Have questions about sourdough? This troubleshooting guide offers practical tips and tricks to achieve a bubbly, active sourdough starter.
Without a doubt, the most intimidating aspect of sourdough baking is understanding its key element: the starter.
What is a sourdough starter you ask?
Simply put: a starter is a live fermented culture of flour and water.
Once it becomes bubbly and active a small portion is used to make your sourdough bread rise- no commercial yeast is required. It’s a technique that can be traced back thousands of years when instant yeast was not yet available to bakers.
Doesn’t sound too scary, right?
But there’s a catch…
A starter is not just this “thing” you create and walk away from forever.
It must be kept alive and well with additional feedings (flour and water) to keep it bubbly and active. Remember, it’s a living culture which must be cared for with intent. Otherwise, your bread won’t rise. Think of it like a pet that needs to be fed daily, or a house plant that needs water and a sunny window.
At its core, sourdough is about understanding and committing to an ongoing relationship.
As with all relationships however, there lies a bit of uncertainty.
You might ask yourself: “Am I doing this right? Why does my starter look different than yours? Why is it taking forever to rise? Is it dead?”
That’s why I’ve put together this article for you.
Most of the information is already covered in my book Artisan Sourdough Made Simple, but I’ve included additional details to answer any questions you might have and to open up the topic for discussion.
Two quick things before you begin:
1.) To streamline the process, this post assumes you have a working knowledge of a 100% hydration starter, made from equal parts regular wheat flour and water by weight. This is the most common type of sourdough starter. If you don’t have a starter, try my Beginner Sourdough Starter Recipe.
2.) This post is also very comprehensive. To avoid losing your mind as you digest the details, take your time and read through it a few times until the aha moment strikes!
Because eventually, it will…
Troubleshooting Your Sourdough Starter
1.) Why Won’t My Starter Rise?
Ahh yes… the million dollar question. It’s like asking: “Why won’t my 2-year-old sleep through the night?”
Because a sourdough starter is a living culture, like children of a certain age, they will definitely share some similarities. Each one will have their own unique personality and the “one size fits all approach” doesn’t always work.
Some bakers use science to explain these personality differences and others observe, follow their intuition and allow the starter to teach them. I implement both techniques.
Keep in mind, when troubleshooting your sourdough starter, it’s usually a combination of factors. In my experience, the rise time is based on temperature, ingredients, feeding frequencies, type of flour & the quantity of flour used.
Temperature
Starters love warm environments. The warmer the spot the quicker it will rise. But realistically, finding a warm spot can be challenging especially when baking in the winter. The ideal temperature is somewhere between 75-85 F.
Here are a few things you can do:
Try storing your starter in a cozy cabinet. It’s warm, draft free, and I have to say, my personal starter does really well in this snug little habitat. Experiment with a cabinet that’s near your stove for extra warmth.
Another option is to wrap the starter jar in a heating pad. One of my kombucha readers (Hi, Melanie!) suggested this tip and it’s very clever. The heating pad maintains the starter at an approximate temperature which can be adjusted to your liking.
A proofing box can also be used to control the temperature. This is the one I use, which is great for your dough too (it FOLDS FLAT!).
If you don’t have a proofing box, place your starter in the oven (turned off) with the light on. But please make sure to keep an eye on it and turn the light off, if necessary. It can get very hot in there! Another makeshift proofing box option is to use your microwave; just place the starter inside (turned off) with the light on.
Finally, try using warm water in your feedings. Around 80-90 F is a good temperature.
Note: regarding temperature, if your starter is exceptionally strong and vibrant, it will have no problem rising in warm OR cold environments, even in the fridge. My starter is a workhorse and will rise ANYWHERE. This is because it’s mature, well fed and cared for starter. Keep this in mind as you continue to develop a relationship with your personal starter.
Ingredients
A sourdough starter is made from flour and water. For best results, always use quality ingredients.
For the flour, please use something that is unbleached, unbromated, and does not contain chemicals.
Most non-organic U.S. flours, including my preferred brand King Arthur Flour, are enriched with vitamins and minerals including iron, folic acid and other vitamins. This is okay to use. I also like Trader Joe’s all-purpose flour for feedings.
However, it’s important to note that not all flours perform the same. Flour from the UK is going to have different enzyme and mineral levels than flour from the U.S., Japan, Australian etc. Even organic flours perform differently.
That’s why when troubleshooting your starter, it’s best not switch back and forth between brands at first. It’s too confusing and you won’t know where you went wrong. Stick to one brand, try to rule out additional factors that might be giving you trouble, and then make changes from there.
For the water, try using filtered or bottled water to avoid any trace chemicals or chlorine if you think it’s having a negative effect on the rise. I don’t have to do this at home, my tap is fine.
Feeding Frequencies
Ever have those days where you’re just ravenous?
Starters can be ravenous too. If at one point your starter was all bubbly and happy, and now it’s not rising anymore, it’s possible that it needs a few extra feedings to boost the yeast development. Assuming you understand how temperature and ingredients can effect the rise of your starter, try feeding it 2x per day and see what happens.
Also, if your starter has been stored in the fridge for a while, it’s going to need several feedings at room temperature to become bubbly. Have patience!
2.) What Type Of Flour Can I Feed It With?
Feed your starter with the same flour from which it’s made.
Now, let me just clarify: every baker has their own way of feeding their starter. And one method is not necessarily better than the next (just different).
To cut through the noise with reliable results, feed your starter with the same flour that’s in the jar. For example, if your starter is made with all purpose flour, feed it with all purpose flour. If it’s made with rye flour, feed it with rye flour. Easy.
By doing so, you’ll establish a consistent feeding routine and the rise time will become more predictable. Think about it this way: how would your dog feel if you fed him a different type of dry food each week? Starters are no different!
3.) How Much Flour and Water Does My Starter Need?
For a 100% hydration starter, feed it following a 1:1:1 ratio by weight.
For example, if you have 30 g of starter in the jar, feed it with 30g of flour + 30g of water. If you have 60g of starter, feed it with 60g of flour + 60g of water. Please use a kitchen scale for this! You can easily scale the initial starter quantity up or down, depending on how much you want to maintain now or in the future.
Again, every baker has a different method, but following a 1:1:1 ratio by weight will get you reliable results. Your starter will rise more predictably, and if you’re lucky, it will stay at its peak height for quite a while before it collapses.
4.) I Created a Starter Following the Instructions in Your Book… It Used to Be Bubbly, But Now Nothing’s Happening? Did I do Something Wrong? Should I Start Over?
Believe it or not, this is 100% normal.
Typically, when creating a starter from scratch, you’ll see bubbles on the surface around Day #3. When you start feeding it with flour and water on Day #4 and beyond, the bubbles may or may not appear as quickly. It makes sense to think that something’s wrong! But don’t panic.
In order to cultivate and develop the yeast within your starter, you need to feed it for several days in order to see results. The process can be unpredictable, and each person you talk to will have a different experience based on their personal situation and environment. It’s easy to get caught up and compare, doubt yourself, and think it’s not working.
So, should you start the whole process over?
No! Continue to follow the instructions in the book, but make sure to read this post a few times, including Sections 1-3 to familiarize yourself with possible troubleshooting factors. If you’re still stumped, please be patient and continue to feed your starter until it bubbles and doubles in size. Eventually, you will see results. It just takes time.
5.) What Type of Container of Jar Should I use for My Sourdough Starter?
I wrote a whole post on this. Click here.
6.) Does the Starter Jar Need To Be Airtight?
The jar or container can be airtight or covered loosely; it’s your choice.
If it’s airtight, just make sure the jar is large enough to accommodate the starter’s growth as it begins to rise (at least double in size). Otherwise it will burst through the jar.
If you choose a loose cover such as a cloth or something else that’s breathable, and a skin forms on the surface, that means too much air is getting into your starter. It’s not the end of the world if you see this. Just peel it off and/ or choose an airtight lid instead.
7.) What Is That Dark, Smelly Liquid On My Starter?
It’s called hooch which is an indication that your starter needs to be fed.
Don’t worry, it’s not dead. Just exhausted. This liquid is something you’ll see regularly, either on the surface of your starter or even within the culture itself (as pictured above), so get used to it! Because the liquid is unsightly and smells like gym socks, I pour it off with some of the discolored starter underneath and feed it right away. That’s all you have to do.
PS: hooch is not mold.
8.) What Should My Starter Smell Like?
First all all, your starter shouldn’t smell too vinegary, like gym socks, or nail polish remover. If it does, it just needs to be fed. Don’t freak out over this too much. At some point your starter will smell like this.
On the other hand, when your starter is in good shape it should smell fresh, fruity and yeasty.
So, what does that even mean?
Fresh, fruity, and yeasty aromas will vary from starter to starter. Some will smell like toasted coconuts and pineapple, others will smell like apple cinnamon. It’s actually very interesting to note all of the differences. Don’t worry if yours just smells tangy and not very “exotic.” Totally normal. The aroma all depends on what’s in the jar and how it’s cared for.
9.)What Happens If There’s Mold Growing On My Starter?
If you see mold, get rid of the entire starter!
In all my years of baking, I’ve never had a problem with mold. That doesn’t mean it can’t happen to you. In fact, several of you have emailed me regarding mold (oddly enough you’re all from eastern Australia. Weather issues?).
Mold can occur on the surface of the starter or on the jar itself. Its appearance can range from white and fluffy, to dark greenish brown, and even pink.
What gives?
Here’s what I know about mold: mold spores are everywhere. And it takes a perfect storm of variables (food, temperature, and water) to populate its growth. So, think about your current environment: is your starter jar near a fruit bowl (food source)? Is your current climate on the humid side (mold loves this kind of weather)? Are you using tap water (where trace chemicals and chlorine can be found)?
Because we all live in different environments it’s hard to pinpoint the exact cause. But if you can troubleshoot any of the above, it might lead you in the right direction. Consider moving your starter to a different room if you think location is part of the issue.
Paired with the variables above, mold can also occur if your starter hasn’t been fed often enough. Consider feeding it more frequently. This will keep the naturally occurring bacteria fresh and happy.
And finally: Sometimes mold can occur when something else lands in the jar. Last summer, a fly got stuck in my starter and the whole thing turned pink (not the fly, the starter). I’m not sure if the pinkish color was true mold or just a result of the unfortunate casualty. Either way, it’s something to pay attention to.
10.) How Do I Get Rid Of Fruit Flies?!
Short answer: you can’t.
When summer rolls around, get used to seeing fruit files because they LOVE sourdough starters. Love. Love. Love. It’s hard to prevent a fleet of flies swarming the jar but there’s a few things you can do.
First, make sure your starter is not near any fruit (for obvious reasons). Second, just relocate it. Sometimes, I keep mine in my bedroom and completely out of the kitchen where the main food sources reside- my husband thinks this is totally weird. Third, keep the lid on. This will not keep out the flies completely but it will help especially after you’ve moved the jar out of the kitchen.
If you have additional ideas on this one, I’m all ears! Please read the comment section below; you guys have THE BEST tips.
11.) Can My Starter Be Used With Gluten Free Flours To Make GF Bread?
Short answer: NO
Most sourdough starters are made from wheat flour and water, so therefore it contains gluten. If you want to bake gluten free sourdough you’ll need a gluten free starter. Remember that. I get many emails asking if my starter can be used to create gluten free sourdough, and it’s just not the real deal.
12.) If I Forget To Feed My Starter, Is It Going To Die?
Short answer: NO
No matter what I tell you here, the first time your starter gives you trouble, or it’s taking forever to rise, or whatever, you’re going to think it’s dead. I guarantee it. The Internet has scared people into thinking if your starter doesn’t rise instantly with a trillion bubbles on the surface, it’s completely broken and will never be usable again. EVER.
Please have a little faith. I have a starter that’s been siting in my fridge for over 1 year, unfed. I forgot it was even in there. After transferring it to a new jar, feeding it for several days in a warm spot, and just being patient, guess what?! It was still ALIVE!!! That’s all you have to do if you suspect your starter needs a little love. Starters are resilient creatures which require practice and patience.
Which brings me to my last point (hooray!)…
13.) Be Patient!
This is THE hardest tip to follow. But it’s undoubtedly the most important.
Who has patience these days when we have access to whatever we want on demand? Sourdough will teach you all about patience whether you like it or not. You can’t rush it. There are no shortcuts. No cheat sheets. Again, like parenting, eventually your 2-year-old will sleep through the night.
So, please read through these tips slowly and carefully and see what troubleshooting factors apply to your personal situation. Some days you’ll have a beautiful bubbly starter and other days it will act like a diva. And just remember: it’s usually a combination of factors that contribute to sourdough starter issues. Your starter behaves this way not to make your life miserable; it just wants you to pay attention. Take your time, feed it a million times if you have to, move it to a warmer spot, and just honor the relationship. It’s the only way you’ll learn.
My intent with this post was to include enough information to satiate your questions, without making you feel exhausted.
Believe me, this topic can go on for ages- there’s just so many scenarios. Feel free to comment below with additional thoughts and tips. Based on your feedback, I will make periodic updates to keep this post fresh and relevant! Happy baking, friends :)
Comments
Hansen Lianto says
Hi, I have read the troubleshooting tips and it has been really helpful. but, I have issues, my starter is not rising at a regular time, given consistent feeding and temperature. my analysis would be I (used and) feed it at almost peak stage. is feeding starter too soon would make the living culture need more time to multiply ? thanks for your help
Ana says
Hi! I’m on day 6 and I haven’t seen any activity between days 4 and 6. I have been feeding once per day (because it doesn’t rise at all), and at first, I tried mixing the ratios of wholewheat and all-purpose flour, but I have been feeding it only all-purpose for days 5 and 6. Should I start feeding it twice daily even if I see no growth? I keep it in the kitchen where it’s warmer than the rest of the house, but it’s not particularly hot. Any other suggestions? should I start over? Help!! :(
Mantao Schwab says
This is me exactly, I would be grateful for some help too ;)
Lynn Abou Assy says
Hello!
I started my first trial with the sarter on thursday 04 exactly 2 days ago..
on the first day nothing happened, I didnt even see bubbles, in the morning today is was x2, I fed it and since then its becoming huge !!
But there was a lot of hooch and by a lot I mean like 1/8 of the starter quantity , I removed it and fed my starter again + transfer it to a bigger container since it doesnt fit anymore …
is this correct ? And is my starter gonna be ready before one week ?
Thanks !!
Joel says
Hello,
make sure you remove some starter everytime you feed it or else you will end up with too much starter very quickly.
lin edwards says
My starter is on day 12 and it is not bubbling at all. It did a little on day 3 but not since then. I have doubled up the feeding to 2x day 4 days ago but no change. It is very warm her and I have set it out the last 3 days. Have covered it with a wet cloth. Should I discard and start again. Please help! Thank you!
lin edwards says
I am on day 12 of starting my mixture. It bubbled about day 3 but has not had bubbles since. I started doing mid day additional feeding and nothing. It has been very warm here this week and I have had it outside with a wet cloth over my glass bowl. Should I s start over?
Sonia says
Hi Emilie, I’m on day 14+ of trying to get my starter to do its magic and rise and look puffy. I’m feeding it daily at the same time, repeating your ‘day 7’ steps again and again. Only on days 3 and 10 did it double in volume. It’s definitely not the consistency of roasted marshmallow. Smells like good yeast but looks like HELP please!
Kelly Harrod-lui says
Hi there, I’m on day 7 of my starter (using a recipe from King Arthur), and while my starter is nice and bubbly by feeding time (2x/day), it’s not rising, and it’s incredibly thick and very elastic. I refresh with 4.25 oz of flour (organic AP) and 1/2 c warm water per the directions, which seems about right for the 100% hydration method. My house is fairly cool, so does it just need more time? I’m thinking that today maybe rather than discard a portion, I’ll put it into a separate jar and use more water and see what happens. Any other suggestions?
Emilie Raffa says
Hi there! Sounds like it needs more time. Try moving the jar to a warmer spot to boost fermentation.
Laura says
Hot water bottle! My starter is a total diva and requires a hot (warm) water bottle and wrapped in a tea towel for a few hours before she decides to wake up!
Farah says
Hi! My at least doubles and I have made many great loaves from it. However, there are no bubbles in the starter, only on top. Should I be concerned? should it look like it has a lot of holes throughout the starter? I hope I’m explaining myself clearly!
On a side note, I just made your sourdough cinnamon rolls today and tagged you on Instagram. They were amazing, of course!
Emilie Raffa says
Hi there! This can happen sometimes. Don’t worry. Try giving it a stir to evenly distribute the air. This should fix the problem. It might still float even if this is the case, which is great. Glad you liked the rolls! :)
Leanne says
I just checked my starter, I’m on day two, and it appears that a light pink mold is growing on the top. Do I discard it and start over? I was not expecting mold on day 2…did I do something wrong?
Thanks!
Emilie Raffa says
Hi there! I would discard the whole thing and start over. You didn’t do anything wrong. Mold can appear sometimes just like on fruit. Perhaps move it to a different location when you start again.
Deb says
I started day one yesterday with organic bread flour. Today (24 hours) Day Two, it doubled in size. I am afraid it will be a false start. Should I keep following the instructions even though it rises before it should have shown any activity other than some bubbles? Temp of my kitchen is around 75. Thanks.
Emilie Raffa says
Hi there! Keep following the instructions. Even baker will have a slightly different experience based on their own specific environmental conditions. You’re off to a great start.
Jamie says
Hi! I have a 2-3 month old starter that has been baking beautifully. Then a couple of weeks ago I opened one of the jar and found a couple of fruit flies that flew out. Ever since then my starter became more and more pungent of vinegar. It is bubbly and rising normally but the smell is awful and I’ve been afraid to bake with it. Could the fruit flies have messed up my starter? I’ve continued feeding it in the hopes it would normalize but at this point I’m tired of wasting flour every day if it’s not getting better.
Emilie Raffa says
Oooo! It’s tough to say. I honestly don’t have a concrete answer for you. However, if this happened to me, I would dump out all but a few tablespoons of the starter and try feeding that new amount. This way, you will not be not wasting as much flour because you are trying to maintain a new, smaller starter. See if that gets you anywhere.
Chelsea says
I am sooo at the end of my rope. My starter is over 2 weeks old now and I know they can take a while to mature, but I haven’t gotten a rise out of this thing since like days 3&4. It bubbles but no rise, I even gave it a bit more flour because I read that it might be too thin for the bubbles to trap and cause a rise, which didn’t work. I waited longer to feed it so I wasn’t overfeeding it just to keep feedings on schedule but it would eventually look like it was making hooch so I had to feed it even without a rise. I did the oven with a light because my house is probably colder than it likes, still no rise. It bubbles, it will make hooch, but it won’t rise!!! I don’t get it. I am super good at adulting, how could I be messing up flour and water!!
Emilie Raffa says
Hi there! Starters like consistency, especially when they’re new. As we continue to do extra things to make it rise etc, sometimes it will react immediately or take more time to adjust. I would try feeding your starter at approximately the same time each day to train the rise and fall. I would also skip the oven light trick for now; the temperature might be too warm inside (which is why the hooch appears). Feed it 1x/ day and keep it at room temperature in a non-drafty room. See if this helps for a week or so.
Ann says
My friend and I separately have a problem with our starters never rising. It has been 2 months of feeding and refrigerating and then feeding again. We keep feeding and no rising. Our breads are tasty but flat. We both live in Southern California. Our homes are not cold, however, at night I’m sure it sometimes falls below 70 degrees. We use King Arthur organic all purpose unbleached flour. We are using 3/8 cup flour and 1/4 cup water each time. This is from the Wild Bread book. One time I tried replacing some of the all purpose flour with 1/2 rye but that wasn’t successful either. We aren’t giving up but would like some success. Any thoughts?
Hannah says
Hi – I’m on day 9 and still no rising! It makes little bubbles and it makes hooch, but never rises. I’m removing half the starter each time and putting in the 60g of water and 60g of unbleached all purpose flour. I started with whole wheat flour and water. Am I taking out too much starter? It’s in a warm place. Don’t know what’s going on. Thanks!
Chelsea says
I have the same issue!!!
Jennifer Blakely says
Me too! Regular feedings, consistent location, room temperature but its been about 2 weeks and no rise!!
Marcey says
My starter smells like yoghurt is it perfectly alright? Also, when is the best time to use the starter for a bake? I tried making my first sourdough bread with the starter n it tastes superb but the bread did not rise at all! It was flat n hard. Yes I tasted even though it was a failure. N my whole house smells of cheese after the bake. Note: there was no cheese used! Smell was attributed to the starter.
Kelly says
I am on day four not sure if I should feed my stsrter. I have bubbles on the surfacd but it has not risen. Should I feed it or let it stay for another day before feeding it.
Emilie Raffa says
Keep feeding it daily per the recipe instructions. You’ll get there! It takes time.
Meg says
I have a slightly different problem from many others in that my starter rises too fast! It usually peaks at around 6 hours, which means by the time I get home/wake up, it’s already very deflated.
What would be the best way to slow this down? I’ve already changed the ratio to 1:2:2 of starter:flour:water but it still goes insane.
Also, thank you so much for being so helpful to so many people. This seems to be the great sourdough renaissance right now, and I’m sure you’re swamped with questions!
Emilie Raffa says
Hi there! You’re very welcome :) I wouldn’t slow it down necessarily; I would train it to rise and fall when you want it to. So for example, if you want to make dough at 7 PM, feed it 1 PM (this will give you the 6 hrs it needs to double). Then, feed it everyday at this time (1 PM) so that it’s always ready around 7. Does that make sense? This is just an example. You can adjust the times as needed to suit your schedule.
Michelle says
I have a starter that is going strong and rising well every day. The only problem I seem to be having is with the smell. It smells a little like nail polish remover every day and I can’t seem to change this. I feed often and it seems to otherwise be doubling and bubbling perfectly. Any reasons for this or solutions?
Emilie Raffa says
Michelle, what type of starter do you have?
Rami says
Hi- I have the same problem.
Did you find a solution?
Thank you
Dee says
Hi Emma,
Great post. I had a starter I had been working on for about a month — had been rising really well etc, put it in the fridge, fed every 1-2 weeks. Then I fed it, put it back in the oven (where its warm) and turned the oven on and baked part of it… The outsides and the bottom was cooked but the middle still liquid, so thought what the heck lets try it.
I used that small amount of starter and fed with 1:1:1 flour and water. It is definitely bubbly, and smells sour/sweet but not quite doubling. It’s been about a week now. Should I just assume its over and start fresh? Or try feeding it twice a day?
Emilie Raffa says
Hi Dee! Oooo… it’s tough to say. My gut is telling me that it’s alive (bubbles are the indicator here). However, it might need more time. I would continue with the feedings. Feed it at approximately the same time each day to train the rise and fall. Increase the amount of flour slightly just to give it a boost. Keep at room temperature and make sure it’s in a warm spot. The key here is to be consistent. See how this goes first!
Donna McFadden says
Love your instructions Q & A section of your blog. Just when I feel like I’m stuck, I read your blog and realize all is ok. Question for you regarding the float test…..when I drop a bit of the starter into the water, some of it floats, and some sinks to the bottom. Should all of it float? And does it need to continue floating, because it seems like after a bit, the floaters eventually sink.
Emilie Raffa says
Donna, it should all float. Do the test earlier, before the starter begins to fall. That’s what’s causing the issue. :)
James says
Hi Emilie,
Thank you for your inspiring way. I am new to Sourdough and have a question. Can you only make the dough when the starter is floating (on the rise) or anytime after that? You mentioned in another comment that the starter gets liquidy again so do we need to wait to make the dough soon after a feeding? Thanks. James
Emilie Raffa says
James, it’s best to make the dough when the starter has doubled in size and passes the float test; the two coincide together. When the starter begins to fall it will become more liquid and won’t pass the test. You’ll need to feed it again before making the dough.
Jessica Pulver says
Hi there! Thank you for providing such a warm, active source of information — it’s like sourdough starter itself! I am on my second attempt at making a starter. My first one got too hot because I left it in the oven with the light on for too long. I’m now at the end of week 2 with my second try and I’ve got bubbles but no rise. It seems to be a good consistency with some aeration and stickiness but the smell also is just bland, like wet flour. My home perhaps isn’t warm enough, living in Maine, but I’ve been keeping it in the kitchen in the sun. I’m using the 1:1:1 method with King Arthur Bread Flour, tap water but we’re on a well so it’s not treated, measuring everything out with a kitchen scale at 60g each, and feeding it at the same time once every 24 hours. Do I just keep going and eventually it should start getting active? Am I doing something wrong? Thank you for your advice!
Renae Hobby says
I have had the same issue, but I found that adding more flour/less water really help the yeast to pick up steam (instead of the bacteria taking center stage). I’m no expert, but that’s what worked for me.
Jacob Joseph says
I made a starter last week Friday afternoon with 200 Gr. strong white Canadian flour, and 250 Ml. water, over Saturday it doubled in size.
I then fed it the same quantities of the same flour Saturday night.
Sunday morning I saw that it broke through the lid of the 1 liter jar and made quite a big mess…
I discarded over half of it and fed it some flour not measuring how much…
I had no activity at all, apart of some so called hooch perhaps…
Not having any activity I decided to feed it again, properly this time.
I poured out 100 Grams of the jar, discarded the rest, and fed it with 100 Grams.
Over night it grow about 15 – 20 % and fell again.
I did the same the following night, this time it didn’t grow anything.
after 2 days of no serious activity, I tried feeding it with mixture of white and whole wheat flour, however, I can’t see no growth anymore.
Any suggestions?
Stacy says
I have the same issue with my 8 day old starter. I am new to this and I would like to make a loaf of sourdough bread soon but I’m not seeing any major rising happening.
Kelsy says
Hello!
I have a super healthy starter, more than doubles within a couple of hours, floats, and smells delish, as well as bubbles throughout the entire growth. My issue is when I make bread it does not rise! It’s so frustrating to not know what is going wrong.
My first attempt worked and it was the best bread I’ve ever had. But now, fourth time with no rise. Same recipe. I’m using Lehi Roller Mills bread flour. Is it the flour? Something with the starter?
Kitchen temp is not cold —mid 70’s.
So appreciate any insight.
Steve says
Question for you. I am on day 3 of my starter and it’s rising like crazy. I woke up this morning to it over flowing, I removed half and fed again and it’s spilled over the edge of the container twice today. My glass jar is quite large. My starter is more than quadrupling over the course of 4-5 hours. Is this common, should I keep feeding or start over? My house is a degree or two below optimal temperatures.
Ilana says
I have the same question. My roses like crazy but doesn’t slide down to present “slide marks” do I feed it anyway? Day 5 or am I done?!!
Jenni says
I’m on day 9…my starter was fluffy and very bubbly on day 7 when I transferred to a clean container. It doesn’t seem as bubbly now-there are some bubbles, but it doesn’t seem to be rising at all or becoming very bubbly. It’s a batter consistency. Should I just keep repeating day 3?
Lisa says
Thank you for the starter recipe! Like many others, my starter didn’t rise after the third day, and then suddenly it happened on day 9. Today I am going to make my first starter bread. Question – after you take out the right amount of starter for your recipe, should you immediately feed what is remaining? thank you!
Maria says
Simple question: When you are removing 50g to clean jar (to feed) do you stir it first?
Emilie Raffa says
Hi there! I do not stir down my starter before using.
Liz says
Hi
I’m not sure what my starter in the fridge should smell like? I fed my starter 7 days on the counter and was then able to bake my first loaf. We loved it! I fed and put my remaining starter in the fridge and fed it again once since. I didn’t put the lid on tight in the fridge, I misread it. When I checked it, it smelled very strong. Almost like glue or paint. It looks fine, has bubbles and the colour looks ok too. It’s the smell I’m worried about. Can starter go off??
Thank you
Nina says
Not a pro here. I’m new to this as of last night. But, it’s probably all good. My discard smelled similarly. When I fed the jar of discard in the fridge, the smell decreased. When you take it out later to use, leave the portion you’ll use at room temp, making sure to feed it 8-10 hours before using it — I did this — the smell goes away as it warms up and you’ll get the sour smell you want bc it has been freshly fed.
MariZ says
Hi,
My friend gave me her start which I was able to maintain and use for about 2 weeks. Then I put it in the fridge, as I didn’t intend to bake for 2 weeks, but fed it weekly. Now ive taken it out and tried to revive it, have even increased feedings, to every 12 hours but it’s only rising like barely 1 cm above where it was the prior feeding. It’s been almost 5 days and a lot of flour! Is there any hope or am I wasting good flour after bad? How many more days should I keep feeding to see if there’s a revival? I feel bad how much flour is being tossed!
Bella says
Hi! I had this problem too. I used whole wheat flour to revive it and it helped me a lot. Good luck!
Hannah says
Hi! I have been googling for ages now and landed on this page- it was incredibly helpful!
I had my starter sitting in the fridge while we moved house for around 6 months, i am now trying to bring it back to life, but it is not rising. I have come to the conclusion it is just too cold in my house. I will try your suggestion and pop in oven to keep it warmer.
Thanks for you support! On the plus side, for now the local bakery is going to continue to get my business while i figure this out during Iso!
Jason says
Hey, thanks for the guide. Found it really useful and easy to follow.
I now have an 8 day old AP starter. 3 days in it was fluffy and marshmellowy and smelt super Sour. Around day 5 when feeding I forgot to discard half (but still fed it as if I had), so assume it was underfed. It then began to develop hooch. I discarded the liquid and began feeding properly again. Now on day 8 it is no longer growing at all but has a few bubbles on the surface. I am feeding every 12 hours to try and promote the yeast but nothing is changing. Is it a case of patience and to keep on persevering or have a killed the little guy?
Appreciate the help!
Lauren says
I built my starter from scratch following the KA guide (4 oz starter, 4 oz flour 1/2 cup water) and my first bake was so beautiful. Lately I’ve been having issues with my starter getting bubbly enough and ending up with UFO loaves. After reading this super helpful post I’m going to switch to a 1:1:1 ratio and just keep it all in grams for simplicity sake along with trying your troubleshooting methods. Thank you!
P.S. I made your sourdough cinnamon rolls twice this week…it’s Wednesday.
P.S.S. A note on the fruit flies: we get them bad every summer and I use a small mason jar with vinegar in the bottom then place a cone shaped piece of paper in the top of the jar. The hole in the bottom of the cone should be big enough for the flies to fit in, then they can’t figure out how to get out. Then I usually just replace the vinegar once a week and store it near our fruit basket!
Katya says
Dear Emma! Thank you so much for such a detailed post, Though I have a similar problem as Emma – my starter doesn’t float, it’s been three weeks old now and o do keep it in the fridge, because we are in India and it is a summer here now, so kitchen temperature is around 92F, which is too much and I think it overferments quickly.
My starter is 100%whole wheat. It’s bubbly and nice smelling, but it never doubles in size since it was mature enough to go to the fridge (about 9days) – may be gains 50-70% maximum in a volume. I feed it twice a week now, leaving it for 4 hours at the room temperature before moving it back into the fridge. And it’s 1:1:1 ratio. Please share your thoughts on what am I doing wrong 🙏🏻
Laura Munson says
Hi! I’m still trying to figure out the feeding of my starter. My friend says to keep it in the fridge (about 2 inches). Then on the night before you bake, feed it and leave it with a loose lid on the counter over-nite. Each time I do this, it knocks the lid off, and over flows, but then by morning, falls. It’s still at least a cup of bubbly goo. But I wonder if I should capture it when it’s at full rise? Also, She doesn’t feed it unless she’s baking the next day, in the fashion mentioned above. I’d love some advice on what I’m doing right/wrong. The loaves are all deelish, but I wonder if they’d be more airy if I used the starter at full rise. Oh, and also…do you stir it when you use it, or keep it as lofty as possible? THANK YOU! This is helping me through Covid and providing for my family. — Laura
Raquel F Jarrell says
I may be mistaken, but did you mention removing part of the starter prior to feeding it? Or can we feed it without removing part of the starter?
Nina Martinez says
You have to remove part of the starter before feeding it so as to not have as many microbes to feed! For example, if you started with 1/4c starter, usually after feeding (~1/4c. water + 1/2c. flour) + 12 hours wait time, it’s 3/4c. Feeding again at this time, I remove the extra 1/2c, leaving 1/4c. again in the jar. Then feed the jar.
Natalie says
You can feed it without discarding BUT you have to add same amount. If you have a 200g of starter feed it with 200g water and 200g water. Ratio is always 1:1:1
Tilly says
Hi Emilie! I’ve always loved sourdough but never had the guts to try baking one. I’ve since decided to attempt making one after reading your post and everything sounded so manageable! I’ve started making my starter with all purpose flour.
However, I’m onto day 5 ( i think!) of the process and my starter has barely risen and doesnt smell fruity or welcoming. It was thriving around day 2 and smelled like vomit around day 3. Since then, It’s gotten very runny and smells like cardboard.
I understand it’s normal for the starter to thrive at the beginning and might calm down after, but it’s been runny for about 3 days now. I’m in Western Australia, where it is fall and the temperature ranges from 48-73 degrees fahrenheit throughout the day.
Am I on the right path? What should I do to improve on my starter?
John Coley says
Hi Emilie!
This, along with your “Sourdough Bread: A Beginners Guide.” has been incredibly useful and informative. Thank you! My most recent batch is still rising c. 24 hours after putting it down to bulk ferment. I’m TRYING to be patient! I keep my starter in the fridge and I think I’m not letting it properly up to speed before making dough. I’ll work on that. My question is: When I use some starter, and feed the rest before putting it away, should I weigh out how much starter is there so I can match it with equal weights flour and water? Thanks, and now I’m off to buy your book…
John
Emilie Raffa says
Hi John! Fantastic! You are very welcome :)
Ok, so 24 hrs is long time without a rise… something seems off. When using a fridge starter, I feed it for several days at room temp. before using to perk it back up. Try doing that next time, making sure it doubles and passes the float test before using. Regarding the feedings, yes: you can do that. Keep the jar wight noted somewhere (masking tape fixed to the bottom of the jar) and just subtract it to find the starter weight. Tons more detail in the book. Thanks for your support! x
Karen Lehmicke says
Hi! I had bought several small bags of whole wheat flour to make sourdough starter, and used up the last of it this morning (Tuesday) but my starter isn’t “ripe” yet (It smells AMAZING, but I tried dropping it in water, and it didn’t float, and it hasn’t risen too much). It is about a week and half since I started it. Now, because of COVID, I can’t get wheat flour at the store, and the place I ordered from won’t deliver it until Thursday. Should I continue feeding with regular flour until the whole wheat arrives, or hold off and wait to feed it until the whole wheat flour arrives? FYI, right now I’m following King Arthur Flour’s instructions of feeding 2x per day, discarding all but 113 grams in the morning. Thank you for your help!
Emilie Raffa says
Hi there! You can do either one. It might take more time for the starter to adjust if you switch flour types for the feedings, but it can be done.
Kathy Miller says
I am still trying to get my starter to rise and float…so I am just adjusting and being patient. Hopefully warmer weather will help the situation. I just wanted to leave a tip about the fruit flies. Leave out an uncorked red wine bottle with just about a half a cup of red wine in the bottle. The fruit flies will choose the wine over everything else. They fly in and drink themselves to death. What a way to go!
Yiwena says
Hello Emma,
Lovely post right here! I am currently on my 5th day of starter from scratch, but during these few days it has started to developed a very dry surface. It is bubbly and have already developed a really nice vinegary smell, but the top is just really dry. I tried stirring it, it looks okay, but after a few hours, it starts to develop the dry top again. May I know if this is normal???
Thanks!!!!
Emilie Raffa says
Hi there! Too much air is getting in. Remove the dry surface and switch to a lid or another tight cover like plastic wrap or a reusable wax wrap to seal it.
Phoebe says
I have a very happy starter that I use wholewheat flour in and have never had any issues with it. I moved some of it out into a new jar and transitioned it over a few days to strong white bakers flour instead (the nice soft white pizza bases I’d been trying to make kept turning out with too much bran in them from the wholewheat in the starter) and it’s just…sad. Seems too runny, is only rising an inch, barely bubbling. I was doing 1:1 but lowered the hydration a little to account for runny-ness but suspect I may need to lower it even more. Is there much of a need to discard starter right down so you’ve got 1:1:1? I never did with my wholewheat – would discard a little but never needed to discard a whole lot. Just trying to figure out where I’m going wrong and what I can to try help it along! Thank you for your great articles, they’ve been a huge help.
Chelsea D says
Hi there, I read the your post and it was mostly helpful: but it didn’t deal with whole wheat. Bread flour wasn’t available when I decided to take on this challenge so here I am! My starter Veruca is living up to her name and starting to take all of my attention I’m on day 5 and she doubled in about 6 hours and not the 4 I read about. Not passing the float test either. Can I put her in the refrigerator after the next feeding until I’m ready to bake in a few days? I’m really getting anxious that she’s growing really fast but isn’t actually strong enough to bake. I’m feeding with 1/3 cup ww and 1/3 ap and 1/2 cup water. Sorry, no kitchen scale!
Emilie Raffa says
Hi Chelsea! To answer your question: yes, you can put her in the fridge until ready to bake. It sounds like your starter is active. However, it’s possible you’re doing the float test after it has fallen. Try doing it when it has doubled in size.
Christine Weald says
Thanks for your tips. My starter is bubbly, smells good but is too thick to pour. What viscosity should a starter be?
I do not seem to advance beyond making a starter to make bread. Help please.
I extracted 100gm and added it to 250gm of flour and 275gm water and left overnight but it is thick and sticky although bubbly. I didn’t continue.
Emilie Raffa says
Hi Christine! It depends on the type of starter you have. The texture of a whole wheat starter will be different than one made with all purpose flour. The hydration level (the water to flour ratio) will make a difference too. If you find that the texture is too thick, just add a splash of water to thin it out. It’s flexible. For 100% hydration starters, which is a common starter to use, the texture should be like thick pancake batter. When it becomes bubbly, the texture will become fluffy, stretchy and aerated similar to roasted marshmallows.
Alice Harbin says
I obtained my sour dough starter from a B&B owner in Nome AK in 1997. I have been feeding it whenever it developed hooch or smelled bad.
I was too intimidated to actually make bread, but I’m ready now.(This stay at home Corona 19 is good for something). I don’t like to toss all but 1/4c of the starter each time I feed it. It is so nice now that I’ve been feeding it weekly. Consequently, I have 3 starters going.
Must I toss so much starter?
Emilie Raffa says
Hi Alice! How lovely! The amount you discard is always up to you. It’s flexible.
Andrew Taylor says
Hello Alice
Instead of tossing your starter surplus, pour into a heated, oiled pan and add salt, pepper, and some fresh chopped herbs and eat it as a pancake with your bacon and egg. You can also add a sweetened cinnamon apple compote if you want something sweeter.
Elizabeth says
Hi, I have a starter right now, on day 3 it rose and fell perfectly. But day 4 & 5 have had no rise but have nice bubbles in top. Am I doing something wrong or should I wait it out. Is it possible for my starter to have risen overnight? Also sometimes I feed it at different times on different days. I have had hooch everyday except for day 1 & 2, but i feed it, is there something else i am doing wrong?
Amanda says
I am trying my hand at a sourdough starter for the first time.. it has been almost two weeks with consistent feeds and unimpressive results. Nothing bad but nothing real active either. I’m getting a kitchen scale and going to keep after it! Thanks for the ideas and awesome encouragement! Great read!
Emilie Raffa says
Hi Amanda! Just keep going! I know it can be totally frustrating without immediate results. But if you stick with it, your starter will eventually grow. PS: try moving it to another room. It sounds minimal, but it has helped me in the past when my starter has been sluggish.
Justys says
Hi there! I have had a starter for 2 weeks now. Only a couple of days ago it rose enough to be used for bread making, but it collapsed before I could. After that, I fed it like normal and now it won’t rise at all. Should I just keep feeding it as you said even though i’ve had it for so long? Thanks!
Emilie Raffa says
Hi there! Yes, continue to feed it until it doubles again. Your starter will always rise and fall; it’s the nature of the feeding process.
Nicole says
Hello,
I just started my sourdough starter and on day two it has tripled in size since the last feeding with lots of bubbles. Is this normal? Should I be feeding it less? I have never heard of that quick of growth and bubbles in such a short period, and am afraid I did something wrong!
Thank you!
Emilie Raffa says
Hi there! It’s normal! Just keep feeding it per the recipe- all good things are happening. But it still needs to build strength. Do not feed it less.
Sarah says
Hello! Thank you for this very helpful post. I have just made my own sourdough starter after reading this and have been feeding it for about a week now. It seems to bubble well on the surface with both big and small bubbles however, it does not seem to be rising. Any tips on what I should do before attempting to use it in my first loaf of bread?
Thanks in advance!
Emilie Raffa says
Hi there! I would continue with the feeding process, aiming to feed it at the same time each day to train the rise and fall of the starter. Additionally, give it a stir once and a while to redistribute the air bubbles.
Alastair J W Maxwell says
Hi you are awesome for crafting this for all of us proto-sourdough bakers.
I read somewhere to keep the half of my starter I scoop off when feeding in the fridge. Just to confirm, is this usable? Have I now got two batches of sourdough starter:)
My starter that I feed is bubbly, sweet smelling, but not double in size, only a quarter. Just feed more?
Emilie Raffa says
Thanks so much, Alastair! What you keep is up to you. If what you scoop off is gross and smelly, throw it out. There’s no point in using it for pancakes let’s say, because the taste will be unpleasantly sour. I only save and use sourdough discard that’s in good condition. Period. Regarding your starter, just feed it more and make sure it’s in a warm spot. You’ll get there! x
John Kavalchek says
Hello all. This is my first time making starter. So it’s been a week since started. After 3 days I got a good rise. Good enough to overflow out from under my coffee filter. I fed it again, and it continues to keep doing this. I also forgot to start double feeding until the 6th day. But this stuff smells good and obviously is super active. Is it ok that I never really doubled my feedings until the 6th day? I am wanting to make bread with it. Do I feed it a few more days or can I use it now? I’ve tasted it and it’s quite sour and smells sweet, yeasty, and fruity and looks perfect. I’ve seen recipes that want you to feed and let rise before you use, and others that want you to starve it a few days. Which is correct? And if I decide to starve it a few days, is that done on the counter or in the fridge? Thank you for any advice you can give me.
John
Emilie Raffa says
Hi John! It sounds like your starter is active ready to use.
For best results, you’ll need to feed it before using. Once it doubles in size, then you can make the bread dough.
With regards to “starving” your starter: unfed starter that is flat and not bubbly cannot be used to make bread dough. It has no rising power. It’s possible that some bakers like to skip feedings for several days before using it to change the acidity levels. But after that, it needs to be bubbly and active before using.
Emma says
Hello! I’ve read this article at least 100 times looking for my solution but am hoping you can weigh in….. I have a starter, it lives in a cozy cabinet that is about 70 degrees all day. I feed it with Bobs Redmill WW flour. I did a 1:1:1 for about 9 days and then upped it to 1:3:3. It rises well, had lots of big bubbles and good marshmallow texture and good smell, but no float. I felt like maybe it was hungry before I was feeding it (like hungry at 3am and I don’t feed it until 530/6) so I fed it 1:5:5 and it liked that. Just this morning (I was up super early) it hadn’t been feed in about 10 hours and looked like it had peaked and had some nice big bubbles coming up on the top and throughout so I fed it again but still…. NO FLOAT! Its probably 10 days old – maybe 11. I am stumped. My water is good, my flour is good, I provide words of affirmation and positive energy and it doesn’t float (and needless to say my bread attempts are like round sourdough bowling balls – great taste, good crust even, but a crumb so dense i can barely chew it.) Any ideas?! Send help!!
Emilie Raffa says
Hi there! This all sounds very familiar to me… I think I answered it somewhere? No worries. Ok, so a few things: do the float test when you are absolutely positive your starter is still at peak height. Not before or after. It will sink. I think your timing might be off. Also, try pouring off a portion of your starter in a separate bowl and feeding it with ap flour instead (so you’ll have two starters). See if the second one floats at peak.
Emma Schachter says
I will give the AP one a try – is it ok for me to just start that one with the WW mother? should i treat it as a brand new starter or expect it to take a few days to work itself out? thank you so much for your quick reply.