Why isn’t my sourdough starter growing?

Maintain a Sour starter It can feel like one part science experiment, one part tending to a (somewhat demanding) culinary pet — which means there’s always a surprise. A starter can undergo changes over time, depending on how it is cared for and the conditions it is kept in. So what do you do if all of a sudden, your starter isn’t moving? Here are some factors to consider.

How long have you stored it?

If your starter has been left unfed on the counter for a few days or in the fridge for a few weeks (or, um, much longer), it will naturally become less active. It will essentially “fall asleep” once it has consumed all the food, and a gray layer of liquid alcohol will form on top. But never fear! That fluid is perfectly normal.and you can permanently double the size of your starter. Reviving it with a series of regular feedings.

(Psst… is your starter brand new? You may see initial growth, then it may stop growing for a week or so, even with constant feeding. Check regularly. (Continue care and it should settle into a steady rhythm.)

Photography by Rick Holbrook; Caitlin Wayne’s Food Style

Is it healthy?

Occasionally, a sourdough starter attracts some “bad” bacteria, which can affect its ability to grow. It may have an unpleasant odor (a “stale” or “rotten” smell rather than a yeasty or tangy curd smell) and may have a pink liquid or visible mold on top. If so, it’s time to toss it and start a new starter instead. you can Make your own Or order something from us. Fresh sourdough starter.

What is the temperature in your kitchen?

At warm room temperature (75°F or above), a healthy citrus eater should take six to eight hours to double in volume after feeding. But in colder temperatures, especially below 68°F, fermentation can take longer. If it’s cold in your kitchen, try moving your starter somewhere warm (like on top of your fridge or near a radiator or vent) or use Hot mat bump the temperature. You can also use warm water (80°F to 90°F) instead of cold when feeding. For ultimate temperature accuracy for your starter (whether you want to speed it up or slow it down!), consider investing in sour house.

Still lazy? Give your sourdough starter a snack!

Everyone, including your starter, needs a nutritional boost from time to time. Adding some whole grain flour When feeding gives the natural yeast and good bacteria in your starter more nutrients to eat, that translates to a stronger rise. Like adding whole grain flour Rye (my personal favorite) Whole wheator The pumpernickel (10% to 20% by weight in proportion to the amount of white flour) when feeding will speed up fermentation and can help your starter be ready to use more quickly.

Ready for more sourdough baking? But dive into our guideHow to cook sourdoughincluding technique videos, FAQs, and expert advice.

Cover photo by Kristen Teague; Food styling by Liz Neely.