Why Your Sourdough Isn’t Rising (and How to Fix It)
- Aug 20, 2025
- 3 min read
Updated: Aug 22, 2025
There’s nothing more discouraging than mixing up your sourdough dough, leaving it to rise, and then coming
back hours later to find it hasn’t moved an inch. Don’t worry! you’re not alone! Sourdough can be tricky, but once you understand the common reasons behind a sluggish or flat loaf, you’ll be able to troubleshoot and bring your bread back to life.
Here are the most common culprits (and how to fix them).
1. Your Starter Isn’t Active Enough
A weak starter is the number one reason sourdough won’t rise. If your starter doesn’t double within 4–6 hours of feeding, it may not be strong enough to raise a loaf of bread.
How to Fix It:
Feed your starter more frequently (every 12 hours for a few days).
Keep it in a warm spot, ideally around 75–80°F.
Use quality flour that provides enough nutrition for the wild yeast.
I like to use this all-purpose flour from King Arthur
2. The Temperature Is Too Cold
Wild yeast thrives in warmth. If your kitchen is chilly, your dough will rise much slower—or not at all.
How to Fix It:
Move your dough to a warmer area of the house.
Use a dough proofer or place your bowl in the oven with just the light turned on.
Extend the fermentation time if needed.
3. Not Enough Gluten Development
Without a strong gluten network, your dough can’t trap gas and rise properly. Under-kneading or skipping stretch-and-folds can leave your dough weak and flat.
How to Fix It:
Perform stretch-and-folds every 30 minutes during bulk fermentation.
Use bread flour instead of all-purpose for better gluten strength.
Don’t rush the process, give gluten time to develop.
Some tools that can help:
A Dough Scraper
I like this one from King Arthur (Dough Scraper) but there are so many to chose from. They really come in handy with stretching the dough to avoid sticky fingers!
Online Courses
This one dives deep into the ins & outs of making sourdough. Check it out here!
4. Overproofing
Sometimes the opposite problem is true—the dough rises too long and collapses. This usually happens if bulk fermentation goes too far.
How to Fix It:
Watch the dough, not the clock. Look for it to double in size but still feel airy and springy.
Use the “poke test”—gently press the dough. If it springs back slowly, it’s ready.
Reduce fermentation time or keep an eye on warmer environments.
You could use a clear dough rising container with measurements, which makes it easier to see when the dough has doubled.
5. Too Much (or Too Little) Water
Hydration plays a huge role in sourdough’s success. Too much water and the dough spreads; too little and the yeast struggles to move through it.
How to Fix It:
Follow a tested recipe with precise measurements.
Weigh ingredients with a digital kitchen scale instead of using cups.
Adjust hydration slightly depending on your flour.
6. Salt Added Too Early
Salt strengthens gluten, but if added directly to the starter before fermentation, it can slow yeast activity.
How to Fix It:
Always mix salt with flour and water, not with your starter directly.
Make sure the starter has already been incorporated before adding salt.
7. Impatience (It Just Needs More Time!)
Sometimes, the only problem is that sourdough rises more slowly than commercial yeast bread. If everything else is right, your dough might just need more time.
How to Fix It:
Give your dough the time it needs, especially in cooler months.
Don’t compare your sourdough’s rise time to standard yeast breads.
Be patient—the flavor is worth it!
Final Thoughts
Sourdough is all about learning to read your dough. If your bread isn’t rising, the key is to identify whether the problem lies with your starter, environment, technique, or timing. Once you troubleshoot, you’ll be rewarded with loaves that spring up beautifully in the oven.
Want to make sourdough success easier? Check out my favorite baking tools and ingredients here!
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