Can Sourdough Starter go Bad?

Can sourdough starter go bad? If you’re a sourdough bread baker, chances are you’ve encountered some issues with your starter at some point. Whether you’re a beginner or a seasoned pro, troubleshooting starter problems can be frustrating. That’s why I have compiled a list of the 21 most common sourdough starter questions I have received from readers over the years, along with solutions and tips to help you get your starter back on track. I’m answering the question can sourdough starter go bad?

In this blog post, I will cover everything from creating a starter from scratch to maintaining it over time. Providing practical advice on how to troubleshoot common issues like wild yeast, good bacteria, lactic acid bacteria, and the fermentation process and answering the question can your sourdough starter go bad. So,whether you’re struggling with a sluggish starter or wondering how to revive a neglected one, we’ve got you covered.

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21 Common Sourdough Starter Problems

Sourdough starter is a living organism that requires proper care and attention to thrive. Here are some common problems that you might encounter while maintaining your sourdough starter and how to solve them:

1. Struggling Starter: If your starter is struggling, try feeding it more frequently or switching to a different flour.
2. Killed Starter: If your starter has a foul odor or has turned black, it might be dead. Start a new batch using fresh flour and water.
3. Bad Smell: A sourdough starter should have a pleasant, slightly sour smell. If it smells bad, it might be contaminated with unwanted bacteria. Start a new batch.
4. Mold: If you see mold in your starter, discard it immediately and start a new batch.
5. Rise and Fall: If your starter rises and then falls quickly, it might not be strong enough. Try feeding it more frequently or using warmer water.
6. Low Rise: If your starter doesn’t rise very high in its jar, try using a larger jar or feeding it more frequently.
7. Liquidy Starter: A sourdough starter can be liquidy or runny, depending on the hydration level. It’s normal and doesn’t affect the quality of the bread.
8. No Big Bubbles: If your starter doesn’t have big bubbles, it might not be strong enough. Try feeding it more frequently or using warmer water.
9. Different Flour: You can use a different flour to feed your starter, but it might affect the taste and texture of the bread.
10. More Active: To make your starter more active, try feeding it more frequently or using warmer water.
11. More/Less Sour: To make your starter more or less sour, adjust the feeding schedule and temperature.
12. Thin Layer: If your starter forms a thin, clear layer on top, it’s called hooch. You can mix it back into the starter or discard it.
13. Discard: Yes, you need to discard some of your starter each time you feed it. This helps maintain the balance of yeast and bacteria.
14. Fridge: You can store your starter in the fridge if you can’t keep it at room temperature. Just remember to feed it once a week.
15. Missed Feeding: If you miss feeding your starter, it’s okay. Just feed it as soon as possible and discard some of it.
16. Clean Jar: You should clean your starter jar once a week to prevent the buildup of unwanted bacteria.
17. Tap Water: You can use tap water to feed your starter, but it might contain chlorine or other chemicals that can affect the quality of the bread.
18. Float Test: If your starter doesn’t pass the float test, it might not be strong enough. Try feeding it more frequently or using warmer water.
19. Gluten-Free: Yes, you can make a gluten-free sourdough starter using alternative flours like rice flour or buckwheat flour.
20. Convert Starter: To convert a stiff starter to a liquid starter or vice versa, adjust the hydration level by adding more flour or water.
21. Feeding Ratios: Sourdough starter feeding ratios refer to the ratio of flour to water. A common ratio is 1:1:1 (equal parts flour, water, and starter).

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1. What Can Help a Struggling Sourdough Starter?

If you’re having trouble with your sourdough starter, there are a few things you can do to help it out. One of the most important factors is temperature. If your starter is too cold, it will slow down fermentation and appear sluggish. To combat this, keep your starter warm, ideally between 74-76°F (23-24°C). This will increase fermentation activity and improve flavor.

In addition to temperature, giving your starter a little extra attention and care can also help. One approach is to feed it with a mixture of whole-grain rye flour and fresh flour and water, right when it’s ripe. For a struggling starter, you can give it a week’s worth of feedings at a warm temperature, using the following recipe:

Ingredient	Example Weight	Baker’s Percentage
White flour (all-purpose flour or medium protein bread flour)	30g	30%
Whole-grain rye flour (or whole wheat flour)	70g	70%
Water	100g	100%
Ripe sourdough starter carryover	20g	20%

Feed your starter twice a day for seven days, while keeping it warm (around 76°F/24°C). Once fermentation activity stabilizes, you can switch to your normal maintenance routine.

By following this feeding schedule, your starter will be fed near a 1:4:4 ratio for a while, which is best for normal maintenance. However, for a 12-hour feeding interval at a warm temperature, this recipe will help keep your starter strong and healthy.

By giving your struggling sourdough starter some warm water, a food source, and a little extra attention, you can help bring it back to life and continue baking delicious bread.

2. Can Sourdough Starter go Bad

It’s not easy to kill a sourdough starter, but it is possible. If you’re worried that your starter has died, there are a few signs to look out for.

• Lack of activity: If your starter isn’t showing any signs of activity, such as bubbling or rising, it may be dead.
• Gray or pink discoloration: If your starter has turned gray or pink, it’s likely contaminated with bad bacteria and should be discarded.
• Foul odor: If your starter smells bad, like rotten eggs or mold, it’s likely dead or contaminated.

If you’re still unsure whether your starter is dead, try feeding it and see if it becomes active again. If it doesn’t show any signs of life after a few feedings, it’s likely dead and you’ll need to start over with a new starter. Remember to keep your starter at a consistent temperature between 70-85°F (21-29°C) to ensure the best balance of yeast and bacteria.

3. What to Do if Your Starter Smells Bad (and What a “Good” Smell Is)

When it comes to sourdough starters, it’s important to know what a “good” smell is versus what a “bad” smell is. A healthy starter should have a slightly sour and tangy aroma, with notes of yogurt or cheese. However, if your starter smells like nail polish remover or rotten food, it’s a sign that bad bacteria may be present.

If your starter smells bad, it’s important to assess the situation and take action to save your starter. First, look for any visible signs of mold or discoloration. If mold is present, discard the starter and start fresh. If there are no visible signs of mold, try feeding your starter with fresh flour and water and see if the smell improves. If the starter still smells bad after a few feedings, it may be time to start over with a new starter.

Remember, a healthy starter is the foundation of great sourdough bread. By keeping a close eye (and nose) on your starter, you can ensure that it stays healthy and thriving.

4. What to Do If You Spot Visible Mold in Your Starter?

If you see any visible mold in your starter, it’s best to discard it and start fresh. Mold can produce harmful toxins that can be dangerous to consume. To avoid mold growth, ensure that your starter is stored in a clean and dry container. If you notice any unusual colors or fuzzy spots, it’s best to err on the side of caution and start a new starter. Follow the guide to creating a starter to ensure that your new starter is fresh and healthy.

5. Why Your Sourdough Starter Rises and Falls

As your sourdough starter ferments, gas is produced and trapped in the dough, causing it to rise. This is a good sign of strong fermentation activity. However, the amount of rise is not always an indicator of the starter’s health or strength. The type of flour used to feed the starter can affect how high it rises and how far it falls.

Some starters may never fall or only collapse slightly in their jar. This is not a cause for concern and is related to the flour used. Instead, use other signs of fermentation, such as the aroma and texture of the starter, to determine when it’s ripe and ready for feeding.

It’s important to note that the rise and fall of your sourdough starter can vary depending on several factors, including temperature, hydration level, and feeding schedule. Keeping track of these variables can help you better understand your starter’s behavior and adjust your feeding routine accordingly.

6. Tips to Improve the Rise of Your Starter

If you’re having trouble with your starter not rising very high in its jar, there are a few things you can try to encourage fermentation and increase rise height. Here are some tips:

• Keep your starter in a warm environment: A warmer temperature can help speed up fermentation and encourage your starter to rise higher. Try keeping your starter in a warm spot in your kitchen, such as on top of the fridge or near a window that gets direct sunlight.
• Use warmer temperatures for feedings: When feeding your starter, try using warm water and keeping your flour at room temperature. This can help activate the yeast and encourage a stronger rise.
• Experiment with different flours: As mentioned before, the type of flour you use can have a big impact on your starter’s rise height. If you’re not getting the rise you want, try experimenting with different types of flour to find one that works best for you.

Remember that while rise height is important, it’s not the only factor to consider when evaluating the health and readiness of your starter. Pay attention to other signs of fermentation, such as aroma and consistency, to determine if your starter is ready to use.

7. Is a Sourdough Starter Supposed to be Liquidy (or Runny)?

If your sourdough starter has a loose and runny consistency, don’t worry, it’s normal. This texture is due to the starter’s hydration level and the type of flour used for feedings. A high hydration level means a larger amount of water compared to the total flour, resulting in a more liquidy/runny starter than one with lower hydration. However, a higher hydration level also leads to more fermentation activity, assuming all else is equal. If you notice excess liquid in your starter, you can pour it off or stir it back in before using it in your recipe.

8. Why Your Sourdough Starter Doesn’t Have Big Bubbles

Don’t worry if your sourdough starter doesn’t have big bubbles. The size of bubbles depends on the type of flour used for feedings. High protein white flour will produce more and larger bubbles than whole grain flour. Here are some tips to help encourage larger bubbles:

• Use high protein white flour for feedings
• Make sure your starter is well-fed and active
• Maintain a consistent feeding schedule
• Keep your starter at a warm temperature (around 70-80°F)
• Use a clear container to monitor bubble activity

Remember, bubbles are not necessary for a healthy starter. As long as your starter is active and producing a pleasant sour aroma, it’s ready to use.

9. Can You Use a Different Flour to Feed Your Sourdough Starter?

If you run out of the flour you typically use to feed your sourdough starter, don’t worry. You can use any flour that’s suitable for baking to feed your starter. You can switch to a different flour without any need to “ramp up” when switching flour types. Your starter will be just fine doing an immediate switch to a different flour. Once you restock your typical flour, you can switch back.

10. How to Boost Your Sourdough Starter’s Fermentation Activity

To make your sourdough starter more active, you can follow these tips:

• Keep your starter in a warm place, ideally at 74-76°F (23-24°C) or warmer, to encourage yeast growth.
• Use more whole grains in each feeding to provide more nutrients for the yeast and bacteria.
• Feed your starter when it’s ripe, which means when it has peaked in volume and started to recede, but before it has started to collapse.
• Avoid putting your starter in the refrigerator, as this slows down fermentation and can weaken your starter.

By following these tips, you can help ensure that your starter stays healthy, active, and mature, leading to better-tasting bread.

11. How to Adjust the Sourness of Your Sourdough Starter

If you want to make your sourdough bread less or more sour, you can adjust the sourness of your starter by following these simple tips:

• Increase the amount of whole grains in your starter. Whole grains, such as rye or whole wheat, contain more natural bacteria that can contribute to the sourness of your starter.
• Keep your starter in a warmer environment, around 80°F/26°C. This temperature will encourage the growth of lactic acid bacteria, which produce a tangy flavor.
• Use or feed your starter after it has reached its ripe stage. This will allow the bacteria to consume more of the flour and produce more acidity, resulting in a more sour flavor.

Remember, the sourness of your starter is only one factor that contributes to the overall flavor of your sourdough bread. The type of flour you use, the hydration level of your dough, and the baking process are also important factors to consider.

12. Your Starter Forms a Thin, Clear Layer on Top; How to Fix It?

If you notice a thin, clear layer forming on the surface of your starter, don’t panic. This layer is called “hooch” and is a sign that your starter needs to be fed. The presence of hooch can make the aroma of your starter pungent or similar to nail polish remover. To fix this, simply pour off the clear liquid or stir it back into your starter. Then, discard it and give it a feeding as usual. If you notice hooch forming often, it could be a sign that your starter needs to be fed more frequently.

13. Do I Need to Discard Some of Your Starter Each Time You Feed It?

Yes, you should discard some of your starter each time you feed it. If you don’t, your starter will grow too large, and it will become more acidic, which can harm the bacteria and yeast that you want to keep. Discarding some of your starter will help keep it at a manageable size and maintain a healthy balance of bacteria and yeast.

But don’t throw away that discard! You can use it in sourdough discard recipes, which are a great way to reduce waste and create delicious treats. And if you’re in the mood for waffles, try making some sourdough waffles for a crispy, fluffy, and slightly tangy breakfast. Remember to feed your starter regularly and discard a portion each time before the next feeding.

14. Using the Fridge to Store Your Sourdough Starter

If you’re having trouble keeping your sourdough starter at room temperature, using the fridge is a viable option. While it’s best to keep your starter healthy and active at room temperature, it can survive in the fridge for one or two weeks. After that, it’s recommended to take it out, give it a feeding, let it ferment for a while on the counter, then place it back into the fridge for another week or two.

When using starter that has been stored in the fridge, it’s important to note that it may not perform as well as freshly fed starter. To combat this, take it out of the fridge two days before you plan to use it for baking. Give it a few timely feedings and use it to make a levain before baking. After making the levain, give it a feeding, let it sit on the counter for one hour, then place it back in the fridge.

Storing your sourdough starter in the fridge can help prolong its life and prevent waste. Just be sure to give it the proper care and attention it needs when taking it out to use for baking.

15. What to do if you miss feeding your sourdough starter?

If you forget to feed your sourdough starter once, don’t worry about it. You can simply feed it when you remember to do so and then continue with your daily feeding schedule as usual. However, if you miss several feedings in a row, it can lead to a reduced fermentation activity as the starter becomes overly acidic, harming the balance of bacteria and wild yeast.

If you find yourself in this situation, try to get back on track with your feeding schedule for a few days until you see steady and reliable fermentation activity. This approach will help you maintain your sourdough starter’s performance over the long term and prevent any issues that may arise from extended periods of neglect.

16. Keeping Your Starter Jar Clean

Maintaining a clean container for your starter is crucial to ensure its longevity and effectiveness. While there is no set rule for how often you should clean your jar, it’s essential to clean it as often as necessary to prevent the buildup of excess starter. As a general rule of thumb, it’s recommended to clean your jar every two weeks or when the sides of the jar start to become crusted with starter. When cleaning, use a new jar or a stainless steel container to avoid any contamination. Remember to clean the sides of the jar thoroughly to prevent any buildup.

I get my jars here!

17. Can You Use Tap Water to Feed Your Starter?

Yes, you can use tap water to feed your sourdough starter as long as it is safe to drink. Although high levels of chlorine may potentially hinder fermentation, it is not a significant problem for an established sourdough starter. Using bottled water is not necessary, but it may be preferred for taste or consistency purposes.

18. My starter isn’t passing the float test; what should you do?

The float test is not always a reliable indicator of a healthy starter. For instance, a starter that is maintained with 100% rye flour, which has less gas-trapping capability than white flour, may not ever float. Instead of solely relying on the float test, take a holistic approach in assessing the ripeness and health of your starter.

Check if your starter has risen to some degree, has bubbles, a sour aroma, and a loose consistency. These are all signs of ripeness. If your starter doesn’t pass the float test, don’t worry, it’s not necessarily a bad thing. Trust your other senses and the overall appearance of your starter to determine its health.

19. Can a Gluten-Free Sourdough Starter be Created?

Yes, it is possible to create a gluten-free sourdough starter using flours such as brown rice flour or buckwheat flour. These flours do not contain gluten, but they still provide the necessary nutrients for fermentation by yeasts and lactic acid bacteria.

It is important to note that creating a gluten-free sourdough starter may require different techniques and methods compared to traditional sourdough starters. Experimentation and patience may be necessary to achieve the desired results.

20. How to Adjust Your Starter’s Consistency

Converting a stiff starter to a liquid starter (or vice versa) is a simple process. If you want to convert a stiff starter to a liquid starter, all you need to do is add water until you reach the desired hydration level (90-110%). On the other hand, if you want to convert a liquid starter to a stiff starter, simply remove some water until you reach the desired hydration level (50-65%). You can adjust your starter’s consistency by adding or withholding water at your next feeding.

Here are some tips to keep in mind when adjusting your starter’s consistency:

• Use a kitchen scale to accurately measure the amount of water and flour you are adding or removing.
• Be patient. It may take a few feedings to achieve the desired consistency.
• Keep track of your adjustments in a notebook or spreadsheet to help you remember what you did and when.
• Don’t be afraid to experiment with different hydration levels to find what works best for you and your baking needs.

By following these simple steps, you can easily adjust your starter’s consistency to meet your baking needs and preferences.

21. What are Sourdough Starter Feeding Ratios?

Sourdough starter feeding ratios are a way to maintain and feed your sourdough starter. The ratios are based on baker’s percentages, which means that all the ingredients are related to the total flour in the mixture. The most common way to describe the flour, water, and ripe starter is through “ratio notation.”

Ratio notation is represented as something like 1:2:2, which means one part ripe starter carryover to two parts water to two parts flour. For example, if you have 20g of ripe starter and you want to feed it with a ratio of 1:5:5, you would need 100g of water and 100g of flour.

There are many common sourdough starter feeding ratios, and any will work. The ratios that work best for you will depend on the flour you use to feed your starter and the environment it’s kept in, especially the temperature.

Using equal parts of flour and water is a common feeding ratio for sourdough starters, but the ratio can be adjusted to fit your needs. A kitchen scale is a useful tool for measuring the ingredients accurately and maintaining consistency in your feedings.

In summary, sourdough starter feeding ratios are a way to maintain and feed your sourdough starter. They are based on baker’s percentages and can be described using ratio notation. The ratios that work best for you will depend on the flour you use and the environment your starter is kept in. Using a kitchen scale can help you measure the ingredients accurately and maintain consistency in your feedings.

Final Thoughts

Maintaining a healthy sourdough starter can be a bit of a challenge, but with the right knowledge and care, you can keep it going strong for years. Keep an eye on your starter every day, and learn to recognize the signs of when something is off. This will help you adapt to any problems that might arise.

Remember, if you’re struggling with your sourdough starter, there are plenty of resources available to help you out. This should help you answer the question can sourdough starter go bad.

By staying observant and following these tips, you can enjoy delicious, freshly baked sourdough bread for years to come.

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