Why Does My Sourdough Bread Never Rise Common Beginner Errors Fixed

Sourdough bread is a rewarding craft that combines patience, science, and artistry. Yet for many beginners, the dream of a light, airy loaf with an open crumb often ends in disappointment: a dense, flat disc instead of a lofty boule. If your sourdough consistently fails to rise, you're not alone. The good news? Most issues stem from a handful of predictable mistakes—ones that are entirely fixable with the right knowledge.

The problem isn’t your oven or flour brand—it’s usually rooted in one or more stages of the sourdough process: starter health, mixing technique, fermentation timing, shaping, or baking method. By understanding where things go wrong, you can transform your baking from frustrating to flawless.

1. Your Starter Isn’t Active Enough

The foundation of every successful sourdough loaf is a healthy, active starter. A weak or underfed culture won’t produce enough carbon dioxide to leaven your dough. Many beginners assume their starter is ready because it has bubbles or a sour smell, but those aren’t reliable indicators of strength.

An effective starter should double in volume within 4–8 hours after feeding at room temperature (around 70–75°F or 21–24°C). If it doesn’t, it’s likely too young, underfed, or stored in a cold environment.

Tip: Feed your starter with equal parts flour and water by weight (1:1 ratio) using unbleached all-purpose or whole grain flour. Discard half before each feeding to prevent overaccumulation and maintain balance.

Temperature plays a critical role. Cold kitchens slow fermentation dramatically. If your kitchen is below 68°F (20°C), consider placing your starter in a slightly warmer spot—near the oven, on top of the fridge, or inside a turned-off oven with the light on.

“Your starter should be predictably bubbly and rise reliably before you bake with it. Baking with a sluggish starter is like starting a race with flat tires.” — Ken Forkish, author of *Flour Water Salt Yeast*

2. Incorrect Hydration and Flour Choice

Sourdough dough hydration—the amount of water relative to flour—affects both handling and rise. Beginners often use recipes with high hydration (75% and above) without realizing how challenging they are to manage. Wet doughs require advanced techniques like stretch-and-folds and strong gluten development.

If your dough spreads out instead of rising upward, it may be too wet for your skill level. Start with a moderate hydration of 65–70%. This range offers enough moisture for flavor and texture while remaining manageable for new bakers.

Additionally, flour matters. All-purpose flour works well for beginners due to its balanced protein content (~10–11.5%). Bread flour (12–13% protein) provides more structure and better oven spring, making it ideal as you advance. Avoid cake or pastry flour—they lack the gluten strength needed for rise.

Flour Type	Protein Content	Suitability for Sourdough
All-Purpose Flour	10–11.5%	Ideal for beginners; balanced strength and extensibility
Bread Flour	12–13%	Excellent for improved rise and chew; best for intermediate bakers
Whole Wheat Flour	13–14%	Adds flavor but absorbs more water; reduces rise if used excessively
Cake Flour	7–9%	Not recommended—too weak for structure

Using 100% whole grain flour without adjustments will also hinder rise. Whole grains contain bran, which cuts gluten strands and limits gas retention. For better results, blend 20–30% whole wheat or rye into an all-purpose base.

3. Poor Gluten Development and Mixing Technique

Gluten is the scaffolding that traps gas produced by your starter. Without sufficient gluten development, your dough can’t hold air and will collapse or fail to expand.

Many beginners mix ingredients and immediately shape the dough, skipping essential bulk fermentation steps like coil folds or stretch-and-folds. These techniques strengthen the gluten network gradually, especially important in no-knead sourdough methods.

During the first 2–3 hours of bulk fermentation, perform 3–4 sets of stretch-and-folds, spaced 30 minutes apart. To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat on all four sides. This builds strength without overheating the dough.

You’ll know your dough is well-developed when it becomes smooth, domes slightly in the bowl, and passes the “windowpane test”: take a small piece and gently stretch it between your fingers. If it forms a thin, translucent membrane without tearing, the gluten is ready.

Tip: Don’t rush bulk fermentation. Underfermented dough lacks strength and gas retention. Aim for a 50–75% increase in volume over 4–6 hours, depending on temperature and starter strength.

4. Overproofing or Underproofing the Dough

Fermentation timing is one of the most misunderstood aspects of sourdough. Recipes that say “let rise for 12 hours” fail to account for variables like ambient temperature, starter activity, and flour type. Baking on a timer rather than signs leads to consistent failure.

Underproofed dough hasn’t developed enough gas and will barely expand in the oven. It bakes dense and gummy.

Overproofed dough has exhausted its strength. The gluten breaks down, and the dough collapses when scored or transferred to the oven. It may spread out instead of rising.

To avoid both, use the “poke test”: lightly press a fingertip into the dough during final proof. If it springs back slowly and leaves a slight indentation, it’s ready. If it springs back immediately, it needs more time. If the dent remains and doesn’t recover, it’s overproofed.

Proofing duration varies widely. At 70°F (21°C), a shaped loaf might need 3–4 hours at room temperature. In cooler environments, it could take 6–8 hours. Alternatively, refrigerate the dough overnight (cold retard) to slow fermentation and develop flavor. Cold-proofed loaves often rise better because the gluten relaxes evenly and gas production is controlled.

Timeline: Ideal Bulk Fermentation & Proofing

1. 0 min: Mix dough (autolyse optional)
2. 30 min: Add salt and starter, mix thoroughly
3. 30–60 min: First set of stretch-and-folds
4. Every 30 min for 2 hrs: Repeat folds (3–4 total)
5. 2–6 hrs: Continue bulk fermentation until dough rises 50–75%, feels airy, and shows bubbles
6. Shape: Pre-shape, rest 20–30 min, final shape
7. Final Proof: 3–4 hrs at room temp OR 10–14 hrs in fridge
8. Bake: Preheat Dutch oven, score, bake covered 20 min, uncovered 20–25 min

5. Improper Shaping and Scoring

Shaping creates surface tension, which helps the loaf rise upward instead of spreading sideways. A poorly shaped dough lacks structural integrity and will deflate easily.

To shape properly:

• After bulk fermentation, turn the dough onto a lightly floured surface.
• Pre-shape into a round (boule) and let rest for 20–30 minutes, covered.
• For final shape, pull edges toward the center, creating surface tension. Flip seam-side down and rotate while tightening with cupped hands.
• The finished loaf should feel taut and bounce back when touched.

Scoring—making cuts on the surface before baking—isn’t just decorative. It controls where the bread expands. If you don’t score deeply enough (at least 1/2 inch), the loaf may burst unpredictably or resist opening, limiting oven spring.

Use a sharp blade (lame, razor, or utility knife) and make decisive, swift cuts at a 30–45° angle. Common patterns include a single slash, tic-tac-toe, or spiral. Practice consistency—hesitant cuts lead to ragged openings.

“Good shaping is like inflating a balloon with controlled pressure. The surface must be tight enough to push upward, not outward.” — Bryan Ford, sourdough educator and author of *Neo Primal Sourdough*

Mini Case Study: Sarah’s Flat Loaf Turnaround

Sarah had been baking sourdough for two months with no success. Every loaf was dense, squat, and lacked oven spring. She followed online recipes precisely but couldn’t understand why her bread wouldn’t rise.

She kept her starter on the counter and fed it daily, but it never doubled. Her kitchen ran cool—about 66°F—so she moved the jar to the top of her refrigerator and began feeding it with whole rye flour to boost activity. Within three days, her starter doubled within six hours.

Next, she switched from 75% hydration to 68%, used all-purpose flour, and introduced stretch-and-folds during bulk fermentation. She also started cold-proofing her shaped loaves overnight.

On her fourth attempt, she pulled a golden, crackling boule from the oven with a 3-inch rise and open crumb. The change wasn’t magic—it was systematic troubleshooting.

Checklist: Fix Your Sourdough Rise – 7 Essential Steps

• ✅ Ensure your starter doubles within 8 hours of feeding
• ✅ Use a 1:1 flour-to-water feeding ratio by weight
• ✅ Start with 65–70% hydration for easier handling
• ✅ Perform 3–4 stretch-and-folds during the first 2 hours of bulk fermentation
• ✅ Allow bulk fermentation until dough increases by 50–75% and passes the windowpane test
• ✅ Shape with tight surface tension and proof in a banneton or bowl lined with cloth
• ✅ Score deeply (½ inch) at a 30–45° angle before baking in a preheated Dutch oven

FAQ

Can I bake sourdough without a Dutch oven?

Yes, but you’ll lose steam, which is crucial for oven spring and crust development. Alternatives include placing a metal tray with water in the bottom of the oven or using a covered ceramic casserole dish. However, a Dutch oven remains the most reliable home option.

Why does my dough rise in the fridge but collapse when I bake it?

This usually indicates overproofing during cold fermentation. While cold slows yeast activity, long retards (over 16 hours) can still exhaust gluten. Try reducing fridge time to 10–12 hours or using a cooler starter at the end of its peak.

How do I know if my starter is strong enough to bake with?

Perform a float test: drop a teaspoon of starter into a glass of room-temperature water. If it floats, it’s producing enough gas to leaven bread. But remember, the float test isn’t foolproof. Better indicators are consistent doubling and a tangy, pleasant aroma within 6–8 hours post-feeding.

Conclusion: From Flat to Fantastic

Sourdough failure isn’t a reflection of your ability—it’s feedback. Each collapsed loaf tells you something about temperature, timing, or technique. The most successful bakers aren’t those who get it right the first time, but those who learn from every misstep.

Start by auditing your starter. Then examine your flour, hydration, folding routine, and proofing conditions. Small adjustments compound into dramatic improvements. With consistent practice and attention to detail, you’ll move from wondering why your bread won’t rise to marveling at its height, crust, and crumb.

🚀 Ready to bake your best loaf yet? Pick one mistake from this guide to fix in your next bake. Share your progress in the comments—your journey could inspire another beginner to keep trying.