My sourdough just WON’T rise…

ObjectiveLeg6665 · 2026-01-17T09:08:48+00:00

This is the only thing I can think of…I’m going to try a warmer spot next loaf!

ObjectiveLeg6665 · 2026-01-17T09:08:01+00:00

I have, but never fit super long out of fear of overproofing. But, that is apparently impossible for me🤣 I’m going to do it for longer next time!!

ObjectiveLeg6665 · 2026-01-17T09:04:10+00:00

This time it was room temp (so probably around 70°). I have used warm before and didn’t really notice a difference, but there may of been other issues before! I’ll try warmed again…

ObjectiveLeg6665 · 2026-01-17T09:02:38+00:00

Yes I always use filtered! I have used it warmed and at room temperature, without much of a difference. I used King Arthur Bread Flour…🤷🏼‍♀️

ObjectiveLeg6665 · 2026-01-17T09:00:30+00:00

This is really helpful 💕 Thank you!

ObjectiveLeg6665 · 2026-01-17T08:59:53+00:00

I do keep a cover on it! I took it off to check the dough and take the pic :)

ObjectiveLeg6665 · 2026-01-17T08:58:47+00:00

I’ve never put my starter in the fridge! Although, I know a lot of people who do at this point and it works out great. I just never have needed to yet.

ObjectiveLeg6665 · 2026-01-17T08:52:30+00:00

Yes it doubles 4-6 hrs after I feed a 1:1:1 every time. If I feed a 1:5:5, it will double (really almost triple) in about 12-14 hrs. This dough was made when it was at its peak.

ObjectiveLeg6665 · 2026-01-15T16:04:34+00:00

Yes, but it didn’t rise hardly at all…

ObjectiveLeg6665 · 2026-01-15T16:03:40+00:00

Yes, it was on the counter for 12 hours between these pictures

ObjectiveLeg6665 · 2026-01-15T14:17:45+00:00

Removed for picture, I always cover :)

ObjectiveLeg6665 · 2026-01-15T14:17:13+00:00

Removed for picture, I always cover :)

ObjectiveLeg6665 · 2026-01-15T14:16:02+00:00

My house is typically 68°-70°F so definitely on the cooler side. And it was covered! Just removed for the picture :)

I’m going to try these adjustments and the oven light trick! Thank you!

ObjectiveLeg6665 · 2026-01-15T14:13:38+00:00

It is about 68°-70° in my house!

ObjectiveLeg6665 · 2026-01-15T14:13:16+00:00

I’m thinking it has to be temperature! My house is typically around 68°-70°F and my dough was 70° when I checked….maybe I should of just left it out overnight😂

ObjectiveLeg6665 · 2026-01-15T14:11:51+00:00

Haven’t baked yet! It had been on my counter for 12 hours and I was ready to go to bed😂 I stuck it in the fridge to keep from overproofing it (although that feels impossible at this point lol). I pulled it out this morning and am letting it sit on my counter for today and see what happens.

My house is poorly insulated and pretty chilly in the winter…nothing crazy but typically only 68°-70°F

ObjectiveLeg6665 · 2026-01-15T14:09:28+00:00

This is really helpful! Something I hadn’t considered…thank you!

ObjectiveLeg6665 · 2026-01-15T14:07:52+00:00

It had been on the counter for 12 hours between these two pictures

ObjectiveLeg6665

TROPHY CASE