Sourdough is easy when you follow a few simple rules. If your starter isn’t bubbling or rising like it should, don’t worry—we’re in this together! The most common issues come down to flour, water, temperature, feeding schedule, and patience. Let’s fix it.
1. The #1 Mistake: Using All-Purpose Flour
This is the most common reason a starter won’t work! Never feed your starter all-purpose flour. It doesn’t have the right nutrients for the wild yeast and bacteria to thrive. Bleached flour won’t work either.
Instead, use:
• San Francisco Starter: Unbleached bread flour
• Welsh Starter: Unbleached whole wheat flour (preferably stone-ground)
• Black Death Starter: Dark rye flour
You can bake sourdough bread with different flours, but your starter must be fed one of these to stay strong and active.
2. Water Can Make or Break Your Starter
Chlorinated tap water kills bacteria—including the good ones that make sourdough work. Avoid faucet water and use:
• Spring water
• Bottled water
• Filtered water (as long as it removes chlorine/chloramine)
Never use distilled water—your starter needs minerals to thrive!
3. Your House Might Be Too Cold
Starters love warmth! If your home is below 17°C (63°F), fermentation slows down. Try this:
• Find a warm spot, like on top of the fridge or near a warm appliance.
• Place it in the oven with the light on (no heat). The light alone creates just enough warmth.
4. You’re Not Feeding It Enough
It’s hard to overfeed a starter, but easy to underfeed it. If it’s sluggish, try increasing the flour and water at each feeding. A well-fed starter should double in size within 4-6 hours at room temperature.
5. Not Feeding on Time
Consistency is key! If your house is on the cooler side, fermentation slows down, meaning your starter may need extra attention. Stick to a regular feeding schedule and keep it warm when needed.
6. Not Giving It Enough Time
Sourdough starters take time. Most people see results in 5-7 days, but allow up to 10 days before worrying. The early days can be unpredictable—sometimes there’s a lull before things take off. Keep feeding it, keep it warm, and trust the process!
Small tweaks make a big difference—your starter will be bubbling in no time. You got this!
