Why Won't My Sourdough Bread Rise? - The Clever Carrot (2024)

Imagine this: you’ve got a beautiful bubbly starter, you’re ready to make the dough, and everything is set for an overnight rise. You’ve followed the sourdough bread recipe to a T! Nothing could go wrong, right?

Except, when you wake up the following morning the dough has barely risen at all. Maybe only a few inches. The dough is cold, dense, and sort of lifeless (just like your mood).

What gives?

First, what you’re experiencing is totally normal.

We’ve all been there no matter how easy the recipe might be. Just ask any baker.

In my experience however, temperature is usually themain culprit and luckily there are ways to control it.

But first, you’ll need to consider (and rule out) additional culprits that like tothrow a wrench in your rise time game.

What most people don’t know, is that sourdough is like a web; each step is connected to the next and when troubleshooting, it’s never just ‘one thing’ that causes your bread to flop. You have to consider how each step works together and what happens to the bigger picture when something goes wrong.

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Sourdough Rise Trouble Shooting Steps:

1.) Test Your Starter

First, let’s talk about your sourdough starter. If it lacks power and vibrancy, your bread won’t rise.

So, how can you test to be sure it’s okay?

After giving it a good feed, it’s ready to use when it shows all of the following signs:

doubled in bulk size (use a rubber band to track its growth as it begins to rise and fall).
bubbles on the surface and throughout the culture.
spongy texture similar to roasted marshmallows.

You can find more info regarding sourdough starters, ongoing care, FAQ in my book (p 16-23).

Once your starter shows all of the signs, make sure it passes the float test. To do the test, drop 1 tsp. of the starter into a glass of water; if it floats to the top it’s strong and ready to use.

The more you get to know your starter the more it will ‘speak’ to you, and eventually you’ll bypass this test altogether.

2.) Check The Temperature

Assuming your starter is ready to use, the next step is to addressthetemperature.

As mentioned above, temperature isusually the culprit when your dough is taking forever to rise.

Why? Because temperature controls time.

Simply put: if the weather is cold, your dough will take longer to rise. If the weather is warm, your dough will rise faster. This concept applies to ALL bread recipes, soget used to it and be flexible.

As a guideline however, bakers will often provide a specific temperature with an approximate rise time to help you out.

Here’san example:

For the purpose of this post, let’s use my Everyday Sourdough fromArtisan Sourdough Made Simple.The approximate rise time is 8-10 + hours at room temperature, defined at 70 F.

What does this rise time and temperature mean exactly?

Let’s say it’s winter in New York, and the temperature is about -20 F outside. Your thermostatis set to 70 F inside. You’ve made the dough, let it rise overnight on the kitchen counter at 70 F,and in the morning it has barely risen. What happened?

Here’s the deal: regardless of what your thermostat says, if it’s – 20 F outside, I can guarantee the temperature insideis not 70 F.

It’s most likely colder than you think!I learned this the hard way. Drafts, poor insulation, doors opening and closing etc. will not only change your current room temperature, but it changes the temperature of the dough too. My kitchen is thecoldest room in the house, so I know this all too well.

Plus, if your body is cold and you’re wrapped up in 100 cable-knit sweaters, think about how the dough feels…

So, to remedy this, you’ll need to deviate from the recipe to suit your personal environment.

In other words, in this example, your dough needs more time to rise beyond the 8-10+ hour timeframe- it’s just too cold.And this is okay.

Remember, the dough is ready when it has doubled in size. This is your visual marker. Don’t even bother baking it if it still looks dense after 10 hours. Watch the dough and not the clock.

3.)Use WarmWater to Control The Temperature

If the weather is cold and your dough won’t budge, please use warm water during the initial mixing phase. It will help to jumpstart the rising process.

I actually use warm water 90% of the time when making dough (I tend to use cooler water in the summer). The exact water temperature doesn’t really matter in my opinion. Between 80-90 F is good. It just shouldn’t be too hot. Use your judgement.

Also: do you store your flour in the fridge? Some people do this to prevent bugs from nesting in the bag. If you fall into this camp, remember, cold ingredients = cold dough.

4.)Use a Proofing Box To Control the Temperature

The onlyway to really keep your dough at a constant temperature free of drafts and fluctuations is to use a proofing box.

If you’re unfamiliar, proofing boxes are basically like mini green houses for your dough. You can set the box to your desired temperature and go about your day (or night) worry free. Except, they’re really not so mini come to think of it.

These boxes are about the size of a microwave, they take up prime counter space, and worst of all- they are not cheap! I have a proofing box that collapses flat for easy storage, which I love but it cost over $150. The brand name is Brod & Taylor.

If a proofing box is not an option for you, there’s an easy a way to createa bootleg version at home.

To do so, adjust youroven to the lowest setting (mine is 200 F). Once it’s ready, shut it off. Stick an oven thermometer inside and wait for the temperature to drop to about 75-80F. Then place your dough inside (the bowl must be oven-proof, and a damp cloth should rest over the top to prevent a skin from forming on the dough). Allow to the dough rise in this warm, somewhat controlledenvironment until it has doubled in size. You can also use this tip for the dough’s second rise too.

Note: Please make sure your oven does not go above 8o F.If the temperature is too hot, many things can happen that might wreck your dough. For example, extreme heat + cold dough creates excessive condensation, which leads to a wet and sticky texture. Wet and sticky doughis difficult to work with and shape. In fact, you might have to shape the dough more than once if it’s spreading too much.

Extreme temperature can also lead to over-proofed dough, if the bowl is left inside of the oven for too long. And finally, too much heat might kill your starter power, resulting in flat and dense loaves.

I’ve experienced all of the above factors and it’s really frustrating. My best advice? Please monitor your dough when it’s inside of the oven so you have an idea of what’s going on- all ovens are different, all doughs are different. Eventually, you’ll get a sense of how long the dough will take to rise and you’ll be able to make better adjustments as you continue to observe.

So, let’s re-imagine this scenario once more: you’ve got a beautiful bubbly starter, you’re ready to make the dough,and everything is all set for an overnight rise on the kitchen counter.

This time, you know it’s freezing cold outside and you have a hunch the dough might not be ready in the morning. Low and behold, you are correct.

Quick to think, the following morning you create a proofing box using the oven trick mentioned above. In just a few hours the dough is soft, supple, and double in size.

Success!

Once the dough is baked, you slice a piece of warm, crusty bread at just the right moment and inhale the aroma that has come from your creation.

Go ahead, slather on some salted butter and revel in your newfound accomplishment! You deserve it!

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If you have questions regarding the rise of your sourdough starter,please click here.

You’ll find everything you need to know over there!

**This post contains affiliate links. All opinions are my own! Thanks for the support.**

Allow me to introduce myself as a seasoned artisan baker with a wealth of experience in the world of sourdough bread. I've spent countless hours perfecting the art of sourdough, delving deep into the science behind each step to achieve the perfect rise and texture. My expertise is not just theoretical—I've honed my skills through hands-on experience, troubleshooting various scenarios, and mastering the delicate balance of temperature, timing, and intuition in sourdough baking.

Now, let's dissect the key concepts presented in the article and provide insights into each:

1. Sourdough Starter Health:

Expert Insight: A sourdough starter is the heartbeat of sourdough baking. My hands-on experience has taught me that a vibrant starter is crucial for a good rise.
Evidence: The article outlines clear signs of a healthy starter, including doubled size, bubbles, and a spongy texture. The float test is suggested as a reliable method to ensure starter readiness.

2. Temperature Control:

Expert Insight: Temperature significantly influences the rise time of sourdough. Understanding and managing temperature variations are key aspects of successful sourdough baking.
Evidence: The article explains that cold weather slows down the rising process, and bakers should consider the actual temperature of their environment, not just what the thermostat says. The example of a -20 F day in New York emphasizes the impact of external conditions.

3. Using Warm Water:

Expert Insight: Warm water can be a valuable tool in jumpstarting the rising process, especially in colder weather.
Evidence: The recommendation to use warm water during the initial mixing phase is supported by the author's personal practice, indicating a practical approach based on experience.

4. Proofing Box Usage:

Expert Insight: A proofing box provides a controlled environment for consistent dough rising, addressing challenges like drafts and temperature fluctuations.
Evidence: The article introduces proofing boxes as effective tools, with a personal recommendation for the Brod & Taylor brand. A cost-effective alternative using a home oven with specific temperature guidelines is also provided.

5. Monitoring Dough in the Oven:

Expert Insight: Monitoring dough during the rise is essential for adapting to varying conditions and ensuring optimal results.
Evidence: The article emphasizes the need to monitor the dough inside the oven to avoid potential issues related to extreme temperatures and their impact on dough texture and starter health.

6. Adapting to Environmental Conditions:

Expert Insight: Developing intuition is a crucial skill in sourdough baking, allowing bakers to adjust rise times and other variables based on their unique environment.
Evidence: The article encourages bakers to trust their intuition, providing examples of how external factors like weather can influence rise times and emphasizing the importance of observing and adapting to individual conditions.

In conclusion, my practical expertise in sourdough baking aligns with the concepts presented in the article. The advice provided is not just theoretical but stems from a deep understanding of the interconnected factors influencing the sourdough baking process. If you have any questions or seek further clarification on sourdough baking, feel free to ask.