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
Alice says
My starter smells vinegary day 4 should I throw it away?
Kaitlyn says
Help! I started my new starter just over two weeks ago and for the week it has just been creamy, doughy looking and flat. I’ve tried more water and less water and after a feeding there will be a couple small bubbles on the surface and they disappear within hours. It still has not once passed the float test and I’m just confused how to get a successful starter! I’ve tried the light on in the oven and kept it in a dark room temp cupboard as well.
Jackie Klein says
I’m having the same problem! No rise, no bubbles. . Nothing. This is day 7 and I haven’t noticed any activity since maybe day 2? I don’t know if I should skip feedings, feed it more or just toss it and try again. I’m using King Arthur gluten free measure for measure (hashimotos gluten intolerance) and it isn’t cheap so I really don’t want to waste all of this starter if I can save it. Good luck!
Mariesa Stinnett says
I did a starter with this same flour and I started using 1/2 the water to four and have bubbles I am in cali though very warm here. Hope helps. My son is gluten intolerant so I am praying we can keep this sourdough a live and thriving.
Trish Fredritz says
Just a thought…she said you can’t make gluten free bread with the sourdough starter, so I’m guessing you can’t use gluten free flour to make the starter. Not sure, but worth a thought to look into.
Terri H says
Hi! Can you clear up my confusion? I used your beginner sourdough starter recipe – started with whole wheat flour then started feeding with AP flour. It doubled in size on day 2. Now it isn’t but has bubbles. I read through your troubleshooting section and you said you should feed your starter with the same type of flour you started with…? So should I keep feeding with AP flour or switch back to whole wheat? Thank you!!
Emilie Raffa says
Hi Terri! Keep feeding with AP flour at the point. For further clarificaiton and additional reading, see the FAQ section in the beginner sourdough starter recipe (at the end of the post). To save time, I’ve copy and pasted the question and response below:
6.) Why do you use whole wheat flour in the beginning of the recipe? And then switch to all purpose flour for the feedings?
Whole wheat flour is used to jumpstart the fermentation process. If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the ongoing feedings because it’s reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).
Terri says
Thank you so much!!
Natalie Wineland says
This is so helpful thank you!! I’m on day 4 and it’s not rising as much as yesterday but I will be patient and keep feeding it!
Ali says
to solve the issue of starter drying out or starter busting through the jar, I use a disposable glove on the top. it will fill with the extra air while it’s rising and maintain a seal of some sort/keeps at least the fruit flies out. Kinda fun when the hand is up, looks like it’s saying “heyy”.
Angie says
What a great idea for the fruit flies!! I will def be going this.
Marion says
These are some very helpful tips! I’m having problem on the first day 🤦♀️. I used breadflour but nothing is happening! The kitchen is about 30°C and its been the first 10 hrs…surely I should see something by now?
Sophie says
I have issues with fruit flies loving my starter. I just use a small glass jar and mix a bit of water, apple cider vinegar and Dawn dish soap and place it right next to my starter. They get caught in the suds instead of attacking the starter.
Sarah says
Hi there, thanks for the great article! I of course read through this to try and troubleshoot my own starter… I am at feeding #3 and it seems less active than at the previous one. Now after reading, it totally makes sense about the predictability in rising and activity while using the same type of flour. I unfortunately didn’t have enough all purpose so fed on day 2 with whole wheat flour. Do you think I should start again and keep the flour type the same as you mentioned, or keep going but make sure to use all purpose for the remainder of feedings (and be patient of course haha)??
Emily Smith says
Hi Emilie! (grrrreat name btw) this is very helpful, thank you! However I am very confused. Your recipe online as a beginner for starting my starter, says to feed 1/2 cup flour and 1/4 cup water. BUT it also says 60g of flour and 60g of water next to it? Is this a typo? I’m so confused. I’ve been doing 1/2c flour and 1/4c water and it’s week 3 and nothing is working to get it to rise. Is this why?
Darren says
I am four loaves in on my sourdough journey. It has been quite humbling!
Thank you for this encouraging article!
The bread tastes lovely, but I am not happy with the texture. A little spongy. I’m not sure that makes sense.
I’ve order an oven thermostat. To dial in the temp. I’m cooking 475 degrees in a Dutch oven. 25 minutes covered. 20 uncovered.
Sherry says
I am just starting out too so don’t know a lot about it but my recipe is 450 degrees for 20 min then take the cover off for 17 min more. Could that be the difference?
Darren Pearson says
Thank you! It’s worth a shot. I’ve moved on to pure leavin recipes. I have ruined 2 batches by overdoing my bulk fermentation. I’m pressing on!
Dave says
To keep fruit flys out of your starter, use an air tight lid fitted with an airlock used in wine making. Fermentation jars and lids can be found at any wine making supply store or just buy the airlock and grommet and drill appropriate size hole.
Emily says
If I leave my starter in the fridge under for more then a week it smells like nail polish remover. Why is this? I know it’s because it’s starving but how do people leave theirs for months at a time?
It also seems when I feed smaller quantities like 30/30/30 it smells a bit in the morning where as if I do 100/100/100 it’s fine. But then it’s a waste keeping such a big starter. Any ideas?
Ash Roseman says
I have read through this whole post and haven’t found an answer to my question so I’ll just ask here. No matter how many times I will cut my starter in half it will explode out of the jar. I have it in a 64 oz jar. I need help please.
Ciara Snyman says
Hey hey! Thanks for your tips and guides!!
I have a very healthy starter. But I feel like I always miss the ready window in which to use it. I feed it every day, and it always rises. Once it’s risen, I’ll do the float test, and it sinks. :'(
Help, please.
God bless!
Ciara
Linda Beamer says
Very helpful post! I’ve been making sourdough bread almost every week for 4 years. It’s been both challenging and rewarding, but now I have a low-rising problem.
I am wondering if moving to a new apartment, one that was empty almost 2 years after being built and was not previously lived in, could be a factor? Could the level of yeast in the air simply be too low? My first week I had a good rise, but in subsequent weeks, my starter has had less and less oomph. I’d appreciate your comment.
Meanwhile I am going to feed it according to your helpful suggestions, giving it several days to see if the old bubbly zest returns. My new refrigerator is very cold, and I suspect I haven’t been giving the starter enough time to warm up before making the levain. These factors may be the reasons my starter isn’t rising.
Thank you.
Lesley says
Thank you so much Emilie, your sourdough starter information is so straightforward
and I can’t wait to start making mine.
A tip for fruit flies – I put wine bottle corks in my fruit bowl, fruit flies hate cork so maybe putting a cork on your sourdough starter lid might help!