Maintain a Sourdough starter Can feel like one part science experiment, one part tending to a (somewhat demanding) culinary pet – which means there are always surprises. Starter can undergo changes over time, depending on how it was cared for and the conditions it was kept in. So what do you do if suddenly, your starter is not rising? Here are some reasons to consider.
How long have you stored it?
If your starter has been sitting on the counter for a few days or in the fridge for a couple of weeks (or, um, a lot longer) without being fed, it will naturally become less active. It will basically “go to sleep” once it has consumed all the food that it can, and a gray layer of liquid alcohol will form on top. But never fear! That fluid is perfectly normalAnd you can get your starter back to doubling in size consistently by Reviving it with a series of regular feedings.
(Psst…is your starter brand new? You may see an initial rise, then it may keep rising for a week or more, even with consistent feedings. Keep up regular maintenance and it should settle into a steady rhythm.)
Photography by Rick Holbrook; Food styling by Kaitlin Wayne
Is it healthy?
Very occasionally, sourdough starter will attract some “bad” bacteria, which can affect its ability to rise. It may acquire an unpleasant odor (smelling “off” or “rotten” instead of smelling yeast or like tangy yogurt) and may have a pink liquid or visible mold on top. If that's the case, it's time to toss it and start a new starter instead. You can Make your own Or order some of ours Fresh sourdough starter.
What is the temperature in your kitchen?
At warm room temperature (75°F or higher), healthy sourdough starters should take six to eight hours to double in volume after they are fed. But in colder temperatures, especially below 68°F, fermentation can take much longer. If it's cool in your kitchen, try moving your starter to a warm spot (like above your fridge or near a radiator or vent), or use a Heated mat To increase the temperature. You can also use warm water (80°F to 90°F) instead of cool when feeding. For the ultimate in precision temperature control for your starter (whether you want to speed up the rise or slow it down!), consider investing in a Sourdough home.
Brood & Taylor Sourdough Home
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Still lazy? Give your sourdough starter a snack!
Everyone needs a nutritional boost every now and then, including your starter. Adding some whole grain flour When feeding gives the natural yeast and good bacteria in your starter more nutrients to eat, which translates to a healthier rise. Adding whole grain flours like Korn (my personal favorite), Whole wheatOr Pumpernickel (10% to 20% by weight in proportion to the amount of white flour) when feeding will speed up fermentation and can help get your starter ready for use more quickly.
Ready for more sourdough baking? Dive into our guide onHow to bake sourdoughWhich includes technique videos, frequently asked questions and expert advice.
Cover photo by Kristin Teig; Food styling by Liz Neely.