Sourdough starter (or what we call “levain”) is a living, breathing organism that plays a crucial role in the art of bread making. However, just like any living thing, it takes some work and commitment to take care of—and doesn’t come without its challenges. Starters, for example, can easily become inactive. This can happen for several reasons, such as neglect (forgetting to feed it) or exposure to unfavorable conditions (like overheating). Occasionally, even with diligent care, your sourdough starter might seem lifeless or develop off-odors, which can be distressing for bakers who have invested time and effort in nurturing it.
Many bakers become quite attached to their sourdough starters. After all, it’s a creation they’ve nurtured from scratch. Yet it’s essential to remember that while sourdough starter is integral to baking, it isn’t irreplaceable or magical. If your starter isn’t performing well, don’t be afraid to start anew. Flour and water are inexpensive, and starting a new sourdough starter can often be simpler than trying to revive one that’s problematic. Moreover, even if you do manage to revive an old sourdough starter, it might have a different composition of yeasts and bacteria, leading to varying results in your bread.
That being said, here are some common issues that someone managing their own sourdough starter might encounter, along with some proposed solutions, to see whether you should throw in the towel.
Troubleshooting Common Sourdough Starter Problems
SOURDOUGH STARTER THAT WON’T START AT ALL
Getting a sourdough starter started is usually straightforward, but if you’re struggling, it might be best to discard the attempt and begin again. Ensure you’re feeding it on a regular schedule and maintaining a stable temperature. Warmer environments may require more frequent feedings to keep the sourdough starter active.
SOURDOUGH STARTER THAT BECOMES SLUGGISH
If your sourdough starter was once thriving but now seems to have lost its vigor, there are a couple of steps you can take to address this.
Start by checking for obvious issues like abnormal temperatures. Using insulated coolers or heating blankets on a low setting can help stabilize the environment during temperature fluctuations. In warmer conditions, use cold water during feedings or store the sourdough starter in a wine refrigerator.
Your sourdough starter might also need more frequent feedings in the summer. A min/max thermometer can help monitor temperature spikes, allowing you to make necessary adjustments. Once conditions are optimal, resume regular feeding and observe if the sourdough starter regains its activity.
Some bakers recommend using diastatic malt powder (0.5%), instant dry yeast (0.05%), Florapan (0.1%), or rye flour (10%–20%, reducing the bread flour by the same amount) to revive a sluggish sourdough starter. However, this process essentially creates a different environment and composition, akin to beginning a new sourdough starter.
SOURDOUGH STARTER THAT SEEMS LIFELESS OR INERT
If your sourdough starter appears completely lifeless despite addressing temperature and feeding issues, it might be beyond saving. You can still use it for baking by adding 0.5% instant dry yeast to your recipe, or freeze it for use as dough flavoring in other recipes. This approach allows you to salvage some of the unique flavors developed in the sourdough starter. We also have a recipe that uses inert sourdough, Second Chance Sourdough, available on our website.
OFF-ODORS
Occasionally, a sourdough starter can be overtaken by unwanted bacteria, resulting in unpleasant odors. In such cases, it’s best to discard the sourdough starter and start fresh. Trying to save a contaminated sourdough starter is often more trouble than it’s worth and may not yield desirable results.
Working with sourdough starter can be a rewarding experience, teaching patience and the importance of maintaining a nurturing environment. If you encounter issues, don’t be disheartened. Starting fresh can often be the best solution, providing a new opportunity to cultivate a robust and healthy sourdough starter.
Want to Learn More?
If you’re interested in diving deeper into the world of sourdough and fermentation, we offer a completely free email course at the Modernist Bread School. Throughout this course, we cover various topics, such as how to begin your own sourdough starter, tips for starter maintenance, how to store or freeze your starter, and more.
Further Reading
- Modernist Bread School
- Five Easy Tips for Freezing Your Sourdough Starter
- Second Chance Sourdough
- How to Start a Liquid Sourdough Starter
- Sourdough Science
- Chocolate and Cherry Sourdough
- The Cast-Iron Combination Cooker
- Optimizing Your Home Oven for Bread
- How to Rescue Overproofed Dough
- Is Fresh Yeast Best?
