How Long To Let Sourdough Rise

The secret to amazing sourdough bread is all in the rise. This step in making sourdough bread allows the fermentation to work its magic, developing that distinct yet unmissable sourdough flavor and airy texture. While the ideal rising time may vary depending on certain factors (like room temperature, starter strength, and desired sourness), a general rule of thumb is to let your dough rise at room temperature. But how long should you let your sourdough rise? Are there advantages to other temperatures? Let’s take a look at the answers and more (including tips from my kitchen and past baking) today!

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What is Sourdough?

Sourdough is a classic, naturally leavened bread known for its signature tangy flavor and chewy texture. Unlike bread made with commercial yeast, sourdough rises thanks to wild yeast and beneficial bacteria in a sourdough starter—a simple mix of flour and water.

As these microorganisms work their magic, they produce carbon dioxide, causing the dough to rise while also developing that unmistakable depth of flavor that makes sourdough so special.

What is Rise Time?

Rise time is how long sourdough dough takes to grow and develop before baking. This happens in two stages:

1. Bulk fermentation (first rise): This is when the dough rests after mixing, letting the wild yeast and bacteria in the starter create gas bubbles that make it rise. It also builds flavor and structure.
2. Final proof (second rise): After shaping, the dough rests again to get airy and light before baking.

The rise time depends on temperature, flour type, hydration, and how active your starter is. It can be as quick as a few hours in a warm kitchen or take up to 48 hours if you let it cold-proof in the fridge for extra flavor.

Rise Time Chart

Stage	Warm (78-82°F / 26-28°C)	Room Temp (70-75°F / 21-24°C)	Cool (65°F / 18°C)	Cold Proof (Fridge 34-42°F / 1-6°C)
Bulk Fermentation (First Rise)	3-5 hours	4-8 hours	8-12 hours	❌ Not recommended
Final Proof (Second Rise, Room Temp)	1-2 hours	2-4 hours	4-6 hours	❌ Not recommended
Cold Proof (Second Rise in Fridge)	❌ Not needed	❌ Optional	❌ Optional	12-48 hours

How to Know When Your Dough is Ready to Bake

• Doubled in size (not necessarily exact, but noticeably puffed up)
• Passes the poke test (press the dough gently—if it springs back slowly, it’s ready)
• Feels airy and light rather than dense

How Long Should Sourdough Starter Take To Rise?

The time it takes for your sourdough starter to rise can depend on several factors.

Typically, a newly fed starter at room temp (70 degrees F-75 degrees F) takes 4-6 hours to reach its peak and double in size. This duration can differ due to variations in the sourdough starter activity, flour type, hydration level, and ambient temperature.

In cooler environments, the rise may take longer compared to a warmer environment.

It’s essential to observe the starter’s visual cues, such as an increase in volume, or a slightly bubbly surface, to determine its readiness for bread making.

Sourdough Second Rise?

The second rise of a sourdough starter, often referred to as the bulk fermentation or proofing stage, depends on multiple factors.

Generally, it can last between 2-4 hours at room temperature. During this stage, the sourdough starter undergoes further fermentation, developing its signature flavor, structure, and texture.

The ideal duration will vary based on the starter vigor, hydration level, and the recipe’s requirements. In cooler environments, a longer second rise may be necessary, while a shorter environment will most likely shorten the time.

Can You Let Sourdough Rise at Room Temperature?

Yes, absolutely.

Sourdough may rise at room temperature. In fact, room temp fermentation is a common method for sourdough baking.

Generally, a newly fed sourdough starter left at room temperature will take between 4-6 hours to double in size.

Room Temperature vs. Fridge

Sourdough can rise at room temperature or in the fridge (called cold proofing), and both methods impact the dough differently.

Here’s how they compare:

Factor	Room Temperature Rise	Fridge (Cold Proof) Rise
Time Required	4-8 hours (bulk) + 1-4 hours (proof)	12-48 hours (proof only)
Flavor	Mild tang, less complex	Stronger, deeper sourdough flavor
Crust & Texture	Softer crust, less blistering	Crispier crust, more blisters
Ease of Scheduling	Must be baked same day	More flexible—bake when ready
Dough Strength	Slightly looser, may spread more	Tighter, holds shape better
Oven Spring	Good, but can be less pronounced	Excellent, due to slower fermentation

And which one should you choose?

• If you want the best flavor & crust → Cold proofing is worth the wait!
• If you want to bake same-day → Room temperature rise is faster.

How Long Is Too Long To Let Sourdough Rise?

Allowing your sourdough to rise for too long can have negative effects on its quality.

While rise time can vary depending on the temperature and activity of your starter, an incredibly long rise exceeding 12-16 hours on the kitchen counter overnight, or 24 hours in the refrigerator, may lead to over-fermentation.

This means that the dough can become incredibly sour, lose its structure, and develop a flat or deflated appearance.

Can I Let My Sourdough Rise Overnight?

Yes, you can certainly allow your sourdough to rise overnight.

An overnight rise or fermentation may take 8-12 hours. It can also be a beneficial technique for developing a more complex flavor profile in sourdough. To do this, you can shape the sourdough dough and place it in the refrigerator for bulk fermentation.

The cold temperature slows down the fermentation process, allowing for an extended rise without over-fermentation. The result is a tangier bread with a desirable texture.

How Do You Know When Sourdough Starter is Done Rising?

Observe its behavior. Look for an increase in volume ideally after the first rise. It should have doubled slightly. Check for a bubbly and airy appearance on the surface of the starter. The starter should show signs of being alive and responsive to feeding. A good indicator is a pleasant aroma suggesting proper fermentation.

Sourdough Starter vs Commercial Yeast

Sourdough starters and commercial yeast are two different types of leavening agents used in sourdough baking.

While a sourdough starter is a naturally fermented mixture of flour and water, commercial yeast is a cultivated strain of single-celled fungi, resulting in a faster and more predictable rise. Sourdough offers additional health benefits and natural preservation properties.

Choosing between the two when it comes to sourdough bread baking relies on your personal preference and desired characteristics of the bread.

Sourdough requires more skill and patience, while commercial yeast provides convenience and consistency.

Tips for the Best Sourdough Rise

For that picture-perfect, airy, well-risen sourdough, here’s how to get the best rise every time!

Strengthen Your Starter

• Use a bubbly, active starter that doubles in size within 4-6 hours after feeding.
• Feed it regularly (daily if kept at room temp, or weekly if refrigerated).

Control Your Fermentation Temperature

• Ideal room temperature: 70-75°F (21-24°C).
• If it’s cold, let the dough rise in a warm spot (like inside the oven with the light on).
• Too warm? Fermentation speeds up—reduce bulk fermentation time.

Master Bulk Fermentation (First Rise)

• Let the dough grow by about 50-75%, not necessarily double.
• Perform stretch and folds every 30-45 minutes for the first few hours to strengthen gluten.
• Use the poke test—gently press the dough, and if it slowly springs back, it’s ready!

Nail the Final Proof (Second Rise)

• Room Temp Proof: 2-4 hours (watch for signs of readiness).
• Cold Proof (Fridge): 12-48 hours for deeper flavor & a crispier crust.

Use the Right Flour & Hydration

• Strong bread flour = better structure & higher rise.
• Experiment with hydration—lower hydration (65-70%) is easier to handle, while higher hydration (75-85%) creates a more open crumb but needs more skill.

Don’t Overproof!

• Signs of overproofing: Dough collapses, spreads too much, or has no oven spring.
• Fix: Reduce rise time or refrigerate earlier.

Bake at High Heat for Maximum Oven Spring

• Preheat your oven to 450-500°F (230-260°C).
• Use a Dutch oven or steam to trap moisture, helping the bread expand before the crust sets.

Basic Sourdough Bread Recipe

Here’s a basic sourdough recipe that you can try out asap.

Ingredients

• 400g active sourdough starter (100% hydration)
• 800g bread flour
• 600g water
• 16g salt

Instructions

1. In a large mixing bowl, combine the active sourdough starter and water. Stir until well mixed.
2. Add the bread flour to the bowl and mix until a shaggy dough forms.
3. Let the dough rest for 30 minutes (autolyze) to allow the flour to fully hydrate.
4. Add the salt to the dough and knead or use the stretch and fold technique until the salt is fully incorporated and the dough becomes smooth and elastic.
5. Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 to 6 hours, performing a stretch and folding every 30 minutes for the first 2 hours.
6. Divide the dough into two equal portions and shape each into a round loaf.
7. Place each loaf into a floured banneton or a well-floured kitchen towel inside a bowl.
8. Cover the loaves and let them rise at room temperature for another 2 to 3 hours or until visibly expanded.
9. Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
10. Once the loaves have risen, carefully transfer them to the preheated Dutch oven or baking stone.
11. Score the tops of the sourdough loaves with a sharp knife or razor.
12. Bake with the lid on for 20 minutes, then remove the lid and continue baking for another 20-25 minutes until the crust turns golden brown.
13. Remove the loaves from the oven and let them cool on a wire rack before slicing.

Let Your Sourdough Starter Rise

Understanding virtual cues, and balancing factors like temperature, starter strength, and fermentation time, are key factors in achieving the perfect rise. With some practisc, bakers can harness the natural magic of wile yeast and bacteria, to produce delightful, and flavorful sourdough loaves.

For more tips on how to get sourdough to rise more, click thru to my blog!

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