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This category explains how water level, yeast or sourdough activity, and dough structure interact. It covers temperature, time, water absorption, gas production, folding, and signs of well-fermented dough with enough strength to hold its shape.
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Core guide
If your dough is not rising, separate three possibilities first: fermentation is only slow because of temperature or formula, the yeast is weak or damaged, or the dough is producing gas but cannot retain it.
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A sourdough starter is ready for a first loaf when it repeatedly rises predictably after feeding and roughly doubles within several hours in a warm environment; for a common…
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