8 Reasons Why Sourdough Bread is Not Rising

/ / / 8 Reasons Why Sourdough Bread is Not Rising

Have you ever made sourdough bread and it doesn’t rise? You know – that sinking feeling you get, when your bread can’t sink as it’s not risen! What is wrong with me? Why can’t I make a good loaf of sourdough bread like my friends seem to be able to do so easily? Well after reading this, you will know why your sourdough bread is not rising, and how to fix it. Here’s the short answer:

If your starter is fully active then the reason your sourdough bread didn’t rise is mostly likely down to not giving it enough time. Give your sourdough at least 4 hours to bulk ferment, plus a further 3-4 for its second rise before baking.

But if this doesn’t answer your question or you’ve tried and it still doesn’t rise, I’ve got you sorted, as always. There are only 8 reasons why bread doesn’t rise, or doesn’t rise much so let’s discuss them in detail. Here are the common reasons your bread didn’t rise

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#1 The levain is inactive

The reason your sourdough bread didn’t rise could be due to your starter not being ripe. When you first parent a sourdough starter you will want to get baking as soon as you see bubbles! This is often fine but it won’t be as active as one that has been carefully looked after for many years.

Aside from being too young, there are other suggestions to consider. Although these won’t prevent the bread rising completely, they will lower its activity which can slow things down and make you give up. Reasons include:

The starter was fed a new flour and it didn’t rise

Flour introduces bacteria to a starters ecosystem. Changing the flour to say spelt, or rye will improve the organic activity in the starter, but the starter is likely to deteriorate initially.

See, the bacteria change upsets the balance of the starter. Some enzymes may initially be in too high quantities, others too low. Expect it to take at least 3 days to adjust to a new type, or even brand of flour.

Starter wasn’t fed recently and has little activity

If the starter repeatedly reaches its peak and collapses before it’s fed, it’s going to be less effective. Depending on how long and how regularly the starter is left, it will likely need to be regularly refreshed for a couple of days to revive it. If it’s days since it peaked you’ll struggle to make a decent loaf, if it’s a matter of a couple of hours you’ll probably be ok.

Starter was taken straight from the fridge and the bread didn’t rise

Keeping a starter in the fridge is a great way to slow down its activity to an almost dormant state. But asking something that’s asleep to suddenly fire on all cylinders and raise bread can be too much of an ask. Bread can be made from a starter that’s been left in the fridge, just expect it to take a little bit longer.

#2 It’s too cold!

Bacteria prefers it when it’s warm. The ideal temperature band of bacteria and enzymes in bread dough ranges between 25C and 37C (77-98F). There’s arguments for proofing at higher or lower regions of this band which can be found in my bread proofing temperature post.

Some of you will be tempted to use a fridge rise in your sourdough production. Incorporating a fridge first or second rise is a great way to manipulate flavour and for your personal baking schedule to be more sociable. Using the fridge for sourdough is fine, but the dough should spend some time above 25C (77F).

If your starter is weak, and the temperature is cold, expect very little rising activity.

Cool temperatures lead to less activity

A proofing sourdough that’s below 25C (77F) will rise a lot slower than it ought to. When it drops to the sub 15C (59F) region the chance of the sourdough not rising at all, or at least barely rising, increases. If this is your issue, you need to warm up your dough.

Place it in a warm spot, or better still, use a proofer.

Use a proofer to control temperature

Having your own controllable “warm spot” could sound like a far-distant dream, but owning a home proofing box is possible these days. Thanks to Brod & Taylor for making their affordable home proofer, it’s a fantastic tool to make baking bread at home so much easier:

#3 Warm water killed the yeast

Mix starter with water that’s over 68C (155F) and it’ll damage the bacteria inside. You won’t necessarily kill the starter, but you can lower its effectiveness. If the dough’s proofing temperature is above 40C, expect it to rise, but at a slower rate.

#4 Too much salt was added

Salt slows down the activity of the yeasts by trapping its water supply through osmosis. Adding too much salt will slow fermentation, but for salt to be the contributor to preventing a sourdough loaf from rising at all, it is highly unlikely. There would have to be so much added, the bread would be unpalatable anyway.

#5 Too much sugar!

Like salt, sugar diverts water from the yeast to soak it up itself. This inhibs the yeast’s ability to respire and prevents the dough from rising. If you want to sweeten your sourdough loaf you should:

  • Increase the amount of starter used.
  • Add the sugar later on in the development stage (near the end of mixing or midway through bulk fermentation).
  • Switch to a liquid form of sugar so that it can be incorporated easily when added later on.

#6 There was too much fat in the dough

Adding fat and sugar to the dough weakens the gluten structure making it harder to trap air. It’s not going to be the sole cause of a sourdough bread not rising, but will be a contributor.

Again, the amount of fat would have to be considerable for it to really ruin the dough’s ability to rise. Over 25% of the flour weight at least!

#7 Your water isn’t suitable for making sourdough

This can sound like a bad workman who blames his tools when things go wrong. Most of the time, the water isn’t causing an issue, but there are exceptions.

In some areas, tap water will prevent activity in your sourdough. If your water is heavily chlorinated or you use a reverse osmosis water filter, you need to take extra steps to make bread.

Using heavily chlorinated water for bread

If your tap water has a lot of chlorine in, fill a jug of water and leave it to sit on the counter for 10 minutes before measuring. This will allow the chlorine to evaporate so you can use it to make bread. You might also find joy using a water filter, but I am unable to find scientific proof for this.

Using a reverse osmosis water filter to make bread

A reverse osmosis filter removes the bad bacteria from the water alongside the good stuff. This decreases the activity of the water therefore adding the salts back in is a good way to recover from this. That said, it’s not perfect and you will most likely find that buying bottled water is the only route.

Should I use a water filter if I have hard water?

If you live in a hard water area then you have the perfect water for making bread. The extra minerals that exist in hard water provide food and activity to bacteria in the starter.

Buxton infamously homes many of the top breweries in the UK as it has very hard water! Bread made with hard water will rise faster than soft water areas so no, you shouldn’t use a water filter for making sourdough bread.

Note, if your starter uses the same water as the bread and rises, your problem isn’t the water.

#8 The dough became hard during final proofing

If you leave dough uncovered it is probably going to dry out. Moisture leaves the crust area of the bread and forms a skin. If the skin gets really dry, it’ll get so thick and heavy it’ll prevent the dough from rising. Expect to see some big rips as the oven spring explodes the crust as it bakes.

So why did your bread not rise?

Let me know in the comments why you think your bread didn’t rise. Are there any reasons that you can think of that are preventing your bread from rising? I’d love to hear how you fixed your sourdough not rising problem!

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  1. Hi, trying to make sourdough bread, made our own starter which seemed to have plenty of bubbles and action after feeding it, the water we used came through a very efficient filter which removes virtually everything…we used the same water for the bread mix as it seemed fine…anyway the mix started to rise but never seemed to get any further, could this be because of the water we used….any help would be appreciated….regards Steve

  2. Hi Steve, It could be, but if the starter is rising then it wouldn’t expect that the water is preventing it from rising. How active is your starter, is it doubling, or better still, tripling within 6 hours? How old is it?

  3. Gareth, Great website-Thanks!
    My starter smelled and tasted like sourdough. It floated. I added 2 cups starter to my bread recipe. Why did my dough not rise? I see comments about the starter doubling and tripling in volumn, but mine never does. Thanks for your help. Karol

  4. Thank you Karol! It’s a tough one without seeing the dough. What temperature is your starter kept at and how often do you feed it?

    Was there no rise at all in the bread?

  5. this is the first time my dough did not rise at all. I fed my starter and waited 2 hours and it was bubbling… I used the water that I normally used, from the same source as the day before when I made 3 loafs of bread…. the only difference was in one loaf I used some fresh garlic in my dough and the other loaf I used some cinnamon in the dough. I worked the dough as normal and left for the 4 hour rise and came back to NO rise at all. I just worked with folding again and will leave it covered outside, this time, and see what happens. I am so disappointed. Well… lets see what happens.

  6. Hi! That’s a tough one, I can see why you’re baffled! It could be due to the garlic and cinnamon. Both are known to inhibit the leavening power of sourdough. You are better off roasting garlic and adding it to the dough midway through the first rise. With cinnamon, put a maximum of 1 tsp per 350 grams of flour in the dough. It still might slow things down.

    I’d remove a small piece of dough without either inclusion to check on progress next time. This way you’ll be able to eliminate them from being the cause.

  7. Thank you for this guide! I am still having trouble getting my dough to rise during bulk fermentation (waiting as long as 20 hours) despite the following, as mapped to your 8 points:

    1. Having active levain – it’s 7 days old and has consistently risen 2-3x within 6-9 hours, ever since day 4
    2. Being in a ~27-30C environment
    3. Using room temperature, bottled (RO) water
    4. Using only 1 tsp salt to 250g flour
    5-7. Not using any sugar/fat; using RO water
    8. Protecting the dough with both a slick of olive oil + a silicone bowl cover

    Have got absolutely no clue what I should even be fixing in my next attempt!

  8. Sounds like you are doing everything right however, the starter at 7 days might not be as powerful as it needs to be. Keep feeding it for another week and try again, and repeat. You should notice the smell improving and the size of the bubbles increase a little. After this, your starter should be much stronger and you won’t need to wait 20 hours!

    This article might also be useful: https://www.busbysbakery.com/best-time-to-use-a-sourdough-starter/

  9. Ive been making bread for a year and none of the recipes i tried gave me the fluffy texture i wanted. I used the potato flake starter this time with high hopes to still get dense heavy bread.looks pretty and tastes ok but is dense and chewy.also used ki g arthir organic flour.

  10. Fluffy bread really benefits from fat and some lecithin which can be found in vegetable oil, eggs and soy flour. I’ve not heard of a potato flake starter! Sounds fun, but not sure if it will make it fluffier – let me know! Feel free to email me if you want any more help.

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