Why Isn't My Sourdough Starter Rising? 9 Common Problems and How to Fix Them

You've been feeding your starter faithfully, and it's just sitting there. Before you throw it out, take a breath: a slow starter is almost never a dead starter. In most cases, one small change gets it bubbling again. Here are the most common problems we hear about and how to fix each one.

1. Your kitchen is too cold

This is the cause most of the time. Sourdough cultures are happiest around 75–80°F (24–27°C). At 65°F, a starter can take twice as long to rise, or barely rise at all.

Fix: Move it somewhere warmer: the top of the refrigerator, inside the oven with only the light on (door cracked), or near a warm appliance. Warmth alone often solves the problem within a day.

2. You're in the "quiet phase"

Many starters show a burst of bubbles early on, then go quiet for a day or two. This is normal while the culture settles into balance.

Fix: Keep feeding on schedule and be patient. Don't change everything at once.

3. Chlorinated water

Chlorine in tap water can slow down the yeast and bacteria in your starter.

Fix: Use filtered or bottled water, or leave tap water out uncovered overnight before using it.

4. Bleached or very low-protein flour

Bleached flour has fewer of the natural nutrients a starter feeds on.

Fix: Switch to unbleached all-purpose or bread flour. Adding a spoonful of whole wheat or rye flour to a feeding can give a sluggish starter a real boost.

5. The consistency is off

A very runny starter can't trap gas, so bubbles escape instead of making it rise. A very stiff starter rises slowly.

Fix: Aim for the texture of thick pancake batter. Weighing equal amounts of flour and water makes this easy and consistent.

6. You're missing the peak

Sometimes a starter is rising, but it peaks and falls while you're asleep or at work. If you see dried streaks on the jar above the current level, that's where it rose to.

Fix: Put a rubber band at the level right after feeding, and check back every couple of hours.

7. There's liquid on top ("hooch")

A layer of grayish or brownish liquid means your starter is hungry. It's harmless.

Fix: Pour it off (or stir it in for a tangier flavor) and feed your starter. Consider feeding more often or keeping it a little cooler.

8. It smells like nail polish remover

A sharp, acetone-like smell is another sign of a hungry starter, not a ruined one.

Fix: Feed it, and try feeding a little more flour and water relative to the starter you keep. The smell should return to a pleasant tang within a feeding or two.

9. You see mold

Fuzzy spots, or pink or orange streaks, mean unwanted organisms have taken hold.

Fix: Unfortunately, this one isn't worth saving. Discard the starter, wash the jar thoroughly, and start again. Keeping the jar clean and feeding regularly helps prevent it.

Still stuck? We'll help.

If you're using our San Francisco Sourdough Starter Culture and it isn't behaving, email us at landcrush@gmail.com. Tell us your kitchen temperature, the flour and water you're using, and what you're seeing, and we'll help you troubleshoot until it's bubbling.

New to sourdough? Start with our day-by-day guide to activating a sourdough starter.