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Sourdough Troubleshooting

Every baker runs into problems. Here are the most common sourdough issues with practical causes and fixes so you can get back on track.

Before you troubleshoot

The single most impactful thing you can do is keep notes. Write down your timeline, temperatures, hydration, and what happened. Most sourdough problems come down to time and temperature - once you start tracking, patterns emerge quickly.

CrumbRise

My bread is dense and heavy

Common Causes

  • Starter wasn't active enough at the time of mixing
  • Under-proofed (didn't ferment long enough)
  • Too much flour / too little water (low hydration)
  • Didn't develop enough gluten during bulk ferment

How to Fix It

  • Make sure your starter passes the float test before using it - a spoonful should float in water
  • Extend your bulk ferment time. Look for a 50-75% rise in volume, not just a time on the clock
  • Try increasing hydration by 5% (e.g., from 70% to 75%). Wetter doughs produce more open crumb
  • Add more stretch and folds during bulk ferment (every 30 minutes for the first 2 hours)
ShapingProof

My loaf is flat and spreads out

Common Causes

  • Over-proofed - the gluten structure broke down
  • Weak shaping that didn't create enough surface tension
  • Dough was too warm or too wet to hold its shape
  • Insufficient gluten development during bulk ferment

How to Fix It

  • Shorten your proof time or use the poke test: press the dough with a floured finger - it should spring back slowly but leave a slight indent
  • Practice tighter pre-shaping and final shaping. Pull the dough toward you on an unfloured surface to build tension
  • If your kitchen is warm (above 78F), shorten ferment times or use the fridge for a cold retard
  • Make sure you're doing enough stretch and folds. The dough should feel noticeably stronger and less slack by the end of bulk
CrumbBake

My bread is gummy inside

Common Causes

  • Cut into the bread too early (didn't cool long enough)
  • Under-baked - internal temperature didn't reach 205-210F
  • Over-proofed dough that collapsed during baking
  • Too much whole grain flour without proper hydration

How to Fix It

  • Wait at least 1-2 hours before cutting. The crumb is still setting as it cools - cutting early releases steam and leaves it gummy
  • Use an instant-read thermometer. Pull the bread when the internal temp hits 205-210F
  • Bake at a higher temperature (500F covered for 20 min, then 450F uncovered for 20-25 min)
  • When using whole grain flours, increase hydration and consider an autolyse of 30-60 minutes before mixing
Starter

My starter won't rise / is sluggish

Common Causes

  • Kitchen is too cold (below 65F)
  • Not feeding frequently enough
  • Using chlorinated water that's killing the culture
  • Ratio of old starter to fresh flour is too high

How to Fix It

  • Find a warmer spot: top of the fridge, inside the oven with just the light on, or near a heat source. Ideal temperature is 75-80F
  • Feed twice daily (every 12 hours) until it's consistently doubling. A sluggish starter needs more frequent meals
  • Switch to filtered or bottled water. Even better, leave tap water out overnight to let chlorine dissipate
  • Try a 1:2:2 or 1:3:3 feeding ratio to give your starter more fresh food to work through
Flavor

My bread is too sour

Common Causes

  • Long fermentation at warm temperatures builds excess acetic acid
  • Starter was past its peak (over-ripe) when you used it
  • High proportion of whole grain flour
  • Long room-temperature proof instead of cold retard

How to Fix It

  • Use your starter right at its peak, not after it falls. Set a timer or mark the jar to track rise
  • Use a higher feeding ratio (1:3:3 or 1:5:5) so the starter has more food and less acid at peak
  • Do a shorter bulk ferment at room temperature, then move to the fridge for a long cold retard. Cold favors lactic acid (milder) over acetic acid (sharp/vinegary)
  • Reduce the percentage of whole grain flour in your recipe - try 10-20% whole wheat with 80-90% bread flour
Flavor

My bread isn't sour enough

Common Causes

  • Short fermentation time
  • Using starter that's too young/fresh
  • Cold kitchen slowing acid production
  • High ratio of white flour to whole grain

How to Fix It

  • Extend your bulk ferment time. More time = more acid production = more sour flavor
  • Let your starter go slightly past peak before using it. The extra acidity transfers to your dough
  • Do a longer room-temperature proof instead of cold retarding. Warmer temps favor acetic acid (the tangy kind)
  • Add 15-25% whole wheat or rye flour to your recipe. Whole grains ferment more actively and produce more flavor
CrustBake

My crust is too thick or tough

Common Causes

  • Not enough steam in the first phase of baking
  • Baked too long at too low a temperature
  • Oven too dry during the initial bake
  • Dough surface dried out during proofing

How to Fix It

  • Use a Dutch oven with the lid on for the first 20 minutes to trap steam. This is the simplest and most effective method
  • Start hot (500F with lid on) then reduce to 450F when you remove the lid. Don't over-bake - pull it when it's deep golden brown
  • If not using a Dutch oven, add steam: place a cast iron pan on the bottom rack and pour in boiling water when you load the bread
  • Cover your dough with a damp towel or plastic wrap during proofing to prevent the surface from drying out
CrumbShaping

My bread has large holes near the top

Common Causes

  • Trapped air during shaping
  • Over-proofed dough with large gas pockets
  • Insufficient degassing before final shape
  • Uneven fermentation

How to Fix It

  • During pre-shaping, gently pat out large bubbles. You don't need to fully degas, but pop the big ones
  • Ensure even shaping: roll the dough tightly and seal the seam well. Large pockets near the top often come from loose shaping
  • After bulk ferment, turn the dough out gently and do a proper pre-shape before benching for 20-30 minutes
  • Make sure your dough temperature is consistent throughout. Mix with water that's 78-82F to hit a target dough temp of 76-78F
ScoringBake

My scoring isn't opening up (no ear)

Common Causes

  • Blade angle too steep (cutting straight down)
  • Dough over-proofed so there's no oven spring left
  • Not enough steam in the oven
  • Scoring too shallow

How to Fix It

  • Hold your blade at a 30-45 degree angle to the dough surface, not perpendicular. This undercut creates the flap that becomes the ear
  • Score confidently and swiftly in one motion, about 1/4 to 1/2 inch deep. Hesitant, shallow cuts won't open
  • Make sure your dough is properly proofed (slightly under-proofed is better for oven spring than over-proofed)
  • Use a Dutch oven or add plenty of steam. Without steam, the crust sets before the bread can expand
Starter

My starter has liquid on top (hooch)

Common Causes

  • Starter is hungry and has consumed all its food
  • Not feeding frequently enough
  • Too much water relative to flour in feedings

How to Fix It

  • This is normal and not harmful. Pour off or stir in the hooch (dark liquid), then feed your starter
  • Feed more frequently or increase your feeding ratio. If you see hooch regularly, your starter needs more food
  • The hooch is alcohol produced by the yeast when food runs out. It's a signal to feed, not a sign of death. Your starter is fine

Still stuck?

Sourdough is forgiving. Even a "failed" loaf is usually still delicious toasted with butter. Keep baking, keep notes, and you'll improve with every loaf.

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