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
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!
Isla says
H there,
I’m making a new starter as my old one died as I left it too long without feeding……
I am just over a week in but it is very runny (also bubbly) despite following the instructions. Any tips?
Thank you!
Andrea says
I’ve used a silicone stretchy jar cover to cover my starter then just pricked it with a sharp tip of a knife. This seems to allow airflow but no bugs!
Emilie Raffa says
Great tip! Thanks for sharing :)
Grace says
Hello! I’m on day 2 and my starter has doubled and is bubbly. Should I still not feed it today and wait till day 3? Thanks!!
Marianne says
I just LOVE this post on starters. Thank you! My “Artisan Bread” (without starter) recipe turned out wonderful, but my Sourdough needs work. I have suffered with mistakes, but I am READY to bake Sourdough Bread. I am really apprehensive, but my starter IS FINALLY responding to my LOVE!! I’m going to look for a recipe on your site.
Thank you again!
Arati Wagh says
Hi there I am a sourdough novice, I used your recipe for the sourdough starter, but I see no bubbles (the Midwest is so cold). Do I still feed it on day 3?
Rachel says
I am starting my starter from scratch for the first time and had bubbles and was rising on day three. Now I’m still seeing bubbles but it’s not really rising. When you say to feed 2x a day, do I still remove half of the starter when doing that or just feed without removing? Thanks!
yo says
I am new to sour dough starters and I have a question. My starter is about 4 weeks old and I have been feeding it every day. Thanks to your “discard recipes”, pancakes, waffles and crackers came out all great using all discards that I had. Well I want to make sour dough bread, but my starter kept falling and I was feeding it only once every 24 hours. But after I read your blog and the book, I added rye flour 1:1:1 ratio, feeding twice a day and keeping it in the oven with light on. It doubled and I was excited but I didn’t have time for making bread at that time. I think my starter is active but it hasn’t doubled since last time. But it floats in the water. My question is ; may I start to make bread dough even if it is not doubled yet?
Bri says
Thanks for these tips! I thought my starter was doing well so I put it in the fridge for a week. When I decided to bake, I took it out and fed it 3 times and while it got bubbly it certainly did not look too active. I gave it a shot anyway and decided to move forward with creating dough for the bread but it is dense, very sticky and overall hard to manage. My question: how can I fix my refrigerated starter so I can bake a proper loaf of sourdough bread? Should I take it out (the consistency is stretchy) and begin feeding it once a day? Appreciate the help!
Lia says
I’m no expert but did you try the water trick? If you put a dollop of your starter in some room temp water and it floats, that means it’s ready to make bread! If it sinks, it’s not there yet.
Bri says
I did, sadly it sunk. Perhaps I should’ve kept it feeding it? Or maybe just more frequently. So unsure!
Vaidehi Chitnavis says
Hello! I love your blogs and your insta.. am new to sourdough baking.. all I have ever baked before has been a few banana cakes and one cheese cake..so to take on baking sourdough sounds totally crazy..but it just called to me.. and your notes have been a tremendous help. Thank you!
Mahri Lee says
My starter was doing amazing, I had tons of bubbles and it doubled in size on day 2! Then day 3 came and I went to feed it, but when I opened it it smelled so bad like vomit. What happened? Is it salvageable? Should I start over?
Rebekah says
Yes, keep going. The bad bacteria are causing a false rise, but as you continue to feed, the starter will become more acidic and they will die and your true rise will come as the yeast culture is strengthened. It’s best not to use the discard until after 10 days and the starter until 3 consecutive days of rising after 10 days…whenever that may be. Still waiting on mine…
Alan D Baker says
Very , very good.
Anthony says
The flour I use has a great 1st 24-48 hour reaction and rise. But every time I feed it for the first time, it seems to never rise again, get really hoochie. It’s seeming like by day 3, I lose it, EVERY TIME. Am I just being stupid? Should I just keep feeding it even though it’s doesn’t rise? Will end it up rising again? I thought you shouldn’t fees until it rose and fell again? This is my first time trying to get a starter started. I’ve tried like 5 times. No luck. Please help!
Sarah says
If it stops rising on day 3 its normal. just keep on going with the 24 hour feeds until day 4, then switch to 12 hour feeds from day 5 and on. use a 50/50 mix of rye/ap flour and 100% warm water (80-90c). Keep going for several more days before giving up (up to 2 weeks for sure) to see if activity returns. it should.
Mike says
Hi,
I bought a225 year old San Fran sourdough starter and I can’t get the bread not to be flat. The woman I got it from said it will not rise like modern starters. The starter is bubbling but the dough wont rise. Could it be timing with starter or rise time with dough? Any help is appreciated
Mikyalee says
Thank you for taking the time to write this! I followed your beginner sourdough starter recipe, though I do have some experience with making starters in the past; one thing that has caught me off guard, however, is the smell of my starter. Today is the fourth day I’ve fed it, and when I smelled it this morning, it gave off a really foul, stinky cheese odor. It’s also looking a lot runnier and not rising as much. Do you have any advice?
Desiree says
I am having the same problem.
Lindsay says
Fruit fly management idea: carnivorous plants if you can get them. I suggest Sundews!
Kimberly says
Thank you for making this possible and sharing your experience I really feel that I can do this I was so confused but now you made this look easy
Shefaly says
Hi! I followed your starter instructions and I’m on day 14. I see that it has doubled in size, but it doesn’t float when dropped in water and there are bubbles but mostly at the top and mostly small ones. Should I keep going or is my starter done?
Tina says
I realize after reading this post that my sourdough starter is truly my lesson in patience, which I severely lack! The post spoke to me almost by name! Patience! I’ve been feeding my starter for 2 weeks! And before that I fed it for one week! And before that I fed for only 5 days. Each time I changed things: flour, water, time, amounts…finally got a scale and this newest batch is the best so far. It’s not rising much, but it is getting there. I am determined to be patient and wait for it…Starter’s time, not mine. Sigh
Emilie Raffa says
Oh, I know. Patience is such a hard thing to embody because we all move so fast! But the thing is, sourdough is literally “slow fermented bread.” There’s noting quick about it. So if you remember that, it will definitely help as you continue to bake, and get to know the subtle nuances of your sourdough starter. :)
Erin G says
Day three rose almost triple and collapsed.
Went to feed day 4 and so far no rise (6 hours after feed)
Next steps??
Thank you!
Jood says
Can I change some of my gluten free starter to feed with wheat flour? If so, how do I do it? Thanks.
Emilie Raffa says
Yes, you can do that. I wouldn’t just replace the GF flour with an equal amount (by weight) of whole wheat flour. Does that make sense? You might need to adjust the water quantity in your feedings to correct the consistency (GF flours absorb differently than wheat flours). Then, give it plenty of time to adjust. Feed your starter at the same time each day, leave it in a warm spot etc. etc.
Jood says
Thanks – I am now in the process of switching it to wheat – wish me luck!
Susan says
I’m trying to rehydrate my starter. Been working with it for ten days. It’s always risen before but not now 😞. Any suggestions
Emilie Raffa says
Consistency is key. If you haven’t done so already: feed your starter at the same time each day, keep it in a warm spot ideally 75F+, try using bread flour for added enzyme activity, and give it time. Do not change any of these variables for at least 1 week. Take notes and then make adjustments from there!
Susan says
Thank you. Will do
Shana Dawn says
Finally!!
Thank you for putting this information into a form that finally makes sense. I have hours invested in this simple two-step process that has not worked until now amazing!!!
P.S. I am waiting with excitement for my book. Thank you.!
Emilie Raffa says
You are very welcome, Shana! I’m glad you’ve found this article helpful. Enjoy the book- sourdough is a lot of fun. Happy baking!
Julia says
Every time you feed the starter, should you discard half? When is a good time to switch from your recipe of 60g flour and water to 1:1:1? I’m on day 8 and haven’t seen it double in size but am reading your tips over and over! Thanks!!
Emilie Raffa says
Hi Julia! Yes: generally speaking, it’s good to get into the habit of discarding a portion of your sourdough starter before feeding it with fresh flour and water. This does two things: it refreshes the acidity levels within the starter and keeps it from growing exponentially in size. Discarding half is standard. But it doesn’t have to be exact. Every baker does it a little differently. As for the feeding ratio, switch to 1:1:1 when your starter is fully established, rising and falling regularly.
Amelia says
Thank you. My starter started rising again but my 3 year old is still not sleeping through the night. Maybe 4 is the magic number.
Emilie Raffa says
Ahh…. this made me laugh Amelia! I can totally relate ;)
Tony Haslegrave says
Thanks for your encouragement! I have had my starter for years and years but for some reason couldn’t see why it was sad and feeble just recently. I will try what you say.
Emilie Raffa says
Good luck, Tony! I hope your starter has been treating you well. It takes a bit of practice to truly understand the subtle nuances. But one you get the hang of it, you’ll be a pro in no time.
Amy says
This was SO helpful. Thank you!!
Rae says
Thank you so much for this! This a great starter blog and this helped me make my decision to start!!! I’ve wanted to for so long!
Question…. I’m on day 4, on day 3 I fed my starter for the first time and it doubled in size within 3 hours!! I was so excited!
So today (day 4) I fed again and this time nothing so far and it’s been 5 hours. Is this normal?
Emilie Raffa says
You are very welcome Amy! :)
Tamara Keays says
Hi Emilie, your website is amazing, thank you! My sourdough starter is perfect (if I don’t say so myself) thanks to your instructions. It’s bubbly, active and strong. I followed your sourdough beginner recipe to the T but my bread hasn’t risen. It looks good and tastes good but is pretty flat. Would you know why?
I booked one loaf in my bread machine for 1hr 10 min and one in the oven (using an Emil Henry cloche). The bread machine one rose marginally more than the oven one and it’s also more “holey” inside. Thanks, Tam
Emilie Raffa says
Hi Tamara! This is so great to hear about your sourdough starter! Thank you :)
As for the bread: If your sourdough starter is strong and bubbly, but your bread didn’t get a good rise, the dough was probably over/under proofed. It’s hard to say exactly without seeing a picture, but that’s usually the culprit. Do you have a dough tub with measuring marks? This is a great tool to have on hand to track the growth of the dough during the bulk rise. This way, you’ll know exactly when it’s ready for the next step (and the gluten will be adequately developed). When you get to the second rise, the dough is ready when it puffs up slightly and is no longer dense. You’ll need to cut back or extend the time at this stage based on what your specific dough looks like. But that’s it in a nutshell. I hope this helps a bit! Feel free to circle back with additional questions, if you have them.
Caryn says
Thanks for your great advice. Much appreciated!
An idea for keeping fruit flies out of the starter, when letting it breathe, is to cover the top of the jar with paper towel and use an elastic band to keep it in place and the flies out.
Brittany says
Not sure if you got rid of them since this was an old comment but Apple Cider Vinegar and dish soap in a jar will attract them and kill them off!
Emilie Raffa says
This is an excellent tip, thank you!
Jessi says
You can make gluten free sourdough starter from brown rice flour 🙂
Michele says
What happens if I don’t discard at all, do you have too.?
Helen Thomason says
what happens if I do not discard at all, do you have too?
Sam says
She mentions this in her previous starter post but since starter is a 1:1:1 ratio if you don’t discard then you’ll have to put more flour and water in and then you’ll end up with a heap of starter!
Lindsey says
I followed your recipe and I am on day 9. I feed it ever 24 hours and my starter is rising and it has bubbles all around the sides but it doesn’t have any bubbles on top and when it rises it just about double in size but doesn’t rise then fall… any suggestions ?
Laura says
Oops, i didn’t edit that last post – I meant to say, I cannot get it (my starter) to rise/bubble/activate properly.
I had good success in the past.
-thanks!
Laura
Laura says
Thanks, Emilie! I love your book and learned to make sourdough bread during the pandemic. I just took my starter out of the fridge after quite a hiatus of a month or two. I cannot get it to get properly and I’m not sure why… Wondering if I can add a half a teaspoon of honey to see if that would help it? What do you think? Thanks so much !
Laura in the Finger Lakes, (New York).
Rania says
Thanks for this amazing information
Nessa says
I need help. But I will just focus on my starter issues ha
It’s day 9 and it doesn’t look good. On day 3 or 4 it trippled and lots of bubbles with that moussey texture etc.
Then a decline. No rising over last few days. Keeping it warmer did not help. I feel I am back to square one. The recipe was mix half cup flour and water everyday and from day 2 add a tablespoon of the previous day’s starter. Is that even enough because recipes say only discard half the starter.
I was using 100% wholemeal flour and today changed to non bleached all purpose. I gave in and ordered a dried starter from a bakery because I don’t know if mine is going to work. I don’t know anyone to help me. Please clever carrot save my starter with some good advice! 🥕 🥕 🥕
Steph says
My sourdough starter always smells sour, when I take it out fo the fridge it is very strong smelling like alcohol but after I feed it it smells better but still sour. Does this mean it’s no good? I’ve been baking like this since I starter with sourdough I just assumed it should smell like this. Now I’m confused.
hiba says
Maybe try adding less water I read that it lessens the amount of hooch that forms
Christy says
For starter that won’t peak – I found your tips very helpful, and wanted to add my experience for any other new bakers out there. I tried all of the tips, warmth, extra feedings etc and bubbles would appear but still no rise or peak. I was using a “high quality” bread flour from a local mill for feedings, admittedly it had been in the cupboard for several months unopened. After trying everything I decided to try a different, fresher bag of bread flour (King Arthur) and VOILA! I’m making dough within 4 hours of feeding. Check the freshness of your flour if you’ve tried all of the other steps. It may be your culprit. Happy Baking! And thank you Emilie for sharing your knowledge!
Sarah Jane says
I just wanted to say two things, my two year old doesn’t sleep so I’m in a perfect mindset to have patience for my starter 🤣
Also, I was keeping my starter in the oven with the light on, my wife forgot and preheated the oven to 425 and caramelized the starter😱
Anyhoo, with encouragement from a friend, I scraped the top off and fed it a few times and lo and behold, it is a resurrection story!! It is so happy and bubbling and I will bake with it tomorrow!
Thanks for all the great info!✨
Christy says
Children and SD starter are resilient creatures. Thankfully! We’ve all been there. I hope your bread turns out perfect xo
Valerie says
A small dish of apple cider vinegar and a drop of dish soap works really well for fruitflies. I leave it out in the open in my kitchen. Change often as it fills up with dead flies.
Rhonda Braun says
Hi I have a plan for fruit flies there is a carnivorus plant called the butterwort. If you google the butterwort plant you will see what they do and they multiply quickly as well. They do very well in the summer and you need to give them rain water to keep them alive.
Diane says
Hi Emilie, I am ending day 6 of my starter and in hopes you see this, am wondering if I should try any adjustments. My starter bubbles each day but never rises – at all. It is also becomes fairly watery over the day. I am using unbleached Kroger flour and I leave the oven light on an hour or two each day, but I’d suspect this means the starter is warm for a while then cools off again, so variable temperature over each 24-hour period. Do you have any thoughts? I also am weighing out your retained starter amounts for days 1-7 and it always seems like way more than half my starter if that makes sense, but I didn’t want to deviate from your directions!
Brittany says
Hi Diane!
I’m in the same boat as you! I’m wondering if Emilie ever responded to you, or if not, what did you do/how did it work out? I’m also on Day 6 and your situation describes my current situation perfectly.
Did you end up using the starter, and if so, did it work? Any help would be greatly appreciated!
Laur says
I’m having the exact same issue right now. I’m on dsy 6 I have bubbles. But it’s just not rising like it used to on day 2-4. It’s kind of watery on top. Does anyone have any suggestions on what I should do next? I’m at a loss
Alicia says
Thank you for your advise. My first starter got moldy and I throw it away. This time I start 3 staters: 1 is San Francisco Sourdough and the other 2 just sourdough. I am keeping them inside the oven with the light on since is very cold now. Let’s see what happen. Thank you again, Alicia SL
Sam says
Hi. My starter is liquid? I can literally pour it into a bowl. It has bubbles and smells normal. But it isn’t that sticky goopy starter I see in pictures. Even when I pour some out and feed it and leave at room temp over night. It just stays runny?
Alicia says
could be your weather is too humid or the type of flour used is not good at retaining water. u can experiment with wheat flour and AP/bread flour. wheat flour starter will be thicker
Alex Fisher says
One of your points referred to “fruit fly”. I suspect you mean those little black insects which hang around fruit, particularly over-ripe fruit. If so, then I should tell you that those are NOT “fruit fly” but are actually vinegar flies, which feed on the yeasts in the air near those fruits.
Another one you were talking about was mould, and you noted that most of the people with such problems are from Eastern Australia. I’d be almost willing to bet that the area can be narrowed down even further to the sub-tropical part of the Eastern seaboard, probably from Grafton in the south to all points north. And yes, it is caused by climate, and humidity, coupled with the fact that many houses in those areas are infested with mould to the point of posing a serious health risk for residents.
another interesting one is that I mixed up a starter on Friday morning, it had already doubled by Friday evening. But then, the temperature was 31 Celsius or 87 Fahrenheit (maybe even more), but while this was not my first attempt at a starter it is the first one which has become active within the first day. Shows how important temperatures are.
Oh, I’ve been baking for around 60 years or so…
Manda says
My starter has been doubling every 12 hrs consistently for the past month or so. It has been 3 day since my feeding and there is no activity. Only changed I made is using a different brand of whole wheat flour. I switched from 365 organic whole wheat to Bob’s Mill stone ground organic whole wheat flour. Is my starter dead? How ro I get it active again or do I need to start again? Thank you in advance for your guidance
denise says
How much of a factor is humidity for a starter?
Emilie Raffa says
It really depends on the type of starter, where it’s stored etc (room temp. vs. the fridge) and additional variables. I don’t rely on humidity too much for my starter; I’ve had success in all kinds of climates. In my experience, the most important variable is temperature, ideally 75-78 F for fermentation.
Tami says
To get rid of fruit flies, add some apple cider vinegar to a small bowl and add a drop of dish soap and swirl to mix. Draws them like crazy! Have to use the dish soap or the flies just escape. Need to replace the mixture daily for best results.
Kris says
My starter is almost tripled in size when it rises, but still has an alcohol smell. I have cut it down to 1/3 and fed 1:1:1. It rises again beautifully, but the smell is still very strong. We used a discard for pancakes and they tasted fine. Should I focus on getting rid of the smell by cutting it again and feeding it more often?
Manda says
My starter has been doubling every 12 hrs consistently for the past month or so. It has been 3 day since my feeding and there is no activity. Only changed I made is using a different brand of whole wheat flour. I switched from 365 organic whole wheat to Bob’s Mill stone ground organic whole wheat flour. Is my starter dead? How ro I get it active again or do I need to start again? Thank you in advance for any guidance you can provide