Your Sourdough Starter Won't Rise: Here's Why

How to Tell If There Is Really a Problem

Before troubleshooting, make sure there actually is a problem.

Healthy starter behavior:

• Doubles (or more) within 4-12 hours of feeding at room temperature
• Has a pleasant sour smell (not rotten or acetone-like)
• Shows bubbles throughout, not just on top
• Peaks predictably after each feeding

When to worry:

• No rise at all after 24 hours at room temperature
• Liquid separation (hooch) immediately after feeding
• Unusual colors (pink, orange, black)
• Foul smell (beyond normal sour)

When NOT to worry:

• Slow rise in a cold kitchen (under 68F)
• Taking longer than a recipe said (recipes assume ideal conditions)
• Liquid on top after a long time unfed (normal hooch)
• Small bubbles instead of large ones

Temperature: The Most Common Culprit

If your starter is sluggish but not dead, temperature is the likely cause.

The problem: Below 68F, yeast activity slows dramatically. At 60F, what takes 6 hours at 75F might take 18 hours or more.

The test: Put your starter in a warmer spot and see if activity increases.

Warm spots in your home:

• On top of the refrigerator
• Inside the oven with only the light on (verify temperature first)
• Near a heat register (not directly on it)
• In a proofing box if you have one

Target temperature: 75-80F for active starter maintenance.

Feeding Ratio and Flour Type

Your feeding ratio affects how quickly the starter peaks.

Small ratio (1:1:1 - equal parts starter, flour, water):

• Peaks faster (4-6 hours)
• More acidic, possibly too sour
• Can over-ferment quickly in warm conditions

Large ratio (1:5:5 - one part starter to five parts each flour and water):

• Peaks slower (8-12 hours)
• Milder flavor
• More forgiving timing

If your starter is sluggish: Try a smaller ratio to see if it wakes up. If it is hyperactive: increase the ratio.

Flour matters too:

• Whole wheat and rye have more nutrients and wild yeast
• Adding 25% whole grain flour can boost activity
• All-purpose flour works but may be slower to establish

Water Quality Issues

Chlorine and chloramine in tap water can suppress yeast and bacteria.

Signs water is the problem:

• Starter worked fine, then slowed after moving or changing water source
• You live in an area with heavily treated water

The fix:

• Let tap water sit uncovered for 24 hours (chlorine evaporates)
• Use filtered water
• Use bottled spring water (not distilled - minerals help)

If your starter used to work, water is not the problem. Check temperature or feeding first.

The Nuclear Option: Starting Over vs. Reviving

Sometimes you need to decide: revive or restart?

Try reviving if:

• Starter shows ANY activity (even tiny bubbles)
• It has worked before
• You have had it less than a year

Revival protocol:

1. Discard all but 10g of starter
2. Feed with 50g whole wheat flour + 50g water
3. Keep at 78-80F
4. Feed every 12 hours for 3-5 days
5. Activity should increase each day

Consider starting over if:

• No activity at all for 7+ days of revival attempts
• Mold or unusual colors appeared
• Smell is truly foul (not just sour)

Starting fresh is often faster than nursing a dying culture.

Prevention: Keeping Your Starter Healthy

Once you have a working starter:

Regular bakers (weekly):

• Keep in fridge between bakes
• Feed the night before you need it
• After baking, return to fridge

Occasional bakers (monthly):

• Keep in fridge
• Feed once a week or at least every two weeks
• Discard most, feed remainder

Long-term storage:

• Spread thin on parchment, dry completely
• Store dried flakes in an airtight container
• Rehydrate when needed

Quick Diagnostic Checklist

When your starter is not rising:

1. What is your kitchen temperature? (Below 68F = slow is normal)
2. How long since the last feeding? (Needs food to rise)
3. What ratio did you feed? (Too small = fast but weak, too large = slow)
4. What flour are you using? (Add whole grain for boost)
5. What water are you using? (Chlorine can inhibit)
6. Has it ever worked? (If new, give it 2 weeks)

Work through systematically. Most problems resolve with warmth and consistent feeding.

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