Sourdough hasn’t risen overnight
I mixed 400gr of flour with 200 of starter, plus 280 ml of water and a bit of salt. I worked it with the slap and fold method and left it overnight. Sadly this morning I woke up to find it only about one third increased in volume. I had a similar experience two days ago, when I baked the loaf but the crumb was dense and the loaf went in the bin. Is there anything that I can do now to rescue the loaf before I bake it? Would it be possible to mix in some regular yeast for example? Thank for your help!
Best Answer
If it’s currently winter for many of us, it’s possible that your dough just needs more time as bread rises slowly when it’s cold.
If that’s the case, you can try moving it to a warmer location
Although there is ‘instant yeast’, which can be mixed straight into dough as you’re making it, I don’t think it’s intended to be added after the dough is made, and further manipulation to get it well distributed may over knead the dough.
You also mentioned that you used ‘brown flour’ in a follow up comment. If this is not the same type of flour as what you have been feeding to your sourdough starter, it may be slower as the yeasts haven’t been specifically bred to consume that flour.
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Why is my sourdough not rising overnight?
Here's the short answer: If your starter is fully active then the reason your sourdough bread didn't rise is most likely down to not giving it enough time. Give your sourdough at least 4 hours to bulk ferment, plus a further 3-4 for its second rise before baking.Can I let my sourdough rise overnight?
If you desire an extra-sour sourdough loaf, cover it and refrigerate immediately. The dough will rise slowly overnight or up to 24 hours. Allowing the dough to remain longer in the refrigerator isn't beneficial, as an extended time in the refrigerator will lead to off flavors and diminished dough strength.Why did my bread not rise overnight?
Yeast is what gives bread its rise. If your bread isn't rising, make sure your yeast hasn't expired. Yeast is a living organism, so if you've kept it in the fridge too long, some of it may die, and it won't produce enough rise. So check the expiration date, and store it in the fridge or freezer.Foodgeek Master Recipe for Artisan Sourdough Bread | Foodgeek Baking
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Answer 2
You can heat the oven a bit(1-2 Cº) while it rests.
I use this this trick when I want to make the bread faster.
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