Sourdough: It’s Not Me, It’s You (Probably.)
May 30 | Written By Sabrina Huizar
Let’s clear something up: if your sourdough starter isn’t bubbling, it probably didn’t “fail.” It’s just not happy yet.
Even if your dehydrated starter culture didn’t fully revive, that jar of flour and water should still come to life—because wild yeast is everywhere. It’s in the air, it’s on your flour, it’s waiting in the wings. So if you’re getting zero activity? That’s usually not a failed starter. That’s a setup issue.
Let’s walk through it, shall we?
You got the packet. You stirred in the flour. You waited. You peeked. You sniffed. You waited some more. Nothing happened. Now you’re staring into that jar of flour paste like it betrayed you personally.
Temperature: The Not-So-Secret Ingredient
Cold kitchens are the number one reason sourdough starters stall. If your space is hovering around 65°F or below, your starter is basically on pause. It’s not dead—it’s just dormant.
You want to keep it somewhere cozy, ideally between 68°F and 78°F. The top of the fridge, the oven with the light on, or a proofing box all work.
The Usual Suspects: What Might Be Going Wrong
• Feeding too frequently (or not enough)
When your starter’s still in the early stages, it needs time to build strength. Feeding too often can dilute it before it has a chance to get going. On the flip side, neglect won’t help either. Try every 12–24 hours once you see signs of life.
• Water woes
Chlorinated water and icy cold water can slow or shut down your starter. Use filtered or dechlorinated water at room temperature. ROOM TEMPERATURE, not YOUR room temperature. Room temp is usually between 68-78F.
• Too Many Changes, Too Soon
Switching flours every other day? Trying rye, then whole wheat, then back to all-purpose? Slow down. When things aren’t going as planned, it’s tempting to troubleshoot by changing everything at once—but that just confuses your starter. If you do make a change, stick with it for a few days. Starters need time to adjust, and bouncing between fixes too quickly won’t give you a clear picture of what’s actually working.
• Unrealistic expectations
It’s tempting to expect fireworks by Day 2. But sourdough is slow. Some starters take a solid couple of weeks to show strong, consistent activity. That’s normal. Fermentation runs on its own timeline.
So if your sourdough starter is still a sad, lifeless blob and you’re side-eyeing the culture packet like it lied to your face—it’s time for a reality check. Chances are, the culture isn’t the problem. The conditions are.
What to Do Instead
Warm it up.
Find the warmest safe spot in your kitchen and let it chill there (pun intended).Stick to the plan.
Feed once or twice a day with consistent flour and water. Don’t skip. Don’t overdo it.Watch, don’t worry.
If you smell a little tang, see tiny bubbles, or notice the texture changing—it’s working. Even if it’s slow. Keep going.
So no, your starter isn’t broken. It’s not cursed. It’s not mad at you. You just need to tweak the environment and give it time. Fermentation isn’t fussy, but it is particular. Get the basics right, and it will rise to the occasion.
I’ll get off my soapbox now :)
Stay tuned—and stay cultured.
Our Italian Camaldoli Sourdough Starter brings the gentle, balanced character of traditional Italian sourdough baking into your kitchen. Known for its mild nature and lively fermentation, this starter produces beautifully soft breads with a delicate sourdough flavor.
Unlike more assertively sour starters, Camaldoli sourdough is wonderfully mild with a lower level of sourness than what is typically encountered in sourdough baking. Its subtle tang and steady activity make it especially appealing for bakers who prefer a softer, more approachable sourdough profile.
As the starter ferments, it develops a pleasant aroma and a lively, bubbly structure that helps create breads with a tender crumb and balanced flavor. It performs beautifully in rustic Italian loaves, focaccia, sandwich breads, and everyday sourdough baking.
The finished breads are light, gently tangy, and wonderfully aromatic, making this starter an excellent introduction for those just beginning their sourdough journey while still being a reliable favorite for experienced bakers.
Simple, approachable, and beautifully balanced, this starter makes it easy to bring authentic Italian sourdough baking into your kitchen.
Expect:
• Mild sourdough flavor with a subtle tang
• Lower sourness than many traditional starters
• Easy to work with for both beginners and experienced bakers
• Perfect for rustic loaves, focaccia, and everyday breads
Gentle, balanced, and delightfully approachable, this Italian Camaldoli Starter produces beautifully mild sourdough breads with the classic character of traditional Italian baking.
Our San Francisco “Fisherman’s Wharf” Sourdough Starter captures the unmistakable character of the famous sourdough breads that have made San Francisco baking legendary. Known for its lively fermentation and classic tangy flavor, this starter produces loaves with the signature taste many people associate with the city’s historic bakeries.
San Francisco sourdough has long been celebrated for its unique flavor profile, shaped by the coastal climate and traditional fermentation methods used by generations of bakers. This starter brings that same spirit into your kitchen, delivering the bold, aromatic character that sourdough lovers recognize immediately.
The finished breads develop a beautifully balanced tang, with a chewy yet tender crumb and a crisp crust that makes every slice memorable. The flavor is vibrant and satisfying—perfect for rustic loaves, sandwich bread, and the classic sourdough boules that feel right at home on a soup-and-salad table.
Each bake evokes the experience of strolling along Fisherman’s Wharf, where the aroma of fresh sourdough fills the air and warm loaves are enjoyed with butter, chowder, or simply on their own.
Simple, lively, and full of West Coast character, this starter makes it easy to bring the spirit of San Francisco sourdough baking into your kitchen.
Expect:
• Classic San Francisco-style sourdough tang
• Perfect for boules, sandwich loaves, and artisan breads
Bold, nostalgic, and wonderfully flavorful, this starter produces sourdough breads that capture the iconic taste of San Francisco baking.
Our French Parisian Sourdough Starter is a true gem for any baker, originating from France and rooted in the rich bread traditions of Parisian bakeries. This lively culture produces beautifully balanced loaves with a mild yet distinct tartness and a delicate sweetness that lingers pleasantly on the finish.
During fermentation, the starter develops a wonderfully aromatic character that is perfect for classic French breads. It performs especially well in baguettes, country loaves, and rustic hearth breads, helping create that signature crisp crust and tender, flavorful crumb that French breads are known for.
The flavor profile is refined and balanced, allowing the natural flavor of the grain to shine while delivering just enough tang to give the bread depth and character. The result is a sourdough that feels elegant, traditional, and incredibly satisfying.
Reliable, lively, and full of heritage, this starter brings authentic French sourdough baking straight into your kitchen.
Expect:
• Mild yet distinct sourdough tang
• Delicate sweet finish
• Balanced flavor without harsh acidity
• Lively fermentation and dependable rise
• Excellent for baguettes and classic French breads
• Crisp crust with a tender, flavorful crumb
Elegant, aromatic, and beautifully balanced, this Parisian starter helps create sourdough breads worthy of a traditional French bakery.