The journey into sourdough baking often begins with excitement and quickly descends into frustration when the starter—that beloved, bubbly culture—refuses to cooperate. You might be struggling with a starter that’s sluggish, failing to double, or simply producing inconsistent bread. Fortunately, a failing starter is rarely “dead,” it’s just sleeping or hungry! Mastering the conditions of this living organism is one of the most essential cooking tips for home bakers struggling with sourdough starter. By addressing environment and feeding habits, you can revive your culture and achieve consistent baking results.

The Temperature Check: Creating the Perfect Home

The single biggest factor often overlooked by home bakers is temperature. Yeast and bacteria thrive in warmth. If your kitchen is cool, your starter will move slowly.

• Optimal Range: Sourdough starters are happiest and most active between $70^{\circ}\text{F}$ and $78^{\circ}\text{F}$ ($21^{\circ}\text{C}$ and $25^{\circ}\text{C}$). Anything below $68^{\circ}\text{F}$ will significantly slow down fermentation.
• Warmth Fixes: