Why Doesnt My Sourdough Rise During Baking

If you’re a sourdough baker, there’s nothing more frustrating than spending hours preparing and proofing your dough only to find that it hasn’t risen properly during baking. There are several factors that can contribute to a lack of rise in your sourdough bread, from a weak starter to improper fermentation times. As experienced sourdough bakers, we’ve encountered this problem more times than we can count, and we’re here to share our knowledge and tips on how to troubleshoot this common issue.

First and foremost, it’s important to understand the role of a strong starter in the rise of your sourdough bread. Without a healthy and active starter, your bread won’t have the necessary yeast and bacteria to properly ferment and rise. Additionally, proper fermentation and proofing times are crucial to allow the yeast to develop and create the gas needed for a good rise. We’ll delve into the importance of these factors and more in the following sections, as well as provide tips on how to handle your dough and choose the right ingredients for a successful sourdough bake.

Understanding the Importance of a Strong Starter

You’ll need a strong starter if you want your bread to have that perfect rise and chewy texture that’ll make your taste buds dance with joy. A starter is essentially a mixture of flour and water that has been fermented over a period of time with the help of wild yeast and bacteria. It’s what gives your sourdough bread its distinct flavor and texture. A strong starter is crucial because it contains a healthy population of yeast and bacteria that will help your bread rise properly.

To create a strong starter, you need to feed it regularly with fresh flour and water. This will help the yeast and bacteria in the starter to thrive and multiply. A mature starter that is regularly fed will have a sweet, tangy smell and will be full of bubbles. If your starter is not active or bubbly, it may not be strong enough to raise your bread properly. You may need to give it a few more feedings before using it in your bread recipe.

Another important factor that contributes to a strong starter is the temperature at which it is kept. Yeast and bacteria thrive in warm environments, so it’s important to keep your starter at a consistent temperature between 70-80°F. If your starter is too cold, it may take longer to ferment and develop, which can result in a weaker starter. By keeping your starter at the right temperature and feeding it regularly, you’ll be well on your way to creating a strong starter that will give your bread that perfect rise and texture.

Proper Fermentation and Proofing Time

To get the perfect rise in your homemade bread, make sure to give it enough time to ferment and proof properly. Fermentation is the process where the yeast feeds on the sugars in the dough, producing carbon dioxide gas which causes the bread to rise. The ideal temperature for fermentation is between 70-80°F, so make sure to keep your dough in a warm, draft-free place. You can also use a proofing box or a warm oven to create the perfect environment for your dough to rise.

Proofing time is equally important in getting your bread to rise properly. After the dough has been formed, it needs to rest and rise again before baking. This allows the yeast to continue producing carbon dioxide gas, which will create air pockets in your bread. Generally, the longer you proof your dough, the better the rise will be. However, be careful not to over-proof, as this can cause your bread to collapse during baking.

It’s important to keep in mind that different types of bread require different proofing times. Sourdough, for example, takes longer to proof than other types of bread due to its high acidity and low sugar content. A good rule of thumb is to allow your sourdough to proof for at least 4-6 hours, or until it has doubled in size. By giving your dough enough time to ferment and proof, you’ll ensure that your bread rises properly and has a delicious, airy texture.

The Role of Gluten Development

If you want your homemade bread to have a chewy texture and a good rise, understanding how gluten development plays a crucial role is essential. Gluten is a protein found in wheat flour that provides structure and elasticity to the dough. When the dough is kneaded, the gluten strands are stretched and aligned, creating a network that traps carbon dioxide produced by the yeast during fermentation. This process results in the formation of small air pockets that give the bread its characteristic texture and volume.

However, if the gluten is underdeveloped, the dough will not be able to trap enough gas and will not rise properly during baking. One of the reasons why the gluten may not develop is due to insufficient kneading. Kneading helps to align the gluten strands and activate the yeast, but if you don’t knead the dough long enough, the gluten will not have the chance to form a strong network. Another reason could be using the wrong type of flour. Some flours have lower gluten content than others, which could affect the dough’s ability to rise.

To ensure proper gluten development, it’s crucial to follow the recipe’s instructions carefully and knead the dough for the recommended time. It’s also important to use the right type of flour for the recipe. Baking with sourdough requires a bit more attention to detail than traditional yeast bread, but once you get the hang of it, the results are worth it. So next time you bake sourdough bread and wonder why it’s not rising properly, consider the role of gluten development and adjust your technique accordingly.

Proper Dough Handling

Handling your dough properly is key to achieving a perfect texture and rise in your homemade bread. One of the most important things to keep in mind is to avoid overworking the dough. When kneading, it’s important to be gentle and not add too much pressure. Over-kneading can lead to a tough and dense bread. Also, make sure to give the dough enough time to rest and rise before shaping it. Patience is key in bread baking!

Another important factor in proper dough handling is to be mindful of the temperature. The ideal temperature for bread dough is between 75-80°F. If the dough is too cold, it will take longer to rise and may not rise as much. On the other hand, if the dough is too warm, it can overproof and collapse during baking. It’s important to keep the dough in a warm and draft-free place during rising.

Lastly, shaping the dough correctly can greatly affect the final rise and texture of the bread. Make sure to shape the dough tightly and evenly to create a good structure for the bread to rise. It’s also important to handle the dough gently during shaping to avoid deflating it. Once the dough is shaped, let it rest and rise again before baking. With proper handling and shaping, your bread will have a beautiful rise and a soft and airy texture.

Using the Right Flour and Ingredients

Using the right flour and ingredients is essential for creating a delicious and perfectly textured homemade bread. When it comes to making sourdough, the type of flour used can greatly affect the rise of the dough. It is important to use high-quality flour that is unbleached and unbromated, as these can interfere with the fermentation process. Additionally, using a flour with a higher protein content, such as bread flour or even whole wheat flour, can help create a stronger gluten structure and ultimately lead to a better rise.

Along with the type of flour, the other ingredients used in sourdough can also impact its rise. One crucial ingredient is water. It is important to use filtered or bottled water, as chlorine and other chemicals in tap water can harm the yeast and bacteria in the sourdough starter. Additionally, the temperature of the water used can affect the fermentation process. Using water that is too hot or too cold can slow down or even kill the yeast, resulting in a lack of rise during baking.

Finally, it is important to pay attention to the amount of ingredients used in the sourdough recipe. Too much flour or not enough water can result in a dry and dense loaf, while too much water or not enough flour can lead to a flat and overly moist bread. It is important to follow the recipe carefully and make any necessary adjustments based on the consistency of the dough. By using the right flour and ingredients and paying attention to the recipe, you can ensure a beautifully risen and delicious sourdough bread.

Troubleshooting Tips

When troubleshooting common issues with your sourdough bread, it’s important to take a close look at the recipe and the ingredients you’re using. However, even when everything seems to be in order, your bread may still not rise during baking. In these cases, there are a few troubleshooting tips you can try to help improve the rise and texture of your loaf.

One common reason for a lack of rise in sourdough bread is a lack of gluten development. Gluten is what gives bread its structure and helps it to rise during baking. To ensure that your bread has enough gluten, make sure to knead or stretch and fold your dough thoroughly during the bulk fermentation stage. This will help to develop the gluten and give your bread the structure it needs to rise properly.

Another potential issue could be over- or under-proofing your dough. If your dough has not been given enough time to proof, it may not have enough gas to rise properly in the oven. On the other hand, if your dough has been over-proofed, the gluten may have weakened and the dough may not be able to hold its shape during baking. To avoid these issues, make sure to follow the proofing instructions in your recipe carefully and keep a close eye on your dough throughout the process. With a little practice and attention to detail, you’ll be able to achieve the perfect rise and texture in your sourdough bread every time.

Frequently Asked Questions

How do I know if my starter is strong enough?

To know if your sourdough starter is strong enough, it needs to have a consistent rise and fall. This means that after feeding your starter, it should double in size within 4-8 hours and then collapse back down. If your starter is not doubling in size or taking longer than 8 hours to do so, it may not be strong enough to leaven bread. Additionally, the smell of your starter should be pleasant and slightly tangy, but not overly sour or unpleasant. It’s also important to maintain a regular feeding schedule to keep your starter strong and active. By following these guidelines, you can ensure that your sourdough starter is healthy and strong enough to create delicious, well-risen bread.

Can I use all-purpose flour instead of bread flour for my sourdough?

Yes, you can use all-purpose flour instead of bread flour for your sourdough. However, it’s important to keep in mind that all-purpose flour has a lower protein content which can affect the texture and rise of your sourdough. To compensate for this, you may need to adjust your recipe by increasing the amount of starter or adding more water to the dough. Additionally, you may need to extend your bulk fermentation time to allow for adequate gluten development. It’s always best to experiment and find what works best for you and your specific sourdough recipe. With practice and patience, you can create a delicious and perfectly risen sourdough loaf using all-purpose flour.

How long can I keep my sourdough starter in the fridge before it goes bad?

We’ve been making sourdough for a while now and one of the questions that come up often is how long can we keep our starter in the fridge before it goes bad. The answer is that it depends on a few factors, such as how often you use it, how well you feed it, and the temperature of your fridge. Generally, we recommend feeding your starter every week or two to keep it active and healthy. However, if you’re going to be away for a while, you can put it in the fridge for up to a month. Just make sure to feed it well before putting it away and to give it a few feedings when you take it out to wake it up. With proper care, your starter can last for years and produce delicious, tangy bread every time.

Is it necessary to score my sourdough before baking?

Scoring your sourdough before baking is a critical step in achieving a beautiful crust and an even rise. By scoring the dough, you create weak spots that allow it to expand during baking. Without scoring, the dough can burst or crack unevenly, resulting in an unattractive loaf. Additionally, scoring allows for steam to escape, which helps create a crispy crust. When scoring, make sure to use a sharp blade or razor, and make shallow cuts at an angle. You can experiment with different patterns, but a simple cross or slash is sufficient. With proper scoring and baking techniques, you can achieve a perfectly risen and delicious sourdough loaf.

Can I use a bread machine to make sourdough bread?

We’ve tried using a bread machine to make sourdough bread, and while it is possible, it doesn’t necessarily produce the same results as hand-kneading and traditional baking methods. The bread machine tends to overwork the dough, which can result in a denser loaf and less rise. Additionally, sourdough requires a longer fermentation time, which can be difficult to achieve in a bread machine. However, there are ways to adapt a bread machine recipe for sourdough by adjusting the hydration level and adding sourdough starter. It may take some trial and error to find the perfect recipe and method, but with some patience and experimentation, it is possible to make delicious sourdough bread using a bread machine.


So, there you have it – the possible reasons why your sourdough bread isn’t rising during baking. Remember, sourdough bread is a delicate creation that requires attention to detail, patience, and practice. By taking the time to understand the importance of a strong starter, proper fermentation and proofing time, gluten development, dough handling, and using the right flour and ingredients, you can create delicious and perfectly-risen sourdough bread.

But, if you’re still experiencing issues with your sourdough bread not rising during baking, don’t worry – troubleshooting is part of the process. With a little bit of experimentation and some expert guidance, you’ll be well on your way to mastering the art of sourdough bread baking. So, keep at it, and remember – practice makes perfect!

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