Troubleshooting Guide for Sourdough Starter Issues

**1. Lack of Activity:

Problem: Your starter isn’t showing signs of fermentation.

Solution: Ensure you’re using the right flour and maintaining a consistent feeding schedule. Check your water quality, and keep the starter in a warm environment, ideally around 70–75°F (21–24°C).

**2. Slow Fermentation:

Problem: The starter takes a long time to rise after feeding.

Solution: Adjust the feeding ratio (more flour or less water) or increase the feeding frequency. Warmer temperatures can also expedite fermentation.

**3. Excessive Hooch (Liquid):

Problem: A layer of clear liquid (hooch) forms on top.

Solution: This can indicate an over-fermented starter. Stir it back in or pour off excess before feeding. Consider adjusting your feeding schedule.

**4. Foul Odor:

Problem: Unpleasant or overly sour smell.

Solution: A strong, offensive odor might indicate an over-fermented starter. Discard most of it and adjust the feeding routine.

**5. Mold Growth:

Problem: Mold appears on the surface.

Solution: Discard any portion with visible mold. Maintain a clean environment and use sterile utensils. Adjust feeding frequency and discard ratio.

**6. Inconsistent Rise:

Problem: Starter rises inconsistently.

Solution: Achieve more consistent results by maintaining a regular feeding schedule. Ensure the starter is in a warm place, and don’t deviate from your chosen flour.

**7. Sudden Change in Behavior:

Problem: Your starter behaves differently than usual.

Solution: External factors like temperature changes can influence fermentation. Adjust feeding times or consider moving your starter to a more stable environment.

**8. Flour Type Matters:

Problem: Using a different flour results in changes.

Solution: Stick to the same flour type consistently. Gradually transition when changing flour to avoid shocking the culture.

**9. Overfeeding or Underfeeding:

Problem: Too much or too little flour and water in each feeding.

Solution: Be consistent with measurements. Adjust if your starter consistently rises too quickly or too slowly.

**10. Patience is Key:

Problem: Impatience with early batches.

Solution: Sourdough starters take time to mature. Be patient and maintain a regular feeding routine.

Remember, every sourdough starter is unique. Adjustments may be necessary based on your specific environment and routine. Troubleshooting is part of the sourdough journey, so embrace it and enjoy the learning process!