Why Your Sourdough Starter Isn’t Rising Your Bread — And How to Fix It.
You’ve followed the recipe, kneaded with care, and waited patiently.
But when it’s finally time to bake, your sourdough turns out… flat.
What gives?
In most cases, it’s not you. It’s your starter — and more specifically, when you’re using it.
🍞 The Myth: “It’s bubbly, so it’s ready.”
Just because your sourdough starter has bubbles doesn’t mean it’s strong enough to lift your dough.
What you need to look for is peak activity — when the starter is at its strongest.
⏰ Timing is Everything
A starter goes through a cycle after feeding:
- Lag phase — just fed, minimal activity
- Growth phase — bubbles increase, it rises
- Peak phase — doubled in size, domed top
- Decline — begins to collapse, alcohol smell, “hooch” appears
→ You want to use it during the peak phase.
🧪 The Float Test Isn’t Foolproof
You might’ve heard of the “float test” — drop some starter in water, and if it floats, it’s good.
But that doesn’t always work. Starters can float even when they’re past peak.
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Instead, observe:
- Volume: Has it doubled or more?
- Shape: Is it domed at the top?
- Smell: Slightly tangy, not alcoholic?
🔧 Pro Tip: Set a Routine & Track It
Every starter is different. Try this:
- Feed your starter at the same ratio daily (ex. 1:1:1 by weight)
- Mark the jar with a rubber band to track rise
- Use your phone to time the hours to peak
🧡 Final Thought
Sourdough is a living process, and your starter is the heart of it.
Treat it like a pet: observe it, feed it well, and learn its rhythm.
Once you catch its peak, the bread will rise to the occasion.
🔗 Want more tips like this? Follow me here & on X (@Starterwisp) for friendly fermentation wisdom!
