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Sourdough · Fix it
Why is my starter not doubling
Last updated 23 August 2026
A starter that won't double is usually underfed relative to its size, kept somewhere too cold, or simply young and still building strength. Feed it more generously, move it somewhere warmer, and give a young starter another week or two of consistent feeding before judging it.
Diagnose it
Which one matches your dough
| Symptom | Likely cause | Fix | Prevention |
|---|---|---|---|
| Rises a little but never doubles | Underfed relative to its current size | Increase the flour and water ratio at each feed | Feed generously and consistently, roughly equal parts by weight |
| Was doubling, now sluggish | Kitchen has got colder, or feeding has become inconsistent | Move somewhere warmer, resume regular feeds | Keep feeding on a consistent schedule |
| Brand new starter, no activity yet | Still building its microbial population | Keep feeding daily, give it another week or two | Expect one to three weeks before reliable doubling |
| Doubles slowly but smells strongly of acetone or nail varnish | Starving between feeds, needs feeding more often | Feed more frequently, potentially twice a day | Match feeding frequency to how fast it's consuming food |
Do this now
Get a sluggish starter doubling reliably
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1
Step 1
Check your feeding ratio. A common starting point is equal parts starter, flour and water by weight, feeding once or twice a day.
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2
Step 2
Move the starter somewhere warmer, ideally 24 to 26C. Cold kitchens slow starter activity significantly.
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3
Step 3
Discard down to a small amount before each feed. A starter that's too large relative to fresh flour takes longer to show visible doubling.
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4
Step 4
Use unbleached flour if you aren't already, since bleached flour can slow fermentation in a young or weak starter.
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5
Step 5
Be patient with a new starter. It's normal for one to take one to three weeks of consistent feeding before it reliably doubles.
Stop it happening again
Fix the cause, not just the bake
Getting your starter's feeding ratio and timing right is the foundation of consistent doubling. Our sourdough starter troubleshooting guide walks through six more starter problems in detail, and the Starter Calculator below helps you size your feeds and inoculation percentage correctly for whatever you're baking.
Common questions
FAQ
Why is my sourdough starter not doubling?
A starter that won't double is usually underfed relative to its size, kept somewhere too cold, or simply young and still building strength.
How long should it take for a new starter to double?
Most new starters take one to three weeks of consistent daily feeding before they reliably double within 4 to 8 hours, though this varies with kitchen temperature.
What feeding ratio helps a sluggish starter?
Equal parts starter, flour and water by weight is a reliable starting point. If it's still sluggish, feeding a little more generously or more frequently often helps.
Keep reading
Other pizza and sourdough fixes
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