How Long Does Sourdough Take to Rise? A Proven Guide

How long does sourdough take to rise? Let me guess. You’ve fed your starter, mixed the dough, and now you’re playing “The Waiting Game,” glancing at your bowl every 10 minutes like it owes you money. How long does sourdough really take to rise, and why does everyone talk about timing like it’s a magic formula? Spoiler alert: There’s no single answer.

How long does sourdough take to rise. . Finger pressing into sourdough dough after bulk fermentation to check readiness.

But don’t click away just yet—I’m here to break it down, step by step. For beginners, understanding the sourdough rising process can feel overwhelming because time isn’t the only factor. Temperature, flour choice, hydration levels (we’ll talk about what that means), and your kitchen’s vibes all play a major role. So grab a cup of coffee (or tea, no judgment), relax, and let’s talk about this ancient, mysterious—but totally worth it—craft.

And if your sourdough starter just refuses to cooperate no matter how long you let it rise, check out my detailed troubleshooting guide: Sourdough Starter Troubleshooting: Common Problems and Fixes. It’s packed with practical advice for every beginner’s woes.

Table of Contents

Why Does Sourdough Take So Long to Rise?

First things first: sourdough isn’t like that speedy instant yeast from the store. There are no shortcuts here, my friend. Sourdough relies on a slow fermentation process which gives your bread all those beautiful flavors and textures.

Here are the main factors controlling sourdough’s rise:

Your Sour Starter’s Strength: Is your starter bubbly and lively, or is it more like the sloth from Zootopia? (No shame, we’ve all been there.) Weak starters can drag out rising times.
Flour Type: Whole wheat flour? Rye flour? All-purpose? Each flour brings its own rising speed to the party.
Temperature: Your dough ferments faster in warm temperatures (75-78°F is the professional sweet spot) and slows down when it’s chilly.
Hydration Levels: Higher hydration doughs (i.e., more water) tend to ferment faster. Conversely, drier doughs need extra time.
Timing Itself: Over-fermenting or rushing through the process can leave you with gummy bread or deflated dough. Timing is everything here, and you’ll get better with practice.

The Beginner’s Sourdough Timeline

Instead of tossing around “hours” like they’re absolute rules, I prefer to give time ranges and explain what to look for along the way. After all, sourdough is more about paying attention to your dough’s behavior than watching the clock.

How long does sourdough take to rise. .Shaped sourdough dough resting on a floured surface before proofing.

Here’s a basic overview of how long sourdough takes to rise at different stages:

1. Bulk Fermentation (First Rise)

What is it?

The bulk fermentation is the first rising stage after you’ve mixed the water, flour, salt, and starter. During this period, the wild yeast in your dough starts building carbon dioxide, making your dough rise and develop structure.

How Long Does It Take to Rise?

At room temperature (70-75°F), the bulk fermentation typically lasts 4 to 6 hours. However, this depends on your dough’s hydration level and your kitchen’s warmth.

How to Tell It’s Ready:

Your dough will appear puffier and almost jiggly.
It should be about 50-75% bigger than its starting size (it won’t always double!).
When you gently press a finger into the dough, the indentation should slowly bounce back.

Pro Tip: If your kitchen is cold, don’t just double or triple the rising time. Move your dough to a warm spot—like an oven with the light on—or invest in a proofing box. (Trust me, game-changer.)

2. Shaping Stage

After bulk fermentation, you’ll shape the dough. This part doesn’t really involve “rising,” but you’ll want to let your dough rest for 20-30 minutes before forming it into its final shape.

3. Proofing (Second Rise)

What is it?

Proofing is the final rise before baking. This step allows your dough to relax, aerate, and prepare itself for the oven.

How Long Does It Take to Rise?

Proofing can range from 8 to 12 hours in the fridge (cold proof) or 2 to 4 hours at room temperature. Most bakers prefer the fridge method because it slows the fermentation process, creating more complex flavors and giving you a flexible baking window.

How to Tell It’s Ready:

The dough should feel pillowy, like a soft marshmallow.
The infamous “poke test” works here too: Gently press your finger into the dough. If the indentation springs back slowly, you’re good to go. If it springs back too quickly, give it more time. If nothing springs back at all (and it feels overly loose), the dough is likely over-proofed—oops.

4. Baking Time

Finally, your dough’s big moment: baking! From preheating your oven to scoring your loaf, this stage adds its own set of variables that contribute to the final texture. If your bread doesn’t spring in the oven as expected, it might have been under-proofed. But hey—practice makes perfect!

Common Factors That Affect Sourdough Rising Time

At this point, you’re probably wondering why recipes don’t just say, “Let the dough rise for exactly __ hours.” Well, like I said earlier, there are too many variables at play. Here’s what makes sourdough timelines flexible:

Starter Activity: A sluggish starter will make the dough take longer to rise (or not rise at all). Check out Sourdough Starter Troubleshooting: Common Problems and Fixes if your starter is acting flaky.
Flour Choice: Whole wheat and rye flour speed up fermentation. White bread flour? Slower but develops gorgeous structure.
Kitchen Temperature: Sourdough works best around 75°F. If it’s 65°F, fermentation might double in time.
Humidity: In dry environments, your dough might form a skin (bad news for proofing). Keep it covered and cozy.

How to Speed Up or Slow Down Rising Times

How long does sourdough take to rise. Proofed sourdough dough in a banneton, ready for baking.

To Speed Up Rising:

Place your bowl somewhere warm (but not too warm—don’t go above 85°F).
Use more starter in your recipe (e.g., increase from 20% to 30%). This sacrifices a bit of flavor complexity but shaves off time.

To Slow Down Rising:

Reduce room temperature (e.g., try the fridge proof).
Use less starter or add salt (a natural fermentation inhibitor).

When Things Go Wrong

What if your dough still isn’t rising? The first culprit to check is your starter. Is it active and bubbly? Did you feed it recently? You’d be amazed how often the solution is something as simple as feeding it more consistently or moving it to a warmer spot.

If your dough has been sitting for hours with no action (or has risen and fallen flat), I highly recommend troubleshooting your starter here: Sourdough Starter Troubleshooting: Common Problems and Fixes.

Final Thoughts

How long does sourdough take to rise? A beginner’s timeline doesn’t have a perfect “one-size-fits-all” answer, but I hope this guide gave you some clarity. At the end of the day, sourdough is more about “feel” than “rules.”

For a more detailed breakdown of sourdough fermentation times and influencing factors, you might find The Perfect Loaf’s Guide to Bulk Fermentation helpful.

So trust your dough, keep experimenting, and remember: every bake teaches you something new. Oh, and if your sourdough ambitions flop today? Make sourdough pizza instead. Nobody’s ever been mad about pizza.

Happy baking!