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
Lisa says
My starter recipe said to use 2 Tbsp of starter add 1/4 C flour and 2 Tbsp of water and 2 tsp water, it doesn’t rise and it doesn’t float it’s been 9 days of feeding every 24 hrs. I have bubbles and a sweet aroma that’s it.
Geraldine Franklin says
Help I made bread last night and fed my starter and left on counter. This morning it was all over the counter and what was left in the jar was runny , I wanted to make bread today what do I do ? Discard all but 100 grams then feed it equal amounts of flour and water and wait for it to rise? I am new at this :)
Emilie Raffa says
Not to worry at all. Just feed what’s left in the jar (I’m assuming 100 g? ) with equal weights of flour and water and wait for it to rise. When it’s ready, you can make another batch of dough.
Geraldine Franklin says
Thank you so much for such a quick reply ! Sense I made bread last night should I have left my starter on the counter and waited until this morning to feed her? Then maybe she would not have made such a mess :)
Emilie Raffa says
Once you get to know your sourdough starter, you’ll have a better idea of how long it takes to rise. So for example, if your starter takes about 3 hrs. to double in warm weather, perhaps only feed it 3 hrs. before you want to make the dough. Does that make sense? This will help with the timing!
Marla K says
Hi Emilie!
I am making a starter with bread flour and although it has some bubbles and now smells lovely, it has not risen at all. I realized today that the flour I was using had a best used by date of 2017. Since it smells fine, I am not too concerned, but I wanted to know your thoughts on that. Continue on with fresh flour? Start over?
Thanks,
Marla
Emilie Raffa says
Fresh is always best. But given that you’ve just started the process, continue feeding it and see how it goes- you’ll never know otherwise!
Marla K says
It is now perfect. Patience is truly a virtue!!
Liv says
Hi, my sourdough starter always stops doubling in size on day 4 onwards and turns from pasty when I first feed it to runny (like thin pancake batter) after 24hrs when I’m about to feed it. No hooch ever forms also. Is it no longer active cos when it gets to day 4, I’m combining 90g starter with 60g fresh flour and 60g filtered water, Thus the feeding ratio is not 1:1:1? I have tried many times and it doesn’t rise to double at day 4 onwards.. :(
Emilie Raffa says
Liv, the feeding ratio is slightly different when you first create a starter vs. the ongoing feeding ratio of 1:1:1 you see on this post.
In your case, I would add more flour to your starter (than indicated in the beginner starter recipe) to make it thicker. Focus on achieving that thicker texture each day rather than the quantity. This will help with the rise. Hope this helps!
joe says
Thanks for the info. I do have a question. I made a gluten free sourdoudough starter and today is day 8. I am removing some each day and feeding it and it has been growing each time. I can see bubbles through the side of the jar but the bubbles dont seem to be breaking the surface on the top. Is that an issue? Should i try something else?
Emilie Raffa says
Not an issue at all. Just give it a stir to redistribute the air bubbles. Otherwise, it sounds active!
Lily W says
Hello! My starter has been healthy for six months, and something changed this week. It has a strong vinegar smell, and is not bubbling after feeds. I had it fairly consistently rising and have been successfully baking using it, but something has changed. I have not changed anything about it, although the weather has gotten warmer. We have had fruit flies, but im keeping the jar wrapped in mesh now to ward them off. I’m feeding twice a day to try to get it back on track, any other advice? Its been a very successful strong starter and if hate to lose it! Thank you!!
Chedia says
I have the exact same issue…My starter has been great and the smell was a very nice tangy one…But 2 days ago it changed to vinegary, although none of the conditions have changed…I don’t know if I can still use it. Any advice? Thanks!
Emilie Raffa says
This is normal. The vinegary smell just means you starter needs to be fed. It can still be used!
Margaret Michael says
Hi and thank you from Melbourne Australia! Day five and I forgot to divide and discard prior to adding the flour and water…. shall I toss it all out and restart or do the divide and discard tomorrow…? It’s looking lovely and bubbly though :)
Emilie Raffa says
No need to start over! The process is extremely flexible. Do it tomorrow and continue with the feedings. Might take a bit more time to become active, but this is ok.
Angela Boyer says
Oh this is just a fabulous website! Thanks for all the great information. Now I need your help. I fed my starter and left it out to activate for awhile. My plan was to make sourdough with the remainder but I accidentally forgot and used all my starter for the ‘big/poolish’.
so what do I do? Can I reconstitute it from the remnants of the jar with some additional water and flour or can I grab some of my rising dough and use that to refeed the starter solution I have remaining (by jar scrapings) Please help!!
Emilie Raffa says
Ooo! How much do you have left? At least a tablespoon? If so, that’s enough to save it. Just feed what’s left with a bit of flour and warm water. Fingers crossed!
Stephanie C says
Hi, I have your book, but I am wondering, is there a difference between active starter and discard? Your recipes always have the reminder to feed the starter after using. How does this work if I am generally feeding it every 24 hours? Thank you.
Emilie Raffa says
Yes! Bubbly, active starter is used to leaven the bread. The discard, which is the portion your remove before a feeding is not strong enough. When in good condition, the discard can be saved for other recipes like pancakes.
To use a starter for baking, feed it first and wait for it to become active. Then you can use it to make dough. After you scoop out what you need for your recipe, feed the starter again to keep the process going and to ensure you have enough for the next time you want to bake.
Alternatively, if you’re not baking feed it 1x per day if storing at room temperature.
Evan W says
I have made a German sourdough starter that consists of 3/4 cup unbleached flour, 2 tablespoons rye flour, a large pinch of yeast, and 1 cup of flat beer. When I feed it, should I be using just regular flour, or a mixture of regular and rye? Also, should I use water or flat beer? Very informative post, by the way!
Emilie Raffa says
Hi there! If your starter did not come with specific feeding instructions, it’s hard to say for sure. Personally, I’d feed it a mix of the two flours because it sounds like the addition of rye flour (and beer) is characteristic of this German-style starter. The beer is most likely used for flavor and to cultivate the yeast, so again, I’d use that for best results.
Now, if you find that these factors are not practical for everyday maintenance, split your starter into two jars. Feed one jar with the rye, ap flour & beer. Feed the other jar with ap flour and water. See which one you prefer.
Debbie says
I’m making an Amish Friendship bread starter which is yeast, flour, sugar and milk. I’ve added the second batch of above (without the yeast) but it is totally liquid.
The only thing I can think of is I used cold fat free milk. Should I start over?
Emilie Raffa says
Debbie, I wouldn’t start over. It just sounds like your starter needs more flour. Add a dash more and see what the texture looks like. This should help!
Lindsey says
If I’m adding 1cup flour and 1cup water this is leaving me with not very much space in jar, what should I do? I’m trying to feed until I get it to double
Emilie Raffa says
You can either use a larger jar OR scale down the quantity of starter you currently have, which will reduce the quantity of flour and water needed for the feedings.
Chris Furner says
If you are adding 1 cup of flour and 1 cup of water this is not a 1:1:1 ratio. Ratio should be by weight not volume.
Emilie Raffa says
Hi there! Yes: you are correct. This is already indicated in the post above :)
Emily says
Hi there fellow bakers!
My starter was consistently passing the float test but now even though it is doubling in height, it will not float. I have been using whole wheat flour but haven’t read that it should change the density so much to affect it floating…Help!
KIMBERLY JOYCE says
I am having the exact same problem. My starter has large bubbles, doubles in size but refuses to float. I have been using Kimg Arthur whole wheat flour. My starter is 5 months old and I have made several loaves with no issues until now….I have no idea how to correct the issue???
Emilie Raffa says
Do the float test when your starter is at peak height and not after it falls. Timing is most likely the issue.
Dana Therrian says
I’m super embarrassed to admit this but from what you’re saying half cup water measured in liquid measuring cup is not equal to half cup flour in a dry measuring cup so now I’m confused and not sure what to do from here? My starter instructions said half cup each… grams aren’t even listed to tip me off that I might have missed home economics…
Emilie Raffa says
Correct: 1/2 cup of water is not equal to 1/2 cup of flour. While the measuring cup amounts are the same (1/2 for each), the actual weight of each ingredient is different. I’m not sure about the starter instructions you’re following, but give it a go as written and see what happens. The feeding process is actually quite flexible once you get the hang of it and know what to look for.
LENORLENORA KWOK says
Love the encouragement! I have the same problem!
Ill try changi g feeding times to be available .
Was wuite frustrated. Thank God there is a use for unfed starter! Heres hopung!
Teri says
My first day of making the starter but after a few hours, it overflowed maybe 1/3 of it. Should I add more flour on the 2nd day? Thanks.
Kiran Roye says
I made my starter with AP Flour and filtered water (I don’t have access to any other flours) so far it seems to be doing good, I’ve used it in various recipes and it seems to work. But it doesn’t double, it bubbles a lot and it does form hooch if I forget to feed it on schedule, so i know there is stuff in it, but it doesn’t bubble, is it good to use in a sourdough?
nick says
It probably just needs more time before it’s active enough for bread. You’ll know it’s active enough because a small piece of it’ll float in water.
Anon says
My starter is 17 days old. The volume is not increasing much, maybe 5 to 20% after each feeding. I feed it twice every day, and it sits in a very warm room. I had active yeast on the third day, starting with pineapple juice and whole grain unbleached King Arthur wheat flour, I could smell it and see it. When I then switched to tap water (which is > 95% of what I drink), activity gradually, slowly died down, day by day. Never completely, but there was not a whole lot to begin with, either. The smell also gradually got worse, and eventually I was concerned that there might not even be any active yeast left. I was expecting that the volume would begin raising significantly after each feeding, once I had active yeast. I did some research and learned that the amount of chloramines put into the water varies throughout the year, usually more in the summer time (which it is). Sometimes, I can smell the chlorine products in the water.
It never improved, so I switched to wal-mart brand (Great Value) gallon jug of spring water on the 11th day, which the label leads me to believe is not treated with chlorine/ammonia. All activity pretty much immediately ceased. Also, I found that this water tastes much worse than the tap water, it tastes like plastic (which I imagine is probably dangerously toxic), so I doubt it would make good bread anyway, I think I’ll have to find yet another option eventually and dump these jugs of water.
The next day, I switched back to pineapple juice. The day after that, the volume nearly doubled, for the first time! Exciting and validating. This leads me to believe that my method is fine, the environment is fine, the flour is fine, the problem must be the water, but until I find something that sustainably works I can’t know for sure what works and what causes problems.
The next day, I switched back to Great Value spring water. 7 hours later, it seemed again to be completely dead. Another 5 hours, and there are some bubbles and hooch on the surface, and it seems that I’m back where I started. A little activity, tiny bubbles, very thin hooch layer, almost no rising. Perhaps there is a guaranteed adjustment period when switching liquids, where strain selection and behaviors need time to shift in response. There seems to be yeast activity, but not nearly as much as I’ve read that there should be. Two more days later, still the same.
Am I doing something wrong? Is it possible that I don’t even have active yeast? Do I need to just keep feeding and waiting as all these articles say, expecting it to suddenly improve eventually? The fact that I had yeast on day 3, and significant volume increase just one day after switching back to juice later, makes me think I’m supposed to see faster results. I’m assuming that this isn’t good enough to make bread with, but maybe this is what this particular starter is ‘supposed to be’ and I should have been making bread this whole time? The rational part of me says the water is still the problem. But if there’s no chlorine in this water, why is it giving exactly the same results as the tap water? I’ve read the yeast/lactobacillus ecosystem can tolerate some chlorine, and most chlorinated tap water is fine. If it tastes good to me, shouldn’t the tap water levels have been low enough for the yeast? What is going on?
Nancy Soule says
Just boil your tap water and let it sit overnight. The Chlorine will evaporate and you will be left with perfectly acceptable feeding water.
Tradori says
I use water tap water that is filtered through a brita pitcher. I keep a bottle on my counter so that it is at room temp. I had a similar issue but mine was with flour. I started with the wheat flour. Then when I switched to all purpose activity died. So I had to gradually switch. The next feeding I used mostly wheat with a couple if spoons of all purpose mixed in. I gradually switched to all purpose. Now it’s going great. Maybe a gradual shift from juice to water is what you need until you are only using water.
Adi says
Very Interesting! Because I started with whole wheat flour and from day one I had great activity. Day 2 I continued with whole wheat and saw a lot of activity. Day 3,4,5 I switched to all purpose flour and its more or less radio silence. Just the odd bubble here or there but nothing like the first two days. Maybe I need to add back some whole wheat and see if that helps. Thanks for the idea.
Jennifer says
Hi. I love the information you have shared and have enjoyed the first two loaves I have made. I have been bulk rising my bread in the refrigerator over night. When i get it out 12 hours later it does not appear to have risen much. It certainly does not double in size. My bread has been tasty but I just wondered if I need to let it sit out for a few hours after I take it out of the fridge before cooking?
Sonora says
I have always been taught to bulk rise covered at room temp for 12 hours – the fridge is too cold for it to rise. If after 12 hours I’m not ready to do the second rise, I put my dough in the fridge to stop the rising. The fridge is too cold for your yeast to actively grow much, hence why you use the fridge to stop the rise. Hope this helps!
WP says
My starter is on day 14 today and it is still runny.
It doubles up and collapses with 1x feeding daily.
It is bubbling, but runny. How do I tell if it is ready to use or I can now move it to the fridge?
Dustin says
If it is doubling up and collapsing, but too runny to scoop out a chunk to do the float test, then you are probably adding too much water / too little flour. Make the next batch a little thicker.
Also, when it doubles up, it will thin out significantly. The yeast and lacto lactobacteria are eating the flour and they produce liquids in the process. That is normal.
Anyway, yours is probably ready. With a thicker batch, as soon as it has doubled, do the float test. If it floats, you should immediately use the starter to make some bread. You need to use it before it starts to collapse back down for best results.
wp says
thank you dustin. I did a 60%flour and 40% water to thicken up my starter. It is super active now ☺️
Amy says
Thank you so much for this informative site! I’m a beginner at this and have a question…I see some of your recipes require varying amounts of starter. Some of them would take more starter than I have ended up with after following the 7 day process of creating a starter. Do you feed the starter with double or more amounts of flour and water ahead of time so you have enough to bake with and still have some reserve?
Antje Ruppert says
Thank you for your words of comfort and encouragement. I have been working on sourdough baking for a couple of months now and have had some good and some not so great bread baking results. Currently my starter, which usually lives in the fridge when I am not baking, is having rising issues. I took it out two evenings ago and fed it, and have since fed it 3 more times. My question: do you typically feed your starter before transferring it back into the fridge after having taken out what you needed for your dough, or do you wait with the next feeding until you take it out again? Could you kindly reply to my email address (antje@sover.net)?
Thank you,
Antje
Kylla says
Fruit Flies……..
I use a simple fruit fly trap. Take a glass jar, and poke holes in the lid. I have also just used a coffee cup with no cover. Place a few tablespoons of attractant. I use red wine vinegar, I have found it works the best. You can also try wine, juice, apple cider vinegar. Add a few drops of dish soap, and mix. The dish soap will stick to their wings so that they can not fly, and they will drown in the liquid. I place mine on my window sill, above my kitchen sink.
stephan richards says
hey everyone im stephan from falls church, VA. And i started my first batch of sour dough starter. i am currently making 2 batches to experiment to see which ones of the two work better for the environment i am in. i have a 50/50 bread flour and whole wheat flour going and one only using bread flour. im on day 14 of the wholewheat/bread flour starter and day 20 of the bread flour starter. just 4 days ago i changed from a 100g bread flour 100g mineral water and 75g of reserved starter, and 50g whole wheat flour 50g bread flour 100g mineral water and 75g of reserved starter. in both batches im seeing Zero rise but i am seeing tiny sporadic bubbles on the sides of glass jar and a few bubbles on top. on the jar with wheat flour/bread flour the bubbles on the side are more prominent.
my question…..what am i doing wrong. im seeing no rise at all and its becoming kinda expensive to keep buying flour (by the way the flour is unbleached)? what would your recommend for me to do? im currently doing 2 feedings a day, every 10-12 hours.
Shannon says
How to best time feeding starter in relation to making bread? Like, if I plan to start bread at 7:00pm, should the starter be in the peak of a rise? Already risen and fallen? Just after feeding?thanks.
Emilie Raffa says
To make bread, your starter needs to double in volume, so using it at peak height is best. For timing, you have to know how long it takes for your starter to become active first. For example, if it takes 4 hrs. feed it at approximately at 3 PM to start mixing the dough by 7 PM.
Susan says
Really useful. I’ve been having issues with things moving too slowly and your post prompted me to dig out my old yoghurt maker to regular the temperature. Fingers crossed!
Melissa says
Hi! I have 2 starters going right now. One is AP flour and the other is rye. I can see the AP flour rise after feeding, but the rye isn’t rising. It does have a fruity smell (my husband says apples) so I think it is still good. It does have the bubbles also before feeding. Is it still good? Thank you for the article, calmed my nerves about a lot of questions!
Robin says
What is my sourdough starter is made with rye flour and it bubbles in doubles but it doesn’t pass the float test? It’s about 2 1/2 weeks old. Is it safe to use and start a loaf of bread?
Angela says
Hi there!
Your instructions are really thorough and helpful, so thank you so much. I am currently on day four of my starter and was excited to see that it had expanded and bubbled throughout. I read that the starter should be stirred intermittently to help equally distribute the yeast, and went ahead and did so, and now my mixture has sort of deflated a bit and the bubbles have mostly disappeared. I have a couple more hours before feeding time… should I give it a rest and let it return to how it was before, or should I feed it now?
Thank you so much!
Tom says
Don’t worry about the starter deflating so much, by stirring it you released the CO2 bubbles that were trapped. The yeast is just fine!
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?
re says
I started with equal parts room temp water (is your tap good quality-no chlorine?) and I learned early on with several mistakes to only do either 1/2 to 1/2 cup using King Arthur unbleached bread flour. set your jar on a double folded dish towel away from drafts (in a counter corner perhaps…. try that. Your ratio for your environment may be key— and as much as we hate to trash some, it must be done each time you feed. as long as it smells fruity and sour good…. it may be on its way. Temp is an issue.
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!