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Sourdough · Fix it
Why is my sourdough not rising
Last updated 23 August 2026
A loaf that won't rise almost always comes down to a weak or under-ripe starter, or dough that's simply too cold to ferment at a useful pace. Check your starter is active and at peak when you mix, and give the bulk ferment more time in a warmer spot.
Diagnose it
Which one matches your dough
| Symptom | Likely cause | Fix | Prevention |
|---|---|---|---|
| Barely any rise after the full bulk time | Starter wasn't active or ripe enough when mixed | Feed the starter, wait until it doubles, remix | Only mix once the starter is domed and active |
| Some rise, but far slower than expected | Kitchen is too cold for the fermentation to move at pace | Move somewhere warmer and extend bulk time | Use the Fermentation Calculator to solve time for your kitchen |
| Rose fine in bulk, flat after shaping | Over-degassed during shaping, or shaped too tight | Handle more gently next time | Shape with a light touch, preserve the gas |
| Starter looks fine but the dough still won't move | Not enough starter used relative to flour weight | Increase starter percentage in the formula | Use the Starter Calculator to size your inoculation correctly |
Do this now
Get a sluggish sourdough moving again
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1
Step 1
Check your starter before blaming the dough. It should be domed and visibly active when you mix, not flat or just fed.
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2
Step 2
Move the dough somewhere warmer, ideally 24 to 26C. A switched-off oven with the light on works well.
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3
Step 3
Give it real time rather than watching the clock against a recipe. Under-risen dough often just needs another 2 to 4 hours.
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4
Step 4
Do a gentle stretch and fold to redistribute the yeast and check for any life in the dough before extending the wait further.
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5
Step 5
If there's genuinely no activity after several hours in a warm spot, the starter itself likely needs feeding and building back up before you try again.
Stop it happening again
Fix the cause, not just the bake
Rise is a direct function of starter activity, time and temperature working together. The Fermentation Calculator solves bulk time for your real kitchen temperature, and the Starter Calculator makes sure you're using enough active starter to give the dough a proper start.
Common questions
FAQ
Why is my sourdough not rising?
A loaf that won't rise almost always comes down to a weak or under-ripe starter, or dough that's simply too cold to ferment at a useful pace.
How can I tell if my starter is ripe enough to bake with?
It should be domed, visibly risen, and active-looking, ideally close to its peak rather than just fed or already collapsing back down.
How long should sourdough bulk ferment take?
It depends heavily on temperature and starter strength, but commonly 4 to 8 hours at room temperature, or longer in a cooler kitchen. Watching the dough matters more than watching the clock.
Keep reading
Other pizza and sourdough fixes
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