Why Does My Sourdough Bread Never Rise Troubleshooting Common Mistakes

Sourdough baking is both an art and a science, celebrated for its tangy flavor, open crumb, and rustic charm. Yet even the most dedicated home bakers often face the same frustrating problem: their loaf fails to rise. You’ve fed your starter, shaped the dough, waited hours—and still, you’re left with a dense, flat pancake instead of a lofty boule. Before you abandon sourdough altogether, understand this: failure is rarely about luck. It’s usually a combination of subtle missteps that can be corrected with knowledge and consistency.

The good news? Most rising issues stem from predictable causes—starter strength, temperature, hydration, fermentation time, or technique. By identifying where things go wrong, you can transform your next bake into a triumph. Let’s break down the most common reasons sourdough fails to rise and how to fix them.

1. Your Sourdough Starter Isn’t Active Enough

The foundation of every great sourdough loaf is a healthy, active starter. If your starter lacks strength, it won’t produce enough carbon dioxide to leaven the dough. A weak starter is the single most common reason for poor rise.

Signs of an inactive starter include:

• No bubbles after feeding
• Failure to double in size within 4–8 hours at room temperature
• A thick, sluggish texture or unpleasant odor (beyond normal tang)

To ensure your starter is ready for baking, perform a simple float test: drop a small spoonful of starter into a glass of water. If it floats, it’s producing enough gas and is likely strong enough to leaven bread. If it sinks, it needs more time—or may require revitalization.

Tip: Feed your starter consistently for 3–5 days before baking, ideally twice daily if kept at room temperature. Use equal parts flour and water by weight (1:1 ratio) for predictable results.

Reviving a sluggish starter involves regular feedings with fresh flour and filtered water. Whole grain flours like rye or whole wheat can boost microbial activity due to higher nutrient content. Avoid chlorinated tap water, as chlorine can inhibit yeast growth.

“Your starter should look alive—bubbling vigorously and doubling predictably. Baking with a weak starter is like trying to run a car on a half-charged battery.” — Clara Nguyen, Artisan Baker & Fermentation Educator

2. Inconsistent or Incorrect Temperature

Temperature governs fermentation speed and enzyme activity. Sourdough thrives in a narrow range: 74°F to 78°F (23°C to 26°C). Too cold, and the yeast slows to a crawl; too hot, and beneficial microbes die off.

If your kitchen is below 70°F (21°C), expect significantly longer rise times—or no rise at all. Conversely, temperatures above 85°F (29°C) can kill off delicate lactobacilli and favor undesirable bacteria, leading to over-acidification without proper structure development.

Common temperature pitfalls:

• Bulk fermentation on a cold countertop near a drafty window
• Overnight proofing in an unheated garage or basement
• Using water that’s too hot during mixing, damaging early-stage microbes

Maintain ideal conditions by using a proofing box, placing the bowl near a warm oven, or using a heating mat with a thermostat. Alternatively, create a DIY proofing chamber: place your dough in a turned-off oven with a bowl of hot water to generate warmth and humidity.

Optimal Temperature Zones for Sourdough Stages

Stage	Recommended Temp	Effects of Deviation
Starter Maintenance	74–78°F (23–26°C)	Cool temps slow activity; heat kills balance
Bulk Fermentation	75–78°F (24–26°C)	Cold = stalled rise; hot = fast but weak structure
Final Proof	72–76°F (22–24°C)	Too warm risks collapse; too cold delays readiness

3. Poor Gluten Development or Overhandling

Rising isn’t just about gas production—it’s also about gas retention. Even with a strong starter, dough must have sufficient gluten structure to trap air bubbles. Weak gluten leads to deflation, spreading, or dense crumb.

Gluten develops through mechanical action (mixing, kneading, folding) and time. Underdeveloped dough feels slack, tears easily, and doesn’t hold shape. Overworked dough becomes tight and loses elasticity, also impairing rise.

Folding during bulk fermentation strengthens the gluten network. Perform 3–4 sets of stretch-and-folds spaced 30 minutes apart during the first two hours of bulk fermentation. This builds strength without excessive kneading.

Alternatively, if using a stand mixer, mix on medium-low for 5–7 minutes until the dough passes the windowpane test: a small piece stretched thin should form a translucent membrane without tearing.

Tip: Don’t skip autolyse—the rest period after mixing flour and water before adding salt and starter. It allows gluten to hydrate naturally, improving extensibility and reducing mixing time.

4. Incorrect Hydration or Flour Choice

Hydration—the ratio of water to flour by weight—impacts dough structure dramatically. High-hydration doughs (75% and above) are popular for open crumb but require advanced handling. Beginners often struggle with these, mistaking stickiness for readiness when the dough actually lacks strength.

If your dough spreads out instead of rising upward, it may be too wet for your skill level or environment. Try lowering hydration to 65–70% until you master shaping and fermentation control.

Flour protein content also matters. All-purpose flour works well for beginners (around 10–11.5% protein). Bread flour (12–13%) offers more strength for high-hydration loaves. Avoid cake flour or low-protein blends—they lack the structure needed for rise.

Additionally, some flours ferment faster than others. Whole grain flours absorb more water and ferment quicker due to natural enzymes and microbes. When substituting whole wheat or rye, reduce fermentation time by 25–30% to prevent overproofing.

5. Timing and Overproofing Mistakes

One of the trickiest aspects of sourdough is knowing when fermentation is complete. Unlike commercial yeast, sourdough progresses slowly and inconsistently based on environment and starter health.

Underproofed dough hasn’t developed enough gas and will barely expand in the oven. Overproofed dough has exhausted its strength—gluten breaks down, and the loaf collapses during baking.

Use visual cues rather than strict timelines:

• Dough has visibly expanded (typically 1.5x to 2x original volume)
• Surface shows bubbles or slight doming
• Finger poke test: 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.

Final proofing duration varies widely. Room temperature dough may need only 2–3 hours, while refrigerated (retarded) proofing can take 12–16 hours. Cold proofing enhances flavor but requires precise timing to avoid breakdown.

“The best bakers don’t follow clocks—they read their dough. Watch for signs of life, not just elapsed minutes.” — Marcus Reed, Founder of The Sourdough School Online

Troubleshooting Checklist: Why Isn’t My Loaf Rising?

Use this checklist before your next bake to identify and correct key issues:

1. ✅ Is my starter peaking 4–8 hours after feeding? (Test with float method)
2. ✅ Was the dough mixed to proper gluten development? (Windowpane test passed?)
3. ✅ Was bulk fermentation warm enough? (Check ambient temp with thermometer)
4. ✅ Did I perform folds to strengthen the dough? (3–4 sets during first 2 hours)
5. ✅ Was final proof timed correctly? (Used visual/finger test, not just clock)
6. ✅ Did I preheat my Dutch oven fully? (At least 45 minutes at 450°F/230°C)
7. ✅ Was the dough properly scored? (Allows controlled expansion during oven spring)

Real Example: From Flat Disc to Fluffy Boule

Jessica, a home baker in Portland, struggled for months with dense sourdough. Her starter bubbled slightly but didn’t double. She baked in a chilly kitchen (65°F) and followed online recipes to the minute. Despite effort, her loaves remained heavy and under-risen.

After consulting a local bakery, she made three changes:

• She began feeding her starter twice daily with rye flour for two days before baking.
• She moved bulk fermentation to a warming drawer set at 76°F.
• She reduced hydration from 78% to 70% and added four stretch-and-folds.

The next loaf rose beautifully, with a 2-inch oven spring and an airy crumb. “I realized I was fighting the process instead of working with it,” she said. “Once I adjusted for my environment, everything changed.”

Frequently Asked Questions

Can I bake sourdough if my starter isn’t floating?

Not reliably. A non-floating starter indicates insufficient gas production. While you might get minimal rise, the result will likely be dense. Wait until your starter doubles and floats before baking.

Why did my dough rise in the bowl but flatten in the oven?

This is classic overproofing. The gluten structure weakened during fermentation and couldn’t withstand oven heat. Next time, shorten the final proof and use the finger test to gauge readiness.

Does altitude affect sourdough rising?

Yes. At higher elevations (above 3,000 feet), lower air pressure causes gases to expand faster, increasing rise speed but reducing structural integrity. Reduce fermentation time by 20–25%, increase flour slightly for strength, and ensure thorough shaping to contain expansion.

Step-by-Step Fix for a Failed Rise

If your dough hasn’t risen as expected, don’t discard it. Follow this recovery plan:

1. Assess the cause: Check starter activity, dough texture, and environment.
2. Warm it up: Move dough to a warmer spot (75–78°F) and cover to retain moisture.
3. Supplement (if necessary):strong> Mix 1 tsp of ripe starter with 1 tbsp flour and 1 tbsp water. Let sit 2 hours, then work into dough gently.
4. Add strength: Perform additional stretch-and-folds every 30 minutes for 1–2 hours.
5. Retard overnight: If dough shows signs of life, shape and refrigerate for 12 hours to develop flavor and structure.
6. Bake with steam: Use a preheated Dutch oven to maximize oven spring.

This approach has saved countless would-be failures and turned them into edible, flavorful loaves—even if not picture-perfect.

Conclusion: Mastery Through Observation and Adjustment

Sourdough doesn’t fail because you’re not good enough—it fails because variables were misaligned. The path to consistent rise isn’t perfection on the first try, but learning to diagnose and adjust. Your starter, your flour, your kitchen, and your schedule are unique. So must be your approach.

Track your bakes in a journal: note feeding times, temperatures, rise durations, and outcomes. Over time, patterns emerge. You’ll learn how your starter behaves in winter versus summer, how your flour absorbs water, and how long your dough truly needs.

🚀 Ready to transform your next loaf? Revisit your last failed bake using this guide, apply one correction at a time, and share your breakthrough in the comments. Every great baker started right where you are now—with a flat loaf and the determination to rise again.