Today we solve the crunchy riddle that puzzles many bakers: “Why isn’t my sourdough bread rising?” Ah, sourdough, with its flavorful taste, crispy crust and soft, inviting interior – a real treat for the senses!
The number one reason your sourdough won’t rise is an underdeveloped starter. But even with an active starter, accelerated proofing and rising can hinder your bread from rising. Always allow at least 4 hours for proofing and another 3-4 hours for dough to rise before baking.
If you’ve ever tried to bake this delicious bread at home, you know it can be a rollercoaster ride. When everything works and your kitchen is filled with the irresistible smell of freshly baked bread, that’s pure joy. But when your dough just sits there like a stubborn lump that won’t rise, it can be downright heartbreaking.
But don’t worry, I wore those flour-covered shoes and I’m here to help! So, let’s roll up our sleeves and dive into the top nine reasons why your sourdough bread might be having a sit-in. Grab your aprons, it’s time to bake!
Understand the basic ingredients of sourdough bread
Before we get into the details, let’s take a moment to enjoy the simplicity and magic of sourdough bread. Four simple ingredients – flour, water, salt and our star appetizer. This bubbly concoction is the magical leavening agent that gives life and personality to dough, making it rise and transform it into the delicious bread we all love.
See also: Why sourdough doesn’t hold its shape
Top Reasons Why Your Sourdough Bread Won’t Rise
| output | Description | Solution |
|---|---|---|
| Lack of active starter | If your sourdough isn’t active enough, it won’t have the yeast to make the bread rise. | Make sure your starter is active and bubbling before using it. Feed it regularly and regularly to keep it lively and healthy. |
| Insufficient ascent time | Sourdough bread often takes longer to rise than other types of bread due to the natural yeast. | Give your dough more time to rise. This can take anywhere from a few extra hours to overnight, depending on the recipe and the environment. |
| temperature factors | The temperature of the room or the dough can affect the rising process. Yeast thrives at certain temperatures and can become dormant when it’s too cold or too hot. | Try to maintain a constant room temperature while your dough is rising. If your kitchen is too cold, you may need to find a warmer spot for your dough. If it’s too hot, you may need to find a cooler place. |
| dough hydration | If the dough is too dry, this can inhibit yeast activity and prevent the bread from rising properly. | Make sure your dough is adequately moisturized. The dough should be sticky but not too sticky. Adjust the amount of water or flour as needed. |
| old flour | If your flour is stale, it may not have the necessary gluten content for the bread to rise properly. | Use fresh flour. Make sure it is stored in a cool, dry place and used within its shelf life. |
| overstrength | If the dough is left to rise for too long, it can lose its structure and will not rise in the oven. This is called overproofing. | Follow the recommended cooking times for your recipe. If the dough has doubled in volume and is fluffy, it’s probably ready to bake. |
1. Inactive or weak starter
Unfortunately, my first few days of baking were not only characterized by sunshine and perfect breads. I’ve learned the hard way that the key to a nicely risen sourdough is a strong and active starter. One of my first attempts at baking this flavorful bread resulted in a rather flat and lifeless loaf.
The strength of your starter has a significant impact on how well your dough rises. If your starter is dormant or weak (i.e. not producing enough gas), your dough will have trouble rising. You can tell if your starter is active enough when it will double in size within 4 to 6 hours of feeding. To strengthen a weak starter, feed it twice a day for a few days.
2. Incorrect water temperature
Water temperature plays a crucial role in yeast activity. Too cold and the yeast will become sluggish; too hot and you could kill the yeast. The perfect water temperature for sourdough is lukewarm—about 85–90°F (29–32°C). To ensure accuracy, use a baking thermometer.
3. Insufficient kneading
Kneading develops gluten in the dough, which provides structure and helps trap the gases released by the yeast. If your dough isn’t rising enough, you may not have kneaded enough. Try kneading your dough until it’s smooth and elastic – this usually takes about 10-15 minutes by hand.
4. Insufficient rise time
As the dough rises (or rises), the yeast ferments it, increasing its volume. This process takes time – often longer than you think! Depending on the recipe and the environment, it can take anywhere from 2 to 12 hours for the sourdough to rise properly.
5. Too much or too little salt
Salt strengthens the gluten structure and slows down yeast fermentation – both of which are crucial for a good dough rise. However, too much salt can inhibit yeast activity, while too little can lead to over-fermentation. Try to use about 1.8-2% of the flour weight of salt.
6. Poor quality flour
The quality of your flour affects both the flavor and the rise of your sourdough. Poor quality flour may not have the necessary protein content to build a strong gluten network. For best results, use high quality bread flour or whole wheat flour.
7. Incorrect dough hydration
Hydration relates to the ratio of water to flour in your dough and affects how stiff or fluffy your dough is – a factor that can affect its ability to hold gases and thus rise properly. For beginners, a liquid content of around 65% (ie 65g water per 100g flour) is a good starting point.
8. Wrong baking environment
The environment in which your dough rises can affect its ability to rise effectively. Dough likes a warm, humid environment – ideally between 24 and 28°C. If your kitchen is too cold or too dry, try proving your dough in a turned-off oven with a pot of hot water on the bottom rack.
9. Adding ingredients that may affect yeast activity
Certain ingredients, like oils and fats, can coat flour proteins and prevent them from forming gluten—thus interfering with the dough’s ability to rise properly. When adding such ingredients to your sourdough, do so after the initial fermentation has taken place.
FAQs
Can I still bake my dough if it hasn’t risen properly?
Yes, you can bake unrisen dough yet – just keep in mind that the consistency may be denser than usual.
Can I use all-purpose flour for sourdough?
Yes, but bread flour or whole wheat flour usually gives better results due to their higher protein content.
How long should I knead my dough?
Typically, you should knead the dough until it’s smooth and elastic – typically about 10-15 minutes by hand.
Can I speed up the rising of my dough?
Yes, placing your dough in a warm environment can speed up the rising time—but be careful not to over-rise!
How can I tell if my sourdough starter is active?
An active sourdough is effervescent and has a pleasant sour smell. If you feed it, it should double in size within 6 to 8 hours.
Diploma
Baking this bread at home can be an extremely satisfying experience. However, it can also be frustrating, especially when your sourdough doesn’t rise as expected. A common problem faced by most sourdough beginners.
In order to master the art of sourdough baking, it’s important to understand why your sourdough won’t rise. While it can be frustrating when things don’t go as planned, remember that every failure is an opportunity to learn and improve.
Keep experimenting with different techniques until you have the perfect bread! Happy baking!
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