The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


april loves bread's picture

Wild rye sourdough is not rising

March 17, 2013 - 2:29pm -- april loves bread



I'm attempting Jamie Olivers sourdough recipe (equal parts rye / water) my starter made a hooch!  It bubbles etc so I know it is vibrant.


After I add the remaining rye flour to my starter to form the dough (2x the orginal amount) and knead it a good 5-10 minutes, and leave it.... nothing seems to happen!  No rise is 12-15 hours!  


Any advice?    

cowboy33's picture

Collapse after Rise - Trying to place in oven

November 20, 2012 - 1:00pm -- cowboy33

Having trouble getting my breads from the final rise into the oven, onto the baking stone.

Especially the "wetter" breads, had one collapse on me and it never rose nicely in the oven.


Is there a technique for moving them?

Is it okay if they collapse, will they re-rise?

Was the oven to hot and the outside baked to fastto aloow any rise, should i do more steam, or wet or brush oil/butter on top before baking? To allow the crust not to form as fast. Maybe back at lower temps.

verve's picture

lovely bubble formation but not a great rise

September 10, 2012 - 3:25am -- verve

Hi everyone,


I had some amazing success with a few bakes and the last 2 have gone down in quality for some reason :( my previous successfull recipes had:

350 strong white flour

60 rye flour

100 spelt flour

300g water

14g salt


I had a great rise and a lot of bubbles but the one I made yesterday consisted of:


450 strong white

60g rye flour

300g water

Nimyue's picture

Sourdough not sour!

July 30, 2012 - 2:12pm -- Nimyue

Ok so recently my sourdough has stopped being sour.  I haven't changed anything!  Recently I started feeding my started twice a day and leaving it out on the counter.  It's doing as it should, doubling, bubbling, etc.  It smells sour.  I follow my recipe and the bread is not sour!  It rises, it doubles, it's fluffy etc but not sour anymore!  It used to get really sour.

rob_85's picture

Bread not rising second time?

July 13, 2012 - 1:33pm -- rob_85

Hi all, 


New to this forum as I'm having a little trouble with my bread baking! (obviously!!)


Having started my paternity leave I thought id spend some time indulging a new hobby, but I'm having some trouble getting a loaf that im happy with...


first of all, here is my recipe as detailed as I can get it...


Straight from the back of the hovis wholegrain flour bag...


500g hovis wholegrain flour

25g butter (i use stork- could this be a problem?)

1 1/4 tea spoons salt

2 teaspoons sugar

Juergen's picture

Is this considered good rise?

April 8, 2012 - 2:33am -- Juergen

First off, happy Easter to all of you!

Yesterday evening I baked my 2nd sourdough bread ever and even though it came at better than the first, I'm still not pleased. When you look at the pics below, you can see that the loaf was still pretty flat after proofing. It did have some oven spring but somehow I feel this is not a good rise. What do you think? Is this considered a good rise when it comes to sourdough baking? The dough was 65% hydration and 100% white wheat flour and bulk-fermented for two hours and then proofed for another hour, all at 21C/70F.


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