A flat, lifeless-looking starter is the single most common sourdough frustration — and the good news is it's almost always fixable. Below are the six most common reasons a starter won't rise, and exactly what to do about each one.
1. Your kitchen is too cold
This is the number one culprit. Wild yeast slows dramatically below 18°C. At cool room temperature a starter that "should" peak in 6 hours might take 12–16. Move it somewhere warmer: the top of the fridge, near (not on) the oven, or inside the oven with just the light on. Aim for 24–26°C.
2. It's hungry and needs more frequent feeding
If your starter rises and collapses before you check it, you may simply be missing the peak. In a warm kitchen, feed every 12 hours. A larger feed ratio (1:2:2 or 1:3:3) also buys you a longer window before it falls.
3. It's young and still establishing
A brand-new starter can take 7–14 days to become reliably active, and often goes through a deceptive "false rise" around day 2–3 before going quiet. Keep feeding daily and be patient — strength builds with a consistent routine.
4. Your water has chlorine in it
Chlorinated tap water can inhibit wild yeast. Use filtered water, or leave tap water out overnight so the chlorine evaporates.
5. Your flour isn't giving it enough to work with
Plain white flour works, but it's low in the minerals and wild yeast that supercharge fermentation. Try feeding with wholemeal or rye (or a 50/50 blend with bread flour) for a few days — many "dead" starters roar back to life with a rye boost.
6. It's actually fine — you're misreading it
Hooch (a grey liquid on top) means hungry, not dead. A vinegary or acetone smell usually means over-fermented and hungry too. Stir it in or pour it off, then feed. None of these mean your starter is finished.
Still stuck? Get a precise diagnosis
Every starter problem has a different fix. Our free Starter Revival Wizard asks a few questions and gives you a step-by-step revival protocol for your exact situation. You can also adjust your fermentation timing for your kitchen temperature with our Fermentation Temperature Adjuster.
The float test: is it ready to bake?
Drop a small spoonful of starter into a glass of water. If it floats, it's full of gas and ready to bake with. If it sinks, give it more time. For a full feeding routine and peak-rise timeline, see our Starter Care Guide.
Want a starter that just works?
If you're tired of coaxing a temperamental culture, our Organic Sourdough Starter is preserved at peak activity and reliably activates in about 2 hours — backed by a 2-hour activation guarantee.
More free troubleshooting tools on our sourdough tools page.
