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Why Your Sourdough Won't Rise (3 Common Fixes)

Weak starter, underproofing, and cold dough. The three reasons sourdough stays flat, and how to fix each.

What you'll learn

Starter isn't ready. One. Your starter may not be strong enough. It should reliably double within four to six hours of feeding, and a spoonful should float in water. If it won't float, it isn't ready to bake.
Underproofed dough. Two. Dense bread usually means underproofed dough. Don't wait for it to double in the bowl. You want about a fifty percent rise and a soft jiggle, then it's time to bake.
The dough is too cold. Three. Cold dough barely rises. Sourdough is happiest around seventy-eight degrees. Find a warm spot, like an oven with just the light on, and your rise speeds up dramatically.

Full transcript

1. Your starter may not be strong enough. It should reliably double within 4 to 6 hours of feeding and a spoonful should float in water. If it won't float, it isn't ready to bake. 2. Dense bread usually means under -proofed dough. Don't wait for it to double in the bowl. You want about a 50 % rise and a soft jiggle, then it's time to bake. 3. Cold dough barely rises. Sour dough is happiest around 78 degrees. Find a warm spot like an oven with just the light on and your rise speeds up dramatically.

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