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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January 26, 2025 at 4:54pm
I am on day 10 and nothing is really happening! I have followed instructions and I’m just so unsure that it’ll work! I got the initial surge of activity on maybe day 2 or 3 and since it’s just staying even. No real markedly increase in bubbles, fermentation, rise, foam, nothing. I changed to warmer water for feedings ( 82-85 degrees), changed to about half and half whole wheat/white flour. Also moved to my warmer pantry and still nothing is changing. My sourdough friend told me to not give up and I don’t want to. What else can I do???
March 14, 2025 at 4:44pm
In reply to I am on day 10 and nothing… by Jan H (not verified)
Hi Jan, I'm sorry we weren't able to respond to this question in a timelier fashion! If ever you're in need of more immediate assistance, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). You can also reach us via CHAT.
For those who may find themselves in a similar predicament: it sounds like you're doing all the right things, and as long as your starter is bubbling, I think patience is definitely warranted. However, to save on flour, you might want to consider maintaining a smaller starter, at least until your starter begins to double consistently. Also, keep in mind that at some point when your starter begins rising, warmer temperatures are going to make this happen faster, so be sure to check in with your starter often. A starter that has risen and fallen can easily be mistaken for a starter that hasn't risen, although it tends to be thinner in texture with frothy bubbles on the surface, and you may detect a watermark on the side of the jar, which indicates the level where the starter peaked. Once your starter is rising consistently after each feeding, you can easily build back to the normal maintenance amount to begin your sourdough baking journey.
January 19, 2025 at 5:20pm
when I have not used my starter in too long, and it is not 'starting', I add a good spoonful of a quality
yogurt with natural bacteria and it jump starts it without changing the flavor at all. works like a charm.
January 19, 2025 at 1:25pm
It feels like such a waste of flour and I am wondering if it is really necessary to feed it every day. I cannot use all of the stuff you have to throw away and it takes a lot of room up in the freezer, Can you feed it just once a week and get sourdough taste ?
March 13, 2025 at 1:14pm
In reply to It feels like such a waste… by Diane (not verified)
If you choose to keep it in the fridge you could choose to feed it just once a week. However, if you are trying to make your starter more active then leaving it at room temperature and feeding it everyday is the better option. You can still get great flavor from a starter that isn't as active, but often you won't get the kind of rise in the loaves that you are looking for. Often recipes that call for discard or unfed starter also contain some store bought yeast as well to get the dough to rise well. Hope this helps Diane!
January 10, 2025 at 4:17pm
I just received my fresh starter. I am not sure if my flour is unbleached or not, would it hurt to use bleached? My flour container probably has a mix of bleached all purpose and unbleached bread flour.
February 3, 2025 at 1:00pm
In reply to I just received my fresh… by Amy S. (not verified)
When starting a sourdough starter, you should always use unbleached flour as the bleaching process destroys the natural wild yeast needed for the starter to develop properly. If you happen to use a bit of bleached four on a mature starter is probably isn't going to kill starter but it could reduce the activity of the starter. I'd recommend going out and getting a fresh bag that you know is unbleached for best results.