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
Aisha says
Hi,
I started my sourdough starter on the 29th of April it’s now 4 days later. I read you’re supposed to feed your starter when it’s actually hungry so you don’t end up diluting the starter, and so I’ve been waiting for signs of hunger. I fed it today and it doubled in size like normal but it hasn’t deflated or developed hooch. Am I doing something wrong?
Samantha says
Hi, I used your recipe to create a starter and am on day 7… it smells kind of like greek yoghurt.. does that mean its not ready yet? for reference, I live in a tropical area, but have the AC on most of the day so the house is not very ‘hot’. Thank you :)
Patty Paulsen says
RE fruit flies…The BANE of my life. I have a compost pail, we take it out daily but the fruit flies love us. And the pail. And consequently my starter – which I keep in another part of the room. I built a little fruit fly trap, works wonders. I take an empty plastic water bottle, cut the top 1/3 off, throw away the cap, and insert the top piece into the bottom piece with the top of the bottle facing downward inside the bottle. Then I add the secret ingredient: apple cider vinegar. A couple of tablespoons will do it. The fruit flies are drawn to the fruity smell of the vinegar, go into the bottle and become trapped. I keep this close to the compost pail as an enticement for the little pests. Cuts down on the amount of fruit flies that actually head over to my starter.
Kelly says
Hi there, thanks for such a helpful post! So for the last few days my starter has been developing hooch 8-12 hours before a feeding, but no rising/ bubbles in between. So I know that probably means it’s hungry, but because there’s no other activity I’m afraid to feed it too much & dilute the actual culture. What would you make of this? Thanks!
Kelly says
Sorry, 8-12 hours AFTER each feeding x
Elmarie says
Thanks. Great advise. I will persevere.
Emily says
If I set my starter in the oven just to keep it in a warmer spot (oven is t on not hot) do I have to have a light on? Cannot sit in dark overnight? I think my temperature in house is causing it not to rise. Rose right out the gate and first feeding it was happy and then second and third feeding it is doing nothing. I just want to not fail lol
Emily says
I meant can it sit in a dark oven overnight? Sorry couldn’t type
Ryan says
I have the exact same issue. I have two starters going one is 3 days old the other 9 days old and both rose the first feeding and now nothing.
Blaire says
hi! its been 1-2 weeks since ive last fed my mature starter but even after 3 days of feeding once a day there is no rise at all. ive never had this issue before. even after months of not feeding it, it would come back to life after 1-2 feeding and would definitely rise and bubble. Now all i see is a few bubbles on top and nothing else :( do you think it will come back to life? should i feed it more frequently? id be thankful if you could help.
Helen says
I have been trying to get enough activity in my starter for a month now, im trying some of these suggestions-very helpful. So far I’ve got lots of little bubbles and rises by about a third but doesnt have the integrity to rise a loaf.
Raven Cole says
Hi, what kitchen scale do you use for your measurements? I have one, and I thought it was fine (I use it with recipes and never have problems with them), but when I’ve been making my starter, it’s obviously not. Situation that I had: measured my starter, it said there was 79g of starter (after I calculated out the weight of my 1 quart jar), withdrew 1/2 a cup, tared a container and measured that cup, it said I had 98g of starter.
Obviously there’s something wrong there…
Jaslyn K says
Thank you so much for all the time and effort you have put into this website, what a helpful resource!! I’ve been wanting to start my sourdough journey for a long time now and you are the first one that has been able to lay it out so plainly!! love this! I’m on week 2 with my sourdough starter and it’s currently doubling in size! Excited to follow more of your recipes!
thank you!
Gail says
I forgot to mention that I took out half the starter on Day 2, put it in a larger clean jar and then fed it. Also, it is summer here in Australia and at the moment my kitchen is 28 degrees C.
Drew says
Did this work for you Gail? I am having the same issue! It’s day 2 (barely) and my starter is completely bubbling over the top of my jars. Not sure what to do!
Gail says
My starter bubbled and tripled in size in under 24 hours. I used organic stoneground rye flour for the starter. Your beginner recipe says to do nothing on the 2nd day but the starter was bubbling out of the jar so I decided to feed it on Day 2 anyway. Was that right or should I have waited until Day 3 to feed it as per your recipe.
wendy says
Thanks for all this information!
For anyone who has starter that isn’t doubling but has activity, definitely try feeding with a fresh bag of flour.
My starter was bubbly but only rising by about 20% even after 1 week. I was about to give up but I came across this post, and saw someone mention trying a new bag of flour. Tried with new flour and my starter immediately doubled.
Cindy says
The problem I’m having with my starter wasn’t mentioned in the article. My starter has been sitting in my microwave for 24 hours now and when I went to feed it today, it’s gummy. What is wrong with it and should I just throw it out and start over?
Danielle huck says
I’m on day 3 of a new starter and I pulled 25 g, put in a clean jar and added 50g flour, 50g of wheat flour and 100 g of lukewarm water, per a recipe I’m following. I did this at 9 am and it’s now 2pm and my starter is rising so fast, it’s about to come out if the jar. Now I have no clue what to do! Lol! Help!
Garry says
Followed your directions on sourdough starter to the letter.
And I thought I was kicking A$$.
The starter was 3/4 up the 1 qt jar on day 2-3.
Then nothing. Nothing. Nothing.
Feeding 2 times a day.
Restart on a separate jars(s).
Nothing on anything.
My original is doing nothing.
My restart is doing nothing.
I’ve went through a half of bag of whole wheat flour.
Nothing.
Temperature is 75F
Water is well water.
Jars are clean.
Everything weighed.
HELP.
I really want to try this .. but after 1 1/2 weeks ready to just toss it all.
Suggestions please?
Troy Dixon says
You might need to wait longer and not feed as much. If nothing is happening it may need more time for the fermentation to activate. If nothing is happening and you feed it, nothing will continue to happen. Feed it and forget it for a day or two. Might need to treat it like the beggining where it takes a few days to get it moving.
Andrew Richards says
I’m a bit late to the party here, but a thought in case it’s useful for anyone.
Something mentioned by Richard Bertinet in his great book Crust, which I thought of as you described that everything is clean…:
“Another important point is not to spray your kitchen surfaces with antibacterial cleaner just before you start. Of course, good hygiene is always important when you are working with food, but remember that to make a sourdough ferment you are relying on the wild yeasts that are in the air all around you. If you blitz your work surfaces (I’ve seen people do it) with something that is guaranteed to kill virtually all known germs, and then start your ferment, the wild yeasts won’t survive.”
Bertinet, Richard; Bertinet, Richard. Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche (pp. 80-81).
Betty says
I called my starters Bubbles now thanks to you I have renamed my new starter and will move her to my bedroom. She’s such a diva, therefore her new name is “Diva”.
Emilie Raffa says
Love it. It’s the perfect name!
Jared says
Hi,
Thank you for the instructive article. I had a successful and strong starter throughout 2020, but recently moved and couldn’t bring my little friend with me, unfortunately. However, I now find myself once again in a position to cultivate a starter and am going through all the same worrisome woes as I did the first time I began this process. Your tips are encouraging!
In any case, per the fruit flies, I wanted to suggest a tip. The little buggers were ravenous and legion with seemingly no bane with which I could combat them. However, I discovered that a cup partly filled with apple-cider vinegar and a drop of dish soap does the trick. One simply needs to cover the vessel with plastic wrap or even a piece of paper – although, having an airtight seal is better – with a small hole poked in the middle. The flies will congregate to it in swarms and sneak their way into the cup. Those that don’t drown in an attempt to drink from the enticing liquid end up stuck inside, not knowing how to get back out. This solution won’t get rid of all the flies, but it will certainly keep them away from your starter.
Cheers,
Jared
Emilie Raffa says
Jared, thank you for sharing your tips with us. I’ve heard of this apple cider vinegar trick, yet every time I see a fruit fly (or several for that matter- they seem to travel in packs!), I forget to do it. Thanks for the reminder. It’s super helpful!
Dave says
Hi
Many thanks for words of advice i have trying to make a starter for months with no success i get very few bubbles and my starter has never risen. I will, like you mention, be a little more patient.
Take care
Dave
Lovie says
I do Not have a scale and other stuff I have to make do ( no shops to buy )
I did the fold & stretch seemed good but it takes me two days to try to bake the bread so I put it in the frig overnight looked ok but not double in size at all so I did the stretch and fold several times today texture felt good but it still has not risen so do I just bake it now ? I really would like the dough to rise Maybe do a program on substitutes or variables or saving factors !’ I don’t have a Dutch oven either !
Thanks
!
Rebekah says
Hi!
My sourdough starter is bubbling but hasn’t risen, and also hadn’t passed the float test, I can’t seem to figure out what I am doing wrong. I use strong bread flour and the 1:1:1 ratio, and leave it in a warm / dark press … Can you give me any advice?! Thanks!
Cindy says
Hi I have been semi ignoring my starter in the frig. I took it our and fed it a few times and it passed tge float test before I used it but my bread didn’t rise very well. Can it still float and be weak?
Emilie Raffa says
Hi Cindy! If it passed the float test, it’s most likely not your starter. It sounds like the gluten wasn’t developed enough. Next time, give the dough more time to rise, until almost double in size. This should help.
Bernadette MacNevin says
Hullo. What tiny writing this is. I live in NZ and it’s still quite cold here. I SO appreciate your excellent site here and your patience in writing to us. Well done. I’m a bit confused as in your ‘blog’ you say to use, the first time you make a starter, half a cup of wheaten flour and quarter cup of water but above it says equal flour and water – which one is correct? I’m making it myself as I need to be gluten free. What sort of flour would you recommend for this? Is coconut flour ok? And if I use that, does it mean I have to use coconut flour for adding to the starter and for making the whole loaf of bread? I’m thinking cost here and it starts to get pretty expensive after a while. Also, I think the wheat bag is a great idea for warmth but the heat lasts only about 15 mins I did put my starter in a slightly warm oven and I did see evidence of small bubbles. But overnight of course it gets cold i may try a hot water bottle. W0w, it’s not easy, is it but I’m persevering. God bless you and all your readers. Bernadette
Emilie Raffa says
Hello Bernadette! Welcome! Lovely to hear from you :)
To clarify, “equal parts” refers to weight only, not volume. This is why the ingredient amounts in measuring cups are not the same or equal.
As for GF sourdough baking: first, you’ll need a GF starter. I do not recommend using coconut flour to create a starter; I haven’t tested it and to be quite honest, I’m not sure if it will work! Plus, coconut flour is quite pricey. As an alternative, rice flour- brown or white- will make a good GF starter instead. I’ve heard using a 1:1 GF flour is great too.
Second, once you have your GF starter, you’ll need to follow a specific GF sourdough recipe. There are several to choose from online. I do not yet have one on my site (I haven’t been happy with the results!).
As for speeding up the rise of your starter: warm water in your feedings, using the oven light, a warm water bath, even a proofing box- they all work with practice and patience. More info here- Feeding Sourdough Starter: My Best Tips & Tricks.
Hope this helps xx E
Celeste Bauer says
My starter is a 9 days old. It was bubbly and raising. Booklet to fed without discarding to build up for baking. I did and now it’s not raising or bubbly. I have fed it twice and still nothing. I’m so sad, I cared for and nurtured it and now?? Any suggestions? Should I keep feeding or start over? It doesn’t smell bad but it also doesn’t smell wonderful either. Almost acidic maybe . Thanks celeste
Emilie Raffa says
Hi Celeste! It sounds like your starter needs to be refreshed. Discard a portion to refresh the acidity levels (this will sort out the smell), give it a feed, and then make sure to keep in a warm spot, ideally 75-78 F. More info here.
zlaty fisher says
Hi this starter tutorial and troubleshooting was very helpful.. I’m now at day 4 which means I gave my starter her second feeding today. It’s very bubbly but stinks terribly. Is something wrong? Or will it after a few days smell better? Thanks in advance
Emilie Raffa says
Hi there! Starters can smell funny in the beginning, depending on temperature, type of flour used, and other variables etc. However, as you continue to feed it, the acidity levels will refresh and the overall aroma will change. Just keep feeding it for best results.
Chelsea says
Hi, I have followed your steps to create the starter. First few days the starter look like it was going as planned. I kept it in a warm environment leaving the light on in the microwave. It grows but no longer doubles like the first few days. There are some bubbles in the bottom half but top half doesn’t bubble much. I tried feeding 2 times a day based on your troubleshooting guide but still didn’t make any difference. I’m at day 14 already. What should I do?
Jen Murray says
I got to the part where you said you’d left your starter in the fridge for a year.. and realised that I need more patience and mine is taking forever to recover from extended fridge time.
However… “forever” is 4 days. Patience is now required. Thanks for the info x
Emilie Raffa says
You’re very welcome! That’s the way to do it! Starters are more resilient than we think. In fact, they teach us a lot ;)
Cindy Lim says
Your post is very detailed and helpful. However, I had already begun my starter prior to reading this. I made the pancake recipe you shared, with my discard, but it came out with a slightly bitter taste. The starter is 3 1/2 days old and looking and smelling good. But because of the bitter taste in the pancakes, I heated up some starter and tasted that same bitter taste! Has the starter gone awry or is this to be expected–the bitterness? I am wondering whether to chuck and restart a starter or push on.
Sydni says
This post was so helpful! Thank you for taking the time to share your knowledge.
Emilie Raffa says
My pleasure! Thanks for your feedback. Happy baking :)
Daphne says
Hi Emilie
Kindly advise if the starter should be fed on the 7th day or can it be used immediately (assuming it is bubbly). I have to ask this as you have both steps on different pages.
Thank you :)
Daphne
Emilie Raffa says
Hello Daphne! On day 7, if it’s bubbly, active and passes the float test you can use it. If not, feed it again. To clarify further: your starter will need to be fed every time prior to making bread dough, even after the 7 days is complete. Feed it once to activate and then use to make bred dough.
Laura says
This has been so helpful with getting started on my sourdough journey! I’m determined to make it happen but currently on Day 8 and I’m having a few teething problems I think. I’m still feeding once a day but the activity has really dropped since Day 2/3 (which I see is normal) and since then, there’s steadily been less and less bubbles visible throughout and on the surface. Is this normal? I’ve also noticed a white, dry, floury effect appearing on the surface of my sourdough towards the 12hr mark each day over the last few days; it has a sweet scent until I stir it and then turns very vinegary. Could this be a mould of sorts and should I just restart? I can’t seem to find anything that relates to what I’m seeing so just thought I’d ask.
Thank you too for this amazing resource!
Emilie Raffa says
Hi Laura! You are very welcome! It’s hard to say for sure without seeing a picture of your starter. But it sounds like the white “floury’ effect might be mold. When mold is present, and it’s stirred back into the starter, it can throw the whole thing off. This could be why there’s been a steady drop in activity. But again, there are always so many variables to consider. My recommendation is to starter over. Alternatively, for a speedier option, you can purchase some of my mature dried starter instead (linked here).
Chelsea says
Mine has a furry texture too! The top didn’t bubble but the bottom did. Did u redo your starter?
laura says
Yeah, I started again using strong white bread flour instead of the plain flour I’d been using before and saw affects within a few days. Definitely seems like I had some kind of mould growing and since restarting, I’ve made four sourdough loaves and enjoying the process and improving :) I think if there’s fur, start again.
Alex Street says
Thank you sharing this! I’m on day 21 and my starter is still not rising and I see very little activity. Point #3 was interesting…I’ve been doing a 1:4:4 feeding (25g starter, 100g flour, 100g water). But you mentioned doing a 1:1:1 – do you think if I switched to this then I would see more activity in my starter?
Emilie Raffa says
Hi Alex! There’s always a bit of trial and error involved when troubleshooting a starter. Everyone will experience something slightly different! In your case, since your starter is not yet established, I wouldn’t do a 1:4:4 feeding ratio. It might be too much food. But I must stress, this ratio isn’t necessarily wrong; it just might not be the right feeding ratio for your starter at this point in time. Try the 1:1:1 and see how that goes. Make sure to keep it in a warm spot, ideally 75 F.
Alex says
Thank you so much! I started doing a 1:1:1 the day you sent this and I saw results day of. Going on day 3 of more than doubling the size. So you keep a 1:1:1 feeding indefinitely? I’ve just always read to do at least a 1:3:3 – so i’m just curious.
I definitely trust you!
Emilie Raffa says
Thrilled to hear this. Yes: I typically follow the 1:1:1 indefinitely. But it’s important to note: your starter is not a robot. Somedays it will need more/less food which is why there are so many opinions on feeding ratios! In my experience however, the 1:1:1 is reliable and consistent, and a great place to start with achievable results. As you continue to bake, have some good practice & repetition under your belt, and most importantly, record how your starter behaves (this is so helpful) you’ll have the confidence to go with what works for you.
Pete Read says
Many thanks fro your advice ref “hooch”. I normally keep my starter in fridge, generally fine, but didn’t use for over a week, and had this problem. There is an upside _- i used it to make couple of loaves, and tho’ they didn’t rise they tasted (and even looked) just like pumpernickel even tho only wheat flour
Emilie Raffa says
You are very welcome, Peter! Thanks for sharing your experience with us- this is what I love about sourdough!
Pete Read says
was going to star a new starter, but am now following your instructions ref hooch – used to buy fresh yeast from supermarket, but for last 10 years or so have made sourdough – bread, pizza and what we in UK call pikelets (like a thin crumpet)- as I had already tasted blini now use 25% Buckwheat flour, works fine
Amanda says
My starter is beautiful, thanks! But I have now tried a few loaves and they seem quite dense and not risen up more than about 1/2 larger than what I started with. Is this normal?
Justin says
Today is day 5 it was doing so well and then I woke up today to the entire thing covered in white fuzzy mold tossed it going to retry over the weekend.
Mark Roberts says
Hi. Thanks for this resource. It’s great.
I began my first starter on April 24. I’m using wheat flour and distilled water. From day 1 to 5, it was great. Yesterday (day 5) I fed it in the morning (I’m doing 1:1:1 and trying to keep the total weight at around 240g). After 12 hours the thing had tripled in size! I thought, “This is easy!”
I gave it the 12-hour feeding at around 9pm last night. When I got up this morning, it was totally inactive. I mean there was no evidence on the sides of the jar that it had moved at all. Conditions, as far as I can tell had not changed. It may have been slightly cooler over night but still reasonable room temperature.
What on earth happened? Can it be saved?
Thank you!
Donna says
I was hoping I could get some advice. I’ve been using your starter recipe for the last 2 weeks, keeping it in a (clean) peanut butter jar with a rubber band around it and feeding it 1:1:1 daily. The smell varies a lot but it has yet to smell pleasant. Its been mostly alcohol and gymsocks so far. It also doesn’t rise more than 2 fingers over the rubber band. I’m determined to keep going but when is it safe to use for baking? I’m waiting for either a doubling in size after feeding or a more pleasant smell but there hasn’t been any improvement over the last week at all. Do I just keep going and how much longer would you estimate it takes before I can use it?
Many thanks
Falun says
Hi, i have a 6 day old starter that is fed twice a day with 2/3 cup starter, 1 cup ww flour and 1/2 cup water. I forgot to feed it one morning and it has been looser, less sticky and sweet smelling, but a very, very mild aroma. Before, it was pungent and lovely, like milk or a strong soft cheese. What could i do to save my starter?
Maxie says
On Day 2 my starter tripled in size, but the start of Day 3 I found my starter had fallen back to where it began. Being new to this, I’m perplexed. Did I do something wrong?
Emilie Raffa says
Hi there! Very normal. Whole wheat flour jumpstarts fermentation. When you switch to white flour for the feedings, the starter and yeasts need time to cultivate. You’re doing nothing wrong; just keep feeding it!
Luna says
This is a very useful and informative post…thank you
I have a seemingly happy, bubbly, rising and falling sourdough who munches on a mix of plain and wholemeal flour each day. The only issue is my bread doesn’t taste very sourdoughy. It smells good, not vinegary or too acid but fresh and fruity and my bread (I usually make flat bread) rises a treat, tastes nice and makes proper pitta pockets!
Any advice on getting a stronger sourdough taste would be very appreciated.
Luna :)
Joan says
My bread also lacked that sour taste. Then one day I forgot about my rising loaf, had to punch it down and let it rise for a second night. That loaf was flatter and more sour but still delicious.
Steve Cole says
I hope you don’t mind me butting in? Did you autolease your flour for a couple of hours and did you bulk rise overnight in the fridge or proof overnight in fridge. The dough needs time to mature to become more sour. You cannot rely on the small amount of levian used (15%) to provide your dough with the sourness you crave.
Make sure your dough is fridged for a long period to retard the rise and give the fermentation time to do it’s job.
Darlene Penner says
Thanks for sharing your sourdough tips. It sounds just like my journey that started a few years ago.
I use my microwave with a cup of hot water during the bulk-rise when I fold the dough a few times over the first 2 hours and then let it rest for a couple more. I also use it after shaping it for the proofing period. I live in Calgary, AB in Canada, about 1 hour from Banff, so we are high altitude and our climate in Calgary is very dry all year round. I tend to use more water for my starter and dough, and less flour. The 1:1:1 ratio of feeding doesn’t work here if I want a higher hydration starter. I go by how it looks and feels, since that is the way I have baked my yeast bread for almost 40 years. My starter is usually like a thick pancake batter, but sometimes a bit thinner as I get lazy and don’t weigh it when I feed it :) And in our dry climate, I have never had mold grow on it. I do have to be careful to put it in the fridge in summer on hot days.
I like your analogy to taking care of a child. If you don’t feed them, they get cranky. Even as adults, we can get cranky if we dont eat :)
If anyone is interested in my baking blog, you can find it at lesstalkmorebake.wordpress.com
Darlene
Jason says
Canada represent! I’m from Ontario. My state is similar. Like pancake batter (thinner sometimes). I feed it with rye once in a while, regular flour and the bran flakes of my w.w flour after I sift .5% into my recipes. Mine is 10 years old a d I precipitated it twice after several years of no feeding. I dont k ow what I did but it is a beast.
I use 1/2 a cup per 4.5 cups and my first rise is done in 2.5 hours. I also use the microwave technique. Canada must have so3m great yeast!
Jason says
Spelling lol. State = starter.
Precipitate = resuscitate.
So3m = some.
Pamela says
This is my second attempt at making a sourdough starter from scratch with no success. I am on day 10 and it has not risen. I transferred it to a clean jar so I would easily see streaks if it had risen and fallen. No such luck. There are some bubbles on the surface and the texture is like pancake batter. I have been keeping the jar in the oven turning on the light periodically to keep it warm. It is winter in Toronto. I don’t think it’s a problem with the flour because I used the same flour with an old starter and it would rise beautifully. Unfortunately mild started to grow in the jar of old starter so I threw it out thinking it would be easy enough to grow a new starter. Foolish me! I should have saved some of the old starter. Any suggestions on what to do with the new starter?
Should I continue feeding it once a day discarding half the starter and adding 60 g all purpose flour + 60 g water? Or should I use the 1:1:1 ratio?
Any help would be greatly appreciated. It has now been a month since I have made sourdough bread and my family really misses it. Thanks in advance for your help.
Caterina says
Help! For the past 3 feeds I fed my sourdough with self rising flour (I did not notice it in the box! Silly me!) what can I do to “save” my sourdough?
Rebecca says
Thank you for the tips! I was sent a sourdough starter from my brother in law in the post a week ago. I have been experimenting with feeds since to see what works best but my starter only rises by 50% and does not double. I’ve tried 1:1:1 and 1:2:2 feeds, feeding once or twice a day. Since using filtered water and 50:50 white:wholemeal flour it’s improved but still not getting to double before it deflates. It is full of bubbles and did float when I tested last night. Do I just try making a loaf of bread to see if it’s viable?
Also, on the fruit flies…my mum covers a jar of apple cider vinegar with cling film with small holes poked in the top and keeps it next to the fruit. They flies go into the jar instead of the fruit xx
Rhonda says
Good morning from Oregon. I love this post. 2-18-21
I am on my 1st starter. It got the liquid on top at the beginning. Im On day 10 and has not risen. few bubbles that all. smells fine. I feed every morning. I am going to close the jar tight to see if that makes a difference as it is loosely covered.
Can I add a small amount of wheat flour to the AP flour when i feed to help it grow? Or am I being too impatient? lol
Thanks again Rhonda
William H Ruland says
Emilie,
I’ve been using your recipe for everyday sourdough. My starter doesn’t seem to want to double in size regardless of time and temperature. When I baked a loaf with what I thought was a bubbly starter, I got a loaf that was dense but had a large air pocket at the top of the loaf that collapsed when it cooled. What am I doing wrong?
Michael Babb says
Ok, I’m almost at 2 weeks. My starter double when it hits peak rise but it smells like whisky or moonshine whith a hint or biscuit dough. And it’s watery when it falls. Is this ready to go? I’ve read everything over and over and I can’t really figure out if it is. Also, how do I use this in my bread maker. I didn’t think about it before I started making the starter. Sorry.
Dan Lorenz says
I am using Gluten-Free starter and after 10 days it rises regularly with feedings, but about 1.5X, not 2X in size. At the crest it still does not float when using that test. Will the Gluten-Free starter float like regular starter? Is it ready?
Emilie Raffa says
Dan, it depends on the recipe your following, the type of flour used and other variables specific to GF baking. It may or may not behave in the same fashion as a sourdough starter made with wheat flour. In fact, the float test may not even apply. The good news, is that it’s rising to at least 1.5x in size which indicates fermentation and activity. What do the instructions say for readiness?
Kevin says
This site and your content is fantastic! Thanks! I am trying to be patient with my starter, but am worried something went wrong. I am using KA all purpose flour with RO filtered water (slightly warmed) and everything went as you described up until day 5/6, when the starter lost any bubbles and smell. I have been using a scale to measure the feedings and I am on day 8 and it is basically pancake batter with no odor. It was fragrant and changing and some bubble with hooch. Our house is a bit cooler than most (mid-60s) so I have been trying to keep it warm by putting near the toaster oven, wrapped in a towel. Should I keep waiting? Anything I should try? At what point to I give up and start over? Thank you in advance for your help!
Jason says
Hello again. I just wanted to follow up that I opened the jar and it deflated pretty rapidly. The smell was very good, so I did the float test an dit passed so I decided to try and use it to make sourdough focaccia bread. I took the starter and decided to feed it again as there was only about 4 oz left of it after using 100g for the focaccia bread. In a few hours its more than double. It looks like its going to keep rising again and maybe overflow out of the jar again. To rise that high it has to increase what looks like 4x its size as there is plenty of room for it to double. Most of what I read the starter doubles in a few hours 4-8 when its ready to be used. I haven’t read where the starter goes crazy and increases 4x its size. Is this within the normal range or is there something happening that I need to adjust or tweak? Thanks!