Why Is My Sourdough Starter Not Rising Common Mistakes And Simple Fixes

A healthy sourdough starter should reliably double in size within 4–8 hours after feeding, showing visible bubbles and a slightly domed surface. When it doesn’t rise, it’s frustrating—especially if you’ve been patient for days or weeks. But more often than not, the issue isn’t with the starter itself, but with the conditions or care it's receiving. Understanding the root causes can save time, flour, and disappointment.

Sourdough starters are living cultures of wild yeast and lactic acid bacteria. They thrive under specific environmental and nutritional conditions. Deviations from these conditions—even subtle ones—can stall fermentation. This article breaks down the most common reasons starters fail to rise, backed by microbiology and real-world baking experience, and offers practical, immediate fixes.

1. Inconsistent or Incorrect Feeding Routine

The foundation of a strong starter is a consistent feeding schedule with the right ratio of flour, water, and time. Many beginners feed their starter irregularly, use the wrong flour, or misjudge ratios—all of which disrupt microbial balance.

Wild yeast and bacteria need regular access to fresh food (starches in flour) to multiply and produce carbon dioxide—the gas that makes your starter rise. If you skip feedings or go too long between them, the microbes exhaust their food supply and enter dormancy.

Tip: Feed your starter at the same time every day (or twice daily if room temperature is above 75°F/24°C) using a 1:1:1 ratio of starter:flour:water by weight.

Using chlorinated tap water can also inhibit microbial activity. Chlorine and chloramine, added to municipal water supplies, are antimicrobial agents designed to kill pathogens—but they don’t distinguish between harmful bacteria and your sourdough culture.

Simple Fix: Switch to Filtered or Bottled Water

Use filtered, spring, or bottled water instead. Alternatively, leave tap water uncovered for 12–24 hours to allow chlorine to evaporate (though this doesn’t remove chloramine).

Flour Matters More Than You Think

Not all flours support microbial growth equally. Bleached white flour may lack the nutrients needed for robust fermentation. Whole grain flours—especially rye or whole wheat—are rich in minerals and soluble fibers that feed microbes more effectively than refined white flour.

“Rye flour has a higher concentration of pentosans and soluble sugars, making it ideal for jump-starting sluggish starters.” — Dr. Karl DeSautels, Fermentation Scientist, UC Davis

If your starter struggles, try feeding it with 100% rye or a 50/50 mix of whole wheat and all-purpose flour for 2–3 feedings. You’ll often see increased bubble formation within 24 hours.

2. Temperature Too Low for Active Fermentation

Temperature is one of the most critical factors in sourdough development. Yeast and bacteria in your starter are cold-blooded organisms—their metabolic rate depends entirely on ambient temperature.

Below 68°F (20°C), fermentation slows dramatically. At 60°F (15°C) or lower, many strains become nearly dormant. If your kitchen is cool—especially in winter—your starter may appear lifeless even though it’s simply moving slowly.

Optimal Temperature Range

The ideal range for sourdough fermentation is 72–78°F (22–26°C). Within this window, both yeast and lactic acid bacteria work efficiently, producing gas and organic acids that give sourdough its flavor and lift.

To test if temperature is your issue, conduct a simple experiment: move your starter to a warmer spot—on top of the refrigerator, near a radiator, or inside an oven with only the light on—and observe over 24 hours with regular feedings.

Tip: Place your jar in a folded towel or insulated container to stabilize temperature and reduce drafts.

DIY Proofing Box Hack

Fill a cooler with warm water bottles (sealed) and place your starter inside with the lid cracked. This creates a stable, warm microclimate without overheating.

3. Hooch Formation and Over-Fermentation

Hooch—the dark liquid that forms on top of an unfed starter—is alcohol produced by yeast when food runs out. While not harmful, persistent hooch signals that your starter is starving.

When a starter runs out of starch, yeast metabolize stored glycogen and produce ethanol. Bacteria slow down, and yeast become less active. The culture weakens over time if left in this state.

What to Do When You See Hooch

1. Stir the hooch back in (unless it’s gray or pink, which indicates contamination).
2. Discard all but 25g of starter.
3. Feed with 25g flour and 25g water (preferably whole grain).
4. Repeat every 12 hours for 2–3 days at room temperature.

After 48 hours of consistent feeding in a warm environment, most sluggish starters regain strength. If not, consider refreshing with pineapple juice—a trick used by advanced bakers.

Pineapple Juice Reset (For Stubborn Starters)

Mix 25g of inactive starter with 25g whole wheat flour and 25g unsweetened pineapple juice. The low pH and natural sugars help suppress unwanted bacteria and encourage Lactobacillus and yeast dominance.

After 24 hours, switch back to water and continue regular feedings. This method has revived countless “dead” starters.

4. Contamination and Imbalance in Microbial Ecosystem

A healthy starter contains a balanced ecosystem of beneficial microbes. When undesirable bacteria or molds invade, they can outcompete the good cultures.

Signs of contamination include:

• Pink, orange, or black spots
• Foul, rotten odor (not just sour)
• Dramatic color changes (gray sludge)

If you see any of these, discard the starter completely and sterilize the jar with boiling water before starting anew.

More common—and less obvious—is microbial imbalance. A starter that smells like acetone, vomit, or nail polish remover is likely dominated by acetic acid bacteria or stressed yeast due to infrequent feeding or cold temps.

Restoring Balance

Microbial balance is restored through consistency:

1. Feed twice daily at 12-hour intervals.
2. Use whole grain flour for 3–4 feedings.
3. Maintain temperature above 70°F.

Within 48–72 hours, the aroma should shift from harsh to pleasantly tangy, with visible bubbles throughout.

5. Using the Starter at the Wrong Time

Many bakers assume their starter isn’t rising when, in fact, it *is* peaking—but they’re missing the window.

A starter typically peaks 4–8 hours after feeding, depending on temperature and maturity. If you check it at hour 10 or 12, it may have already fallen, giving the impression it never rose.

How to Identify Peak Activity

Look for these signs:

• Volume has doubled or nearly doubled.
• Surface is domed, not flat.
• Bubbles are large and clustered, not just tiny pinpricks.
• It smells sweet-sour, not alcoholic or sharp.

To catch the peak, start observing your starter hourly after feeding, beginning at hour 4. Mark the jar with a rubber band or tape to track expansion.

“The difference between a failed loaf and a perfect rise often comes down to timing the starter’s peak correctly.” — Ken Forkish, Artisan Baker and Author of *The Elements of Pizza*

Checklist: How to Revive a Non-Rising Sourdough Starter

Action Plan:

1. ✅ Discard down to 25g of starter.
2. ✅ Feed with 25g whole wheat or rye flour and 25g filtered water.
3. ✅ Repeat every 12 hours for 3 days.
4. ✅ Keep in a warm spot (72–78°F / 22–26°C).
5. ✅ Stir down before each feeding to incorporate oxygen.
6. ✅ Observe for doubling within 6–8 hours.
7. ✅ If no rise after 72 hours, try a pineapple juice refresh.

Common Mistakes Table: Do’s and Don’ts

Do	Don’t
Feed consistently every 12 hours when building strength	Feed sporadically or forget for days
Use whole grain flour to boost microbial activity	Rely only on bleached all-purpose flour
Keep starter in a warm, draft-free location	Leave it near a cold window or air conditioner
Stir hooch back in and feed immediately	Throw away the starter at first sign of hooch
Use a clean, non-airtight container	Seal in a tightly closed jar (risk of pressure buildup)
Label the jar with feeding time and date	Guess when the last feeding was

Mini Case Study: Reviving a 3-Week-Old Starter

Sarah, a home baker in Portland, started her sourdough journey in January. After two weeks of daily feedings, her starter showed bubbles but never doubled. By week three, it developed thick hooch and a sharp smell. Discouraged, she almost quit.

She moved the jar from her chilly kitchen counter to the top of her refrigerator, wrapped it in a tea towel, and switched to twice-daily feedings with 50% whole wheat flour. She began feeding at 8 AM and 8 PM precisely.

By day two, hooch appeared less frequently. By day four, the starter doubled within 6 hours and had a pleasant yogurt-like aroma. She baked her first successful loaf on day six.

Sarah’s mistake wasn’t the starter—it was temperature and feeding consistency. Once corrected, progress was rapid.

FAQ: Common Questions About Sourdough Starter Rise

Can a sourdough starter be too old to work?

No. If properly fed and stored, a starter can remain viable indefinitely. Historic starters over 100 years old are still active. Age isn’t the issue—neglect is. Even a neglected starter can often be revived with consistent feeding.

Why does my starter rise a little then fall before I use it?

This means your starter peaked and collapsed before you used it. It’s still usable for some recipes (like pancakes or crackers), but not ideal for bread. To avoid this, feed earlier or later based on observed peak time, or refrigerate it once peaked to slow fermentation.

Should I throw away my starter if it smells like vinegar or alcohol?

Not necessarily. A strong vinegar or alcohol smell usually means it’s overdue for feeding or kept too warm. As long as there’s no mold or discoloration, stir it down, feed promptly, and resume a regular schedule. The aroma should normalize within 24–48 hours.

Conclusion: Patience and Precision Lead to Success

A sourdough starter that won’t rise is rarely beyond saving. Most issues stem from manageable factors: inconsistent feeding, suboptimal temperature, poor flour choice, or timing errors. With a few targeted adjustments, even a sluggish or dormant starter can regain vitality.

The key is consistency. Treat your starter like a pet—feed it regularly, keep it warm, and monitor its behavior. Over time, you’ll learn its rhythms and recognize signs of health versus distress.

Don’t give up after a few flat feedings. Some starters take 10–14 days to fully mature, especially in cooler homes. Trust the process, follow the science, and let time do its work.

💬 Have a stubborn starter story or a revival tip? Share your experience in the comments—your insight could help another baker stay motivated!