Why Does My Sourdough Bread Never Rise Troubleshooting Your Starter And Technique

Sourdough bread is a marvel of natural fermentation—complex in flavor, satisfying in texture, and deeply rewarding when it turns out right. But for many home bakers, the dream of a lofty, airy loaf often ends in disappointment. Flat dough, dense crumb, or no rise at all can be frustrating, especially after hours of effort. The good news: most issues are fixable. More often than not, the problem lies not in your ambition but in subtle missteps with your starter’s health or your baking technique. Understanding these nuances is key to unlocking reliable results.

The Foundation: Is Your Starter Actually Ready?

A healthy sourdough starter isn’t just bubbly—it’s predictably active, doubling in size within 4–8 hours of feeding at room temperature. Many bakers assume that any bubbles mean readiness, but appearance can be deceiving. A weak or immature starter lacks the population of wild yeast and lactic acid bacteria needed to leaven bread effectively.

If your starter peaks too slowly, collapses quickly, or fails to double, it may not have enough strength to lift a full loaf. This is especially common in new starters under two weeks old, which haven’t yet developed a stable microbial ecosystem. Even mature starters can weaken if neglected, refrigerated too long without feeding, or maintained with inconsistent ratios of flour and water.

Tip: Test your starter’s strength by dropping a spoonful into a glass of water. If it floats, it’s producing enough gas to leaven bread.

To build a robust starter, feed it regularly with equal parts (by weight) unbleached all-purpose or whole grain flour and filtered water. Maintain it at 70–78°F (21–26°C), where microbial activity thrives. Avoid chlorinated tap water, as chlorine can inhibit fermentation. After each feeding, observe its behavior over 6–12 hours. A healthy starter should rise predictably, develop a pleasant tangy aroma, and show clusters of small, even bubbles throughout.

Common Starter Mistakes and How to Fix Them

Even experienced bakers make errors in starter maintenance. Below are frequent pitfalls and their solutions:

• Underfeeding: Skipping feeds or using too little food starves the microbes. Feed daily at room temperature if actively baking, or weekly if stored in the fridge.
• Inconsistent feeding schedule: Erratic timing disrupts microbial balance. Stick to a 12- or 24-hour rhythm depending on temperature.
• Using cold water: Cold slows fermentation. Use lukewarm water (about 75°F / 24°C) to encourage activity.
• Over-diluting: A 1:1:1 ratio (starter:flour:water) is standard. Going higher (e.g., 1:4:4) without adjusting frequency can dilute acidity and weaken performance.
• Ignoring hooch: The dark liquid on top is alcohol produced by hungry bacteria. Pour it off before feeding, but don’t ignore it as a sign of neglect.

“A strong starter isn’t about speed—it’s about consistency. You want predictable rise and fall, not just bubbles.” — Dr. Karl DeSaulniers, Fermentation Scientist and Artisan Baker

Dough Development: Technique Matters Just as Much

Even with a vigorous starter, poor technique can sabotage your loaf. Sourdough relies on three pillars: fermentation, gluten development, and steam during baking. Neglecting any one can result in a dense, flat bread.

Gluten Structure: The Hidden Scaffold

Gluten forms the network that traps gas produced by fermentation. Without sufficient strength, the dough collapses under its own weight. Under-kneaded or poorly developed dough lacks elasticity and won’t hold air.

To build gluten without overworking the dough, use stretch-and-fold techniques during bulk fermentation. For most recipes, perform 4–6 sets of stretches every 30 minutes during the first 2–3 hours. This gently aligns gluten strands while preserving gas bubbles.

Tip: Perform the “windowpane test” midway through bulk fermentation: pinch and stretch a small piece of dough. If it forms a thin, translucent membrane without tearing, gluten is well-developed.

Bulk Fermentation: Timing vs. Signs

Following a recipe’s timeline exactly can lead to under- or over-fermentation. Room temperature, hydration, and starter strength all affect pace. Instead of relying solely on the clock, watch for physical cues:

• Dough has increased by 50–100%
• Surface is domed, not flat
• Interior is filled with irregular bubbles when torn open
• Feels light, jiggly, and aerated

Fermenting too long breaks down gluten, causing collapse. Too short, and there’s insufficient gas production. Ideal duration varies from 3 to 6 hours depending on conditions.

Shaping and Proofing: Where Rise Often Fails

Many bakers lose potential rise during shaping and final proofing. A poorly shaped loaf lacks surface tension, allowing gases to escape rather than expand upward. Similarly, incorrect proofing conditions can prevent proper oven spring.

Proper Shaping Technique

After dividing, preshape the dough into a round and rest for 20–30 minutes (bench rest). Then shape tightly: pull edges toward the center, rotate, and seal the seam underneath. For batards, elongate gently; for boules, cup hands and rotate to create surface tension.

If the dough feels slack or spreads immediately, it wasn’t pre-tensed enough. Practice builds muscle memory—don’t expect perfection on the first try.

Final Proof: Cold vs. Room Temperature

Proofing in the refrigerator (retarding) slows fermentation, enhances flavor, and makes timing more forgiving. However, under-proofed dough straight from the fridge won’t spring well. Conversely, over-proofed dough collapses when scored or baked.

To test readiness:

1. Lightly press the dough with a fingertip.
2. If the indentation slowly springs back halfway, it’s ready.
3. If it springs back fully, it needs more time.
4. If it doesn’t spring back at all, it’s over-proofed.

Proofing Condition	Timeframe	Best For	Risks
Room temperature	1.5–3 hours	Same-day baking, warmer kitchens	Over-proofing if unattended
Cold (fridge)	8–16 hours	Flavor development, scheduling flexibility	Weak oven spring if under-proofed before chilling

Step-by-Step Guide to Diagnosing a Failed Rise

When your loaf falls flat, follow this diagnostic checklist to identify the root cause:

1. Check starter activity: Did it double within 6–8 hours of feeding? Was it used at peak rise?
2. Assess dough feel: Was it tacky but not sticky? Did it pass the windowpane test?
3. Review bulk fermentation: Did the dough visibly expand and develop bubbles?
4. Evaluate shaping: Did the loaf hold its form in the banneton, or did it spread?
5. Inspect final proof: Was it properly timed? Did it respond correctly to the poke test?
6. Analyze bake: Was the oven hot enough (ideally 450–500°F / 230–260°C)? Was steam used in the first 20 minutes?

Steam is critical: it keeps the crust flexible early in baking, allowing the loaf to expand fully before setting. Use a Dutch oven or add water to a preheated tray in the oven to generate steam.

Real Example: Sarah’s Turnaround Loaf

Sarah had been baking sourdough for months with no success. Her loaves were consistently dense, with minimal oven spring. She followed recipes closely but couldn’t understand why her starter—bubbly and fragrant—wasn’t working.

Upon review, she discovered she was feeding her starter once every 36 hours at room temperature. It never quite doubled. She also proofed her final loaf overnight in the fridge but didn’t ensure it was adequately risen before chilling.

She adjusted: feeding her starter twice daily at 75°F, using lukewarm water and whole rye flour to boost activity. She began monitoring bulk fermentation by volume, not time, letting it rise until nearly doubled. For final proof, she reduced fridge time to 10 hours and confirmed readiness with the poke test.

On her third attempt, the loaf rose dramatically in the oven, opening into a crisp, blistered crust with an open crumb. The change wasn’t in the recipe—it was in understanding the signals.

Frequently Asked Questions

Can I use my starter straight from the fridge?

It’s not recommended for best results. Cold starters are sluggish. For optimal leavening, discard and feed your starter 4–12 hours before baking, allowing it to reach peak activity at room temperature.

Why does my dough rise fine in bulk but collapse during proofing?

This usually indicates over-fermentation during bulk. The gluten structure breaks down, losing its ability to retain gas. Reduce bulk fermentation time and rely on visual cues instead of the clock.

Does flour type affect rise?

Yes. High-protein bread flour develops stronger gluten than all-purpose. Whole grain flours add nutrition but absorb more water and can weigh down the dough. Adjust hydration and consider blending flours for better lift.

Essential Troubleshooting Checklist

Use this checklist before every bake to avoid common pitfalls:

• ✅ Starter doubled after feeding and passed float test
• ✅ Fed starter at room temperature 4–12 hours before use
• ✅ Used unchlorinated water and quality flour
• ✅ Performed stretch-and-folds during bulk fermentation
• ✅ Bulk fermentation stopped at 50–100% increase, not over-proofed
• ✅ Dough shaped tightly with good surface tension
• ✅ Final proof tested with poke method—half-springback
• ✅ Oven fully preheated with Dutch oven inside
• ✅ Steam provided during first 20 minutes of bake

Conclusion: Mastery Comes Through Observation

Sourdough baking is less about rigid rules and more about learning to read your dough. Every kitchen, starter, and batch behaves differently. The reason your bread isn’t rising likely isn’t one single flaw—but a combination of small oversights that compound.

Start by ensuring your starter is truly strong and used at peak. Then refine your technique: develop gluten, respect fermentation signs, shape with confidence, and control proofing. Track your bakes in a notebook—note temperatures, times, and outcomes. Patterns will emerge.

🚀 Your next perfect loaf is closer than you think. Revisit your process, apply these fixes, and share your breakthrough in the comments—your journey could inspire another baker stuck at the same stage.