My sour dough

[Sussan Estela Olaya]

Hi Hanan.

Welcome to the Scoolinary community!

It’s not unusual for your sourdough starter to die after just 3 days, but don’t get discouraged!

Here are the most common reasons this might happen so early:

1. Incorrect Temperature

Too cold (<20°C / 68°F): the process slows down significantly.

Too hot (>30°C / 86°F): it can kill the natural bacteria and yeasts.

Ideal range: between 22°C and 26°C (72°F to 79°F).

2. Unsuitable Flour

Refined flours (like all-purpose white flour) sometimes lack the nutrients needed to properly develop the microbiota.

Solution: Use whole wheat or rye flour during the first few days. They’re full of natural microbial life and nourish your starter better.

3. Chlorinated Water

Chlorine kills microorganisms. If you used tap water that wasn’t filtered or rested, it may have harmed your culture.

Solution: Use filtered water, or let tap water sit for at least 24 hours before using it.

4. Not Feeding It Properly

Sometimes we assume it doesn’t need feeding for a few days, but in fact, you need to watch it and feed it as soon as activity drops.

If it went 3 days without a refresh, it likely became too acidic.

I hope this helps you out.

Best regards.