How To Get a Sourdough Starter to Rise – Step by Step Guide

Despite best efforts, sometimes a sourdough starter just won’t rise. This sad truth has frustrated many sourdough beginners to give up sourdough baking altogether. But, believe me, I’ve had this problem, you are not alone! And there’s a fix!

If you can’t understand why your starter doesn’t rise and have those big bubbles that Instagram bakers seem to get. After reading this you will know what to do! We are going to resolve most of the common sourdough starter troubleshooting issues. Making yours look and be as powerful as the pros.

A sourdough starter will be weak or sluggish because of the low levels of wild yeasts and lactic acid bacteria. It could contain the wrong type of bacteria which develops some unusual and largely unpleasant smells. The way to fix it is through warmth and supplying it with the right bacteria.

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Why is a sourdough starter sluggish?

Most bakers run into issues when making a new sourdough or reviving an old one that’s been left in the fridge for a while. To understand why there is little levain activity, let’s break things down and cover what makes a sourdough levain rise in the first place.

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What makes sourdough active?

The ingredients in sourdough are flour, water and temperature. For the mixture to make bread rise it needs to develop lactic acids and wild yeasts. They are either absorbed from the environment or produced by the hydrated flour in the fermentation process.

For the starter to become fully active we need high levels of these three elements and to give it enough time. With these four things, anyone can produce an active levain for their bread. When one of these is low or missing we start to run into problems. This means the levain will not be as active as we need it to be.

When should I start a new sourdough starter?

If you are having problems with your starter and think you need to start again I advise that you stick with the old one and follow these tips to get it active. Starting again with the same process usually leads to another failure. You might as well adjust your technique on the existing one to get it firing.

There will be some maturation at least in a less active starter which is going to be beneficial.

Only if you have a really rancid smell coming from your sourdough is it time to start again, especially when you have a 100% rye sourdough.

The most common fix that I’ve used is to give a big feed. This forces the yeasts and enzymes to work harder which builds an active starter.

How to fix a starter that doesn’t rise:

To troubleshoot a sourdough starter that is not rising work through these stages. They focus on generating the best temperature, feeding levels, bacteria and time. Just start at number one and work through these sourdough starter troubleshooting tweaks to fix yours!

1) Increase the feeds to boost the sourdough starter

The starter could be hungry so increase the size of the feeds and the frequency of them. This will provide plenty of bacteria for the starter to ferment.

I prefer to fix a struggling starter by giving it a big feed. This method usually shows an improvement in half a day. Just keep repeating until your starter is powerful enough to use.

Take 20 grams of your sluggish starter into a large bowl, add 150 grams of water and give it a mix. To this, add 120 grams of white bread flour and 30 grams of rye flour. Stir really well to remove any lumps. Leave for around 8-10 hours and you should have a much more violent starter. Repeat twice a day until the starter is active.

There is an argument against this tactic though! Some experts claim that the good bacteria in the starter will dilute too much. I understand their views, yet in 20 grams there will be plenty of “good stuff” to populate. If the worst was to happen where the old yeasts and bacteria were stretched too thin. The starter would develop new strains from the flour and environment in a few days.

The point to this method is to leave the starter with plenty of healthy food to consume and restore its ecosystem.

I also utilise the second point in this troubleshooting guide and keep the starter warm. Once it’s potent enough you can go back to using equal quantities of flour, water and starter in further refreshments… Or whatever ratio works best for you! If this method doesn’t work or you think that it could be more vibrant there are few more tricks to consider:

2) Increase the starters temperature

Sourdough works best in warmer temperatures. A fermentation temperature between 25-35C (77-95F) works best. To find out how temperature will affect the flavour of your starter view the best temperature for a sourdough starter post.

If the temperature falls outside of this range, the rate of fermentation activity will reduce. If you live in a cooler climate it’s a good idea to warm it up.

A weak starter is not resilient to temperature changes so keeping it somewhere warm overnight can fix many starter issues. The best starters are kept at a constant temperature. This is where a home proofer comes in handy!

You can make a DIY proofer, or better still, get one from Brod & Taylor, it will benefit the production of your bread as well!

Brod and Taylor home proofer

View the best price here, or try Amazon

Daily feeds at room temperature are usually ok for sourdough fermentation but for some extra oomph, keep it warm! I offer some top tips on warming a sourdough starter.

For a starter recipe and feeding schedule that you can fit around a busy lifestyle, see my how to make a sourdough starter recipe.

3) Give it more time

Have you given it enough time? Sometimes it just takes longer to develop so repeat daily feeds for at least 14 days before admitting failure and moving on to the next step. This is more likely to be an issue when it’s cool.

How long does it take for a new sourdough starter?

If you are making a new starter and you don’t see bubbles after a few days it doesn’t mean to say that nothing is going to happen. A starter can be ready in as soon as 5 days! But bakers often have better results after three weeks to a month or regular feedings.

4) Change the flour

A starter is made from flour and water left to ferment

Good quality bread flour with a hint of rye is my preferred choice of flour for making sourdough. Flour with plenty of natural bacteria and minerals is going to provide the wild yeast and enzymes in the starter with food. These properties come from the flours with plenty of protein and ones that contain bran.

Here are a few top tips for selecting the right flour to make a sourdough starter:

It’s best to use bread flour for a starter

High gluten flour contains more proteins, ash and thus more minerals. These minerals provide more bacteria to slow down the rate of fermentation. This makes the starter more vibrant and actually increases its leavening properties.

Higher levels of gluten in the flour will take longer to break down during hydrolysis. When added to dough it will also help to mature the flour.

Add rye flour when refreshing a starter for a more powerful levain!

Trading 5-20% or white flour for rye flour, rocket-powers a sourdough starter! The addition of more complex starches found in rye or whole grains controls the rate of fermentation. This happens as the starches are harder to break down. Similar to using high gluten flour, the additional flora found in wholewheat and rye grains adds more bacteria to the starter.

Adding rye flour adds a boast of controlled energy – A game-changer for many sourdough bakers!!

In terms of flavour and rise there seem to be improvements with the inclusion of rye flour. It has always helped my starters!

Switch to organic flour for the best starter

Flour is filled with proteins, starches, fibre and bacteria. Organic flour contains the same amount as non-organic flour. The benefit of using organic flour is that during the milling, weaker cleaning agents are used.

During a fantastic presentation at Bakerpedia. Dr Lyn states that as less violent cleaning materials are used in organic flour production, more bacteria remain in the flour. The extra flora increases the activity of fermentation to form a levain that’s more active.

The organic ecosystem

A sourdough starter builds up an amazing ecosystem that breaks down the same complex sugars and bacteria after every feed. It is fantastic how a starter will populate the right amount of enzymes and organic acids to maintain consistent levels of activity.

Offer a starter the same flour, water, temperature and time between feeds, and it will train itself to have the same characteristics forever.

The impact of changing the flour – IMPORTANT!!

Changing the type of flour rocks the boat a little. This can include a new brand or even a new packet of the previous type! This should only be done if you want to change the sourdoughs profile permanently.

Adding a different flour changes the sugars and bacteria which upsets the balance in the starter. You should use the same flour every feed to encourage your starter to develop the same bacteria and enzymes.

If after reading this you decided to switch the flour in your starter, expect it to take 3-4 days to improve. It’ll take a few feeds for the necessary enzymes to develop so they can break down and ferment the new flour efficiently. They will often get worse initially, but as the starter learns to cope the ecosystem will become balanced and good things will happen!

If you run out of flour, by all means, use what you have. It’s better to feed it something than let it starve.

5) Change the water

Should I use bottled water to feed my sourdough starter

The last thing to change is to swap tap water for bottled water, to see if it makes a difference. Many bakers ask “does changing the water will help a sourdough starter rise?”

Using bottled water “looks artisan” but its impact is usually for looks only. There is rarely a need to change water to make decent bread. Though there are a few cases where you might want to test bottled water:


Sometimes the amount of chlorine in your tap water is very high which affects the sourdoughs ability to develop. I can’t say it has ever happened to me, but it can. To fix this, leave the water on the counter for 30 minutes so the chlorine can evaporate. A water filter can also work!

Soft water

Soft water has fewer minerals which will increase the rate of fermentation which weakens the starter. If you do think the quality of your tap water is the cause of your sourdough starter not rising, try bottled water and see if it makes a difference.

6) Keep things clean!!

A baked sourdough bread

Sourdough is created through fermenting bacteria. Introducing and multiplying the wrong bacteria is not good for a healthy starter.

Adding additional bacteria from poor hygiene controls is not good for bread production. Yes, you may have heard otherwise, but seriously, this is not the bacteria you want!

On its own, flour is capable of creating plenty of the bacteria for the production of sourdough. Dirty hands or equipment adds unnecessary bacteria which unsettles the balance of the sourdough doing it’s “thing”.

Have these tips fixed your starter?

Let me know if these sourdough starter troubleshooting tips have worked for you by dropping a comment below! Need more help? Just ask away down there too!

Popular sourdough starter troubleshooting questions

There has not been too much scientific testing into the production of sourdough. This is why there are many varying ways to make sourdough bread. Bakery scientists simply don’t know all the answers! But there are a few myths that I can discredit that are told by many bakers across the world.

Should I use ionized water to make sourdough?

Using ionized water is not recommended for sourdough production. The process removes minerals to make the water more alkaline. Sourdough is acidic and will score around 4-5 on the ph scale. Adding more alkaline and removing minerals is the complete opposite of what a sourdough starter wants to thrive.

Is distilled water better for sourdough starters?

Distilled water should not be used in sourdough production. As it is more acidic than tap water it is considered a better choice for feeding sourdough starters. Distilled water is only 0.5 pH more acidic than tap water. A sourdough starter will drop to around 4.5ph when active. Using slightly more acidic water has very little benefit.

In the creation of distilled water, minerals alongside the impurities are removed. Minerals are essential for sourdough bacteria to multiply. Without minerals, the starter is going to be weak and slow to rise.

My starter won’t pass the float test!!?

The float test is not accurate or necessary which is why I don’t recommend that you use it. The best way to tell if a sourdough starter is strong enough to raise bread is to watch it after feeding. If it doubles (at least) in 6-10 hours, it is capable of raising the bread.

The float test is not accurate!

Further reading: why does my starter sink?

Can I refrigerate my starter if I want to bake weekly?

Yes! Once you’ve got a healthy starter it can sit in the fridge for a week or two without needing to feed your starter. To increase its vibrancy I prefer to feed it for a couple of days before using it for bread. See my how to keep a starter post for more!

What is a sourdough starter feeding ratio?

A feeding ratio is the amount of each ingredient that’s used in the starter. It’s best to stick to the same ratio when feeding a starter. It prefers a familiar environment to prosper, and if it changes between runny and thick the hydration of the bread will alter.

The standard feeding ratio for sourdough is 1:1:1. This means for 50 grams of flour, 50 grams of water and 50 grams of old starter should be added to the feeds.

I prefer a thicker consistency so using less water and much less starter. It also means that I don’t have to feed it as often!

I follow a 5:4:1 ratio of 100 grams of flour, 80 grams of water and 20 grams of starter.

Do I have to use my starter at peak activity?

Once a starter reaches its peak it will sit there for a little while. During this time the lactic bacteria will increase further turning the starter into a more powerful levain. It’s not essential that the starter is used at this point, but it makes it more effective.

Why is my sourdough bread dense?

This can be because of a weak starter, under proofing, not enough gluten development or the wrong amount of water used. These prevent enough gas from being retained which makes the sourdough bread dense.

Why is my starter showing no sign of activity after several days?

This could be many things, go to step one of this guide and repeat. When you start seeing bubbles on the surface, you know you’re on the right track!

Did I kill my sourdough starter?

It’s very hard to kill a sourdough starter, so probably not unless you’ve baked it. Keep feeding it and expect to see signs of activity after a few days!

Further reading: Is my starter dead?

My starter doubles in size at first but then showed no sign of life. Is it dead?

Initially, the starter is sucking up wild yeasts from its environment. These will be the reason for your starter’s initial rise. After 2-3 days it will start developing organic acids which can at first inhibit the yeast’s ability to rise. After a week the ecosystem balances and you should see your starter rising and falling even better than before.

You can speed this up by making regular feeds and warming up the starter.

I see bubbles but it is barely rising between feedings. What should I do?

Bubbles are always a good sign! Keep feeding and keep it in a warm place and it will soon come good in a few days.

My kitchen is very cold. What can I do?

Find a warmer spot than your kitchen’s room temperature to keep it. This could be an oven with a light on, near a radiator or in a proofing box.

Do I have to discard my starter?

Discard is the process of removing a portion of the old starter and throwing it away. If you don’t do this, the starter will get bigger and bigger if you stick to your feeding ratio. It will actually save your waste, but you can use it in sourdough discard recipes.

What is the dark liquid at the top of my starter?

This is the hooch! It’s just where the starter produces too much alcohol. You can just stir it in! To prevent hooch in the future, it needs to be fed more flour. Increase the amount of flour used in your feeding routine, or feed more often.

How to get rid of fruit flies in a sourdough starter?

If it’s just one or two you can remove them, refresh your starter and put it in a better place. If it’s infested then you will have to throw it away! Consider sealing the container more tightly next time.

Can I use yeast in my starter?

Sourdough gets the majority of its leavening power from Lactic Acid Bacteria (LAB), not yeast. These acids take longer to develop than wild yeasts. You can add some yeast to the starter to give it a boost, but you will not have the full benefits of sourdough without the development of acids.

What is a 100% hydration starter?

100% refers to the amount of an ingredient used against the weight of the flour. So a 100% hydration starter contains the same weights of flour and water. Note: this is calculated on weight, not cups and spoons!

How do I scale my starter up or down?

It’s best to feed a starter with the same ratio of ingredients for consistency. To double the amount of starter, double the amount of old starter, water and flour when feeding. To make other amounts just work to the same ratio you normally do, just increase or decrease the sizes.

How can I keep my sourdough starter if I go on vacation?

In the refrigerator, a healthy starter can keep for 2-3 weeks. They can often last much longer than this! It is likely that you will need to feed it with fresh flour a few times before using it to make bread. If you plan to leave your starter for longer, you can dry it out!

Use one of these methods for drying a starter.

How tight do I have the lid on my starter jar?

Yeast production is anaerobic therefore does not require oxygen to function. There are usually plenty of airborne yeasts and bacteria around that the sourdough can use to ferment. For this reason, it doesn’t need much airflow. However, it will produce gas which can turn the environment into a vacuum, or worst still, explode your container! Keep the lid of your jar loosely sealed.

Sourdough starter smells like vomit

It is normal for vomit smells to appear in a new sourdough starter. After 14 days of regular refreshments, these smells will disappear and you’ll have a nice smelling active starter that can raise bread.

Sourdough starter smells like sour milk

Sourdough is created from yeast and organic acid bacteria. They undergo lacto fermentation to create lactic acid. This is the same process that sours milk and makes cheese and yoghurt.

The smell of sour milk is perfectly normal for a young starter. After regular feedings, the unwanted acid bacteria will be lost and an authentic sourdough smell appears.

What do I do if my sourdough starter smells like cheese?

This is due to lactic bacteria multiplication that is part of the sourdough fermentation process. It occurs as the organic bacteria creates lactic acid. Cheese undergoes a similar process and the smell is just a sign that the sourdough is young and needs to be fed for longer.

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  1. This is so helpful! I am in keto and trying to do a Lupin flour starter without success. There is only one on YT and I just can’t get her recipe to work. Going to try your tips. Thanks!

  2. Thank you so much. This has been extremely helpful. I have found so many do’s and don’ts ….yours seems to be the most helpful of all the things I have read so far. I have had my sourdough starter for roughly 2 years that a friend passed to me from hers. I have kept it going until recently. I refrigerated it for a period of about a month(longer than any time before) and now I’m having a bit of trouble getting it active again. Gonna try the suggestions and believing it will help.

  3. Thank you! I’m so happy you found it useful! Drop a comment if you need more help.

  4. I am new to this, and an trying to get my starter to rise!

    I have just added my water (filter) bread flour and rye flour to 20g of original starter. My question is, do I discard some every day, or keep adding the original sluggish starter?

    I know, I’m thick!

  5. It’s probably me! Discard 2 twice a day so you start with the same amount of old starter at each refreshment (20 grams).
    I’ll make it more clear! Let me know how it goes

  6. This seems very helpful..ive been struggling to make my starter active like how it used to. The starter used to double or triple in size between 3/4 hours but seems very slow recently. I dont know what is wrong, and im very sad about it. Please give me some advice and couragement as i think im almosy give up. Btw, my starter is 2 months old..

  7. You are not alone, lot’s of people encounter the same issue. Sometimes starters peak and then drop off a bit after a month or so. The secret is to be consistent! Same flour, same feed size, feed at the same time and keep it warm! It’s science, it has to work! You’ll get there!

  8. I had a sluggish starter and tried the boost you suggested. It rose right up beautifully! However, after doing the boost feed 3 times total, I went back to a 1:1:1 ratio with unbleached flour and warm filter water, and it doesn’t seem to rise at all. Maybe a little bit. Any suggestions? I’ve been doing 2x day feedings.

  9. Try meeting it in the middle with 1:2:2 – starter:water:flour ratio. Keep repeating with the same type of flour (a little rye will help) and water twice a day, you’ll get there!

  10. Hello!

    Thanks for the tips.

    I am making mine with rye, first time ever trying. On the third day and no signs of bubbles and no smell. It is very thick also. Using a 50/50 ratio when feeding.

    Is it just time it needs?

    I live in the UK and temp is currently mild.

    Thanks in advance.

  11. Yes, rye has lots of complex minerals and takes a while to get going. It’s also been a little cooler which will slow it down. Fortunately, looking at the forecast it’s going to warm up over the weekend. (Typical Brits talking about the weather!!)

    Keep feeding it, it’ll come good. Increasing the water when feeding so it’s a little wetter will speed it up, but not essential.

  12. This is my first experience with sourdough. My starter was active for the first 2 days, then went flat. That’s when I came across
    I followed your suggested proportions of 5:1:1. For 3 days, there was hardly any action. Then on the 4th day, the starter rose about 2cm. I continued with 12 hourly feeds. Finally, the starter doubled, smelled like young wine with lots of bubbles on the surface. It floated!
    Thank you Gareth!

  13. That’s awesome! I’m so glad it worked for you, let me know how you get on with making the bread!

  14. Trying to get a new starter off the ground. I’m on day 5 and activity is weak, sometimes a little better right after a feed but quickly dies down. My house is cool and I started out with bleached flour, but have been changing over to unbleached. Is it going to work? Would warm water (rather than room temp) give a boost?

  15. Hi Eric! I’ve not tried it myself, but if you’ve got some activity then yes, it seems to be working! Warm water (100-110F) would help, although it’s best to find a warmer spot to keep it. It will activate in a warmer climate, but it will take longer to get there. This article might be helpful: how to warm a sourdough starter

    Let me know how it goes.

  16. Thank you very much for your advice! I was struggling to activate a new starter that just wasn’t coming to life as I expected it to (I’ve worked with sourdough in the past, but this time around it wasn’t looking good). I followed your instructions for overfeeding with bread flour and rye for a few days and now I think I have a nicely active starter. I haven’t seen it dome as much, but it has doubled a few times already. The weather here has been both hot and cold over the past few weeks, but I put my starter on top of the fridge to keep them warm.

  17. I have just started making sour dough bread starter. The first two loaves were by no means perfect but edible. I’ve looked at so many videos and spent a ton on supplies.I decided to try one more time and the starter has not risen on day 3. I came by your channel quite by accident and I bet gonna have a beautiful starter in a few days just by following your precise and easy to understandable directions. Thank you x10.

  18. I have a three-year-old starter that will not rise. It is very active; lots of bubbles while feeding and throughout the day. The sides are nice and spongy when I look through the glass. I usually feed every other day with a 1:2:1 ratio (I’m in Denver so I need that extra water), and it seems to have a good appetite. I use filtered water and bread flour with a weekly boost of rye. But it will not rise. About a week ago I upped feedings to twice a day and stuck it in front of the heater vent (nicely warm, not hot). It bubbles like crazy; smells wonderful; but it will not rise. On the other hand, it makes nicely risen bread. So, is the rising of the starter really all that important as long as it is truly active? And, do you have any suggestions?

  19. This is a very unusual case that I’ve not come across before as if there are bubbles the starter should rise. But, I mean, if it makes good bread it’s not a massive issue!! Adding rye once a week will not help as much as if you were to include a portion of rye flour with the bread flour when you feed it. A starter likes consistency to build its cultured ecosystem so that it can rise effectively.

    I use a 60% white flour to 40% rye flour ratio when I feed mine, but you can adjust to your own taste.

    Let me know how you get on!

  20. I don’t have ready access to rye flour, I’ve been using whole wheat flour, I am considering using some bread flour that I do have access to.

    I also have a bit of semolina available.

    Initially I had a really good rise but after the second feeding it had a layer of hooch on it. I increased the flour to water ratio, I am still getting bubbles but it is not rising…

    I think I’m on the right track… I’ve been using a mix of all purpose flour and wheat flour 3:1 ratio I have upped the ratio to 2:2 all purpose to whole wheat but still just bubbles no rise

  21. Hi Joe, You are doing what I would do without rye flour. How old is the starter?

  22. I am having trouble with my starter. I started a little over two weeks ago and the started was doubling nicely for about a week. The weather grew colder so I decided to leave my starter in the oven with the light on and it only grew 20%. Any advice on what i should do? I’m worried i killed it!

  23. Don’t worry! You won’t kill it unless you bake it or it turns mouldy. If you are getting a 20% rise, there is definitely a bit of life in there! A new starter will go up and down in activity as the yeasts and bacteria change they have to produce different enzymes which are used to break down starch into sugars. This can produce a lag and usually means a starter has a burst at the start and then dips in activity a few days later.
    Keep feeding it regularly, maybe use warmer water to boost the temperature a little (the oven with the light on trick is great, but not always that warm) and ensure there are plenty of minerals in the flour. Splitting the flour for a white and rye flour combination will help here.
    Keep going, you’ll get there in another week or two!

  24. I’m trying to figure out why my starter won’t rise but has bubbles. I let my last starter go when I moved last year & I’ve just started again, I’m on day 17. I am doing everything exactly the same as I did successfully the first time. It seemed to be doing well the first few days but now it doesn’t rise at all. My formula is, 25gms starter, 50 gms organic unbleached white & 50 gms organic dark rye,100 gms 85 degree water every 24 hours. I’m going to try feeding it every 12 hours starting today & see if that makes a difference. The warmest room is my kitchen with its wood stove. It’s usually 70 but can go up to 80. Although it’s could be a little less then 70 when I damp it down for the night. Anyway, I’ve been thinking that maybe it’s the water. I’m using my reverse osmosis drinking water. The tap has undesirable metals so I don’t cook with it or drink it. Reverse osmosis removes everything, I’m sure it’s removed the minerals. Do you think that’s the reason it’s not rising? I sure could use some help figuring this out. Thanks

  25. Hi, Heidi!
    Yeah, I would switch to bottled water, at least until you’ve brought the starter back to activity again. I’ve heard of some bakers having success with reverse osmosis water, but the odds are stacked against you as like you say, there are no minerals in it. Ratios look good, the more it can stay at 80 degrees, the quicker it’ll get going. Hopefully, you’ll have success in a few days!

  26. Hi! My starter is 2 weeks old, and even tho it has a lot of bubbles on the top, it’s not rising at all. On the third day, it almost doubled in size, but it never happened again. Hooch appeared on the beginning of the second week so i started feeding it twice a day (2:1:1). It smells like yoghurt (sometimes like alcohol). Am I doing anything wrong? Why is it so weak?

  27. Hi! I’m on day 7 of my starter. On day 3, my starter tripled and was so bubbly. I didn’t have time to make any bread. I’ve been feeding it twice a day and no activity except a couple of bubbles on the top since then. I’ve been feeding it with 2tbsp starter and 50gm water and 50gm organic bread flour. It’s in a warm spot. From all that I’ve read, resources have said to only use a little discard with each new feed and use the same proportion of water and flour. Any suggestions or tips on how I can speed up my starter? I’m dying to make bread!

  28. Hi Iara, you will see bubbles in the first few days as yeast cells appear first. As the starter becomes more acidic the yeast is less effective and it can take a few days for the lactic acid bacteria to populate enough to produce gas. The strains of yeast that can cope with the acidic, alcoholic environment also take a while to become prevalent. It doesn’t sound like you are doing anything wrong so well done you! Keep feeding it whenever it peaks, try and warm it up to around 30C and it should come good in a few more days. A new starter can often take 3-4 weeks to mature.

  29. It’s perfectly normal for the starter to become bubbly on day 3 and then dip in activity. The reason for this is the starter initially cultivates strains of yeast that are not capable of serving when it becomes more acidic and alcoholic. Keep doing what you are doing, it might need another week or two. I wouldn’t use it yet as if its pH has not dropped below 4.3 it can be harbouring bacteria that can make you ill. You are not doing anything wrong, just keep going! Switching a bit of the bread flour for rye flour will help, but isn’t essential.

  30. Hello,
    Thank you for the tips. I really enjoyed reading everything but my brain doesn’t work like it used to and all the “stuff” add just confuses me and makes me lose my train of though and I have to back track a lot. Is there a way to print just your tips so I can read and make notes?

    Thanks so much,


  31. Sure it’s not just you! I’m in the process of updating all the articles on the site to make them easier to digest! In the mean time, I suggest you copy and paste just the bits you want into notepad or word and print them from their. Thanks

  32. Hello.

    How do I know when to feed it? After 24 hours it has not doubled, has a few bubbles and is difficult to stir. Should I just keep feeding it anyways after 24 hrs or should I wait until it has more time? I am so tired of this starter. I have been trying a few months and just can’t get it. I just found your page and hope it helps.

  33. Ahhh, I speak to a lot of people that struggle to get started. The most common issue is that their kitchen is too cold. How warm is your starter kept, roughly? If it’s a new or unripe starter, feed it every 24 hours. Once it starts to rise and fall, try to feed when at its peak, or just before.

  34. Thank you for your response. Would that be the 1-1-1 or the 5-4-1 ratio?

  35. Start with 1-1-1. When it starts peaking too regularly (like every 4-6 hours), increase the ratio of the starter. The 5:4:1 ratio is to bring a dormant, or semi-dormant starter back to life. Use it if you’ve tried 1-1-1 for a couple of weeks and not got anywhere.

  36. Hi, I have a new two week old starter that I feed twice a day on a 1:1:1 feeding schedule (using 113g filtered water, starter, and 50/50 bread flour and wheat flour). I moved it to the oven with the light on and it started rising to almost double the amount but now it rises less. I tried the float test when it was close to doubled but that didn’t work. When I feed it, it has a smooth consistency with a fair amount of bubbles. Is it possible I missed the peak, how long should it take to peak again? Should I continue the same feeding schedule?

  37. Hi Jackie, the 1:1:1 ratio can be a bit runny for some people. I prefer a stiffer starter so tend to use 1 part starter to 1 part water and 2 parts flour, but it’s up to you how you want to continue. There’s no “right way”. The higher you increase the ratio of fresh flour to old starter, the longer it will take to peak. This is because it has more food to digest. It’s common for new starters to go up and down in activity in the first few weeks. Try and keep it warm in your oven with the light on and check it in the morning, early evening and before you go to bed. If you miss it peaking once or twice, just feed again, it’ll be fine. A warm active starter fed 1:1:1 will peak in around 6 hours, at 1:1:2 it’s around 9-10.

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