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Yes, your starter can have troubles. Generally speaking, most starter troubles start with a mistake a person makes. For example, cross contamination, from not using clean jars, utensils, or hands while dealing with a starter, can invite unfriendly foes into your jar. If you see a dark brown or pink streak in your starter, it’s time to start again. Molds and unfriendly yeasts can take over, so it’s important to always use clean tools and clean hands.

I bake a lot, and I’m not immune from starter woes. In fact, I have a funny story about my own starter getting overheated: I had placed my starter on the center of my stovetop. It’s a warm spot and it had always kept my starter happy … until the fateful day I turned on my oven and forgot to move Elvira (yes, that was her name). The heat from the oven went up the backside of my stovetop and baked poor Elvira. She was toast, and I had to start again.

Now when I’m keeping my starter warm in the oven or on top, I place a sticky note on the oven to remind myself not to bake my poor starter. Also, I keep an extra batch of starter on hand, either in my freezer, in my refrigerator, or dried. You can never be too careful — sourdough starter is like gold!

This may be a great time to name your starter! Go ahead, give it a fun name. Naming your starter may help ensure that you always keep your starter growing!

Before returning your jar to the refrigerator be sure to feed the starter using the same 1:1:1 ratio. Refrigerate until ready to use again.

The more you bake, the more vivacious your starter will be. Some bakers who have a healthy, well-used starter can leave theirs unfed (in the refrigerator) for a month between feedings. But with a brand-new starter, it’s important to feed weekly and keep your starter healthy.