Troubleshooting Your New Sourdough Starter

So you followed my sourdough starter guide, and after more than 15 days of feeding consistently there seems to be very little activity. 

Lets troubleshoot it and see if we can give it a boost.

Rye Flour
If you’ve been using strictly all-purpose or bread flour, your starter might be craving more nutrients. Refined flours have the bran and germ removed, which are the primary sources of the wild yeast and bacteria you’re trying to cultivate.

Rye flour is like "superfood" for yeast. It contains high levels of amylase enzymes that

break down starches into fermentable sugars quickly. Try replacing 20-25% of your feeding flour with organic rye or whole wheat for two or three days. You’ll often see a significant increase in activity within 24 hours. After 1-2 weeks you should be able to return to using only AP/Bread flour, but if you want to keep adding rye to your starter forever you can.

Temp check!
Yeast is highly temperature-dependent. If your kitchen is sitting at 68°F (20°C) or below, fermentation will take long.

Store your jar inside a microwave (turned off) with the door cracked, or on top of a refrigerator where it’s slightly warmer if you are not able to turn the temp up in your home.

Adding sugar
I am not a fan of this solution. While yeast eats sugar, adding granulated sugar to a sourdough starter is generally a "quick fix" that can actually do more harm than good. It can cause a massive spike in activity followed by a crash, and it doesn't help build the complex acidic profile sourdough needs. Stick to complex carbohydrates (flour). If you are desperate, a tiny pinch of raw honey or a teaspoon of pineapple juice (to lower pH) is a more traditional "jumpstart" than white sugar.

Could it be your water?
If your tap water is heavily chlorinated, it might be inhibiting the growth of your "good" bacteria. Use filtered water or let tap water sit out in an open container for 24 hours to allow the chlorine to dissipate before using it for a feeding.

Pro Tip: Watch the Peak

Don't just feed on a schedule. Wait until the starter has hit its maximum height and just barely starts to "recede" or flatten at the top. This ensures you are feeding at the point of maximum microbial density. Feeding twice a day or peak to peak can certainly boost your starter and keep it healthy. 

For more information on how to maintain your starter after it is established check-out my maintenance guide and my stiff starter guide!