 3 or 4 it trippled and lots of bubbles with that moussey texture etc.
Then a decline. No rising over last few days. Keeping it warmer did not help. I feel I am back to square one. The recipe was mix half cup flour and water everyday and from day 2 add a tablespoon of the previous day’s starter. Is that even enough because recipes say only discard half the starter.
I was using 100% wholemeal flour and today changed to non bleached all purpose. I gave in and ordered a dried starter from a bakery because I don’t know if mine is going to work. I don’t know anyone to help me. Please clever carrot save my starter with some good advice! 🥕 🥕 🥕
Steph says
My sourdough starter always smells sour, when I take it out fo the fridge it is very strong smelling like alcohol but after I feed it it smells better but still sour. Does this mean it’s no good? I’ve been baking like this since I starter with sourdough I just assumed it should smell like this. Now I’m confused.
hiba says
Maybe try adding less water I read that it lessens the amount of hooch that forms
Christy says
For starter that won’t peak – I found your tips very helpful, and wanted to add my experience for any other new bakers out there. I tried all of the tips, warmth, extra feedings etc and bubbles would appear but still no rise or peak. I was using a “high quality” bread flour from a local mill for feedings, admittedly it had been in the cupboard for several months unopened. After trying everything I decided to try a different, fresher bag of bread flour (King Arthur) and VOILA! I’m making dough within 4 hours of feeding. Check the freshness of your flour if you’ve tried all of the other steps. It may be your culprit. Happy Baking! And thank you Emilie for sharing your knowledge!
Sarah Jane says
I just wanted to say two things, my two year old doesn’t sleep so I’m in a perfect mindset to have patience for my starter 🤣
Also, I was keeping my starter in the oven with the light on, my wife forgot and preheated the oven to 425 and caramelized the starter😱
Anyhoo, with encouragement from a friend, I scraped the top off and fed it a few times and lo and behold, it is a resurrection story!! It is so happy and bubbling and I will bake with it tomorrow!
Thanks for all the great info!✨
Christy says
Children and SD starter are resilient creatures. Thankfully! We’ve all been there. I hope your bread turns out perfect xo
Valerie says
A small dish of apple cider vinegar and a drop of dish soap works really well for fruitflies. I leave it out in the open in my kitchen. Change often as it fills up with dead flies.
Rhonda Braun says
Hi I have a plan for fruit flies there is a carnivorus plant called the butterwort. If you google the butterwort plant you will see what they do and they multiply quickly as well. They do very well in the summer and you need to give them rain water to keep them alive.
Diane says
Hi Emilie, I am ending day 6 of my starter and in hopes you see this, am wondering if I should try any adjustments. My starter bubbles each day but never rises – at all. It is also becomes fairly watery over the day. I am using unbleached Kroger flour and I leave the oven light on an hour or two each day, but I’d suspect this means the starter is warm for a while then cools off again, so variable temperature over each 24-hour period. Do you have any thoughts? I also am weighing out your retained starter amounts for days 1-7 and it always seems like way more than half my starter if that makes sense, but I didn’t want to deviate from your directions!
Brittany says
Hi Diane!
I’m in the same boat as you! I’m wondering if Emilie ever responded to you, or if not, what did you do/how did it work out? I’m also on Day 6 and your situation describes my current situation perfectly.
Did you end up using the starter, and if so, did it work? Any help would be greatly appreciated!
Laur says
I’m having the exact same issue right now. I’m on dsy 6 I have bubbles. But it’s just not rising like it used to on day 2-4. It’s kind of watery on top. Does anyone have any suggestions on what I should do next? I’m at a loss
Alicia says
Thank you for your advise. My first starter got moldy and I throw it away. This time I start 3 staters: 1 is San Francisco Sourdough and the other 2 just sourdough. I am keeping them inside the oven with the light on since is very cold now. Let’s see what happen. Thank you again, Alicia SL
Sam says
Hi. My starter is liquid? I can literally pour it into a bowl. It has bubbles and smells normal. But it isn’t that sticky goopy starter I see in pictures. Even when I pour some out and feed it and leave at room temp over night. It just stays runny?
Alicia says
could be your weather is too humid or the type of flour used is not good at retaining water. u can experiment with wheat flour and AP/bread flour. wheat flour starter will be thicker
Alex Fisher says
One of your points referred to “fruit fly”. I suspect you mean those little black insects which hang around fruit, particularly over-ripe fruit. If so, then I should tell you that those are NOT “fruit fly” but are actually vinegar flies, which feed on the yeasts in the air near those fruits.
Another one you were talking about was mould, and you noted that most of the people with such problems are from Eastern Australia. I’d be almost willing to bet that the area can be narrowed down even further to the sub-tropical part of the Eastern seaboard, probably from Grafton in the south to all points north. And yes, it is caused by climate, and humidity, coupled with the fact that many houses in those areas are infested with mould to the point of posing a serious health risk for residents.
another interesting one is that I mixed up a starter on Friday morning, it had already doubled by Friday evening. But then, the temperature was 31 Celsius or 87 Fahrenheit (maybe even more), but while this was not my first attempt at a starter it is the first one which has become active within the first day. Shows how important temperatures are.
Oh, I’ve been baking for around 60 years or so…
Manda says
My starter has been doubling every 12 hrs consistently for the past month or so. It has been 3 day since my feeding and there is no activity. Only changed I made is using a different brand of whole wheat flour. I switched from 365 organic whole wheat to Bob’s Mill stone ground organic whole wheat flour. Is my starter dead? How ro I get it active again or do I need to start again? Thank you in advance for your guidance
denise says
How much of a factor is humidity for a starter?
Emilie Raffa says
It really depends on the type of starter, where it’s stored etc (room temp. vs. the fridge) and additional variables. I don’t rely on humidity too much for my starter; I’ve had success in all kinds of climates. In my experience, the most important variable is temperature, ideally 75-78 F for fermentation.
Tami says
To get rid of fruit flies, add some apple cider vinegar to a small bowl and add a drop of dish soap and swirl to mix. Draws them like crazy! Have to use the dish soap or the flies just escape. Need to replace the mixture daily for best results.
Kris says
My starter is almost tripled in size when it rises, but still has an alcohol smell. I have cut it down to 1/3 and fed 1:1:1. It rises again beautifully, but the smell is still very strong. We used a discard for pancakes and they tasted fine. Should I focus on getting rid of the smell by cutting it again and feeding it more often?
Manda says
My starter has been doubling every 12 hrs consistently for the past month or so. It has been 3 day since my feeding and there is no activity. Only changed I made is using a different brand of whole wheat flour. I switched from 365 organic whole wheat to Bob’s Mill stone ground organic whole wheat flour. Is my starter dead? How ro I get it active again or do I need to start again? Thank you in advance for any guidance you can provide
Doug Griffin says
I’m getting confused about how much to feed my starter. Your post says 1:1:1. In my opinion that means each time I feed the starter I first split it in half, find the remaining weight and add that amount of flour and water. As time goes by I’m going to be adding a lot of flour and water.
elsewhere I read that I only add the amount of flour and water that I used to begin the starter to what is left after the discard. Can you clear this up for me?
Nicole says
I’m not the author, but I do believe I can answer this question for you. Once you discard half of your starter, you will then feed it with the amounts you originally used to create the starter. If you started with 60g flour: 60g water, then you’ll feed again with the same ratios. Hope this helps!
Irene says
Appreciated all the info about the startet rising and then not rising, and that it needs more food- will go feed mine now. Picture of your starter in a jar showing a layer of liquid is very helpful, looks like mine so I am on track! Info about extra feedings us good too. Perhaps a link to more detail on 100% hydration starter could be added here….of course I can look that up elsewhere too.
Thank you for a good bunch of info on how to handle and evaluate the starter, most sources simply tell you how to mix it initially.
Gabriella says
Hi! I love your blog and how easy you make it to understand sourdough and having a starter!
I just got a starter again; someone gave me their discard and I have started feeding it. They started it with all purpose flour I believe but I have started feeding it with whole wheat due to having that be on hand. The starter still smells pretty sour. I have only had it for four days. Did I ruin it by switching the flour? Should I feed it more or does it just need some more time? Let me know!
Thanks again!!
Diane Farrell says
Definitely a star rating of 5 for your whole site! I am very enthusiastic about my starter but I think I have done something wrong. I am going on 2 weeks of feeding every day and have some bubbles but not tons. Should I try to bake with it or try something else? Thanks so much for any help you can give, Diane
judy says
So simple question, do I have to keep it in the oven for the 7 days with the light on? after the 3rd day? I love the recipe, it is very simple with the exception of this point, and this is my first attempt at making sour dough, Thank you for your time regarding this question, Judy
Emilie Raffa says
Hi Judy! When the weather is cold, which slows down fermentation, the oven light trick is suggested to give your starter a boost. You do not need to keep it in there for 7 days. I don’t recommend that. You would only implement as needed, maybe for an hour or so, to see if it sparks some activity within the culture. Oven lights can get very hot! As an alternative, which is easier to monitor, you can put your starter in a hot water bath for a similar effect.
Él Mor says
Wonderful explanation. I started a new starter after departing from my 10-year-old starter back home. The new starter turned out less motivated which was frustrating. I think I have an understanding now of what I need to do.
(I’ll keep talking to it and playing upbeat music while it’s rising :)
Thanks again
Jacqueline Gibson says
Thank you, I continued to feed the stater then all of a sudden it started growing, my first ever sourdough loaf is in the aga as I type this reply. Fore sure, perseverance is essential. Thank you for replying. X
lupe martinez says
Thank you so much for the detailed explanations!!!!
Emilie Raffa says
You’re very welcome! :)
Daniel says
Agood trick to get rid of the fruit flies is put a small amount of apple vinegar in a small galss container and add a drop of dish soap. Cover with plastic wrap and poke some small holes in it. within hours you’ll see them pilling up inside.
Emma says
First time making starter: it’s bubbling but it doesn’t seem to be rising…please help!!
Jacqueline Gibson says
Hi, purchased your book which is fantastic reading. I started my sourdough on Monday this week, I used 60g whole meal flour and 60g water. I put it in a warm area near my aga. By day 3 it had doubled in size and the gym sock aroma was beginning to form. It’s first day of feeding I removed half and followed the instruction 60g of all purpose flour (Plain I’m in the UK) and 60g water. Hooch formed and removed as advised and fed again by removing half and adding 60g plain flour and 60g water. Day 4 it hasn’t risen. Day 5 (today) Not risen at all, I removed the hooch and fed again 60g flour (this time I used bread flour) and 60g water. I’ve just looked at it again lots of bubbles on the surface but shows no signs of rising and appears a little runny!
My question is after reading your book several times, when I remove half of the starter should I replace it with 60g flour and water OR should I use the weight of the discard i.e. if the discard weighs 80g should I add 80g of flour and water? If it requires feeding twice daily do I still have to discard half of the starter or just add the flour and water. I think I’m over thinking it!
JP says
Following…same exact is happening to me!
Emilie Raffa says
Thank you Jacqueline! It sounds like you’re getting there… When first creating a sourdough starter, you’ll see promising activity on Day 2-3. Then it usually slows down on Days 4-5 etc., because we’ve made the switch to feedings with bread flour or all purpose flour. This is normal. The starter needs more time to cultivate the yeasts, and get used to the new flour(s).
To answer your questions: the feeding ratio depends on where you’re at in the process right now. For you specifically, if your starter is established, meaning, you went through Days 1-7 (or more) and it’s now bubbly and active, passes the float test etc., you will feed it following the 1:1:1 ratio (starter weight: flour: water).
For example, let’s say you have 40 g of starter in the jar after you’ve discarded a small portion. Feed that 40 g of starter with 40 g flour + 40 g water, leave it in a warm spot and then wait. Because we all work with different quantities of starter you can scale the ratio according to how much you have. It won’t always be 40 g + 40 g + 40 g and so on. Does that make sense? I don’t weigh my discard and feed the starter that way, although you can. The ratio is different. For you, right now, you may not have success doing so if your starter is not strong.
For twice daily feedings, I would discard a little. Otherwise, the starter will grow too large.
Check out this post for additional info, Feeding Sourdough Starters My Best Tips and Tricks.
Otherwise, I think that’s it. Hope this helps. Good luck!
Jacqueline Gibson says
Thank you, I continued to feed the stater then all of a sudden it started growing, my first ever sourdough loaf is in the aga as I type this reply. Fore sure, perseverance is essential. Thank you for replying. X
Jennifer says
Hot shot no- pest strips will get rid of fruit flies for 6 months I use it every summer within days they are all gone can sit on counter or hang in kitchen window
Emilie Raffa says
Hi Jennifer! Oooo, 6 months? Thanks for the tip!
Crystal says
Hi! I just pulled out my starter that’s been in fridge to bake rolls. I have been feeding weekly. It came to room temp, I fed it, it won’t double or rise at all. There are alot of bubbles, but no rise. Should I wait for it to rise over 2 days, or keep feeding 1:1:1 daily UNTIL it rises? I have had Oscar alive since 2020 just haven’t been baking any this summer. Thanks in advance! Crystal
D.W. says
Following, mine is doing the same thing. I have even made a levain that floats and makes bread(but it’s pretty dense). I miss my very bubbly doubling starter : (
Crystal says
Update! I bought NEW flour and fed 1:1:1 day 3 Oscar was alive and bubbling over!! I had no idea 6 month old flour would be “old”. It was unbleached APF. Carry on!
Emilie Raffa says
That will do it! Glad you figured it out :)
Emilie Raffa says
Hi there! My response to Crystal below (copy and paste):
“It’s possible your starter is active, but you missed the rise at some point (does that make sense?). You don’t need to wait for it to rise over 2 days (for now). Keep feeding it 1:1:1 at room temp. until it shows more activity. I think it just needs warmth to re-activate. When it’s bubbly and at peak after feeding, do the float test to check for accuracy.”
Also, check out this post to get your starter up and running again. Feeding Sourdough Starter: My Best Tips & Tricks.
Emilie Raffa says
Hi Crystal! Good question. It’s possible your starter is active, but you missed the rise at some point (does that make sense?). You don’t need to wait for it to rise over 2 days (for now). Keep feeding it 1:1:1 at room temp. until it shows more activity. I think it just needs warmth to re-activate. When it’s bubbly and at peak after feeding, do the float test to check for accuracy. Also, check out this post Feeding Sourdough Starter: My Best Tips & Tricks.
Mary Niemi says
My starter seemed to be thriving then I got to day 7 and it seems really inactive.
It had a slightly sour, fruity smell (smelled like sourdough bread), was doubling in size, bubbling…all the good stuff. I had a “crust” start to form on the inside lip of my jar, I was concerned it was mold because it looked fuzzy but when I touched it, it was hard. I decided to pour my starter into a clean jar, just to be safe.
It has been over 24 hours, it has a couple dozen bubbles on top. It appears to be slightly grey and the smell is flat. I can’t tell what it smells like…nothing really.
I read this entire post last week and decided to move my starter to a warmer room and she looked great. I read it again today to see if there is something I can do. I realized that you said my started should look like a sponge, well…mine never did. I never “saw” bubbles through the glass, although I never looked for that so maybe there were there and I didn’t see them. It would be runny before I fed it then like thick pancake batter after I fed it. I started with and use unbleached organic flour, which I also see now that you recommend against that.
Is my starter a lost cause? Should I scrap it and buy cheap flour and start over?
Emilie Raffa says
Hi Mary! Not at all. Don’t start over. What you’re experiencing is normal. More specifically: it’s the rise and fall of your starter. When it’s active, it’s bubbly and risen. When it loses strength, it falls back down, loses its bubbles, smells weird and forms liquid on the surface (the hard crust in your jar means the starter was exposed to too much air at some point). So expect the up and down, so to speak.
What you have to do now, and any other time you experience this, is give the starter a fresh feeding of flour and water and let rest in a warm spot, ideally 75 F. Try using unbleached bread flour instead of all purpose flour (it absorbs more liquid and will help with the runny texture) and if the texture still seems runny, your water: flour ratio is off. Just add more flour. More tips here, Feeding Sourdough Starter: My Best Tips & Tricks. Hope this helps!
Karlie says
Your words are so comforting, thank you! I definitely thought my starter was dead! I love the way you explain everything and I feel much better. I’m off to feed her right now!
Emilie Raffa says
Excellent! Thanks so much Karlie! I hope your starter is treating you well :)
Keonda says
Hi, hoping you can help me as well. I started a sour dough starter from a free ebook. It’s been 14 days and I’ve yet to get past having a 10ish bubbles when it’s time to feed (I feed twice a day since day 3-4 per instructions), No rising, my starter is runny. Any tips to help? Also does my starter to dough to water ratio need to be exactly 1:1:1? I have definitely not been doing that I have just been dumping 80% of the starter and mixing with the 20% left over. I plan to give up soon, I don’t want to waste all my flour. It’s plain all purpose flour with filtered water. Any ways I’ll take any tips I can get. Thanks
Emilie Raffa says
Hi Keonda! I’m not sure where you’re at in the process now (hopefully your starter is up and running!). However, I would switch to bread flour if the starter is runny, feed it equal parts by weight (not measuring cups) and make sure to let is rise in a warm spot, ideally 75 F. I have more detailed instructions in this post, Feeding Sourdough Starter: My Best Tips & Tricks.
Brian says
Excellent Info, thank you so much for putting this and all the others together, they have helped me so very much!
For the fruit fly issue, I do 2 things to help keep my starter(s) “Timothy”, “Angela”, and “Jimbo” fly free;
#1: I keep a to-go cup with a lid about a quarter full of red wine vinegar and a dash of dish detergent mixed in (this breaks the surface tension of the vinegar so when they land for a taste they are pulled under to well deserved demise!) and a straw cut in half in the lid about half way down but not in the vinegar (this makes an easy entrance but difficult exit). I change this out every week or so.
#2: I sacrifice some of my discard and let them have it on the opposite side of the kitchen from my lovelies. It’s oddly very satisfying to see hundreds (or thousands it seems) of them stuck in my starter that was just sooo delicious despite seeing their relatives and friends lifeless grinning bodies, they just can’t help but have a taste of their own! I change this out every time I have discard I don’t plan on baking with!
I hope this helps some of you, bake on you culinary wizards of awesomeness!
Emilie Raffa says
Hi Brian! Fantastic tips. I like the fact you do a “bait and switch” with your discard. Sneaky and smart ;)
Nicole says
Hi! Can you clarify the flour type in your starter instructions? The instructions state to use whole wheat flour to begin then start feeding on day 3 with All Purpose flour. However in the troubleshooting tips you state to always use the same flour you began with. So the feedings should be whole wheat as well? I have been following the starter recipe and I’m on day 5. My starter is no longer stretchy, is really watery and it’s not rising any more. Should I switch to whole wheat for the remaining feedings or start over? Thank you
Emilie Raffa says
Hi Nicole! Yes: when first creating a sourdough starter, per my recipe, whole wheat flour is used to jumpstart fermentation. Then, it’s fed with all purpose flour. Once your starter is established (i.e. after it has been created), it’s best to feed it with the same flour used for the ongoing feedings. So, you’d use all purpose flour. Bread flour can also be used, fyi.
In the case of your starter, a change in texture is actually quite normal. It will vary from day to day, especially when it’s warm (the warmer it is, the more liquid it will be). Also: when it’s risen, bubbly and stretchy, it’s usually active. And then, when it becomes watery and falls back down, it has exhausted most of its strength and needs to be fed again.
So… I’d continue feeding it, but cut back on the water slightly to achieve a thicker texture. Alternatively, use bread flour which absorbs more water than ap flour. You do not need to switch back to ww flour. Hope this helps!
Elaine says
Hi I came across your site and I have been faithfully trying to grow my own starter but it always meets different problem. This time, it is overly ‘enthusiastic’. I started it, fed it its first feeding 24 hours later and another 12 hours later, it rose and doubled with a layer of hooch at the bottom! Is it normal for starter to require 12 hours feeding by day 2/3?
I stay in Singapore by the way, hot and humid
Sue smith says
Hi
Very informative reading.
Quick question. I’m on day 5, my starters smells good and is bubbling.
But 8 have not thrown half away and added. Do I need to throw away and start again?
Shannon says
Love your blog! I’ve tried 3 times now to start a starter using fresh ground whole wheat flour (a 50/50 blend of hard red and hard white). It will not “start”. I live in the southern US and needless to say, it’s quite warm these days. What should I do? Is there something wrong with using fresh ground flour? This is what I use for baking.
Jori says
My starter was forgotten in the fridge for a couple of months. I have halved it and fed it 6 times and each time it doubles but is very thick and sinks like a rock when tested. I did miss once and maybe more where it must have fallen. How can I make it thinner? I threw out all but 60 g and added 60 g of water and rye flour. Is it ruined? Why won’t it soften and bubble up?
Aisha says
Hi,
I started my sourdough starter on the 29th of April it’s now 4 days later. I read you’re supposed to feed your starter when it’s actually hungry so you don’t end up diluting the starter, and so I’ve been waiting for signs of hunger. I fed it today and it doubled in size like normal but it hasn’t deflated or developed hooch. Am I doing something wrong?
Samantha says
Hi, I used your recipe to create a starter and am on day 7… it smells kind of like greek yoghurt.. does that mean its not ready yet? for reference, I live in a tropical area, but have the AC on most of the day so the house is not very ‘hot’. Thank you :)