Sourdough Starter Troubleshooting

A healthy starter is essential for good bread. Here's how to diagnose and fix common issues.

Problem: Starter Won't Rise

• Possible Causes:
• Too cold (below 70°F)
• Chlorinated water
• Starter is too young
• Wrong feeding ratio

• Solutions:
• Move to warmer spot (75-80°F)
• Use filtered water
• Be patient—new starters take 2-3 weeks
• Try 1:1:1 feeding ratio

Problem: Dark Liquid on Top (Hooch)

What it means: Starter is hungry and over-fermented.

• Solutions:
• Pour off or stir in
• Feed immediately
• Feed more frequently or reduce time between feeds

Problem: Mold Growth

• Identification:
• Fuzzy growth (not bubbles)
• Green, black, pink, or orange color
• Musty smell

Solution: Discard and start fresh. Mold cannot be saved.

Problem: Strange Smell

• Nail polish/acetone: Hungry, needs feeding
• Very sour/vinegar: Normal but may be overripe
• Cheesy/vomit: May be contaminated, start fresh

Reviving a Neglected Starter

1. Discard all but 1 tablespoon
2. Feed with 50g flour and 50g water
3. Repeat twice daily for 5-7 days
4. Wait for consistent doubling before baking