Aug 7, 2026 · Blog
Starter questions we get the most.
Every starter kit order eventually turns into a text with a photo and a "is this normal?" Here's what we tell people.
"My starter isn't rising."
Usually one of three things: it's cold, it's hungry, or it's young. Starter activity slows down a lot below about 70°F, so a chilly kitchen in winter can look like a dead starter when it's really just sluggish. Feed it, give it a warm-ish spot — on top of the fridge works — and check back in 6–8 hours before deciding anything's wrong.
"How often do I feed it?"
Once a day at room temperature. If you're not baking that week, stick it in the fridge and feed it weekly instead — it just goes dormant, it doesn't die. Bring it back to room temp and feed it once or twice before you bake with it again.
"What does 'ready to bake' actually look like?"
Doubled in size, domed on top, full of visible bubbles, and it smells pleasantly sour — not like nail polish remover. The float test works too: drop a spoonful in water, and if it floats, it's active enough to leaven bread.
"There's liquid on top — did I kill it?"
That's hooch, and it just means it's hungry. It's not harmful. Pour it off (or stir it in, if you like a more sour flavor) and feed the starter.
"Can I use it straight from the fridge?"
Not for baking — feed it and let it become active first. But if you're just topping off pancakes or crackers, cold straight-from-the-fridge starter is fine.
Got a starter problem that's not covered here? Text us a photo — that's honestly the fastest way to figure out what's going on.