Sourdough Starter Not Rising? A Simple Troubleshooting Guide for Beginners

Is your sourdough starter not rising? Maybe struggling to bubble and double? This beginner-friendly guide shares common problems and simple fixes to help you troubleshoot your sourdough starter with confidence.

If you’ve recently jumped into the world of sourdough and your starter looks more like pancake batter than bubbly bread magic, don’t panic—you’re not alone. Nearly every sourdough baker has stared at a stubborn jar wondering, why is this sourdough starter not rising?!

If you’ve been faithfully feeding your flour and water mixture but still find your sourdough starter not rising, you’re not alone. This is one of the most common frustrations for beginner bakers. Thankfully, there are a handful of simple reasons your starter might be struggling—and just as many easy fixes. In this post, we’ll troubleshoot your sourdough starter problems step by step so you can get it bubbly, active, and ready to bake in no time.

Let’s walk through some common issues together and talk about how to fix them—no fancy equipment or stress required. Just good, old-fashioned homemaking skills and a bit of patience.

1. Your Kitchen Might Be Too Cold

Sourdough starters are a little bit like babies—they like to be warm and cozy. If your kitchen dips below 70°F (21°C), your starter may rise slowly or not at all.

Try this:

• Place your starter in your oven with just the light on (don’t turn on the heat!).

• Tuck it into a cabinet near your stove.

• Wrap the jar in a tea towel to keep it a little warmer.

2. It Needs More Time

In the early days, starters can take 5–10 days (sometimes even longer) to become reliably bubbly and active. Many folks give up around day 3, thinking it’s not working. But the quiet phase is normal—it’s part of the process.

Be patient.

Keep feeding consistently, and don’t expect huge rises until around day 5 or later.

3. You Might Be Using Bleached or Low-Quality Flour

Starters thrive on whole, living food. Bleached flour can slow things down, and certain store-brand all-purpose flours may lack the natural microbes your starter needs.

Try this:

• Use unbleached all-purpose flour, or even better—whole wheat or rye for a few feedings.

• A 50/50 blend of whole wheat and all-purpose can really help give it a boost.

Note: Whole wheat is excellent for feeding a starter because it contains more nutrients and wild yeasts—but it can sometimes result in a slightly slower visible rise. That’s because it takes longer to break down. Don’t worry—it’s still working!

4. Your Water Might Contain Chlorine

Chlorine kills bacteria—including the good kind your starter needs to grow. If your tap water is heavily treated, it may be harming your starter.

Simple fix:

• Use filtered or distilled water.

• Or let your tap water sit out overnight in an open container to let the chlorine evaporate.

5. Feeding Ratios Might Be Off

If you’re not feeding your starter enough flour and water, or if there’s too much starter to begin with, it can get sluggish.

A good basic ratio is 1:1:1—equal weights of starter, flour, and water (for example, 50g of each). If you’re not weighing, use heaping 1/4 cup starter, 1/4 cup water, and a scant 1/2 cup flour.

6. It Might Be Rising… You Just Didn’t Catch It

Sometimes a starter rises and falls when you’re not looking—especially in a warm kitchen. You might think it’s flat when it actually rose earlier and deflated.

Mark it:

Use a rubber band or piece of tape to mark the starter level right after feeding so you can track its rise.

7. The Jar Is Too Big

It sounds silly, but if your starter is in a giant jar and only rising a little bit, it may look like nothing’s happening—even if it’s doubling.

Try this:

Use a smaller jar for the daily starter you’re building so you can clearly see progress.

Final Thoughts from My Farmhouse Kitchen

Dealing with a sourdough starter not rising can be frustrating, but it doesn’t mean you’ve failed. With a few small adjustments—like checking the temperature, switching flours, or using filtered water—you can breathe new life into your starter. Every experienced baker has had starter issues at some point, so you’re in good company. Keep going, stay curious, and your starter will soon be rising and bubbling like it should!

When I first started making sourdough, I thought I’d ruined my starter about a dozen times. But here’s the truth: sourdough is more forgiving than you think. It’s okay if you miss a feeding, forget a discard, or use the wrong water once or twice. Just like all of us, it’s learning to thrive with a little care and consistency.

Keep going. You’ve got this.

You might also like these posts:

• How to Make Sourdough Pancakes
• The Best Sourdough Banana Bread Recipe (With Discard Starter!)
• How to Make Perfect Beginner Sourdough Bread Recipe: A Step-by-Step Guide