{"id":25703,"date":"2025-01-13T10:43:27","date_gmt":"2025-01-13T10:43:27","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/why-is-my-sourdough-starter-not-rising\/"},"modified":"2025-01-13T10:43:27","modified_gmt":"2025-01-13T10:43:27","slug":"why-is-my-sourdough-starter-not-rising","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=25703","title":{"rendered":"Why is my sourdough starter not rising?"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Maintaining a <a href=\"https:\/\/www.kingarthurbaking.com\/recipes\/feeding-and-maintaining-your-sourdough-starter-recipe\">sourdough starter<\/a> can feel like one part science experiment, one part tending to a (somewhat demanding) culinary pet \u2014 which means there are always surprises. Starter can go through changes over time, depending on how it\u2019s been cared for and the conditions it\u2019s kept in. So what do you do if suddenly, your starter isn\u2019t rising? Here are some factors to consider.<\/p>\n<h4><span lang=\"EN\">How long have you stored it?<\/span>\u00a0<\/h4>\n<p>If your starter has been kept on the counter for a few days or in the fridge for a couple of weeks (or, um, a lot longer) without being fed, it will naturally become less active. It will essentially \u201cgo to sleep\u201d once it has consumed all of the food that it can, and a gray layer of liquid alcohol will form on top. But never fear! <a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2023\/08\/28\/liquid-on-top-of-sourdough-starter\" target=\"_blank\">That liquid is perfectly normal<\/a>, and you can get your starter back to doubling in size consistently by <a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2021\/09\/02\/did-i-kill-my-sourdough-starter\" target=\"_blank\">reviving it with a series of regular feedings<\/a>.\u00a0<\/p>\n<p>(Psst &#8230; Is your starter brand new? You might see an initial rise, then it might stop rising for a week or more, even with consistent feedings. Keep up regular maintenance and it should settle into a steady rhythm.)\u00a0<\/p>\n<figure role=\"group\">\n<div class=\"embedded-entity image-with-photo-credit__wrapper\">\n        <picture><source srcset=\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_large\/public\/2024-09\/how-to-feed-sourdough-starter_0.jpg?itok=LdLHuugy 1x, https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_large_2x\/public\/2024-09\/how-to-feed-sourdough-starter_0.jpg?itok=FKljG7e- 2x\" media=\"(min-width: 768px)\" type=\"image\/jpeg\" width=\"900\" height=\"600\"><source srcset=\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_medium\/public\/2024-09\/how-to-feed-sourdough-starter_0.jpg?itok=dn-rJmuX 1x, https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_medium_2x\/public\/2024-09\/how-to-feed-sourdough-starter_0.jpg?itok=-yI6fhYp 2x\" media=\"(min-width: 480px)\" type=\"image\/jpeg\" width=\"700\" height=\"467\"><source srcset=\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_small\/public\/2024-09\/how-to-feed-sourdough-starter_0.jpg?itok=nXXYYW00 1x, https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_large\/public\/2024-09\/how-to-feed-sourdough-starter_0.jpg?itok=LdLHuugy 2x\" type=\"image\/jpeg\" width=\"425\" height=\"283\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_small\/public\/2024-09\/how-to-feed-sourdough-starter_0.jpg?itok=nXXYYW00\" width=\"425\" height=\"283\" alt=\"Adding flour to feed sourdough starter\"\/><\/p>\n<p>  <\/source><\/source><\/source><\/picture>\n<p>  Photography by Rick Holbrook; food styling by Kaitlin Wayne<\/p>\n<\/div><figcaption>It may take multiple feedings, but eventually your neglected starter should come back to life.\u00a0<\/figcaption><\/figure>\n<h4><span lang=\"EN\">Is it healthy?<\/span>\u00a0<\/h4>\n<p>Very occasionally, sourdough starter will attract some &#8220;bad&#8221; bacteria, which may affect its ability to rise. It may acquire an unpleasant odor (smelling \u201coff\u201d or \u201crotten\u201d instead of smelling yeasty or like tangy yogurt) and may have a pinkish liquid or visible mold on top. If that\u2019s the case, it\u2019s time to toss it and begin a new starter instead. You can <a href=\"https:\/\/www.kingarthurbaking.com\/recipes\/sourdough-starter-recipe\" target=\"_blank\">make your own<\/a> or order some of our <a href=\"https:\/\/shop.kingarthurbaking.com\/items\/classic-fresh-sourdough-starter\" target=\"_blank\">fresh sourdough starter<\/a>.<\/p>\n<h4>What\u2019s the temperature in your kitchen?\u00a0<\/h4>\n<p>At warm room temperature (75\u00b0F or above), healthy sourdough starters should take six to eight hours to double in volume after being fed. But in colder temperatures, especially below 68\u00b0F, fermentation can take much longer. If it\u2019s chilly in your kitchen, try moving your starter to a warm spot (like above your fridge or near a radiator or vent), or use a <a href=\"https:\/\/shop.kingarthurbaking.com\/items\/raisenne-dough-riser\">heated mat<\/a> to bump up the temperature. You can also use warm water (80\u00b0F\u00a0to 90\u00b0F) instead of cool when feeding. For the ultimate in precision temperature control for your starter (whether you want to speed up its rise or slow it down!), consider investing in a <a href=\"https:\/\/shop.kingarthurbaking.com\/items\/brod-taylor-sourdough-home\" target=\"_blank\">Sourdough Home<\/a>.<\/p>\n<div data-entity-type=\"node\" data-entity-uuid=\"dd707343-2e95-4267-9c54-a3e5ea73aac9\" data-embed-button=\"product\" data-entity-embed-display=\"view_mode:node.product_atc\" data-langcode=\"en\" data-entity-embed-display-settings=\"[]\" class=\"embedded-entity\">\n<div class=\"product product--product-atc\">\n<div class=\"product--product-atc__content\">\n<div class=\"product--product-atc__image\">    <img decoding=\"async\" src=\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/product-image\/212686_SourdoughHome5-1000x1000-1089d33e-c3d6-4c73-b575-5bfa466325c4__04264.1735844786.386.513.jpg%3Fc%3D1.jpg\" width=\"386\" height=\"386\" loading=\"lazy\"\/><\/p>\n<\/div>\n<div class=\"product--product-atc__text\">\n<h2>Brod &amp; Taylor Sourdough Home<\/h2>\n<p>\n      <span class=\"rating rating-is-50\">4.7 out of 5 stars<span class=\"visually-hidden\"> out of 5 stars<\/span><\/span><br \/>\n          <span class=\"reviews__label\">484 Reviews<span class=\"visually-hidden\"> Reviews<\/span><\/span>\n      <\/p>\n<p>\n          \t\t\t<span class=\"product--regular-price\">  $119.95<br \/>\n<\/span>\n\t        <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<h4><span lang=\"EN\">Still sluggish? Give your sourdough starter a snack!<\/span>\u00a0<\/h4>\n<p>Everyone needs a nutritional boost every now and then, including your starter. <a href=\"https:\/\/www.kingarthurbaking.com\/blog\/2023\/06\/15\/things-bakers-know-sluggish-starter-add-a-little-whole-grain-flour\" target=\"_blank\">Adding some whole grain flour<\/a> when feeding gives the natural yeasts and good bacteria in your starter more nutrients to eat, which translates to a more robust rise. Adding whole grain flours like <a href=\"https:\/\/shop.kingarthurbaking.com\/items\/organic-medium-rye\" target=\"_blank\">rye<\/a> (my personal favorite), <a href=\"https:\/\/shop.kingarthurbaking.com\/items\/100-whole-wheat-flour\" target=\"_blank\">whole wheat<\/a>, or <a href=\"https:\/\/shop.kingarthurbaking.com\/items\/pumpernickel-flour\" target=\"_blank\">pumpernickel<\/a> (10% to 20% by weight in proportion to the amount of white flour) when feeding will accelerate fermentation and can help get your starter ready for use more quickly.<\/p>\n<p style=\"-webkit-text-stroke-width:0px;background-color:rgb(255, 255, 255);box-sizing:inherit;color:rgb(0, 0, 0);font:400 20px \/ 1.56 brandon-grotesque;letter-spacing:0.016rem;margin:0px 0px 1.25rem;orphans:2;text-align:start;text-decoration-color:initial;text-decoration-style:initial;text-decoration-thickness:initial;text-indent:0px;text-transform:none;white-space:normal;widows:2;word-spacing:0px;\"><em style=\"box-sizing:inherit;\">Ready for more sourdough baking? Dive into our guide on\u202f<\/em><a style=\"box-sizing:inherit;color:rgb(0, 0, 0);transition:0.3s;\" href=\"https:\/\/www.kingarthurbaking.com\/learn\/sourdough\" target=\"_blank\"><em style=\"box-sizing:inherit;\">How to Bake Sourdough<\/em><\/a><em style=\"box-sizing:inherit;\">, which includes technique videos, frequently asked questions, and expert advice.<\/em><\/p>\n<p><em>Cover photo by Kristin Teig; food styling by Liz Neily.<\/em><\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Maintaining a sourdough starter can feel like one part science experiment, one part tending to a (somewhat demanding) culinary pet \u2014 which means there are always surprises. Starter can go through changes over time, depending on how it\u2019s been cared for and the conditions it\u2019s kept in. So what do you do if suddenly, your [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":25704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[6721,16673,2526],"dealstore":[],"offerexpiration":[],"class_list":["post-25703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-rising","tag-sourdough","tag-starter"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Why is my sourdough starter not rising? - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=25703\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why is my sourdough starter not rising? - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Maintaining a sourdough starter can feel like one part science experiment, one part tending to a (somewhat demanding) culinary pet \u2014 which means there are always surprises. 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