The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Maggie Glezer firm sourdough starter not rising

Boulanger's picture

Maggie Glezer firm sourdough starter not rising

I am close to quitting  trying to make a sourdough starter . For the last months, I have tried many recipes from baking experts like Reinhart, Sourdough Lady and Other and now from Maggie Glezer and each time my starter never rise enough to make decent bread. I am in the last days of the 2 weeks sourdough starter recipe from Glezer and according to the schedule it should triple in 24 hours, it barely double ....I have tried different brand of bread flour, bottle water, pineaple juice , constent température at 75 farenheight ...

What is my problem ? it never works


davidg618's picture

Buy one.

Baking good sourdough is worth the price. (free to $16) online. Search 

TFL, there are many threads on the subject.


erlinda100's picture

I purchased my sourdough starter from  It comes alive and well you just have to feed it when it arrives. They send complete instructions also. You can't go wrong with it and it's inexpensive too.


JitkaB's picture

I also tried Glezer's starter recipe with disappointing results. However, you can find a great recipe on

I have been using this one for years and it has never let me down. I also bought a starter from KAF years back but it eventually died. - Forgot to find it a starter-sitter when the family went on vacation.

Good luck!

Boulanger's picture

I will try the starter recipe from King Arthur and maybe order one of their starters.

I am happy to see that I am not the only one with this problem. I was beginning to think that I am "starter challenged".

It's so frustrating to read about everybody succes with sourdough and to look at their beautifull breads with a perfect crumb while mine look like something more suitable for masonry.

Thank you very much  



kutzeh's picture

Dittp here ! I always add yeast and fixed the problem!

sheffield's picture
sheffield (not verified)

I have this one and it's been going strong for about 3 years now.

mimimorton's picture

THANK GOODNESS  FOR THE INTERNET!  I've been going crazy for two weeks with this non-rising sourdough starter using Glezer's recipe until I came to this site and realized I'm not alone.  Seriously.  I've been lying awake at night worrying about my freaking STARTER as if it were a newborne baby:  is the baby getting enough to eat?  is it cold?  too warm?   Am I just a bad mother?  Now I can toss it out with the bathwater and order King Arthur's starter. 

fermento's picture

Of course a commercial yeast will rise and produce bubbles, but how can this be called a sourdough starter? Saccharomyces cerevisiae and Saccharomyces exiguus (and other wild yeasts) like completely different conditions, especially acidity. If all you're doing with commercial yeast is to wait for it to be replaced with wild yeasts (does that even happen?), isn't it better to go straight for the wild yeasts which are the very definition of what sourdough is?

It seems to me that it's better to sort out whatever problems might be causing a sourdough starter to underperform, than to resort to this "fake" method... or do I really misunderstand how this works? Many newbies (and I still put myself in that category) have concerns when getting a starter going - it all seems so mysterious - but by getting good advice and following a tried and true method it always comes good.

kat56's picture

The first time I made it a few years ago it worked well. Last two tries have not been successful - went okay for about two weeks then it seemed to die - I refreshed it one night and it never rose. But I managed to save it by refreshing one more time with a mix of white and rye flour and adding about twice as much water as recommended. I think it flopped because it was too dry and heavy....