Why Does My Sourdough Never Rise Troubleshooting Your Starter And Proofing

There’s nothing more disheartening than pulling a dense, flat loaf from the oven after hours of careful work—especially when you were expecting an airy, open-crumbed sourdough. If your sourdough never rises, it's not just bad luck. More often than not, the issue lies in one or more stages of the fermentation process: your starter’s health, feeding routine, ambient conditions, or proofing technique. The good news? These problems are almost always fixable with the right knowledge and adjustments.

Sourdough is as much science as it is art. Unlike commercial yeast, wild yeast and lactic acid bacteria in a sourdough culture require precise balance to thrive. When something is off—even slightly—the results show in the final rise. This guide dives deep into the most common reasons your sourdough fails to rise and offers practical, tested solutions to get your loaves soaring again.

Understanding Why Sourdough Fails to Rise

The rise in sourdough comes from carbon dioxide produced by wild yeast during fermentation. For this gas to expand the dough effectively, three key factors must align:

1. A healthy, active starter – capable of producing enough gas.
2. Proper gluten development – to trap that gas within a strong network.
3. Optimal fermentation environment – including temperature, humidity, and timing.

If any of these elements are compromised, your dough may not rise—either in bulk fermentation or in the oven (oven spring). Let’s examine each factor systematically, starting with the foundation: your starter.

Diagnosing and Reviving Your Sourdough Starter

Your starter is the heart of your sourdough process. If it’s weak or inactive, no amount of kneading or ideal shaping will compensate. A truly healthy starter should double predictably within 4–8 hours of feeding, have a pleasant tangy aroma (not rancid), and be full of bubbles throughout.

Here are the most common signs of a struggling starter and what they mean:

• No rise after feeding: Likely underfed, too cold, or contaminated.
• Strong alcohol smell: Overfermented; needs more frequent feedings.
• Gray liquid on top (hooch): Starved; requires immediate feeding.
• Mold or pink tint: Contaminated; discard and restart.

Tip: Feed your starter at the same time every day using equal parts flour and water by weight (e.g., 50g starter, 50g flour, 50g water) to build consistency.

Step-by-Step Guide to Revive a Dormant Starter

1. Discard all but 25g of your existing starter.
2. Feed with 50g unbleached all-purpose or whole wheat flour and 50g lukewarm water (75–80°F / 24–27°C).
3. Stir well, cover loosely, and place in a warm spot (ideally 70–75°F / 21–24°C).
4. Repeat every 12 hours, even if no activity is visible.
5. By day 3–5, you should see consistent bubbling and rising within 6–8 hours.
6. Once doubling reliably, it’s ready to bake with.

Patience is essential. Some starters take up to seven days to fully reactivate, especially if stored in the fridge for weeks. Whole grain flours can help jumpstart activity due to higher nutrient content.

“Many bakers assume their starter is dead when it’s simply exhausted. Consistent feeding at room temperature for several days usually brings it back.” — Dr. Karl DeSiel, Fermentation Scientist, University of Oregon

Proofing Problems: Timing, Temperature, and Technique

Even with a robust starter, poor proofing can doom your loaf. Proofing refers to the final rise after shaping, where the dough develops flavor and structure before baking. Two main issues occur here: under-proofing and over-proofing.

Under-proofed dough hasn’t developed enough gas and collapses when scored or baked. It feels tight and springs back quickly when poked.

Over-proofed dough has exhausted its food supply. The gluten breaks down, and the dough spreads instead of rising. It feels fragile and leaves a permanent dent when touched.

How to Test for Proper Proofing

Use the “poke test” near the end of the recommended proofing time:

1. Dip your finger in flour.
2. Gently press into the side of the dough about half an inch deep.
3. Observe the response:
   • If the dent springs back quickly — under-proofed.
   • If the dent holds but slowly rebounds — perfectly proofed.
   • If the dent remains and the dough feels deflated — over-proofed.

Tip: In cooler kitchens, extend proofing time or use a proofing box, oven with light on, or microwave with a cup of hot water to maintain warmth.

Environmental Factors That Impact Rise

Temperature plays a massive role in fermentation speed. Wild yeast thrives between 75–80°F (24–27°C). Below 68°F (20°C), activity slows dramatically. Above 85°F (29°C), acetic acid dominates, weakening gluten and creating sour flavors without sufficient rise.

Humidity also matters. Dry environments cause dough skins to form, restricting expansion. Aim for 70–80% relative humidity during proofing.

Temperature Range	Yeast Activity	Recommended Action
60–68°F (15–20°C)	Very slow	Extend bulk fermentation to 6–8 hours; use warmer spot
68–75°F (20–24°C)	Steady	Ideal for balanced flavor and rise
75–80°F (24–27°C)	Active	Monitor closely; bulk ferment ~4–5 hours
80°F+ (27°C+)	Rapid, unstable	Reduce time; risk over-acidification

Altitude affects rise too. At elevations above 3,000 feet, lower atmospheric pressure allows gases to expand faster, which can lead to premature rising and collapse. Bakers at high altitudes often reduce fermentation times by 20–30% and increase flour hydration slightly to strengthen gluten.

Troubleshooting Checklist: Why Your Dough Isn’t Rising

Use this checklist to diagnose and correct issues step by step:

• ✅ Is your starter doubling within 8 hours of feeding?
• ✅ Are you feeding it with unbleached flour at room temperature?
• ✅ Did you use enough starter in the recipe (typically 20–25% of total flour weight)?
• ✅ Was the dough kept warm enough during bulk fermentation?
• ✅ Did you develop sufficient gluten through stretching and folding?
• ✅ Was the final proof timed correctly and protected from drying out?
• ✅ Did you preheat your Dutch oven or baking surface thoroughly?
• ✅ Was the dough properly scored to allow controlled expansion?

Missing just one of these steps can prevent proper oven spring. For example, skipping folds leads to weak structure, while an unpreheated pot kills steam-driven lift.

Real Example: From Flat Loaf to Fluffy Success

Sarah, a home baker in Vermont, struggled for months with dense sourdough. Her starter bubbled faintly but didn’t double. She fed it daily but kept it in a cold kitchen (62°F). Her dough would barely rise during bulk fermentation and flattened during proofing.

After tracking her process, she made three changes:

1. Moved her starter to a cabinet above the dishwasher (consistently 73°F).
2. Switched from once-daily to twice-daily feedings with whole rye flour.
3. Began doing four sets of stretch-and-folds during bulk fermentation.

Within a week, her starter doubled in 6 hours. Her next loaf rose beautifully in the oven, achieving a 40% increase in volume and a tender, open crumb. The difference wasn’t magic—it was method.

Common Mistakes and How to Avoid Them

Beyond starter health and environment, several subtle errors sabotage rise:

• Using chlorinated tap water – Chlorine can inhibit wild yeast. Use filtered or bottled water if your tap is heavily treated.
• Incorrect flour choice – Low-protein flours (like cake flour) lack gluten strength. Stick to bread or all-purpose flour with at least 11.5% protein.
• Over-handling during shaping – Degassing too much removes precious CO₂. Handle gently and preserve bubbles.
• Skipping autolyse – Resting flour and water for 30–60 minutes before adding starter improves gluten formation and extensibility.
• Insufficient oven spring preparation – A cold oven or missing lid prevents steam buildup, critical for early expansion.

“The difference between a failed loaf and a triumph is often just one overlooked variable—usually temperature or timing.” — Ken Forkish, author of *Flour Water Salt Yeast*

Frequently Asked Questions

Can I bake with my starter if it hasn’t doubled?

Not reliably. A starter that doesn’t double lacks peak yeast activity. Using it risks under-fermentation and poor rise. Wait until it consistently doubles within 8 hours at room temperature before baking.

Why did my dough rise in the bowl but collapse after shaping?

This usually means over-fermentation during bulk. The gluten weakened from prolonged yeast activity. Try reducing bulk fermentation by 30–60 minutes and monitor dough feel—smooth, puffy, and jiggly is ideal.

Does whole wheat starter work as well as white flour starter?

Whole grain starters are more nutritious for microbes and often more active initially, but they ferment faster and may need more frequent feeding. They’re excellent for boosting activity but can be mixed with white flour to stabilize long-term performance.

Final Steps to Guarantee a Successful Rise

To consistently produce well-risen sourdough, follow this timeline for a standard 1kg loaf:

1. 12 hours before mix: Feed starter; ensure it peaks 4–6 hours before mixing.
2. 8:00 AM: Mix dough (autolyse 30 min), then add starter and salt.
3. 9:00 AM: Begin stretch-and-folds every 30 minutes for 2 hours (4 sets total).
4. 11:00 AM – 3:00 PM: Bulk ferment at 75°F. Look for 30–50% volume increase, bubbles, and jiggle.
5. 3:00 PM: Pre-shape, rest 20–30 min.
6. 3:30 PM: Final shape, place in banneton.
7. 4:00 PM: Begin final proof (room temp for 2–4 hours, or refrigerate overnight).
8. Before baking: Perform poke test. Preheat oven and Dutch oven to 450°F (230°C) for 45 min.
9. Bake: 20 min covered, 25 min uncovered.

Adjust times based on temperature and dough behavior—not the clock. Flexibility beats rigidity in sourdough.

Conclusion: Take Control of Your Sourdough Success

Your sourdough can rise—consistently and beautifully—with attention to detail and a little patience. The root cause of failure is rarely one big mistake, but a series of small oversights: an underfed starter, a chilly countertop, a missed fold, or a rushed proof. By diagnosing each stage methodically, you gain control over the variables that matter most.

Start today: check your starter’s activity, adjust your feeding routine, create a warm spot for fermentation, and practice the poke test. Track your bakes in a journal. Small improvements compound into dramatic results.

💬 Have a sourdough breakthrough story or lingering question? Share your experience below—your insight could help another baker finally achieve that dreamy, sky-high loaf.