Chasing the Balance in Sourdough: Oven Rise vs. Deep Flavor

Lately, I’ve found myself deep in a new phase of sourdough experimentation—trying to find that perfect balance between a strong, lofty oven rise and a deeply developed sour flavor. It’s proving to be a bit of a tug-of-war, and while I don’t have a final answer yet, I wanted to share what I’ve been learning along the way.

The Tradeoff: Rise or Flavor?

In recent bakes, I’ve noticed that when I leave my dough to cold ferment in the fridge for 48 hours or more, the flavor becomes beautifully complex. There’s a tang and depth that can only come with time. But the tradeoff has been noticeable—my beautiful oven spring starts to diminish. The dough feels softer, more relaxed, and the final loaves spread more than they rise.

On the other hand, when I shorten the cold fermentation to about 24 hours, something different happens. My dough holds more tension. The loaves spring higher in the oven, with more open structure and bolder ear formation. The flavor is still present, though not quite as sharp or layered.

What the Research Says

This balance isn’t just something I’ve noticed—it’s a common point of discussion in the sourdough world. Here are a few insights from other bakers and sources:

• Longer cold fermentation increases lactic and acetic acid production. These are the acids responsible for sourness and depth of flavor. However, extended time at cold temperatures (especially beyond 48 hours) can begin to weaken the gluten network due to proteolytic activity. This can lead to less structure and a flatter loaf.

• Shorter cold fermentation (around 20–24 hours) preserves gluten strength, allowing the dough to trap more gas and spring better in the oven. The flavor will be milder but still well-rounded, especially when bulk fermentation is well managed.

• Bakers like Maurizio Leo from The Perfect Loaf often suggest 24 hours as a good sweet spot—enough for the dough to benefit from cold fermentation without compromising structure.

• In Modernist Bread, the authors also confirm that extended cold proofing can improve flavor, but note that structural breakdown is a risk if it goes too long.

Still Learning, Still Testing

At this point, I’m still very much in the “experiment and observe” stage. I’m adjusting fermentation times, taking notes on dough behavior, and trying to stay attentive to what each loaf is teaching me.

I’ve come to see sourdough as less of a formula and more of a relationship—with the flour, the culture, the temperature, and time. There isn’t one single answer, and what works for one baker (or kitchen) may not work in another.

Your Experience?

Have you noticed the same tradeoff in your baking? Have you found a timeline that gives you both a bold oven spring and a tangy flavor? I’d love to hear what’s been working for you—or what you're still experimenting with too.

Thanks for following along on the journey. Every bake teaches me something new, and I’m grateful to share the process with fellow bread lovers.