Mastering the sourdough rise

Key Aspects of a Perfect Rise:

• Active Starter: Your starter must be mature and bubbly, doubling or tripling in size within 2-12 hours of feeding. The "float test" (1 tsp in water) can confirm readiness.
• Optimal Temperature: Sourdough thrives between75∘F−80∘F75 raised to the composed with power F minus 80 raised to the composed with power F75∘F−80∘F. If your kitchen is below70∘F70 raised to the composed with power F70∘F, use a warm oven (light on), a proofing box, or a warm spot to avoid a slow rise.