Saving it the beginning of sourdough it can feel part science experiment, part tending to a (somewhat demanding) culinary pet – meaning there are always surprises. The engine may undergo changes over time, depending on how it has been cared for and the conditions in which it is kept. So what to do if suddenly your engine is not revving? Here are some factors to consider.
How long have you saved it?
If your starter has been sitting on the counter for days or in the fridge for weeks (or, um, much longer) without feeding, it will naturally become less active. It will basically “sleep” after consuming all the food it can, and a gray layer of liquid alcohol will form on top. But never fear! That fluid is perfectly normaland you can reverse your engine by constantly doubling in size reviving it with a series of regular foods.
(Psst … Is your starter brand new? You may see an initial growth, then it may stop growing for a week or more, even with constant feedings. Continue regular maintenance and it should settle into a steady pace.)
Photography by Rick Holbrook; food styling by Kaitlin Wayne
Is it healthy?
Very occasionally, the sourdough starter will attract some “bad” bacteria, which can affect its ability to grow. It may smell foul (smelling “off” or “rotten” instead of smelling like yeast or sour yogurt) and there may be a pink liquid or visible mold on top. If that's the case, it's time to ditch it and start fresh. You can make your own or order some of ours fresh sourdough starter.
What is the temperature in your kitchen?
At warm room temperature (75°F or above), healthy sourdough starters should take six to eight hours to double in size after being fed. But in cooler temperatures, especially below 68°F, fermentation can take much longer. If it's cold in your kitchen, try moving your motor to a warm location (like on top of the refrigerator or near a radiator or vent), or use a heated mattress to raise the temperature. You can also use warm (80°F to 90°F) water instead of cold when feeding. For the ultimate in precision temperature control for your engine (whether you want to speed it up or slow it down!), consider investing in a House of Sourdough.
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Still slow? Give your dough starter a snack!
Everyone needs a nutritional boost every now and then, including your newbie. Add some cereal flour when you feed it gives the natural yeast and good bacteria in your starter more nutrients to eat, which translates into stronger growth. The addition of whole grain flour as rye (my personal favorite), whole wheatOR pumpernickel (10% to 20% by weight in proportion to the amount of white flour) when feeding will speed up fermentation and can help get your starters ready for use more quickly.
Ready for more sourdough baking? Dive into our guide toHow to bake sourdoughwhich includes technique videos, frequently asked questions and expert advice.
Cover photo by Kristin Teig; food styling by Liz Neily.
