How to Get a Better Rise with Sourdough (My Proven Tips)

If your sourdough isn’t rising the way you want it to, you’re not alone.

There’s a lot of information out there about sourdough — and honestly, a lot of it can feel overwhelming and confusing when you’re just starting out, or even if you’ve been doing this awhile.

After baking thousands of loaves in my home micro-bakery, I’ve learned that a few key things make the biggest difference.

These are the tips that have had the biggest impact on my bread — and the ones I wish I understood from the beginning.

If you’re trying to get a better rise with sourdough, a few small changes can make a huge difference.

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1. How to Feed Your Starter (And Why It Matters So Much)

One of the most important parts of sourdough baking is maintaining a strong, healthy starter.

If your starter isn’t active and balanced, everything else becomes harder.

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How Often Should You Feed Your Starter?

If you’re baking regularly (especially multiple times per week), your starter should be:

👉 fed daily
👉 kept at room temperature

This keeps it active, predictable, and ready to use.

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My Feeding Ratio

I like to keep things simple and consistent.

If I’m not actively baking and just maintaining my starter, I typically feed it at:

👉 1:4:4 ratio (starter : water : flour)

If my starter looks thin or smells overly fruity the next day, I’ll increase that to:

👉 1:5:5

The goal is to give your starter enough food to stay active between feedings without starving.

It doesn’t have to be perfect, but several days in a row of underfeeding can cause your starter to become weaker and overly acidic.

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What I Feed My Starter

I always feed my starter using:

• starter
• flour (a mix of rye and bread flour)
• water

Keeping this consistent makes your starter much more predictable.

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Why I Add Rye Flour

One thing that has made a noticeable difference in my starter:

👉 I always use 1/3 rye flour when feeding

Rye flour is very active and helps boost fermentation. It has a higher enzyme activity, which speeds up fermentation and attracts more yeast. It gives your starter more strength and consistency, which carries over into your dough. Additionally, it provides a unique flavor profile and retains moisture better than other flours, resulting in a more complex and flavorful bread.

This is a small change, but it can make a big difference in how your bread performs.

Here’s the exact rye flour I use.

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Should You Keep Your Starter in the Fridge?

This is something I don’t see talked about enough.

For convenience, many people store their starter in the refrigerator — and that works fine for casual baking.

But if you are:

👉 baking regularly
👉 or thinking about starting a micro-bakery

I highly recommend:

👉 keeping your starter on the counter and feeding it consistently

Refrigeration slows everything down and can change the balance of yeast and bacteria over time. When the yeast activity slows down, the lactic acid bacteria continue to produce acids, leading to a more acidic environment. This can affect the flavor and performance of the starter in baking. Keeping your starter at room temperature allows it to stay more stable and predictable.

That consistency is extremely important when you’re baking often.

That said, I understand this isn’t practical for everyone — but if you’re serious about sourdough, minimizing fridge time can make a noticeable difference.

Using Your Starter at the Proper Time

A starter that hasn’t had enough time to fully develop will still rise — but it won’t perform nearly as well.

This is one of the most common things I see rushed or overlooked.

When you use your starter is just as important as how you feed it.

Using a starter before it peaks means the yeast hasn’t fully developed, which results in less strength, weaker fermentation, and a lower rise.

I almost always err on the side of using my starter slightly after peak rather than at or before it.

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What to Look For

A well-fed, slightly “hungry” starter:

✔ rises better
✔ ferments more efficiently
✔ produces better texture in your bread

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Simple Tip

If you’re unsure when to use your starter:

👉 wait until it has peaked and just started to fall slightly

A slightly “hungry” starter will consistently perform better than one that hasn’t fully matured.

Learning how to feed and time your sourdough starter properly is one of the biggest factors in getting a strong rise.

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If you’re struggling with your starter and want a fresh, reliable option, you can start with the same dehydrated starter I use in my own kitchen:

👉 Organic Sourdough Starter

It allows you to skip the early building phase and get right to baking with a strong, active culture.

It’s a great option if you want consistent results without the trial and error.

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2. My Double Feeding Method (For a Stronger Starter)

If there’s one thing that has improved my results the most, it’s this:

👉 double feeding my starter before baking

Instead of feeding once and using it, I feed it twice (the same day) with no discard, before mixing.

This allows the yeast to fully multiply and strengthens the starter significantly.

Around 10 or 11 AM, I give my starter its first feeding of the day.
(Feeding it twice within 24 hours is my little secret to keeping it extremely active and healthy.)

Before that first feeding, I calculate how much total starter I’ll need for all of the dough the next morning and how many containers I’m using. My favorite container for mixing starter holds 2,250 grams so that’s what I normally start with to calculate. For this example, let’s say I need 2,250 grams of starter.

First Feeding — 10 or 11 AM

To prepare for that larger build, I start small and intentional.

I mix:

• 83 grams starter
• 83 grams water
• 83 grams flour

This gives me approximately 250 grams of starter total.

I use a 1:1:1 feeding ratio here so the starter peaks within several hours and is ready for its final feeding around 6-8 PM, depending when I’m mixing the next day. I like to do my final feeding 12 hours before I plan to mix the next day.

The key here is that I do not discard after this first feeding. The total amount after this build (250g) is intentional — it’s exactly one-quarter of the flour I’ll add at night.

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Second Feeding — between 6-8 PM (The Final Build)

Around 8 PM, I take that full 250 grams — without discarding — and feed it:

• 1,000 grams water
• 1,000 grams flour

That brings the total starter to approximately 2,250 grams, which is exactly what that container holds and what I need for mixing dough the next morning. I normally have multiple containers this size with either this amount or slightly less depending

For this final build, I’m essentially using a 1:4:4 ratio (1 part starter, 4 parts flour, 4 parts water). This higher feeding gives the starter enough fuel to rise steadily overnight without over-peaking.

If your kitchen runs warm, you may need to increase that ratio slightly (1:5:5, for example) to prevent it from peaking too early.

If you looking for a good container to make large amount of starter, this one is my favorite. It holds 2,250 grams perfectly and I don’t have to worry about it overflowing.

👉Cambro 6 Qt Container

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Why This Two-Step Feeding Works

Feeding twice within 24 hours strengthens the yeast population and balances the bacteria. It creates a vigorous, active sourdough starter that has the fermentation power needed for multiple loaves.

When you’re baking 10, 20, or even 60+ loaves a week, you quickly learn:

Fermentation strength matters far more than fancy techniques.

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📌 Starter Feeding Ratio Chart (1:4:4 Example)

Total Starter Needed	Starter (1 part)	Flour (4 parts)	Water (4 parts)
900 g	100 g	400 g	400 g
1,350 g	150 g	600 g	600 g
1,800 g	200 g	800 g	800 g
2,250 g	250 g	1,000 g	1,000 g
2,700 g	300 g	1,200 g	1,200 g

🥖 Starter Build Calculator Tip

Here’s the simple way I calculate my overnight build:

1. Decide how much total starter you need.
2. Divide that number by 9.
   (Because 1:4:4 = 9 total parts.)
3. That number is your “starter” amount.
4. Multiply that number by 4 for flour and 4 for water.

Example:

Need 2,250 grams total starter?

2,250 ÷ 9 = 250 grams starter (this will be the total finished amount after the 11am 1:1:1 feeding)
250 × 4 = 1,000 grams flour
250 × 4 = 1,000 grams water

Done.

No guessing. No waste. No discard. Just strong active starter 😊.

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3. My Dough Formula (Why I Use Less Starter)

Another thing that plays a big role in how my bread rises is the amount of starter I use in my dough and the quality of flour I use.

Most traditional sourdough recipes use around:

👉 100g of starter

But in my kitchen, I use:

👉 50g of starter per loaf

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Why I Use Less Starter

Using less starter slows fermentation slightly and gives the dough more time to develop strength.

This helps:

✔ improve structure
✔ build stronger gluten
✔ create a better overall rise

It also gives you more control over fermentation, especially when you’re baking consistently.

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What This Means for Your Dough

When you use less starter:

• fermentation takes a little longer
• the dough develops more gradually
• the final loaf has better structure and lift

This is a small adjustment, but it makes a noticeable difference in the final result.

Flour Matters Too

I always recommend using a strong bread flour.

Bread flour has a higher protein content than all-purpose flour and makes a big difference in structure and rise. My personal favorite is King Arthur Baker’s Classic Organic. I buy it in bulk 50lb bags, but I’ll include a link below for a smaller version.

King Arthur Bread Flour

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My Full Recipe

If you want to see exactly how I mix, ferment, and shape my dough, you can find my full process here:

👉 Simple Farmhouse Sourdough Bread Recipe (Beginner-Friendly + Digestible)

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4. My Cold Proofing Setup (And Why It Matters)

Cold proofing is one of the most important parts of my process — and often overlooked. To get the full benefits of long fermentation with sourdough, I feel that a cold proof is necessary.

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My Refrigerator Setup

I use a dedicated bread refrigerator set to about:

👉 42°F

This is slightly warmer than a standard fridge.

Because of that:

👉 the dough doesn’t cool as quickly
👉 fermentation continues longer
👉 I get better rise during cold proof

This is a huge part of my process and contributes significantly to my final loaf.

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If You Don’t Have a Warmer Fridge

Most people don’t — and that’s completely fine.

Here’s what I recommend instead:

👉 leave your dough out longer in the banneton after shaping before refrigerating

After shaping, even with this fridge setup I let my dough sit in the banneton for:

• 1 to 1.5 hours in winter
• 45min to 1 hour in summer

This gives the dough more time to develop before the cold slows everything down.

👉This is a big part of why my loaves stay so puffy and don’t deflate.

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My Timing (Example)

In winter, my typical schedule looks like:

• Bulk fermentation (7 hrs)
• Shape dough
• Rest in banneton: 1–1.5 hours
• Refrigerate
• Cold proof: 16–24 hours

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Do I Let Dough Come to Room Temp Before Baking?

👉 No — I bake straight from the fridge

This helps maintain structure and gives better oven spring.

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5. The Equipment I Use (And When It Matters)

I bake using a steam-injected bread oven, which makes a noticeable difference in the final result.

The oven I use is:

👉 Pico Plus by Chandley Ovens

It’s designed specifically for micro-bakeries and allows for consistent steam and heat.

I’ve been using it for about three years and will be adding another this year — it’s been a great investment for my setup.

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Do You Need a Bread Oven?

No — not if you’re baking at home.

But if you’re:

👉 considering starting a micro-bakery
👉 or scaling up production

having the right equipment can make your process more consistent and efficient.

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Final Thoughts

Sourdough doesn’t have to be complicated — but it does require consistency.

If you focus on:

✔ maintaining a strong starter
✔ feeding it properly
✔ allowing enough fermentation time

you’ll see a huge difference in your bread.

These are the small things that, over time, make the biggest impact.

Continue Your Sourdough Journey

👉Beginner Sourdough Mistakes: Why Your Loaf Is Flat, Dense, or Gummy (And How to Fix It)
Common reasons sourdough loaves turn out flat, dense, or gummy — and how to fix them.

👉My Exact Sourdough Baking Schedule (How I Make It Work In My Home Bakery)
See how I manage fermentation, shaping, and baking when making dozens of loaves each week.

👉How to Care for a Sourdough Starter
Feeding, Maintaining, and Preparing It for Baking

👉Browse All Blog Posts

Frequently Asked Questions

Why is my sourdough not rising well?
The most common reasons are a weak starter, improper timing, or not enough fermentation.

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Should I use my starter at peak or after?
For best results, use your starter just after it peaks and begins to fall slightly.

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Does cold proofing affect sourdough rise?
Yes, a properly managed cold proof allows continued fermentation and improves rise and structure.

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How often should I feed my sourdough starter?
If baking regularly, feed your starter daily and keep it at room temperature.

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If you found these tips helpful, I’d love to hear your feedback below ⭐⭐⭐⭐⭐— it helps others and supports my small bakery.