Proofing is where most sourdough problems actually start — even issues that show up later (dense crumb, flat loaves, gummy centers) usually trace back to under- or over-proofed dough. Use this guide to find your problem and fix it before your next bake.

Is My Dough Underproofed or Overproofed?

The poke test is the fastest check: press your finger into the dough about half an inch. If it springs back immediately, it's underproofed — give it more time. If it springs back slowly and leaves a slight indent, it's ready. If it doesn't spring back at all and the indent stays, it's overproofed. See the full underproofed vs. overproofed guide.

Bulk Fermentation Problems

My bulk fermentation is taking forever

Cold kitchens are the most common cause — fermentation roughly doubles in speed for every 17°F increase. Check your kitchen temp and compare against a bulk fermentation chart for realistic timing. A weak or young starter is the second most common cause. See slow bulk fermentation fixes.

How do I know when bulk fermentation is done?

Look for a 50-75% rise in volume, visible surface bubbles, a slightly domed and jiggly texture, and the dough pulling slightly away from the container edges. Full details: bulk fermentation done signs.

I think I over-fermented my dough — now what?

Overfermented dough gets slack, sticky, and hard to shape, often smelling strongly of alcohol. If it's still holding some structure, shape gently and proof for a much shorter second rise. If it's completely lost structure, it's usually best used as a flatbread or discard-style bake rather than a shaped loaf. See bulk fermentation too long.

Overproofed Dough

Can I save overproofed sourdough?

Sometimes. If it's mildly overproofed, degas gently, reshape tightly to rebuild tension, and give it a short, cold second proof. If it's severely overproofed (flat, no structure, won't hold shape), it's usually past saving as a boule — repurpose into focaccia or flatbread instead. Full guide: how to save overproofed sourdough and how to fix overproofed sourdough.

Underproofed Dough

My dough won't rise at all — is it underproofed or dead?

Test your starter first with a float test — if it sinks, your starter isn't active enough to leaven dough yet. If your starter passes but the dough still isn't rising, it usually needs a longer bulk ferment in a warmer spot. See why dough won't rise.

Temperature & Timing Issues

My kitchen is cold — how do I fix slow proofing?

Use your oven with just the light on (creates a gentle 80-85°F environment), a proofing box, or place the dough on top of the fridge where the motor generates warmth. See how to keep sourdough dough warm.

My dough won't rise in winter specifically — what's different?

Winter kitchens often run 10-15°F colder than bakers realize, and cold flour/water further slow fermentation start. Extend bulk fermentation time by 30-50%, use room-temp (not cold) water, and consider a dedicated proofing spot. Full guide: sourdough not rising in winter.

Still Not Sure?

If you've checked proofing and it's not the issue, the problem may show up at the bake stage instead — see our bake fixes guide.