sourdough starter

Four Reasons Your Sourdough Starter Isn’t Activating

Four Reasons Your Sourdough Starter Isn’t Activating
Photo by Anshu A on Unsplash

Making a sourdough starter takes patience and the right conditions. If you’ve tried and failed, don’t worry—you’re not alone! Here are four common reasons your starter isn’t activating and how to fix them. 

1. Your Water Might Be the Problem

Water is one of the two main ingredients in your sourdough starter. While tap water is easy to use, it often contains chlorine or chloramines. These chemicals keep drinking water safe but can kill the good bacteria your starter needs to grow. 

To fix this: 

  • If your water has chlorine, let it sit out overnight. The chlorine will evaporate. 
  • If your water has chloramines, you’ll need a filter. Make sure it removes both chlorine and chloramines. 
  • You can also use spring water, which has minerals that help your starter grow. Avoid distilled or reverse osmosis water, as they lack these minerals. 

Not sure what’s in your water? Check your city’s water report online, use a home test kit, or ask at a hardware store. 

2. The Wrong Flour Can Slow Growth

If you’re using bleached or self-rising flour, stop! These flours contain additives that can weaken your starter. 

Instead, use unbleached all-purpose flour. It’s cheap, easy to find, and has the nutrients your starter needs. Whole wheat and rye flours are also great choices, as they help wild yeast grow faster and add extra flavor. 

A good mix for beginners is 50% all-purpose flour and 50% whole wheat flour. This helps create a strong, active starter. 

3. Your Starter Needs the Right Temperature 

Temperature plays a big role in starter growth. The best range is 70–78°F (21–26°C). If your kitchen is too cold, your starter may take longer to grow or not activate at all. 

If your house is cool like mine, try: 

  • Placing your starter in the oven with the light on (but the oven off!). This keeps it around 75°F. 
  • Moving it to a warmer spot, like near a stove or on top of the fridge. 
  • If you put it in the oven, leave a note so no one accidentally turns it on! 

4. Inconsistent Feeding Can Slow Growth 

Like any living thing, your starter needs regular feeding. If you forget to feed it, you might see a layer of liquid on top. This is called "hooch" and means your starter is hungry. 

To keep your starter happy: 

  • Feed it at the same time every day. 
  • Set a reminder on your phone to help you stay on track. 
  • Take a few minutes each day to check its bubbles and smell—it’s fun to watch it change! 

Conclusion

Starting a sourdough culture may seem tricky, but with the right water, flour, temperature, and feeding schedule, you’ll have a strong, active starter in no time. Stick with it, and soon you’ll be baking delicious sourdough bread!