Here’s a clear, practical guide to troubleshooting sourdough bread problems 🍞
Use it like a checklist—find the problem, then apply the fix.
🧩 Sourdough Bread Troubleshooting Guide
🍞 1. Bread Is Dense or Heavy
Common causes
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Starter isn’t active enough
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Dough underproofed
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Too much flour / low hydration
Fixes
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Feed starter and use it at peak rise
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Let dough ferment longer (look for bubbles + jiggle)
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Weigh flour instead of scooping
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Add a little more water next time
🕳️ 2. Big Holes Only at the Top
Common causes
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Underproofing
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Weak shaping
Fixes
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Extend bulk fermentation
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Shape more firmly to redistribute air
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Make sure dough passes the poke test
🫓 3. Flat Loaf / No Oven Spring
Common causes
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Overproofing
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Weak gluten development
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Starter past peak
Fixes
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Shorten proof time
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Add more stretch-and-folds
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Bake when starter is just past doubled
🧱 4. Gummy or Wet Crumb
Common causes
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Underbaked loaf
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Too much hydration
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Cutting bread too soon
Fixes
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Bake longer (internal temp ~205–210°F / 96–99°C)
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Reduce water slightly
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Cool at least 1 hour before slicing
🔥 5. Burnt Bottom
Common causes
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Dutch oven too close to heat source
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High oven temp throughout
Fixes
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Place a baking sheet under the Dutch oven
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Lower temp by 25°F (15°C) for second half of bake
🥐 6. Pale Crust
Common causes
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Oven too cool
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Short bake time
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Weak fermentation
Fixes
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Preheat oven 45–60 minutes
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Bake uncovered longer
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Make sure dough fully ferments
😬 7. Sour Taste Is Too Strong
Common causes
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Long fermentation
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Cold proof too long
Fixes
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Shorten bulk fermentation
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Reduce fridge time
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Feed starter more often
😐 8. Not Sour Enough
Fixes
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Extend fermentation slightly
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Add a longer cold proof
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Use whole wheat flour in starter
🫙 9. Starter Won’t Rise
Common causes
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Cold environment
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Infrequent feedings
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Wrong flour
Fixes
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Keep starter at 70–78°F (21–25°C)
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Feed daily (1:1:1 ratio)
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Try unbleached flour or add some whole wheat
🔪 10. Dough Is Too Sticky
Fixes
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Use wet hands instead of flour
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Add more folds instead of more flour
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Let dough rest—hydration improves with time
⭐ Pro Tips for Better Sourdough
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Use a scale, not cups
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Watch the dough, not the clock
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Take notes—small changes matter
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Every kitchen is different!
If you want, I can:
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Diagnose a specific problem from a photo
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Adjust a recipe for your climate
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Create a beginner-friendly sourdough schedule