9 Reasons Your Sourdough Bread Is Not Rising

Today we’re cracking the crusty conundrum that has left many a baker scratching their heads: “Why isn’t my sourdough bread rising?” Ah, sourdough, with its tangy taste, crisp crust, and soft, inviting interior – a true delight to the senses!

The main reason your sourdough will not rise is an underdeveloped starter. However, even with an active starter, rushing the fermentation and rising process can also hinder your bread’s rise. Always allow at least 4 hours for fermentation, and an additional 3-4 hours for the dough to rise before baking.

Now, if you’ve ever tried your hand at baking this lovely loaf at home, you know it can be a rollercoaster of an experience. When everything goes right, and your kitchen fills up with the irresistible aroma of freshly baked bread, it’s pure joy. But when your dough just sits there like a stubborn lump refusing to rise, it can be nothing short of heart-breaking.

But don’t you worry, I’ve been in those flour-covered shoes, and I’m here to help! So, let’s roll up our sleeves and jump into the nine key reasons why your sourdough bread might be staging a sit-in. Grab your aprons, it’s time to bake!

Understanding the Basic Components of Sourdough Bread

Before we dive into the nitty-gritty, let’s take a moment to appreciate the simplicity and magic of sourdough bread. Four humble ingredients – flour, water, salt, and our star performer, the starter. This bubbly concoction is the magical leavening agent that gifts the dough with life and personality, making it rise and turn into the delicious loaf we all love.

See Also: Why Sourdough Won’t Hold It’s Shape

Main Reasons Your Sourdough Bread Is Not Rising

Issue	Description	Solution
Lack of Active Starter	If your sourdough starter isn’t active enough, it won’t have the necessary yeast to make the bread rise.	Make sure your starter is active and bubbly before using it. Feed it regularly and consistently to keep it alive and healthy.
Inadequate Rising Time	Sourdough bread often needs longer to rise than other bread types due to the natural yeast.	Allow more time for your dough to rise. This could range from a few extra hours to overnight depending on the recipe and environment.
Temperature Factors	The temperature of the room or the dough can impact the rising process. Yeast thrives at certain temperatures and may become inactive if it’s too cold or hot.	Try to maintain a consistent room temperature while your dough is rising. If your kitchen is too cold, you may need to find a warmer spot for your dough. If it’s too hot, you may need to find a cooler spot.
Dough Hydration	If the dough is too dry, it can inhibit the yeast activity and prevent the bread from rising properly.	Make sure your dough is properly hydrated. The dough should be tacky but not overly sticky. Adjust the water or flour amount if necessary.
Old Flour	If your flour is old, it may not have the necessary gluten content to allow the bread to rise properly.	Use fresh flour. Make sure it’s stored in a cool, dry place and used within its shelf life.
Overproofing	If the dough is left to rise for too long, it can lose its structure and won’t rise in the oven. This is known as overproofing.	Follow the recommended proofing times for your recipe. If the dough has doubled in size and is puffy, it is likely ready to be baked.

1. Inactive or Weak Starter

Unfortunately, my early baking days weren’t all sunshine and perfect loaves. I learned the hard way that the key to a beautifully risen sourdough is a strong and active starter. One of my initial attempts at baking this tangy bread resulted in a rather flat and lifeless loaf. 

The potency of your starter significantly affects your dough’s ability to rise. If your starter is inactive or weak (i.e., it isn’t producing enough gas), your dough will struggle to rise. You can tell if your starter is active enough if it doubles in size within 4 to 6 hours of feeding. To strengthen a weak starter, try feeding it twice a day for a few days.

2. Incorrect Water Temperature

Water temperature plays a vital role in yeast activity. Too cold, and the yeast will be sluggish; too hot, and you could kill the yeast. The perfect water temperature for sourdough is lukewarm—around 85-90°F (29-32°C). Use a baking thermometer to ensure accuracy.

3. Inadequate Kneading

Kneading develops gluten in the dough, providing structure and helping capture the gases released by the yeast. If your dough isn’t rising adequately, you may not be kneading enough. Aim to knead your dough until it’s smooth and elastic—this usually takes around 10-15 minutes by hand.

4. Insufficient Rising Time

Rising (or proofing) is when the yeast ferments the dough, causing it to increase in volume. This process takes time—often longer than you think! Depending on your recipe and environment, it can take anywhere from 2 to 12 hours for sourdough to properly rise.

5. Too Much or Too Little Salt

Salt strengthens gluten structure and slows down yeast fermentation—both crucial for a good rise. However, too much salt can inhibit yeast activity, while too little can lead to over-proofing. Aim for about 1.8-2% of your flour’s weight in salt.

6. Poor Quality Flour

The quality of your flour affects both the taste and rise of your sourdough. Low-quality flour may lack the necessary protein content to develop a strong gluten network. For best results, use high-quality bread flour or whole wheat flour.

7. Incorrect Dough Hydration

Hydration refers to the ratio of water to flour in your dough and impacts how stiff or slack your dough is—a factor that can affect its ability to hold gas and thus rise properly. For beginners, a hydration level of around 65% (i.e., 65g of water for every 100g of flour) is a good starting point.

8. Wrong Baking Environment

The environment where your dough rises can affect its ability to do so effectively. Dough likes a warm, humid environment — ideally between 75-82°F (24-28°C). If it’s too cold or dry in your kitchen, try letting your dough rise in an off oven with a pan of hot water on the bottom rack.

9. Adding Ingredients That Can Affect The Yeast Activity

Certain ingredients, like oils and fats, can coat flour proteins and prevent them from forming gluten—thus inhibiting the dough’s ability to rise properly. If you’re adding such ingredients to your sourdough, do so after initial fermentation has occurred.

FAQs

Conclusion

Baking this bread at home can be an immensely satisfying experience. However, it can also be frustrating, especially when your sourdough does not rise as expected. A common problem faced by most first-time sourdough bakers.

Understanding why your sourdough isn’t rising is an essential part of mastering the art of sourdough baking. While it can be frustrating when things don’t go as planned, remember that every failure is an opportunity to learn and improve.

Keep experimenting with different techniques until you achieve that perfect loaf! Happy baking!