Is your sourdough starter looking sad, sluggish, or being downright stubborn? Don’t worry—you’re not alone! Sourdough starters can be temperamental, but with a little care and know-how, you can bring yours back to life. In this guide, we’ll cover the most common sourdough problems, from starters that refuse to bubble to funky smells, and show you how to troubleshoot your way to a healthy, happy starter.
Q: How do I know if my starter is ready to use?
There are a few ways to tell if your sourdough starter is ready to use.
Consistent growth
One way to know for sure if your sourdough starter is ready to use is when it is consistently doubling in size within 4-6 hours of feeding it. This means the wild yeast in your starter is very active. Place a rubber band around the level of your sourdough starter in the jar so you will be able to easily see how much it is rising and how quickly.
Bubbly & aerated
You should see lots of bubbles throughout your starter. It will also look and feel light. It will be soft, airy, and slightly elastic. You don’t want it to be too runny or too thick.
Tangy & pleasant smell
When your sourdough starter is ready to bake with, it should have a slightly sweet, fermented smell. It should not smell overly sour or alcoholic.
Domed or slightly collapsing top
The top of your sourdough starter will have a dome shape to it. If your starter has peaked and started to fall, it is at its most active phase.
Q: How often should I feed my starter?
It depends on how you are storing your sourdough starter. If you are baking with it daily, or multiple times per week, you will want to store your starter on your counter, at room temperature. If this is what you do, you will want to feed it every 12-24 hours.
If you want more long-term storage and plan on baking about once per week or less than that, you need to store your starter in the fridge. When stored in the fridge, ensure you feed it once per week to maintain activity.
Q: What kind of flour should I use in my starter?
Unbleached all-purpose flour works well enough. Using a bleached flour could slow down the fermentation process, or possibly kill your starter. You can also use whole wheat or rye flour which can boost fermentation activity. I recommend using a combination of unbleached all-purpose flour with a whole grain flour, especially is your starter is slow to rise. Using different flours can slightly alter the taste and texture of your loaves.
Q: Do I have to use filtered water?
Tap water is fine to use, unless there are high levels of chlorine. If you are concerned, let it sit out overnight or use filtered water.
Q: Why does my starter smell bad?
A strong, unpleasant odor (like nail polish or rotten eggs) may indicate hunger or an imbalance in bacteria. Try sticking to a schedule of feeding your starter twice per day with fresh flour and water for a few days to see if that fixes the problem.
Q: What is hooch, and should I stir it in or pour it off?
Hooch is a liquid that forms on top when the starter is hungry. You can stir it back in for a stronger flavor or pour it off to reduce acidity.
Q: Can I use discard in recipes?
Absolutely! After day 7, you can use discard for pancakes, crackers, waffles, muffins, and much more to reduce waste. The recipe possibilities are endless!
Q: What if my starter isn’t rising?
Ensure you’re feeding regularly, using the right ratios, and keeping it in a warm environment (70-75° F). If it seems like your starter is rather sluggish, you can try a mixture of 40g all-purpose flour and 10g of dark rye flour. The whole grain dark rye flour will speed up the fermentation process and your stater should rise within a couple of feeds as long as your are keeping up with it.
Q: Does starter age affect flavor?
Yes! The more mature your starter is, the more complex and tangy the flavor it becomes.
More tips
Sourdough starters can be a little finicky sometimes, but with some patience and determination, I have no doubt that you can be successful in making your own sourdough starter from scratch. I’ve created a helpful sourdough starter checklist and FAQ list for easy access. Stay consistent and trust the process, you will be baking fresh bread in no time!
