What to Do If Your Sourdough Bread Won’t Rise
Last updated: 3 August 2025
Step 1: Check the Strength of Your Starter
Your sourdough starter is the engine behind your bread. If it’s not active and bubbly, your dough won’t rise. Try the float test: drop a spoonful of fed starter into water — it should float. If it sinks, it may need more regular feeding or warmer temperatures.
Step 2: Make Sure the Dough Is Warm Enough
Sourdough ferments best between 21°C and 27°C (70°F to 80°F). If your kitchen is cold, the yeast and bacteria will work more slowly. Try proofing in a warmer spot like an airing cupboard, using a proofing box, or even placing the dough near a warm appliance.
Step 3: Allow Enough Time for Fermentation
Sourdough rises more slowly than yeasted bread — sometimes taking 4 to 6 hours or longer depending on conditions. Be patient and watch the dough for signs of readiness, such as a noticeable rise and small bubbles along the sides.
Step 4: Don’t Under- or Over-Proof
If you move to baking too soon (under-proofing), the loaf may be tight and dense. If left too long (over-proofing), the dough may collapse. A well-proofed dough should be puffy, hold an indent when gently pressed, and jiggle slightly when moved.
Step 5: Use the Right Flour and Hydration
High-protein bread flour helps build the gluten structure needed to trap gas and create rise. If your flour is too weak or the dough too dry/wet, it can affect structure. Most sourdough recipes fall in the 65%–75% hydration range.
Step 6: Improve Your Folding and Shaping
During bulk fermentation, stretch and folds help strengthen the gluten network. When shaping, aim to create surface tension so the dough can rise upwards rather than spread out flat.
Bonus Tip: Avoid Using Too Much Starter
While it’s tempting to add lots of starter to speed things up, too much can throw off the balance of your dough and make it ferment too quickly. Stick to recipe amounts — usually 15% to 25% of total flour weight.