Why is my sourdough starter not rising?
Sluggish starter? Here's what might be causing it — and how to fix it.
Maintaining 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 go through changes over time, depending on how it’s been cared for and the conditions it’s kept in. So what do you do if suddenly, your starter isn’t rising? Here are some factors to consider.
How long have you stored it?
If your starter has been kept 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 essentially “go to sleep” once it has consumed all of the food that it can, and a gray layer of liquid alcohol will form on top. But never fear! That liquid is perfectly normal, and 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 might see an initial rise, then it might stop rising for a week or more, even with consistent feedings. Keep up regular maintenance and it should settle into a steady rhythm.)
Is it healthy?
Very occasionally, sourdough starter will attract some "bad" bacteria, which may affect its ability to rise. It may acquire an unpleasant odor (smelling “off” or “rotten” instead of smelling yeasty or like tangy yogurt) and may have a pinkish liquid or visible mold on top. If that’s the case, it’s time to toss it and begin a new starter instead. You can make your own or order some of our fresh sourdough starter.
What’s the temperature in your kitchen?
At warm room temperature (75°F or above), healthy sourdough starters should take six to eight hours to double in volume after being fed. But in colder temperatures, especially below 68°F, fermentation can take much longer. If it’s chilly 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 bump up 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 its rise or slow it down!), consider investing in a Sourdough Home.
Still sluggish? 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 yeasts and good bacteria in your starter more nutrients to eat, which translates to a more robust rise. Adding whole grain flours like rye (my personal favorite), whole wheat, or pumpernickel (10% to 20% by weight in proportion to the amount of white flour) when feeding will accelerate fermentation and can help get your starter ready for use more quickly.
Ready for more sourdough baking? Dive into our guide on How to Bake Sourdough, which includes technique videos, frequently asked questions, and expert advice.
Cover photo by Kristin Teig; food styling by Liz Neily.
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