Cold weather can be great for long, slow ferments but it can also leave you wondering why your dough isn’t rising. The good news? With a few simple tweaks, you can keep your sourdough bake on track, even in a chilly kitchen.
Fermentation is one of the most important parts of sourdough baking. It's where all the structure, strength, and flavour start to develop. But in cooler climates or winter kitchens, the process can feel painfully slow and for beginners, it might seem like nothing is happening at all.
Let’s break down how to troubleshoot and master fermentation when it’s cold outside.
Why Under-Proving Happens in Cold Climates
When the temperature drops, so does the activity inside your dough. Yeast and bacteria thrive best in a warm environment, and when it’s too cold, they slow down significantly.
Here’s what you might notice:
- Your dough takes longer to rise or barely moves at all
- It feels heavy or dense, even after a few hours
- The final loaf might be tight or lack oven spring
For new bakers, this can be confusing. You followed the recipe, waited patiently, but the dough isn’t doing what it’s “supposed” to do.
💡 Beginner Tip: Most sourdough recipes assume a room temperature of around 24-26°C. If your kitchen is cooler than that (below 22°C), you’ll likely need to adjust the timeline or the environment.
Ways to Speed Up Fermentation in Cold Weather
If your dough is sluggish, don’t worry here are some beginner-friendly ways to help things along:
1. Use Warm Water in Your Mix
Starting with warm (not hot!) water gives your dough a head start. Aim for around 30-35°C, it should feel warm to the touch, but not uncomfortable.
💡 Beginner Tip: If you're not sure, dip your (clean) finger in. It should feel like a warm bath. Too hot, and you could harm your wild yeast.
2. Find a Warm Spot for Your Dough
Try these cozy places:
- Inside your oven with just the light on
- Near a warm appliance like a fridge or microwave
- Inside a proofing box or our electric heat box
- Inside a turned-off microwave with a cup of warm water next to it (bonus humidity!)
💡 Beginner Tip: Avoid placing dough directly near heaters or sunny windows. Sudden hot spots can dry out or cook the surface of your dough.
3. Use a Bit More Starter
If your starter is strong and bubbly, increasing the amount in your recipe slightly can speed things up. More starter means more active yeast and bacteria to kick things off.
💡 Beginner Tip: Don’t go overboard! Too much starter can rush the process and reduce flavour development. A little boost (5-10g more) is all you need.
4. Be Patient
In cooler kitchens, bulk fermentation can take 6-12 hours. That’s completely normal. Give your dough time to do its thing.
💡 Beginner Tip: Try starting your mix earlier in the day so you're not stuck shaping late at night. Or mix in the evening and bulk ferment overnight in a slightly warmed space.
How to Tell If Your Dough Is Ready
Forget the clock, your dough will tell you when it's ready.
Look for:
- A rise of around 30% during bulk fermentation (not double!)
- A smooth, domed surface
- Dough that feels lighter when gently touched
- Bubbles starting to form under the surface (not necessarily on top)
💡 Beginner Tip: Mark the side of your container with tape or a rubber band at the dough’s starting point, this makes it easier to track the rise.
What to Do If Bulk Fermentation Is Taking Too Long
Still waiting? Here’s how to rescue your dough:
- Move it to a warmer spot mid-way through the bulk phase.
- Cover it properly. Cold air or drafts can stall fermentation further.
- Cold proof it overnight once it’s risen slightly. This slows things down but adds great flavour and structure to your final loaf.
💡 Beginner Tip: Don’t cold-proof flat dough. It needs to rise a little first, just enough to show that fermentation has started.
Final Thoughts
Cold kitchens don’t have to mean flat or underdeveloped bread. With a few tweaks like warmer water, a cozy proofing spot, or a bit more starter, you can keep your sourdough journey on track year-round.
Fermentation is a feel thing. It might take a few bakes to build confidence, but once you know how to read your dough, the weather won’t stand in your way.