What to Do When My Sourdough Starter Isn't Growing

Use sourdough starter to make bread rise without yeast.

Sourdough starter is used to make sourdough bread, biscuits, pancakes and other foods. The sourdough starter replaces the use of yeast in such recipes. The starter, when properly fed and cared for, continues to grow indefinitely.

Dormant

The sourdough starter will go dormant in the refrigerator or in cold weather. Remove the starter from the refrigerator and allow it to return to room temperature before feeding. Live sourdough starter needs consistently warm temperatures of approximately 75 degrees F to 85 degrees F.

Feeding

Sourdough starter will not grow if it is not fed regularly. Feed room-temperature starter after each use or once a week at minimum by removing 1 cup starter and replacing it with 1 cup flour and 1 cup warm water. Bring refrigerated sourdough starter to room temperature and feed at least once every two weeks. Stir the starter daily.

Considerations

Unestablished sourdough starter takes a minimum of three days to activate as evident by foaming. After feeding the starter, bubbles will appear after eight hours. If bubbles do not appear after an initial seven days or within 12 hours of feeding, the sourdough starter may be dead. Throw it out and start over.

References

• "Back to Basics: A Backyard Guide to Traditional Skills"; Abigail R. Gehring; 2008
• "Beard on Bread"; James Beard; 1996
• "500 Treasured Country Recipes"; Martha Storey and Friends; 2000