Why Does My Sourdough Bread Never Rise And How To Troubleshoot At Home

Sourdough baking is both an art and a science. When done right, the result is a crusty, airy loaf with complex flavor that store-bought bread can’t match. But when your dough refuses to rise—again—it’s easy to feel discouraged. The truth is, sourdough failure rarely comes down to one single mistake. More often, it's a combination of subtle factors: an underactive starter, incorrect temperature, poor gluten development, or timing issues. The good news? Each of these problems is fixable with the right knowledge. This guide breaks down the most common reasons sourdough fails to rise and gives you actionable steps to diagnose and correct them at home.

The Role of the Sourdough Starter

Your starter is the engine of your sourdough. Without a healthy, active culture of wild yeast and bacteria, your bread won’t rise. A weak or dormant starter lacks the gas-producing power needed for proper leavening. Many home bakers assume their starter is ready just because it has bubbles, but visual cues alone aren’t enough.

A truly active starter should double in volume within 4–8 hours of feeding, have a pleasant tangy aroma (not rotten), and be full of fine, consistent bubbles. If your starter doesn’t meet these criteria, it may not be strong enough to leaven bread.

Tip: Feed your starter with equal parts flour and water by weight (1:1 ratio) and keep it at room temperature for 12 hours before baking to ensure peak activity.

If your starter consistently underperforms, consider refreshing it daily for several days using high-quality organic whole grain flour, which contains more nutrients for microbes. Rye flour, in particular, can boost microbial activity due to its higher enzyme content.

“An active sourdough starter should behave like a well-fed pet—predictable, energetic, and responsive.” — Dr. Karl DeSautel, Fermentation Scientist, University of Idaho

Temperature and Fermentation Environment

Yeast and lactic acid bacteria thrive within specific temperature ranges. Too cold, and fermentation slows to a crawl; too hot, and beneficial microbes die off. The ideal range for bulk fermentation is between 75°F and 78°F (24°C–26°C). Cooler kitchens (below 70°F/21°C) can extend fermentation times dramatically, sometimes leading bakers to believe their dough isn’t rising when it simply needs more time.

Conversely, overheated environments (above 85°F/29°C) encourage bacterial overgrowth, weakening gluten and producing overly sour, flat loaves. Ovens with lights on, near radiators, or in direct sunlight are common culprits.

Temperature Range	Fermentation Speed	Effect on Dough
65–70°F (18–21°C)	Slow (8–12+ hours)	Mild sourness, firm texture
75–78°F (24–26°C)	Ideal (4–6 hours)	Balanced rise and flavor
80–85°F (27–29°C)	Fast (3–4 hours)	Risk of overproofing, weak structure
85°F+ (29°C+)	Too fast	Collapsed dough, excessive acidity

To maintain consistency, use a proofing box, a turned-off oven with a bowl of warm water, or a simple DIY setup: place the dough in a cooler with a mason jar of hot water to stabilize temperature.

Gluten Development and Dough Strength

No amount of yeast activity can compensate for weak gluten structure. Gluten forms when flour and water combine and are agitated through mixing or folding. It creates a network that traps carbon dioxide, allowing the dough to expand. Underdeveloped gluten collapses under pressure, resulting in dense, flat bread.

Signs of poor gluten development include stickiness, tearing during shaping, and lack of elasticity. To improve strength:

• Use bread flour instead of all-purpose for higher protein content (12–14%)
• Incorporate stretch-and-fold techniques every 30 minutes during the first two hours of bulk fermentation
• Autolyse the dough—mix flour and water and let rest for 30–60 minutes before adding salt and starter—to enhance gluten formation

Overmixing, however, can degrade gluten just as easily. Mechanical mixers should be used cautiously; hand mixing with periodic folds is often more forgiving.

Step-by-Step Guide to Building Dough Strength

1. Autolyse: Mix 100% of flour and water. Rest 30–60 minutes.
2. Add starter and salt: Incorporate evenly without overworking.
3. First set of folds: Perform four sets of stretch-and-folds spaced 30 minutes apart.
4. Bulk ferment: Let rise until dough increases by ~50%, feels airy, and shows visible bubbles.
5. Shape tightly: Pre-shape, bench rest, then final shape with surface tension.

Proofing Mistakes: Over and Under

Even with a perfect starter and strong dough, improper proofing can ruin your loaf. Proofing is the final rise after shaping and before baking. Two main issues occur: underproofing and overproofing.

Underproofed dough hasn’t had enough time to generate sufficient gas. It resists expansion in the oven, leading to dense crumb and poor oven spring. Signs include tight surface, minimal jiggle, and little bounce-back when poked.

Overproofed dough has exhausted its strength. Gas pockets grow too large, breaking the gluten matrix. The dough deflates when touched and spreads sideways instead of rising. Overproofing is often caused by warm temperatures, aggressive starters, or extended timelines.

Tip: Use the “poke test” wisely: gently press the dough with a floured finger. If it springs back slowly and leaves a slight indentation, it’s ready. If it snaps back instantly, it needs more time. If it doesn’t rebound at all, it’s overproofed.

For better control, cold retardation (refrigerating shaped dough overnight) can slow fermentation and reduce risk. Cold dough is also easier to score and holds shape better during baking.

Flour, Hydration, and Recipe Balance

Not all flours behave the same. Whole wheat, rye, and spelt absorb more water than white flour and contain enzymes that break down gluten over time. High hydration (above 78%) can enhance openness in crumb but demands stronger gluten and precise handling. Beginners often fail by jumping into high-hydration recipes without mastering fundamentals.

A balanced beginner-friendly recipe uses:

• 100% bread flour or a 90/10 white/whole wheat blend
• Hydration of 70–75%
• Starter at 20–25% of total flour weight
• Salt at 2% of flour weight

Adjusting one variable at a time helps isolate issues. For example, if your loaf is flat, try reducing hydration by 5% before changing anything else.

Do’s and Don’ts of Sourdough Troubleshooting

Do	Don’t
Feed starter 4–12 hours before use	Use starter straight from the fridge without feeding
Use a scale for accurate measurements	Measure ingredients by volume (cups)
Perform stretch-and-folds for strength	Skip folds to save time
Retard dough in the fridge for flavor and control	Leave dough out overnight in a warm kitchen
Preheat Dutch oven for 45–60 minutes	Bake in a cold or poorly preheated vessel

Mini Case Study: Sarah’s Flat Loaf Fix

Sarah, a home baker in Portland, struggled for months with dense sourdough. Her starter bubbled but didn’t double. She used all-purpose flour, mixed by hand, and proofed on her countertop overnight. After reading about temperature effects, she moved her starter to a warmer cupboard and began feeding it twice daily with rye flour. Within three days, it doubled reliably.

She switched to bread flour and started doing stretch-and-folds. She also began refrigerating her shaped loaf overnight. Her next bake had dramatic oven spring, an open crumb, and a crisp crust. The change wasn’t one fix but a system of small, deliberate improvements.

Essential Checklist for Successful Sourdough

1. ✅ Confirm starter is active and peaks 4–8 hours after feeding
2. ✅ Use a digital scale for precise measurements
3. ✅ Maintain dough temperature between 75°F–78°F (24°C–26°C)
4. ✅ Perform 3–4 sets of stretch-and-folds during bulk fermentation
5. ✅ Shape dough tightly to build surface tension
6. ✅ Use the poke test to assess final proof
7. ✅ Preheat Dutch oven for at least 45 minutes
8. ✅ Score dough deeply (¼ to ½ inch) before baking

Frequently Asked Questions

Why does my sourdough smell like acetone or nail polish remover?

This sharp odor indicates your starter is hungry and producing excess acetic acid. Feed it more frequently or increase the feeding ratio (e.g., 1:2:2—starter:flour:water). If your dough smells like this, it may be overfermented; shorten bulk fermentation next time.

Can I still bake my dough if it collapsed in the proofing basket?

If it’s only slightly deflated, yes—bake immediately. However, the loaf will likely be denser with less oven spring. In the future, reduce proofing time or lower the temperature. Fully collapsed dough is best repurposed as crackers or pizza base.

How do I know if my sourdough is fully baked?

Internal temperature should reach 208°F–210°F (98°C–99°C). The loaf should sound hollow when tapped on the bottom. If unsure, remove it from the Dutch oven and bake directly on the rack for 5–10 extra minutes to crisp the crust.

Conclusion: From Failure to Flourish

Sourdough baking rewards patience and observation. Every failed loaf teaches something valuable about your environment, ingredients, and technique. Instead of chasing perfection, focus on consistency: feed your starter regularly, control your temperatures, develop gluten mindfully, and respect fermentation timelines. Small adjustments compound into dramatic improvements.

You don’t need fancy tools or decades of experience—just a willingness to learn from each bake. Start with a simple, reliable recipe. Track your variables. Celebrate incremental progress. Before long, that elusive rise won’t just happen—it’ll become routine.

💬 What’s your biggest sourdough challenge? Share your experience or ask questions in the comments—let’s troubleshoot together and help others rise above the flat loaf!