697 results in 0.21 s · Did you mean sourdough starter not doubling?
A starter that will not rise is usually too cold or underfed, not dead. Keep it at 24–27 °C and feed it at 1:2:2 for three days before giving up.
If your starter is not rising after day five, check the temperature first. Below 20 °C the yeast slows down long before the bacteria do, which is why it smells sour but stays flat.
“…switched from all-purpose to half wholemeal rye and the starter doubled within two feeds. Mine was simply not rising because there was nothing in the flour to eat.”
A sourdough starter can pass the float test and still be past its peak. Put a rubber band at the starting level and judge the rise by height: double in six hours at room temperature is ready.
At 18 °C none of the jars doubled before day eleven. At 26 °C all of them did by day six. Charts, method and the two jars that went from not rising to overflowing overnight.
Yes. The acetone smell means it is hungry. Feed it twice a day at a higher ratio for two days and the smell goes.
Usually seven to fourteen days, faster with wholemeal flour and a warm spot.
Rarely. Heavily chlorinated water can slow it; leave the water out for an hour or use filtered.