Why Does My Sourdough Bread Never Rise Possible Mistakes And Fixes

Sourdough bread is a rewarding craft, but nothing is more frustrating than pulling a dense, flat loaf from the oven after hours of effort. When your sourdough fails to rise, it’s rarely due to one single error—it’s usually a chain of small missteps that accumulate. The good news? Each issue has a solution. From an underactive starter to improper dough handling, understanding the root causes can transform your baking. This guide breaks down the most common reasons sourdough doesn’t rise and provides practical, tested fixes to help you achieve that airy, open crumb you’re aiming for.

1. Your Starter Isn’t Strong Enough

The foundation of every great sourdough loaf is a healthy, active starter. If your starter lacks strength, your dough won’t have the necessary leavening power to rise properly. A weak starter often results in sluggish fermentation, poor volume, and a dense final product.

A truly active starter should double in size within 4–8 hours of feeding, develop visible bubbles throughout, and pass the float test—when a small spoonful is dropped into water, it floats. If it sinks, it's not ready.

Tip: Feed your starter with equal parts flour and water by weight (1:1 ratio) and use unchlorinated water to avoid inhibiting microbial activity.

Common starter issues include:

• Infrequent feeding: Going too long between feedings starves the yeast and bacteria.
• Cold environment: Temperatures below 70°F (21°C) slow fermentation significantly.
• Using chlorinated tap water: Chlorine can kill beneficial microbes.
• Wrong flour: Bleached or low-protein flours don’t provide enough food for sustained activity.

To revive a sluggish starter, feed it twice daily at room temperature for 3–5 days using high-quality whole grain or unbleached all-purpose flour. Once it consistently doubles and smells pleasantly tangy (not rotten), it’s ready to leaven bread.

2. Incorrect Dough Hydration and Flour Choice

Hydration—the ratio of water to flour—plays a critical role in dough structure and rise. Too little water results in stiff, tight dough that restricts gas expansion. Too much water creates slack dough that collapses under its own weight.

Most beginner-friendly sourdough recipes use 65–75% hydration. At this range, the dough is manageable yet elastic enough to trap gas effectively. As you gain experience, you can experiment with higher hydrations for more open crumb structures.

Hydration Level	Dough Characteristics	Rise Potential
60–65%	Firm, easy to shape	Moderate rise, denser crumb
70–75%	Soft, slightly sticky	Good rise, balanced texture
78%+	Very wet, challenging to handle	High potential if handled correctly

Flour choice also affects rise. All-purpose flour works well for beginners, but bread flour—with its higher protein content—develops stronger gluten networks, enhancing gas retention. Avoid cake or pastry flour; their low protein levels can’t support proper structure.

“Gluten is the scaffolding of sourdough. Without a strong network, gas escapes and the loaf deflates.” — Dr. Linnea Henriksson, Food Scientist & Artisan Baker

3. Inadequate Gluten Development

Gluten development is essential for holding carbon dioxide produced during fermentation. Without sufficient strength, the dough can’t expand upward—it spreads out instead.

There are two primary methods to build gluten: mechanical mixing and autolyse followed by stretch and folds.

Mixing dough for 8–10 minutes in a stand mixer on medium speed develops gluten efficiently. By hand, it takes longer—up to 20 minutes of kneading. However, many bakers now prefer the no-knead approach: mix flour and water, let rest (autolyse) for 30 minutes, then perform a series of stretch-and-folds during bulk fermentation.

A typical schedule might include:

1. Autolyse: 30 minutes after mixing flour and water (before adding salt and starter).
2. Add starter and salt, mix until shaggy.
3. Perform 4–6 sets of stretch and folds, spaced 20–30 minutes apart over 2–3 hours.

After each set, the dough should feel tighter and more cohesive. The windowpane test—stretching a small piece of dough thin enough to see light through without tearing—is a reliable indicator of sufficient gluten development.

Tip: If your dough tears easily or feels slack, continue with additional stretch-and-fold sessions before moving to proofing.

4. Fermentation Issues: Underproofed vs. Overproofed Dough

Even with a strong starter and good gluten, incorrect fermentation will ruin your rise. Two extremes dominate: underproofing and overproofing.

Underproofed dough hasn’t fermented long enough. It lacks gas and extensibility, so when baked, it expands only slightly and remains dense. Signs include minimal rise, tight surface, and resistance when poked.

Overproofed dough has fermented too long. The gluten breaks down, and gas bubbles coalesce and burst. The dough collapses when handled and spreads out rather than rising in the oven.

To avoid these pitfalls, rely on visual and tactile cues—not just time. Use the “poke test” as a guide: gently press your finger about half an inch into the dough.

• If it springs back quickly: underproofed.
• If it holds the indentation: overproofed.
• If it slowly springs back and leaves a slight impression: perfectly proofed.

Bulk fermentation typically takes 3–5 hours at 75°F (24°C). Final proofing lasts 1–2 hours at room temperature or 10–14 hours in the fridge (cold retard). Cooler temperatures slow fermentation, improving flavor and giving more control over timing.

Mini Case Study: Sarah’s Flat Loaf

Sarah had been baking sourdough weekly for months but kept getting dense results. Her starter bubbled nicely after feeding, so she assumed it was strong. But her loaves never rose much in the oven.

After reviewing her process, she realized she was refrigerating the dough immediately after shaping—a 12-hour cold proof. However, she skipped bulk fermentation entirely, going straight from mixing to shaping. Without bulk fermentation, the gluten never developed, and the yeast didn’t have time to produce gas.

She adjusted her method: added a 4-hour bulk ferment at room temperature with four sets of stretch and folds, then shaped and cold-proofed overnight. On her next bake, the loaf rose dramatically in the oven, achieving a light, airy crumb.

5. Shaping and Scoring Mistakes

Even well-fermented dough can fail during baking if improperly shaped or scored.

Poor shaping leads to weak surface tension. A loose, floppy dough can’t hold its structure and spreads out in the oven instead of rising upward. To shape correctly, gently pre-shape into a round, rest for 20–30 minutes, then tighten into a taut boule or batard by dragging the dough across the counter to create surface tension.

Inadequate scoring prevents controlled expansion. If you don’t score deep enough—or skip it altogether—the steam and gas will escape through weak spots, causing unpredictable bursts and limiting vertical rise. Use a sharp blade (lame, razor, or scalpel) and make decisive cuts ¼ to ½ inch deep at a shallow angle.

Scoring also influences aesthetics and oven spring. A single deep slash encourages upward lift. Multiple decorative cuts should still allow one primary opening for expansion.

Tip: Score immediately before baking. Delaying allows gas to escape and reduces oven spring.

Checklist: Sourdough Rise Success

• ✅ Starter doubles within 8 hours of feeding and passes float test.
• ✅ Dough temperature maintained between 75–78°F (24–26°C) during bulk fermentation.
• ✅ Autolyse performed before adding starter and salt.
• ✅ 4–6 sets of stretch and folds completed during bulk fermentation.
• ✅ Bulk fermentation lasts 3–5 hours with visible rise and bubbles.
• ✅ Final proof is timed appropriately (1–2 hours room temp or 10–14 cold).
• ✅ Dough has good surface tension after shaping.
• ✅ Scored deeply and just before baking.
• ✅ Oven preheated with Dutch oven inside for at least 30 minutes.
• ✅ Baked with steam (covered for first 20–25 minutes).

6. Baking Environment and Equipment

Oven spring—the final burst of rise during the first 15–20 minutes of baking—depends heavily on heat and steam. Without adequate conditions, even perfectly proofed dough will stall.

A Dutch oven is ideal because it traps steam, keeping the crust soft early in baking so the loaf can expand freely. If you don’t have one, place a metal tray on the oven floor and pour hot water into it just after loading the bread.

Preheat your oven thoroughly—at least 450°F (230°C)—and allow the Dutch oven to heat for 30 minutes. A cold vessel absorbs heat and slows oven spring.

Baking time and temperature also matter. Typical schedule:

• First phase: 230°C (450°F) covered for 20–25 minutes (steam phase).
• Second phase: Uncover, reduce to 210°C (410°F), bake 20–25 minutes until deep golden brown.

Underbaked loaves may collapse as they cool because the internal structure hasn’t set. Always check internal temperature: 93–96°C (200–205°F) indicates doneness.

FAQ

Can I bake sourdough without a Dutch oven?

Yes, but you’ll need to create steam manually. Use a roasting pan with a lid, or place a tray of boiling water in the oven. Preheat a baking stone or steel to retain heat. Results may vary, but good oven spring is still achievable with practice.

Why did my loaf rise in the oven but collapse when cooling?

This usually indicates underbaking or overproofing. If the internal structure isn’t fully set when removed from the oven, it collapses as it cools. Check internal temperature and ensure your dough wasn’t overproofed before baking.

How do I know if my starter is strong enough?

A strong starter doubles predictably within 6–8 hours at room temperature, has a bubbly, frothy texture, and smells pleasantly sour or fruity—not alcoholic or rancid. Perform the float test: drop a teaspoon into water. If it floats, it’s ready to use.

Conclusion

Perfecting sourdough is a journey of observation, adjustment, and patience. Every failed loaf teaches something valuable. The key is to diagnose systematically: start with your starter, assess fermentation, evaluate technique, and fine-tune your baking environment. Small improvements compound into dramatic results. Don’t be discouraged by a flat loaf—use it as feedback. With consistent attention to detail, you’ll soon bake sourdough that rises proudly, crackles with crust, and delights with every slice.

🚀 Ready to troubleshoot your next bake? Take notes, adjust one variable at a time, and share your progress with fellow bakers. The perfect rise is closer than you think.