When something's off
Troubleshoot
Search both guides at once, or scan the merged symptom table below.
Symptom table
16 rowsSymptom
Likely cause
What to do
Starter not rising at all by Day 5–6
Kitchen too cold
Move to a warmer spot (top of fridge, oven with light on)
Starter smells like acetone/alcohol
Overhungry
Feed sooner / twice a day
Starter has pink or orange streaks
Mold/contamination
Discard entirely, start over with sanitized jar
Dough is slack and won't hold shape
Underdeveloped gluten
More folds; longer bulk ferment next time
Dense, gummy crumb
Underproofed or sliced too hot
Longer bulk ferment; cool fully before slicing
Open giant tunnels (not even crumb)
Underdeveloped gluten or weak shaping
Tighter pre-shape and final shape
Pale crust after baking
Oven not hot enough or undercooked
Use thermometer — pull at 208°F internal
Loaf tore on the side instead of the score
Score too shallow or in wrong spot
Score deeper (~¼ in) and use a fresh blade
Bread sticks to the banneton
Not enough rice flour
Dust the banneton more generously next time
Dark liquid on top after fridge storage
Hooch — starter is hungry
Stir in or pour off, then feed normally
Pink/orange/red streaks
Bacterial contamination
Throw out the entire jar. Start over from your dried backup
Smells like nail polish remover (acetone)
Severely overhungry
Pour off any hooch, do 2–3 feedings 12 hr apart at room temp
Won't bubble after fridge storage
Dormant — needs warming up
Patience. Feed at room temp every 12 hr. Should respond within 2–3 feedings
Starter has been ignored for 2 months
Probably alive, definitely sleepy
Pour off hooch. Feed at room temp twice daily for 2–3 days
Smells aggressively sour like vinegar
Lactic acid bacteria dominant, yeast suppressed
Feed with a higher ratio (e.g., 1:5:5 — 10 g starter + 50 g flour + 50 g water) for a few cycles to rebalance
Mold (fuzzy spots, any color)
Genuine contamination
Throw out, sanitize jar, revive from dried backup