So, you’ve decided to start your sourdough journey, you’ve mixed the flour and water, you’ve waited patiently… and now you’re wondering: “Is this working?”
You’re not alone. Every sourdough baker, beginner or seasoned has faced starter issues at some point. The good news? Most problems have simple fixes.
In this guide, we’ll walk you through the most common sourdough starter problems and exactly how to fix them, so you can get back on track and start baking beautiful, bubbly bread.
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🫧 1. My Starter Isn’t Rising or Bubbling
If your sourdough starter looks flat and lifeless, don’t panic.
Possible causes:
• The environment is too cold
• You’re not feeding it often enough
• You’re using chlorinated water or bleached flour
✅ How to fix it:
• Move your jar to a warmer spot, ideally between 21–24°C (70–75°F)
• Feed consistently every 12–24 hours using equal parts flour and water by weight
• Switch to filtered or dechlorinated water and unbleached flour for best results
Tip: Starters are like houseplants, they thrive with warmth, consistency, and the right environment.
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🧀 2. My Starter Smells Weird (Like Cheese, Vinegar, or Nail Polish)
Some smell is normal in the early stages, but strong or unpleasant odours may signal imbalance.
Possible causes:
• Overripe starter
• Too much time between feedings
• Imbalance of yeast and bacteria
✅ How to fix it:
• Discard and feed more frequently, this refreshes the balance
• Keep your jar clean and avoid letting the starter sit too long between feedings
Tip: A healthy starter should smell slightly tangy, fruity, or yeasty, not offensive or sour in a bad way.
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💧 3. There’s a Layer of Liquid (Hooch) on Top
That dark or clear liquid is called hooch, and it’s a natural sign that your starter is hungry.
Possible causes:
• Underfeeding
• Starter left too long without refreshment
• Warmer temperatures speeding up fermentation
✅ How to fix it:
• Stir the hooch back in or pour it off, then feed your starter immediately
• Increase your feeding frequency or quantity if you’re in a warmer climate
Tip: Hooch won’t ruin your starter, it just means it needs some TLC.
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🦠 4. Mold or Pink/Orange Streaks Have Appeared
This is one issue that unfortunately can’t be fixed.
Possible causes:
• Contamination
• Poor hygiene or neglect
• Starter left too long at room temp without feeding
❌ Fix it:
• Discard your starter and start fresh, mold is a sign it’s no longer safe
• Use clean jars and utensils
• Store your starter in a cool, airtight container if you’re not feeding daily
Tip: Mold = toss it. Always. Even if it’s just a little spot.
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⬆️ 5. My Starter Rose Once, Then Stopped
It’s common for a new starter to show a burst of activity around day 2–3, then slow down, this doesn’t mean it’s dead!
Possible causes:
• Not enough regular feedings to build strength
• Starter has used up its food and weakened
✅ How to fix it:
• Stick with daily feedings for 5–7 days, consistency builds strength
• Be patient and keep it warm, some starters take a bit longer to stabilise
Tip: You’re building a living culture, like raising a pet or a plant. Don’t give up too soon.
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🌾 Final Thoughts: Sourdough Starter Problems Are Normal
Troubleshooting is part of the process and every mistake is a learning opportunity. Whether your starter is flat, smelly, or has gone quiet, most problems can be fixed with warmth, consistency, and care.
And if you ever feel stuck, I’m here to help.
At The Sourdough Way, I offer:
• Beginner-friendly online courses
• Ebook with starter guides and troubleshooting charts
• Workshops for both traditional and gluten-free sourdough baking
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👉 Explore my sourdough starter kits, tools, and beginner courses at: www.thesourdoughway.com.au