Sourdough starters are tough. They’re built to survive in all sorts of conditions, from neglect to overfeeding to temperature swings. But every now and then, something goes wrong and you’re left staring into your jar, wondering if it’s time to say goodbye.
This guide will walk you through the clear signs that a starter has gone bad, what’s still perfectly normal (even if it looks strange), and how to revive one that’s struggling. Because most of the time, your starter isn’t dead, it’s just hungry.
Signs Your Starter Needs to Be Tossed
While most issues can be fixed, there are a few red flags that mean your starter is truly unsafe to use.
1. Pink, orange, or red mould
Any sign of coloured mould in your starter (especially pink, red, or orange) is a deal breaker. This kind of mould indicates contamination and is not safe. Toss the whole thing and clean your jar thoroughly before starting over.
2. A truly rotten smell
A healthy starter smells tangy or slightly alcoholic. But if yours smells like spoiled meat, rotten eggs, or anything truly foul, it’s likely gone off. These smells suggest bad bacteria have taken over. Best to toss it and start fresh.
3. Zero activity for weeks
If you’ve been feeding your starter regularly for a couple of weeks and there’s no bubbling, no rise, and no change in smell or texture, it may be beyond saving. This is especially true if it’s been sitting unfed for months in a warm climate.
4. Completely liquid or dried out
If your starter has turned into a sloshy soup or dried into a crusty brick, it’s probably time to move on. Some bakers try reviving these, but unless there’s sentimental value, it’s usually easier to start fresh with a new culture.
Signs That Look Bad But Are Actually Normal
Not everything that looks strange means your starter is toast. Here are a few common scenarios that might seem concerning but are totally normal.
Hooch (brown or grey liquid)
Hooch is a layer of liquid that forms when your starter is hungry. It can be brown, grey, or even slightly black. It’s not a sign of spoilage. Just stir it in or pour it off, then feed your starter well.
A strong smell
Starters often smell like vinegar, beer, or even acetone. That’s all part of fermentation. The smell can change depending on the flour you use, how often you feed it, and how warm your kitchen is.
A slow starter
If your starter is rising slowly or taking longer to bubble after feeding, it may just be underfed or a little cold. Try feeding it more regularly and keeping it in a warmer spot. Most sluggish starters bounce back with a bit of care.
How to Revive a Weak or Neglected Starter
If your starter looks sad but hasn’t crossed into the danger zone, here’s how to bring it back to life.
1. Feed it twice daily
Start feeding your starter every 12 hours with a 1:1:1 or 1:2:2 ratio (starter:flour:water by weight). This regular feeding helps rebuild the yeast and bacterial balance and gives it the food it needs to thrive again.
2. Use whole wheat or rye flour
These flours are full of wild yeast and nutrients that help boost fermentation. Even adding 25-50% whole grain flour to your regular feed can help a weak starter come back faster.
3. Keep it warm
Starters love a stable temperature between 25-28°C. Too cold, and fermentation slows down. If your kitchen is chilly, try placing the jar inside your oven with the light on, in a proofing box, or a sunny corner of your home.
Beginner tip: Mark the side of your jar with a rubber band after feeding to track whether your starter is rising.
Need to Start Over?
Sometimes, no matter how hard you try, a starter just doesn’t recover. And that’s okay.
We’ve made it easy to begin again. Our dried sourdough starter flakes are the same culture we use in our own bakes; strong, stable, and ready to go. Just add flour and water, and you’ll be baking again in no time.
You can find them in our shop here:
Dried Sourdough Starter Flakes
Final Thoughts
Don’t be too quick to toss your starter. Most problems can be fixed with a little feeding, warmth, and time. But if you see mould, smell something truly rotten, or your starter has been lifeless for weeks, it’s okay to let it go.
The good news? Starting fresh is easy, and we’re here to help.
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