{"html":"\u003Csection class=\u0022comments comments--article\u0022\u003E\n      \n    \u003Ch3\u003EComments\u003C\/h3\u003E\n    \n  \n  \u003Cdiv class=\u0022comment-list\u0022\u003E\n    \n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-699311\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221772815690\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Faye\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-699311\u0022\u003EJanuary 31, 2026 at 12:21pm\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EThis is day 12 that I\u2019ve been feeding my sourdough starter. I think I was starving it at first but now I\u2019m feeding 1 cup twice a day. It\u2019s been very bubbly for about. 3 days but not rising. I keep it in the oven with the oven light on. It stays at 80-82 degrees. Out of the oven it was staying around 70-72. I\u2019m using red wheat that I milled myself. Should I add some store-bought yeast? If so, how much?\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/699311\u0022 aria-label=\u0022Reply to Faye\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022896\u0022 id=\u0022comment-702166\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221772815690\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Maranda at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-702166\u0022\u003EMarch 6, 2026 at 11:48am\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/699311#comment-699311\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003EThis is day 12 that I\u2019ve\u2026\u003C\/a\u003E by \u003Cspan\u003EFaye (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EHi Faye, we do not want to add commercial yeast directly to your starter. If you feel your starter is sluggish, you can always add a bit of yeast into the bread recipe itself for help with it\u0027s rise. 80F-82F is slightly too warm for a starter, I would recommend keeping it at your room temp of 70F-72F. Happy Baking!\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/702166\u0022 aria-label=\u0022Reply to Maranda at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-687091\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221749149774\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Sandy Barr\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-687091\u0022\u003EMay 20, 2025 at 5:08pm\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EI\u2019ve not been able to get my starter to activate as it\u2019s supposed to. I used warm water, KA whole wheat flour. I fed it as recommended with KA unbleached flour for 3 weeks. Very little rise (on occasion, about 1\/3 volume rise.)I then fed it with whole wheat flour for four days, still little rise. At four weeks, I got an unusual color on top of starter, it didn\u2019t smell right, so I dumped it. I have started it again but at half measure as I\u2019ve already used a 5-pound bag of flour on the first try (and quite frankly, it\u2019s too costly to keep dumping). As my house is at 68-69 degrees and I have quartz counters, I did set it on a folded towel and used warm water to offset the coolness. I know this comment is too long but will keep you up on my second try. If you have any further suggestions, I would certainly appreciate them. Thanks\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/687091\u0022 aria-label=\u0022Reply to Sandy Barr\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022811\u0022 id=\u0022comment-687781\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221749149774\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Alexander at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-687781\u0022\u003EJune 5, 2025 at 2:56pm\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/687091#comment-687091\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003EI\u2019ve not been able to get my\u2026\u003C\/a\u003E by \u003Cspan\u003ESandy Barr (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EHi Sandy! Try getting your starter in a little bit of a warmer climate. Many people find that their home oven with the oven light on is enough to rise the starter consistently (70-80 degree environment). Happy baking!\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/687781\u0022 aria-label=\u0022Reply to Alexander at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-675351\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221745351592\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Mars F Davis\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-675351\u0022\u003EMarch 23, 2025 at 11:31am\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EIt should be mentioned that using chlorinated city water will work against the yeast. Should use spring or well water.\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/675351\u0022 aria-label=\u0022Reply to Mars F Davis\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-673081\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221743616396\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Wanda\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-673081\u0022\u003EMarch 15, 2025 at 9:08pm\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EIf I made my starter with GF measure for measure flour will it hurt to feed it with GF bread flour a few times so I can then use it for GF  sourdough bread?\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/673081\u0022 aria-label=\u0022Reply to Wanda\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022896\u0022 id=\u0022comment-677651\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221743616396\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Maranda at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-677651\u0022\u003EApril 2, 2025 at 1:53pm\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/673081#comment-673081\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003EIf I made my starter with GF\u2026\u003C\/a\u003E by \u003Cspan\u003EWanda (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003ENo problem, Wanda! You can switch up your gluten free flours for feedings when needed. Happy Baking!\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/677651\u0022 aria-label=\u0022Reply to Maranda at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-669681\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221741985047\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Jan H\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-669681\u0022\u003EJanuary 26, 2025 at 4:54pm\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EI am on day 10 and nothing is really happening! I have followed instructions and I\u2019m just so unsure that it\u2019ll work! I got the initial surge of activity on maybe day 2 or 3 and since it\u2019s just staying even. No real markedly increase in bubbles, fermentation, rise, foam, nothing. I changed to warmer water for feedings ( 82-85 degrees), changed to about half and half whole wheat\/white flour. Also moved to my warmer pantry and still nothing is changing. My sourdough friend told me to not give up and I don\u2019t want to. What else can I do???\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/669681\u0022 aria-label=\u0022Reply to Jan H\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022156\u0022 id=\u0022comment-672976\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221741985047\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Barb at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-672976\u0022\u003EMarch 14, 2025 at 4:44pm\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/669681#comment-669681\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003EI am on day 10 and nothing\u2026\u003C\/a\u003E by \u003Cspan\u003EJan H (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EHi Jan, I\u0027m sorry we weren\u0027t able to respond to this question in a timelier fashion! If ever you\u0027re in need of more immediate assistance, please don\u0027t hesitate to contact our Baker\u0027s Hotline. We\u0027re here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). You can also reach us via \u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/bakers-hotline\u0022\u003ECHAT\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003EFor those who may find themselves in a similar predicament: it sounds like you\u0027re doing all the right things, and as long as your starter is bubbling, I think patience is definitely warranted. However, to save on flour, you might want to consider \u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2018\/10\/30\/maintaining-a-smaller-sourdough-starter\u0022\u003Emaintaining a smaller starter\u003C\/a\u003E, at least until your starter begins to double consistently. Also, keep in mind that at some point when your starter begins rising, warmer temperatures are going to make this happen faster, so be sure to check in with your starter often. A starter that has risen and fallen can easily be mistaken for a starter that hasn\u0027t risen, although it tends to be thinner in texture with frothy bubbles on the surface, and you may detect a watermark on the side of the jar, which indicates the level where the starter peaked. Once your starter is rising consistently after each feeding, you can easily build back to the normal maintenance amount to begin your sourdough baking journey.\u0026nbsp;\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/672976\u0022 aria-label=\u0022Reply to Barb at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-669421\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221741104172\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Shirley E Graves\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2024\/12\/19\/why-is-my-sourdough-starter-not-rising#comment-669421\u0022\u003EJanuary 19, 2025 at 5:20pm\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003Ewhen I have not used my starter in too long, and it is not \u0026#039;starting\u0026#039;, I add a good spoonful of a quality\u003Cbr \/\u003E\nyogurt with natural bacteria and it jump starts it without changing the flavor at all. works like a charm.\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/60416\/field_comments\/669421\u0022 aria-label=\u0022Reply to Shirley E Graves\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n  \u003Cnav class=\u0022pager\u0022 role=\u0022navigation\u0022 aria-labelledby=\u0022pagination-heading\u0022\u003E\n    \u003Ch4 id=\u0022pagination-heading\u0022 class=\u0022visually-hidden\u0022\u003EPagination\u003C\/h4\u003E\n    \u003Cul class=\u0022pager__items js-pager__items\u0022\u003E\n                                                        \u003Cli class=\u0022pager__item is-active\u0022\u003E\n                                          \u003Ca href=\u0022\/comments\/load\/60416?page=0\u0022 title=\u0022Current page\u0022 aria-current=\u0022page\u0022\u003E\n            \u003Cspan class=\u0022visually-hidden\u0022\u003E\n              Current page\n            \u003C\/span\u003E1\u003C\/a\u003E\n        \u003C\/li\u003E\n              \u003Cli class=\u0022pager__item\u0022\u003E\n                                          \u003Ca href=\u0022\/comments\/load\/60416?page=1\u0022 title=\u0022Go to page 2\u0022\u003E\n            \u003Cspan class=\u0022visually-hidden\u0022\u003E\n              Page\n            \u003C\/span\u003E2\u003C\/a\u003E\n        \u003C\/li\u003E\n                                      \u003Cli class=\u0022pager__item pager__item--next\u0022\u003E\n          \u003Ca href=\u0022\/comments\/load\/60416?page=1\u0022 title=\u0022Go to next page\u0022 rel=\u0022next\u0022\u003E\n            \u003Cspan class=\u0022visually-hidden\u0022\u003ENext page\u003C\/span\u003E\n            \u003Cspan class=\u0022pager-next__arrow\u0022 aria-hidden=\u0022true\u0022\u003E\u003C\/span\u003E\n          \u003C\/a\u003E\n        \u003C\/li\u003E\n                          \u003Cli class=\u0022pager__item pager__item--last\u0022\u003E\n          \u003Ca href=\u0022\/comments\/load\/60416?page=1\u0022 title=\u0022Go to last page\u0022\u003E\n            \u003Cspan class=\u0022visually-hidden\u0022\u003ELast page\u003C\/span\u003E\n            \u003Cspan aria-hidden=\u0022true\u0022\u003E\u00bb\u003C\/span\u003E\n          \u003C\/a\u003E\n        \u003C\/li\u003E\n          \u003C\/ul\u003E\n  \u003C\/nav\u003E\n\n  \u003C\/div\u003E\n\n      \u003Ch4\u003EPost A Comment\u003C\/h4\u003E\n    \u003Cform class=\u0022comment-blog-comments-form comment-form\u0022 data-user-info-from-browser data-drupal-selector=\u0022comment-form\u0022 action=\u0022\/comment\/reply\/node\/60416\/field_comments\u0022 method=\u0022post\u0022 id=\u0022comment-form\u0022 accept-charset=\u0022UTF-8\u0022\u003E\n  \u003Cdiv id=\u0022edit-field-message\u0022 class=\u0022js-form-item form-item js-form-type-item form-item-field-message js-form-item-field-message form-no-label\u0022\u003E\n        Your email address will not be published. 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