Why Does My Sourdough Bread Never Rise And How To Troubleshoot It Like A Pro

Sourdough bread is a marvel of natural fermentation—a living process that transforms flour, water, and time into something deeply flavorful and satisfying. But when your loaf refuses to rise, collapses in the oven, or emerges dense and flat, it can feel like you're battling invisible forces. The truth is, sourdough failure rarely comes from one single mistake. More often, it's a chain reaction of subtle missteps in starter health, temperature control, gluten development, or timing.

Understanding *why* your sourdough isn’t rising means looking beyond the oven. It’s about diagnosing the entire process—from the vitality of your starter to the final proof. This guide breaks down the most common causes of poor rise and gives you the tools to fix them with precision. Whether you're a beginner who’s struggled through three failed loaves or an intermediate baker hitting a plateau, these insights will help you troubleshoot like a seasoned artisan.

The Foundation: Is Your Starter Actually Active?

Your sourdough starter is the engine of your bread. If it’s weak, sluggish, or inactive, no amount of perfect shaping or scoring will save your loaf. A healthy starter should double predictably within 4–8 hours of feeding at room temperature (70–75°F / 21–24°C), producing bubbles throughout and a slightly tangy, fruity aroma.

If your starter doesn’t peak reliably, your dough won’t ferment properly. Underactive starters lack the wild yeast and lactic acid bacteria needed to leaven bread. Common signs of a weak starter include:

• No visible rise after 8+ hours post-feeding
• Flat surface with few bubbles
• Strongly alcoholic or rotten smell (not just sour)
• Failure to float in water (a basic test—drop a spoonful in water; it should float if active)

Tip: Feed your starter consistently at the same time each day using equal parts flour and water by weight (1:1 ratio). Whole grain flours like rye or whole wheat boost microbial activity.

To revive a struggling starter, try a series of back-to-back feedings every 12 hours for 2–3 days. Use 1 part starter : 2 parts water : 2 parts flour (by weight) to dilute acidity and encourage yeast growth. Keep it warm—around 75°F—if your kitchen is cool.

“Your starter isn’t just a tool—it’s a culture. Treat it like a pet, not a pantry item.” — Richard Bertinet, artisan baker and sourdough educator

Dough Development: Building Structure That Can Rise

Even with a strong starter, your dough needs sufficient gluten development to trap gas and expand. Without structure, CO₂ escapes, and the loaf deflates. Many home bakers underestimate how much physical work sourdough requires—especially high-hydration doughs (75% hydration or more).

Gluten forms when flour hydrates and is agitated. Kneading, folding, and bulk fermentation all contribute. During bulk fermentation, perform 3–4 sets of stretch-and-folds spaced 30 minutes apart in the first two hours. This strengthens the dough gently without overworking it.

Signs of proper gluten development:

• Dough becomes smooth, supple, and less sticky
• Windowpane test passes: a small piece stretches thin enough to see light through without tearing
• Dough holds shape during preshape and final proof

Underdeveloped dough lacks elasticity and spreads out instead of rising. Overdeveloped dough tears easily and may collapse due to weakened gluten from excessive fermentation.

Temperature Matters: Fermentation Speed vs. Strength

Fermentation is a balancing act between time and temperature. Cold slows yeast activity; heat accelerates it. Most home bakers ferment at room temperature (68–75°F), but even a 5-degree difference changes outcomes dramatically.

If your kitchen is below 68°F, bulk fermentation can take 8–12 hours. At 80°F+, it might finish in 3–4 hours. Rushing fermentation leads to weak structure and poor flavor. Too slow, and protease enzymes break down gluten over time.

Tip: Use a proofing box, oven with light on, or warm water bottle to maintain consistent warmth during cold months.

Proofing Problems: When Dough Rises Too Much or Not Enough

Proofing is where many bakers go wrong—not because they don’t understand it, but because they rely on time instead of signs. Every batch behaves differently based on flour, hydration, ambient conditions, and starter strength.

Underproofed dough hasn’t produced enough gas. It rises minimally in the oven (“oven spring”) and results in a dense crumb. Overproofed dough has exhausted its strength; the gluten network collapses, causing flat loaves or spreading during baking.

Use the **poke test** to assess readiness: Gently press a floured finger about ½ inch into the dough.

• If it springs back quickly: underproofed
• If it leaves a shallow dent that slowly fills: perfectly proofed
• If it doesn’t spring back and feels fragile: overproofed

Proofing Issue	Appearance	Solution
Underproofed	Tight surface, minimal expansion, poor oven spring	Extend final proof by 30–60 mins; check with poke test
Overproofed	Sagging sides, dimples don’t rebound, collapses when moved	Bake immediately or reshape and reproof briefly; reduce next proof time
Uneven rise	Lopsided loaf, one side higher than other	Improve shaping tension; use banneton with even support

Real Example: Sarah’s Weekend Loaf Struggles

Sarah baked every Sunday for six months, but her loaves stayed flat and gummy inside. She fed her starter daily, used a dutch oven, and followed recipes exactly. Still, no rise.

After tracking variables, she discovered two issues: Her kitchen dropped to 62°F at night, so her overnight bulk fermentation barely progressed. And she wasn’t doing stretch-and-folds, assuming autolyse was enough.

She began doing four sets of folds, extended bulk fermentation to 6 hours with a heating mat, and started checking dough condition instead of relying on timers. On her third adjusted bake, the loaf rose evenly and opened beautifully when scored. “I thought I was following the rules,” she said. “But I wasn’t watching the dough.”

Baking Technique: Unlocking Oven Spring

Oven spring—the rapid expansion during the first 15 minutes of baking—is critical for volume. Even well-proofed dough can fail here due to improper technique.

Key factors for maximum oven spring:

1. Steam: Moisture keeps the crust flexible early in baking, allowing the loaf to expand. Use a preheated dutch oven or add ice cubes to a tray below.
2. Scoring: Shallow cuts (¼ to ½ inch deep) release pressure and direct expansion. Poor scoring leads to random bursting or no opening.
3. Oven temperature: Start at 450–475°F (230–245°C). Too low = no burst; too high = burnt crust before interior cooks.
4. Transfer method: Dropping dough roughly into the pot damages structure. Use parchment sling for smooth transfer.

Avoid opening the oven in the first 20 minutes—heat loss kills steam and halts expansion.

Tip: Score at a 30-degree angle with a razor blade or lame for clean cuts. Deeper slashes allow greater expansion.

Step-by-Step Troubleshooting Flowchart

When your loaf fails, follow this diagnostic sequence:

1. Check starter activity: Did it double within 8 hours of feeding? If not, refresh it for 2–3 days.
2. Assess dough feel: Was it slack, sticky, or tearing during shaping? Likely underdeveloped—add folds next time.
3. Evaluate proofing: Use the poke test. Adjust time up or down accordingly.
4. Review baking setup: Was the oven hot enough? Was there steam? Was scoring deep enough?
5. Analyze crumb: Dense = underproofed or weak starter. Large holes near crust = overproofed. Gummy = underbaked.

Keep a baking journal noting starter feed time, room temp, fold schedule, proof duration, and results. Patterns emerge quickly.

Flour & Hydration: Are You Using the Right Ingredients?

Not all flours behave the same. All-purpose flour works, but bread flour (higher protein: 12–14%) builds stronger gluten networks. Whole grain flours (rye, spelt, whole wheat) absorb more water but weaken structure due to bran cutting gluten strands.

If you’re using 100% whole grain or high hydration (80%+), expect less rise unless you adapt:

• Add vital wheat gluten (1–2 tsp per cup) to boost strength
• Reduce hydration slightly (start at 75%)
• Use a hybrid flour blend (e.g., 80% white, 20% whole wheat)

Water quality also matters. Chlorinated tap water can inhibit fermentation. If your starter struggles consistently, try filtered or bottled water.

Do’s and Don’ts of Sourdough Rising

Do	Don’t
Feed starter 4–12 hours before baking	Use starter straight from the fridge without refreshing
Perform stretch-and-folds during bulk fermentation	Skip folds and expect strong rise
Proof until puffy and passively jiggly	Follow recipe time exactly regardless of dough state
Bake in a preheated dutch oven with lid on	Bake on a sheet pan without steam
Let bread cool completely (2+ hours) before slicing	Cut into hot loaf—steam collapse ruins texture

Frequently Asked Questions

Why does my sourdough rise in the oven but then collapse?

This usually indicates overproofing. The dough expands initially from trapped gas, but the weakened gluten structure can’t hold it. Reduce final proof time by 30–60 minutes and use the poke test.

Can I still bake my sourdough if it didn’t rise much during proofing?

Possibly. If the starter is active and gluten developed, extend the proof and keep it warm. If there’s no sign of bubbles or puffiness after 5 hours, it may be best to discard and restart with a fresher starter.

How long should sourdough rise overnight?

Overnight bulk fermentation varies widely. At 70°F, 8–10 hours is typical. In cooler spaces (60–65°F), it may take 12–14 hours. Always judge by dough volume (1.5x to 2x increase) and jiggle, not the clock.

Final Checklist for Reliable Rise

• ✅ Starter doubles within 8 hours of feeding
• ✅ Feeding done 4–12 hours before mixing dough
• ✅ Stretch-and-folds performed (3–4 sets)
• ✅ Bulk fermentation ends when dough is puffy, bubbly, and slightly domed
• ✅ Final proof passes the poke test
• ✅ Dutch oven preheated for 45+ minutes
• ✅ Loaf scored deeply and transferred gently
• ✅ Baked with steam, then finished uncovered for crust development

“The best sourdough bakers aren’t those who memorize recipes—they’re the ones who learn to read the dough.” — Ken Forkish, author of *Flour Water Salt Yeast*

Master Your Rise

Sourdough isn’t magic—it’s microbiology, physics, and patience working together. When your loaf doesn’t rise, don’t assume you’ve failed. Instead, treat each bake as data. Was the starter peaking? Was the dough strong? Did it proof too long?

Small adjustments make dramatic differences. Feed your starter earlier. Add one more fold. Proof 30 minutes less. Bake hotter. These tweaks compound into transformation.

Start today: Pull out your last failed loaf notes, compare them to this guide, and plan your next bake with clarity. Share your journey, your questions, and your breakthroughs. Because every great sourdough baker once stared at a flat loaf wondering what went wrong—and then figured it out.

💬 What’s your biggest sourdough struggle? Share your story or tip in the comments—let’s solve it together.