Troubleshooting
Troubleshooting: When Sourdough Won't Rise
Twelve specific reasons your dough isn't growing — and how to diagnose which one is yours.
Dough that won't rise is the most demoralizing sourdough problem. Here are the twelve causes, in rough order of likelihood.
1. Starter isn't actually active
The number one cause. A starter that's been refrigerated needs 2–3 feedings at room temperature before it's reliably ready to bake. Float test it.
2. Starter past its peak
Used too late, the starter is on its way down — depleted yeast, no leavening power. Use within 1–2 hours of peak.
3. Cold environment
Yeast is slow below 70°F. Find a warm spot — oven with the light on, top of the fridge, near a heater.
4. Too much salt
2% is standard. Above 2.5% and yeast slows noticeably. Above 3% and it crawls.
5. Salt added directly to starter
Salt in direct contact with starter at high concentrations stuns yeast. Mix salt into water first, or with flour.
6. Not enough starter
Less than 10% of total flour weight is too little for most schedules.
7. Bulk fermentation cut short
If your dough hasn't risen 50–70% during bulk, the rest of the bake won't save it. Add time. Look for visual cues, not the clock.
8. Over-fermented (collapse, not rise)
Dough that rose and then collapsed looks like it never rose. Visible bubbles popped, surface is flat. Reduce time or temperature next bake.
9. Weak flour
All-purpose flour with less than 11% protein won't hold up. Switch to bread flour (12–14%).
10. Old flour
Flour past 6 months has reduced enzyme activity. Smell it — old flour smells stale.
11. Chlorinated water
Chlorine kills yeast and bacteria. Use filtered, bottled, or chlorine-evaporated water (leave tap water uncovered overnight).
12. Contaminated starter
Pink or orange streaks, fuzzy mold, putrid smell — start over.
Diagnostic flow
- Float test the starter. Fail? Build it up.
- Check ambient temperature. Below 70°F? Move it.
- Check salt percentage. Over 2.5%? Reduce.
- Check bulk timing and visual cues.
- Check flour and water quality.
When all else fails
Mix a fresh batch from the same starter, but use 1.5× starter percentage. If it rises, your previous bake was a timing or temperature issue. If it doesn't rise, your starter needs rebuilding.