Why won't my starter rise?
Why a sourdough starter will not rise, how to tell if it is alive, and the feeding, flour, temperature, and timing fixes that work.
A starter that will not rise is frustrating because it can still smell alive. The issue is usually one of four things: temperature, food, ratio, or timing.
the normal starter timeline
- Day 1-2
- Bubbles may appear, sometimes from bacteria rather than stable yeast activity.
- Day 3-5
- Often quiet. This lull is normal and does not mean failure.
- Day 6-14
- A healthy starter should begin rising predictably after feedings.
fixes that usually work
- Keep it warmer: 74-78°F is a useful target.
- Feed with some whole rye or whole wheat flour for minerals and yeast activity.
- Use filtered or dechlorinated water if your tap water is heavily treated.
- Use a 1:2:2 feeding for weak starters and a 1:5:5 feeding for acidic starters.
- Mark the jar with a rubber band so you are measuring rise, not guessing.
when it is ready to bake
Your starter is ready when it doubles predictably, smells pleasantly tangy, and domes before falling. Then try one reliable loaf before chasing advanced techniques like Tartine-style high hydration.
where to go next
If the starter smells sharp, read starter smells like acetone. If the starter rises but the bread is still heavy, read dense sourdough loaf.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.