Sourdough Troubleshooting
Having issues with your starter? We've got you covered. Search below or browse by category.
Starter Not Rising
(5 issues)Why this happens
Too early — most starters don't show activity until Day 3-4. The initial "false rise" on Day 1-2 is from gas-producing bacteria, not yeast.
What to do
Be patient. Continue feeding on schedule. Keep in a warm spot (70-75°F). Check back on Day 4-5.
Why this happens
Temperature too low, wrong flour, or chlorinated water slowing microbial growth.
What to do
Move to a warmer spot (top of fridge, near oven). Switch to filtered water. Try adding 25% rye flour to your next feeding — rye has more wild yeast and nutrients.
Why this happens
Completely normal. The initial bacteria die off and yeast colonies are still establishing. This is the most common point where people give up.
What to do
Keep feeding. Do NOT change anything. The yeast will take over by Day 6-7. This slump happens to almost every starter.
Why this happens
Hydration may be too high (too runny to trap gas), or the jar is too wide.
What to do
Thicken your starter slightly — use a bit less water. Use a tall, narrow jar so the rise is more visible. Mark the level with a rubber band after feeding.
Why this happens
Flour may lack sufficient wild microbes (heavily processed white flour), or environment is too cold.
What to do
Switch to organic flour or add 50% whole wheat/rye. Move to the warmest spot in your house. If still no activity after 14 days, start fresh with new flour.
Strange Smells
(5 issues)Why this happens
Your starter is very hungry. It has consumed all available sugars and is producing acetic acid.
What to do
Feed immediately. This is not dangerous — it's a sign your starter needs more frequent feeding or larger feedings.
Why this happens
Normal bacterial activity during the early establishment phase. Leuconostoc bacteria produce these smells before the lactic acid bacteria take over.
What to do
Keep feeding on schedule. The smell will transition to a pleasant, tangy, yeasty aroma by Day 7-8. Do NOT throw it away.
Why this happens
Acetic acid buildup. Your starter is slightly over-fermented or has been sitting too long between feedings.
What to do
Feed more frequently or increase the ratio of flour/water to starter. A mild vinegar smell is normal and not harmful.
Why this happens
Yeast is very active and producing ethanol. This is actually a sign your starter is healthy but hungry.
What to do
Stir the liquid (hooch) back in and feed. Your starter is alive and well — it just needs food.
Why this happens
Possible contamination or mold. Unusual after the first week if feeding has been consistent.
What to do
Check for visible mold (fuzzy spots — see Visual Concerns below). If no mold, try 2-3 aggressive feedings (discard 80%, feed with fresh flour/water). If smell persists after 3 days of aggressive feeding, start fresh.
Visual Concerns
(5 issues)Why this happens
Alcohol byproduct of fermentation. Your starter is hungry. Very common if you skip a feeding or store in the fridge.
What to do
Pour it off or stir it back in — either is fine. Feed your starter. If refrigerated, this is expected before your weekly feeding.
Why this happens
Oxidation. The top layer is exposed to air. Similar to how a cut apple turns brown.
What to do
Stir it in. Not harmful. If it bothers you, scrape off the top layer before feeding.
Why this happens
Mold. This is the one thing that is not recoverable. Mold penetrates below the surface even if you only see it on top.
What to do
Discard the entire starter and the jar. Clean the jar thoroughly or use a new one. Start fresh. Do NOT try to scrape off mold and save the rest.
Why this happens
A harmless yeast that can form on the surface. More common in warm environments. It looks like a flat, wrinkly white sheet — NOT fuzzy like mold.
What to do
Scrape it off, discard some starter, and feed. Increase feeding frequency. Not harmful but can affect flavor if left unchecked.
Why this happens
Too cold, too much chlorine in water, or starter is very young.
What to do
Move to a warmer location. Switch to filtered water. If using all-purpose flour, try adding rye or whole wheat. Wait at least 6-7 days before worrying.
Feeding Issues
(5 issues)Why this happens
Your starter got extra hungry but is almost certainly fine. Sourdough starters are extremely resilient.
What to do
Discard most of the starter, feed as normal. It may take 1-2 feedings to bounce back to full activity.
Why this happens
Completely fine. Refrigerated starters can go 1-2 weeks between feedings without issue.
What to do
Take it out, let it warm to room temp, discard and feed. May need 2-3 feedings over 24-48 hours to fully wake up.
Why this happens
Different flours ferment at different rates. Switching flours can temporarily confuse your starter.
What to do
Continue feeding with the new flour consistently. Your starter will adapt within 2-3 feedings. No need to start over.
Why this happens
Over-hydrated starter has trouble trapping gas bubbles, so it may not rise visibly even if it's active.
What to do
On your next feeding, use less water to thicken it back to a thick pancake batter consistency. Look for bubbles throughout, not just rise.
Why this happens
Your starter is now larger than intended. Not harmful, but it will need more flour/water to maintain the right ratio.
What to do
On the next feeding, discard down to your usual amount, then feed as normal. No damage done.
Baking Problems
(5 issues)Why this happens
Starter wasn't active enough, dough was under-proofed, or not enough gluten development.
What to do
Make sure your starter passes the float test before using it. Let dough proof longer (look for it to grow 50-75% in size). Do more stretch-and-folds during bulk fermentation.
Why this happens
Over-proofed dough, weak shaping, or oven not hot enough.
What to do
Reduce proof time. Shape the dough tighter with more surface tension. Preheat your dutch oven for at least 30 minutes at 450-500°F.
Why this happens
Under-baked. Sourdough needs longer baking time than you think.
What to do
Bake for at least 45-50 minutes total (20-25 covered, 20-25 uncovered). Internal temp should reach 205-210°F. Let the loaf cool COMPLETELY (2+ hours) before cutting.
Why this happens
Over-fermented or starter was very acidic when used.
What to do
Feed your starter 2-3 times before baking to reduce acidity. Use the starter within 4-6 hours of feeding (at peak rise, not after collapse). Shorten the bulk fermentation time.
Why this happens
Starter was not ready. It needs to reliably double in size within 4-8 hours after feeding before it can leaven bread.
What to do
Be patient — young starters (under 14 days) often aren't strong enough for bread yet. Keep feeding daily. Try the float test: drop a spoonful in water. If it floats, it's ready. If it sinks, keep feeding.
Storage & Maintenance
(5 issues)Why this happens
You don't bake often and don't want to feed daily.
What to do
Store in the fridge. Feed once a week (or even every 2 weeks). When ready to bake, take it out 24-48 hours before and feed 2-3 times to wake it up.
Why this happens
You want insurance in case something goes wrong.
What to do
Spread a thin layer of active starter on parchment paper. Let it dry completely (24-48 hours). Break into flakes and store in an airtight bag. Lasts months to years. To revive, follow the Day 1 rehydration instructions on our tutorial page.
Why this happens
Gift some to fellow bakers.
What to do
Give them 1-2 tablespoons of active starter in a small jar with a loose lid, plus feeding instructions. Or dehydrate some flakes (much easier to mail). Point them to bakekozykraft.com/tutorial for revival instructions.
Why this happens
Life happens. Your starter may look dead but is probably still alive.
What to do
Scrape off any discolored top layer. Take a small spoonful from the center (avoid the top). Put it in a clean jar with fresh flour and water. Feed twice a day for 3-5 days. It will very likely come back to life.
Why this happens
You need to use the emergency backup that came with your KozyKraft order.
What to do
Follow the exact same Day 1-5 instructions on our tutorial page at bakekozykraft.com/tutorial. The backup starter is identical to your original — it just needs to be rehydrated and fed.
Still need help?
Check out our step-by-step tutorial for detailed guidance, or reach out to us directly. We're here to help you succeed.