Flat loaves are incredibly common especially when you’re just starting out with sourdough. But don’t worry, it’s not a sign that you’re a bad baker! With a few small tweaks, you’ll be on your way to taller, springier loaves in no time. Let’s walk through the most common reasons your sourdough might be coming out flat and how to fix each one.
Weak Starter = Weak Dough
Your starter is the powerhouse behind your sourdough. If it’s not strong, your dough won’t have the energy it needs to rise.
Signs your starter is strong:
- It doubles in size within 4-6 hours of feeding
- It smells pleasantly tangy (like yogurt or overripe fruit)
- It has a light, airy texture when stirred
How to build it up:
- Feed it daily at room temperature (around 25-26°C)
- Use high-protein flour (like our white bread flour with 12.5%)
- Discard before each feed and stick to a 1:1:1 ratio (equal parts starter, flour, water by weight)
Beginner Tip: If your starter has been in the fridge for a while, give it 2-3 days of consistent feeds on the bench to get it fully active again before baking.
Over-Proofing: The #1 Culprit
If your dough rises too much, for too long, the yeast runs out of food and the gluten structure weakens. This leads to sticky, floppy dough that can’t hold its shape.
What to look for:
- Dough that sticks to everything and tears easily
- Loaf collapses when you try to score it or lift it
- No oven spring (it spreads out instead of rising)
Over-proofing is more common than under-proofing, especially in warm kitchens.
How to avoid it:
- Keep bulk fermentation under control (see next section)
- Chill your dough before baking for extra structure
💡 Beginner Tip: Use the finger dent test. If a gently pressed finger leaves an indent that springs back slowly (not instantly), your dough is ready. If it collapses or doesn’t spring at all, it's over-proofed.
Get Bulk Fermentation Right
Bulk fermentation is when your dough develops strength, flavour, and structure. If this stage goes wrong, it affects the entire bake.
How long should it take?
- In warm kitchens (above 28°C): Aim for a 30% rise
- In cooler kitchens (below 25°C): Let it rise up to 50%
Rather than watching the clock, watch your dough. It should look smooth, slightly domed, and no longer sticky to touch.
Temperature is key. Use a thermometer or touch test to monitor conditions. If your dough is fermenting too fast, slow things down by using cooler water or reducing starter percentage.
💡 Beginner Tip: Take a photo of your dough at the start of bulk fermentation so you can compare and spot the rise more easily.
Shape With Tension
How you shape your dough makes a massive difference in how it holds up during baking.
Why shaping matters:
- Surface tension helps your dough keep its shape in the oven
- A tight outer layer supports oven spring and overall rise
How to shape with tension:
- Use a bench scraper to fold and pull the dough against the bench
- Handle it gently but firmly like smoothing a fitted sheet
💡 Beginner Tip: If shaping feels overwhelming, don’t worry. Even a simple pre-shape followed by a tighter final shape goes a long way.
Bake Hot for the Best Rise
Your oven setup matters more than you think. Sourdough needs steam and high heat to rise properly in the oven.
For the best results:
- Preheat your Dutch oven or baking stone at 230°C+ for at least 30 minutes
- Bake your loaf inside a lidded Dutch oven to trap steam
- Remove the lid halfway through for a golden crust
💡 Beginner Tip: If your loaf is spreading before baking, try refrigerating it for at least 4-12 hours. Cold dough holds its shape better and scores more cleanly.
Final Thoughts
Flat sourdough happens to everyone. It’s all part of the learning curve and every flat loaf teaches you something about your starter, your dough, and your kitchen. Focus on starter health, watch your fermentation timing, shape with intention, and bake hot. Before long, you’ll be slicing into your tallest, most beautiful loaf yet.