Don’t worry—this is totally normal. Some starters take off quickly, while others need a little more time and encouragement. As long as you're feeding it consistently, you’re on the right track.

If your starter seems slow to develop, try these tips:

• Stay patient and consistent
  Most starters become active within 14 days, but some take longer. Stick to the routine, and don’t give up!
• Check your Flour
  If you're using all-purpose or bread flour, make sure it's unbleached—bleached flour can slow down microbial growth. For a boost, try feeding your starter with a little whole wheat or rye flour for a few days. These flours are naturally more nutritious and can help jumpstart activity.
• Use filtered water if needed
  Tap water with chlorine can slow things down. If you're unsure, switch to filtered or bottled water (but not distilled) for a few feedings. Once your starter becomes active and established, you can return to tap water.
• Discard before feeding
  It may feel wasteful, but discarding helps keep your starter healthy. Too much old starter can make it overly acidic and sluggish.
• Keep things clean
  Always use clean tools and jars. Wipe down the sides or transfer to a clean jar after feeding to avoid unwanted buildup.

Still no signs of life? Reach out—we’re happy to help troubleshoot.

When you're first creating a sourdough starter, daily feedings are essential. The flour is the food source for wild yeast and beneficial bacteria, helping them grow into a strong, stable culture. In the beginning, you're trying to encourage the right kinds of microbes to thrive — so consistent feeding and maintaining a warm, steady temperature are especially important.

Without regular feedings, the microbes slow down, the starter becomes overly acidic, and the culture can weaken. Once your starter is well established, you can store it in a cooler environment and feed it less often.

This is totally normal—don’t worry! Many starters show a burst of bubbles and activity early on (around day 2–4), then seem to stall. It’s part of the natural process.

In the beginning, your starter is home to a mix of different microbes. Some of those early bubbles come from less desirable bacteria that show up first. As you keep feeding consistently, the stronger wild yeast and good bacteria will take over.

Stick with your feeding schedule, and your starter will find its rhythm and become reliably active again soon.

Yes, that’s totally normal! Right after feeding, your starter will look thick—like pancake batter. By the next day, it may naturally become more liquid as the microbes digest the flour. That’s just the natural fermentation process at work.

Just give it its regular feeding, and it’ll bounce right back.

Yes—just loosely. We recommend covering your starter with a lid that’s not airtight, so gases from fermentation can escape. Our Sourdough Starter Jar is designed specifically for this, but any jar with a loose-fitting lid (like a mason jar with the lid not fully tightened) will work just fine.

In the early days of creating your starter, it’s best to keep things as clean as possible. Your culture is still getting established, and extra care helps prevent mold or bad bacteria from taking hold.

Alternatively, you can use two jars—when it’s time to feed, place a clean jar on the scale, weigh out the feeding amount directly into it, and mix it right in that jar. Just be sure to scrape down the sides to keep things tidy. A clean jar also makes it easier to track your starter’s rise.

Once your starter is strong and bubbly (after a couple of weeks), you can be a little more relaxed with this practice. But at the beginning, keeping things tidy gives your starter the best chance to thrive.

Unbleached all-purpose or bread flour is a great place to start—they’re easy to find and work well for creating a strong starter.

If you’d like to give your starter an extra boost, you can mix in a bit of whole wheat or rye flour. These flours contain more nutrients and can help your starter become active more quickly.

For best results, use warm water for warm settings and cold water for cold settings. Since your new starter will be storied at 78ºF, we recommend feeding with water that is around this temperature.

Discarding helps keep your starter at a manageable size and gives the yeast and bacteria enough fresh food to stay healthy.

Each time you feed your starter, you add more flour and water. If you never discard, the amount of starter grows quickly—meaning you’d need larger and larger feedings just to keep it going.

Don’t panic—this is likely Kahm yeast, a harmless type of wild yeast that sometimes appears on sourdough starters. It looks like a thin, wavy film on the surface, usually white or beige.

Kahm yeast won’t hurt your starter, but it’s a sign your starter might need a little extra care.Here’s what to do:

• Remove the Kahm yeast
  Use a clean spoon to scoop off the film and the starter directly beneath it.
• Feed and transfer
  Take a clean scoop of starter from below the surface, transfer it to a clean jar, and feed it with fresh flour and water.
• Watch closely
  Feed daily and keep your starter at 78°F (26°C). If the film returns, repeat the process.

Unfortunately, no. Any pink, orange, or red tint in your starter is a sign of contamination—usually caused by harmful bacteria like Serratia marcescens.

If you see this discoloration, it's best to throw the starter away. Wash your jar and utensils thoroughly with hot, soapy water before starting fresh. It’s disappointing, but don’t worry—these things happen, and you’ll be back on track in no time.

Don’t worry—missing a day won’t ruin your starter! It’s best to feed daily in the early stages, but if you forget once, just pick up where you left off.

If your starter smells extra sour or like nail polish remover, it’s just telling you it’s hungry. A couple of consistent feedings will help it bounce back and stay on track.