Why Does My Sourdough Bread Never Rise Properly Beginner Fixes

Sourdough bread is revered for its complex flavor, chewy texture, and satisfying rise. But for many beginners, the dream of a lofty, open-crumbed loaf often ends in disappointment. Flat loaves, dense centers, or no oven spring at all are common frustrations. The good news: most rising issues stem from a handful of fixable problems. Understanding the science behind fermentation and structure can transform your results. This guide breaks down the root causes of poor rise and provides practical, actionable solutions tailored for home bakers just starting their sourdough journey.

The Science of Rise: What Makes Sourdough Expand?

Sourdough doesn’t rely on commercial yeast. Instead, it uses a living culture of wild yeast and lactic acid bacteria. These microorganisms consume the starches and sugars in flour, producing carbon dioxide gas as a byproduct. This gas gets trapped in the gluten network formed during mixing and kneading, causing the dough to expand. For proper rise, three key elements must work in harmony:

• Active starter – A healthy, bubbly culture capable of generating consistent gas.
• Strong gluten development – A well-developed protein matrix that can hold gas without tearing.
• Optimal fermentation conditions – The right temperature, hydration, and timing to allow gradual gas production.

When any one of these components fails, the entire process suffers. A sluggish starter won’t produce enough gas. Weak gluten collapses under pressure. And incorrect temperatures can stall or over-accelerate fermentation. The solution lies not in guesswork, but in diagnosing which part of the system needs adjustment.

Tip: Always feed your starter 4–12 hours before baking. Peak activity occurs when it’s doubled in size and passes the float test.

Common Causes of Poor Rise (And How to Fix Them)

1. Inactive or Underfed Starter

The most frequent culprit behind flat sourdough is an underperforming starter. If your culture isn’t active enough, it won’t produce sufficient gas to leaven the dough. Signs include a sluggish rise after feeding, lack of bubbles, or separation with dark liquid (hooch) on top.

To ensure your starter is ready:

1. Feed it regularly with equal parts flour and water by weight (e.g., 50g starter, 50g flour, 50g water).
2. Allow 6–12 hours at room temperature (70–75°F / 21–24°C) to peak.
3. Perform the float test: Drop a small spoonful into a glass of water. If it floats, it’s ready.

If your starter consistently underperforms, consider switching to a whole grain flour like rye or whole wheat for feedings—these flours contain more nutrients and microbes to boost activity.

2. Incorrect Hydration Levels

Hydration—the ratio of water to flour—plays a crucial role in dough structure. Too much water weakens gluten; too little makes the dough stiff and resistant to expansion. Beginners often misjudge hydration, especially when using different flours with varying absorption rates.

Start with a manageable hydration level: 70% for white flour blends. For example, if you use 500g of flour, use 350g of water. As you gain confidence, you can experiment with higher hydration for more open crumb.

Flour Type	Absorption Rate	Recommended Max Hydration
All-Purpose Flour	Medium	70%
Bread Flour	High	75%
Whole Wheat	Very High	80%
Rye Flour	Extremely High	85% (but low gluten)

Note: Rye flour absorbs more water but lacks gluten, so it should be used in blends for structure.

3. Poor Gluten Development

Without a strong gluten network, gas escapes and the dough collapses. Kneading and folding build this structure. Many beginners skip or underperform these steps, assuming sourdough requires less handling.

Instead of traditional kneading, use the stretch-and-fold method during bulk fermentation:

1. Every 30 minutes during the first 2 hours, wet your hands and gently pull one side of the dough upward, then fold it over the center.
2. Rotate the bowl and repeat 3–4 times per session.
3. Perform 4 sets over 2 hours.

This builds strength gradually without overheating the dough. After folding, the dough should feel taut, smooth, and slightly elastic.

4. Fermentation Temperature Issues

Temperature directly affects fermentation speed. Cold environments slow yeast activity; excessive heat kills it. Ideal bulk fermentation occurs between 72–78°F (22–26°C). Cooler temps extend fermentation, enhancing flavor, but require longer time. Warmer temps accelerate rise but risk overproofing.

If your kitchen is too cold:

• Place the dough near a warm appliance.
• Use a proofing box or oven with the light on.
• Wrap the bowl in a towel and place it in a slightly warmed oven (turned off).

Monitor dough—not clock. It should increase by 50–75%, feel airy, and show visible bubbles. Overproofed dough collapses when touched; underproofed dough resists expansion.

5. Insufficient or Excessive Proofing

Proofing is the final rise before baking. Two stages matter: bulk fermentation (first rise) and final proof (second rise). Skipping or misjudging either leads to poor oven spring.

For beginners, a standard timeline helps:

1. Bulk Fermentation: 4–6 hours at room temp, with folds every 30 minutes for the first 2 hours.
2. Final Proof: 1–2 hours at room temp or 8–12 hours in the fridge (retarded proof).

Cold proofing slows fermentation, improves flavor, and gives better control. However, under-proofed dough lacks gas; over-proofed dough has weakened structure. Use the “poke test” before baking: gently press the dough. If it springs back slowly and leaves a slight indentation, it’s ready. If it doesn’t spring back, it’s overproofed. If it springs back immediately, it needs more time.

“Many beginners bake too early. Let the dough tell you when it’s ready—not the clock.” — Daniel Leader, author of *Local Breads* and sourdough expert

Step-by-Step Guide to a Reliable First Loaf

Follow this simplified routine to minimize variables and maximize success:

1. Evening Before Baking: Feed your starter. Use 25g starter, 50g water, 50g flour. Let sit 8–12 hours at room temperature.
2. Next Morning: Confirm starter is bubbly and passes float test.
3. Mix Dough: Combine 350g water, 500g bread flour, 10g salt, and 100g active starter. Mix until no dry flour remains. Rest 30 minutes (autolyse).
4. Stretch and Fold: Perform 4 sets of stretch-and-folds, spaced 30 minutes apart.
5. Bulk Ferment: Let rest 4–5 hours total, until puffy and risen by half.
6. Shape: Turn dough onto floured surface. Pre-shape into a round, rest 20 minutes. Final shape into a tight boule or batard.
7. Final Proof: Place in lined banneton, seam-side up. Proof at room temp for 1–2 hours or refrigerate overnight.
8. Bake: Preheat oven to 450°F (230°C) with Dutch oven inside. Score dough, transfer to pot, cover, and bake 20 minutes. Uncover and bake 20–25 minutes more until deep golden.

This method balances simplicity with proven technique, giving beginners a clear path to success.

Beginner Checklist for Better Rise

Checklist: 7 Steps to Fix Flat Sourdough

• ✅ Confirm starter is active and fed 6–12 hours before use.
• ✅ Use a kitchen scale for precise measurements.
• ✅ Perform 4 sets of stretch-and-folds during bulk fermentation.
• ✅ Maintain dough temperature between 72–78°F (22–26°C).
• ✅ Allow full bulk fermentation (50–75% volume increase).
• ✅ Use the poke test to judge final proof readiness.
• ✅ Bake in a preheated Dutch oven for steam and oven spring.

Real Example: Maria’s First Successful Loaf

Maria had tried sourdough five times with no success. Each loaf was dense, gummy, and barely rose. She followed online recipes but skipped weighing ingredients, used tap water straight from the fridge, and baked her starter straight from the fridge without feeding.

After learning about starter activation and temperature control, she changed her approach. She began feeding her starter with filtered water and bread flour, leaving it out for 10 hours before baking. She invested in a kitchen scale and reduced hydration to 70%. During bulk fermentation, she performed stretch-and-folds and kept the bowl in a turned-off oven with the light on.

Her sixth attempt produced a loaf with a crisp crust, open crumb, and impressive rise. The difference? Consistency, patience, and attention to detail. “I realized I was rushing the process,” she said. “Once I let the dough develop slowly, everything changed.”

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes, but expect slightly less rise. All-purpose flour has lower protein content, resulting in weaker gluten. To compensate, reduce hydration by 5% and perform extra stretch-and-folds. For best results, blend 70% all-purpose with 30% bread flour.

Why does my dough collapse when I score it?

This usually indicates overproofing. The gluten structure has weakened from too much fermentation, so cutting releases trapped gas and causes deflation. Reduce final proof time or switch to a cold proof in the refrigerator for better control.

Do I need a Dutch oven to get good oven spring?

While not mandatory, a Dutch oven is highly recommended. It traps steam during the first 20 minutes of baking, keeping the crust flexible so the loaf can expand fully. Without it, you can create steam by placing a pan of water in the oven, but results are less reliable.

Conclusion: Small Adjustments, Big Results

Perfect sourdough doesn’t happen overnight. Every failed loaf teaches something valuable. The reasons your sourdough bread never rises properly are almost always within your control—starter health, technique, temperature, or timing. By focusing on one variable at a time and applying consistent methods, you’ll see steady improvement.

Don’t be discouraged by dense results. Instead, analyze what happened, adjust accordingly, and bake again. Mastery comes not from flawless execution but from persistent refinement. With the fixes outlined here, your next loaf can be your best yet.

💬 What’s your biggest sourdough challenge? Share your experience or ask questions in the comments—let’s grow better bread together.