Why Is My Sourdough Not Rising? 5 Common Causes (and Fixes)
A flat, dense loaf is discouraging after all that folding and waiting. Here are the most common reasons sourdough fails to rise, and exactly how to fix each one.
Struggling with a flat bake, deflated dough, or a dense loaf that resembles a hockey puck? Structural flaws can be frustrating, but they are entirely fixable. This troubleshooting hub breaks down the science behind under-proofing, over-proofing, shaping missteps, and oven-spring failures, guiding you step-by-step toward achieving an airy, beautifully risen loaf every single time.
Not sure which symptom is yours? Try the visual What’s Wrong With My Loaf? guide – match it to the fix in one click.
More Troubleshooting Topics
Starter ProblemsRescuing your rise when things go flat.
Crust & ShapeCrafting the ultimate golden, crackly blister.
Sourdough in Hot, Humid ClimatesTaming wild yeast when the heat is on.
Crumb & TexturePerfecting the interior matrix of your loaf.Swipe to see more categories
A flat, dense loaf is discouraging after all that folding and waiting. Here are the most common reasons sourdough fails to rise, and exactly how to fix each one.
Guessing whether a loaf is overproofed or underproofed leads to inconsistent bakes. The poke test is the fastest, most reliable way to tell the two apart before the oven even turns on.
Watching a beautifully proofed loaf collapse the moment the blade touches it is one of the more heartbreaking sourdough moments. Here’s why overproofed dough does this, and how to catch it earlier.