Last Updated on December 5, 2025
Is your sourdough dough just not rising like it should? You’ve followed the recipe, waited patiently, but your bread still turns out dense and flat.
It’s frustrating, and you might be wondering where things went wrong. The good news is, you’re not alone—and this problem has simple fixes. You’ll discover the key reasons why your sourdough isn’t rising and exactly what you can do to get that perfect, airy loaf every time.
Keep reading, and let’s bring your sourdough back to life!
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Common Reasons For Flat Sourdough
Flat sourdough is a common issue many bakers face. It can be frustrating to put time and effort into making dough that does not rise well. Understanding the common reasons behind flat sourdough can help improve your baking results. Several factors affect the dough’s ability to rise and develop structure.
Inactive Starter
An inactive starter lacks the natural yeast and bacteria needed to make dough rise. Starters that have not been fed regularly or stored properly lose strength. Using a weak starter results in dough that stays dense and flat.
Incorrect Dough Temperature
Dough temperature impacts yeast activity. Too cold slows down fermentation, while too hot can kill the yeast. Ideal dough temperature helps yeast grow and produce gas, causing dough to rise.
Insufficient Kneading
Kneading develops gluten, the network that traps gas in the dough. Not kneading enough creates weak gluten strands. Dough with weak gluten cannot hold gas, leading to a flat loaf.
Poor Flour Quality
Flour quality affects dough texture and rise. Low-protein flour has less gluten potential. Using poor-quality or old flour results in dough that lacks strength and stays flat.
Overproofing Or Underproofing
Proofing time controls dough rise before baking. Overproofed dough collapses and becomes flat. Underproofed dough has not risen enough and stays dense. Correct proofing time is key for good rise.
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How To Test Your Starter’s Strength
Testing your sourdough starter’s strength is a key step in baking good bread. It tells you if the starter has enough natural yeast and bacteria to make the dough rise. A strong starter will make your bread fluffy and light. A weak starter may cause the dough to stay flat or rise very slowly.
There are simple ways to check if your starter is ready to use. These methods help you decide if it needs more time or care before baking.
Float Test Method
The float test is a quick way to check your starter’s strength. Take a small spoonful of starter and gently drop it into a glass of water. If it floats, the starter has enough gas from yeast activity. This means it is strong and ready to use. If it sinks, the starter needs more time to develop or more feeding.
Signs Of An Active Starter
An active starter shows bubbles on the surface and inside. It should smell fresh, slightly sour, and pleasant. The starter should double in size within 4 to 6 hours after feeding. If it looks flat or has no bubbles, it may be weak. A strong starter is lively and smells good.
Reviving A Weak Starter
A weak starter can be brought back with care and patience. Feed it regularly with fresh flour and water. Keep it warm, around 75°F (24°C), to encourage yeast growth. Stir the starter daily to mix in oxygen. Avoid letting it sit too long without feeding. After a few days, it should become bubbly and active again.
Adjusting Dough Temperature For Better Rise
Adjusting the dough temperature is key for a good sourdough rise. Yeast and bacteria in the dough work best at certain temperatures. Too cold, and the rise is slow. Too hot, and the dough may not rise well at all. Controlling the dough temperature helps create the perfect environment for fermentation.
Ideal Temperature Range
The best temperature for sourdough dough is usually between 75°F and 80°F (24°C to 27°C). Within this range, yeast and bacteria grow steadily. Below 70°F (21°C), the rise slows down a lot. Above 85°F (29°C), the dough can ferment too fast or kill the yeast. Keeping dough in this range helps it rise well and develop good flavor.
Using Warm Water
Start by using warm water when mixing dough. Water around 80°F (27°C) helps activate the yeast. Avoid water that is too hot; above 120°F (49°C) can kill the yeast. Using warm water gives the dough a good head start on rising. It also balances the room temperature and flour temperature for better fermentation.
Creating A Warm Proofing Environment
Place the dough in a warm spot to rise. A cozy corner in the kitchen or near a heater works well. You can also use an oven with just the light on to keep warmth steady. Avoid cold drafts or very hot spots. A warm environment encourages yeast to grow and helps the dough rise evenly.
Kneading And Folding Techniques
Kneading and folding are key steps in making sourdough rise well. These techniques help develop gluten, which gives dough structure. Proper kneading and folding improve dough strength and texture. They also trap air, helping the dough grow during fermentation.
Stretch And Fold Method
The stretch and fold method is gentle and effective. Pull one side of the dough up and fold it over. Turn the dough a quarter turn and repeat. Do this every 20 to 30 minutes during the first rise. This method builds strength without overworking the dough.
Avoiding Over-kneading
Over-kneading can break gluten strands and make dough dense. Stop kneading when the dough feels smooth and elastic. A windowpane test helps check gluten development. Gently stretch a small dough piece; it should stretch thin without tearing.
When To Rest The Dough
Resting allows gluten to relax and dough to rise. After kneading or folding, let the dough rest for 20 to 30 minutes. This rest period improves dough elasticity and gas retention. Avoid rushing the process for better sourdough rise.
Choosing The Right Flour
Choosing the right flour is key to helping your sourdough rise well. Flour provides the food that yeast needs. Different flours have different protein levels and textures. These affect how much your dough will rise. Picking the right type can make your sourdough soft and fluffy.
Flour quality also impacts the taste and crumb of your bread. Some flours support strong gluten, which traps gas and lifts the dough. Others add flavor or nutrients. Knowing which flour to pick helps avoid flat or dense bread.
High-protein Flours
High-protein flours, like bread flour, are best for sourdough. They have more gluten than all-purpose flour. Gluten forms a stretchy network that traps gas from fermentation. This helps the dough rise and hold shape. Using high-protein flour gives your bread a good rise and chewy texture.
Whole Grain Options
Whole grain flours add flavor and nutrition. They contain the bran and germ of the grain. This can slow down rising because bran cuts gluten strands. A mix of whole grain and high-protein flour works well. It balances rise and taste. Whole grain sourdough has a nutty flavor and denser crumb.
Avoiding Bleached Flour
Bleached flour is chemically treated to whiten it. This process weakens gluten proteins. Weak gluten means less rise and poor dough structure. Choose unbleached or organic flour for sourdough. These flours keep gluten strong and help your bread rise higher. Fresh, natural flour gives the best results.
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Troubleshooting Proofing Issues
Proofing is a key step in making sourdough rise well. Problems during proofing can stop your dough from rising properly. Recognizing and fixing these issues helps you bake better bread. This section helps you understand common proofing problems and how to solve them.
Signs Of Overproofed Dough
Overproofed dough looks very soft and may collapse easily. It often feels sticky and loses shape quickly. The surface can have large bubbles or cracks. Bread made from overproofed dough may be flat and dense. These signs show the dough has risen too long.
Fixing Underproofed Dough
Underproofed dough feels tight and hard to stretch. It may not have many bubbles inside. The dough looks smaller and denser than expected. To fix it, let the dough rise in a warm place for more time. Watch it closely to avoid overproofing next.
Adjusting Proofing Times
Proofing time depends on temperature and dough strength. Warmer places speed up proofing, cooler places slow it down. Check the dough every 30 minutes to find the right time. Use gentle poke tests to see if the dough springs back slowly. Adjust your proofing time based on these tests.
Quick Fixes To Boost Dough Rise
Getting your sourdough to rise properly can be tricky. Sometimes, the dough feels heavy and flat. Quick fixes can help your dough rise better and faster. These simple tips can improve your baking results today.
Adding Commercial Yeast
Adding a small amount of commercial yeast can boost rise. It works faster than natural starter alone. Use about one-quarter teaspoon with your starter. This helps the dough rise, especially if your starter is weak.
Using Warm Water Boost
Warm water helps activate the yeast. Use water at about 80°F (27°C) for mixing. Avoid hot water; it can kill the yeast. Warm water speeds up fermentation and helps the dough rise well.
Extending Proofing Time
Sometimes dough needs more time to rise. Let it proof longer at room temperature. Check every 30 minutes until the dough doubles in size. Patience often helps sourdough rise better.
Preventing Future Rise Problems
Preventing future rise problems in sourdough baking starts with good care. A healthy starter and consistent habits make your dough rise well. Small changes can stop common issues. Follow these steps to keep your sourdough strong and active.
Maintaining Starter Health
Feed your starter regularly to keep it alive. Use fresh flour and clean water each time. Discard some starter before feeding to avoid overgrowth. Watch for bubbles and a pleasant smell. These signs show your starter is healthy and ready to use.
Consistent Feeding Schedule
Feed your starter at the same time daily or weekly. Regular feeding keeps the yeast active and growing. Avoid long gaps between feedings. This prevents your starter from becoming weak or inactive. A steady routine helps your dough rise better every time.
Proper Storage Practices
Store your starter in a clean jar with a loose lid. Keep it at room temperature if baking often. For less frequent use, refrigerate your starter. Bring it back to room temperature and feed before baking. Proper storage protects the starter and supports good fermentation.
Frequently Asked Questions
Why Is My Sourdough Not Rising Properly?
Sourdough may not rise due to weak starter activity or cold fermentation. Ensure your starter is bubbly and active. Keep dough at warm temperature (75-80°F) for proper fermentation. Also, give enough time for proofing to develop gluten and gas.
How Can I Fix A Sourdough That Won’t Rise?
To fix, feed your starter regularly until bubbly. Increase fermentation temperature slightly and extend proofing time. Avoid over-kneading or under-kneading the dough. Use fresh flour and water. Patience and proper conditions help sourdough rise well.
Does Sourdough Starter Age Affect Rising?
Yes, an old or inactive starter loses rising power. Refresh by feeding with equal parts flour and water daily. A mature, bubbly starter ensures proper fermentation and rise in sourdough bread. Always maintain a healthy starter for best results.
Can Cold Dough Stop Sourdough From Rising?
Cold dough slows yeast and bacteria activity, reducing rise speed. Use cold fermentation for flavor but allow dough to warm before final proofing. For faster rise, proof at room temperature or slightly warm environment.
Conclusion
Sourdough not rising can be frustrating. Check your starter’s strength first. Feed it regularly and keep it warm. Make sure your dough has enough time to rest. Avoid cold places for proofing. Watch the dough’s texture and feel. Small changes can bring big improvements.
Keep trying, and don’t lose patience. Baking sourdough is a learning process. Each loaf teaches you something new. Soon, you will enjoy soft, fluffy bread. Keep baking and enjoy the journey.
