Sourdough baking is as much an art as it is a science. While the reward of a crispy crust, airy crumb, and tangy flavor is worth the effort, many home bakers run into common sourdough struggles. Flat loaves, gummy texture, weak rise, or dense crumb—these issues can frustrate even experienced bakers.

This guide will help you troubleshoot common sourdough problems, improve your technique, and keep your starter healthy and active for future bakes.

1. Why Is My Sourdough Flat? (Lack of Rise & Oven Spring)

Possible Causes & Fixes:

✔ Weak Starter – If your starter isn’t bubbly and doubling in size, it won’t provide enough lift.
Fix: Feed it more frequently, use warm water (75-80°F), and let it mature for 4-6 hours before baking.

✔ Underproofed Dough – If you don’t allow enough fermentation, the dough won’t expand.
Fix: Extend bulk fermentation until the dough is puffy and has risen by about 50%.

✔ Overproofed Dough – If the dough ferments too long, gluten weakens, and it collapses in the oven.
Fix: Perform the poke test—if your dough doesn’t spring back, it’s overproofed. Shorten proofing next time.

✔ Weak Gluten Development – Weak gluten structure won’t trap air.
Fix: Stretch and fold the dough 3-4 times during bulk fermentation to strengthen it.

✔ Too Much Hydration – If your flour can’t handle high hydration, the dough will spread.
Fix: Reduce hydration by 5-10% if working with weaker flour.

✔ Baking at Low Temperature – A too-cool oven won’t create enough steam.
Fix: Preheat your oven to 475°F (245°C) and use a Dutch oven to trap steam.

2. Why Is My Sourdough Gummy Inside?

Possible Causes & Fixes:

✔ Underbaked Bread – If the loaf looks brown outside but is gummy inside, it wasn’t baked long enough.
Fix: Bake at 450-475°F (230-245°C) for at least 40-50 minutes. If unsure, use a thermometer—the center should reach 205-210°F (96-98°C).

✔ Overhydrated Dough – Too much water prevents proper structure.
Fix: Reduce hydration slightly if your dough feels overly wet.

✔ Underproofing – Dough that hasn’t fermented enough retains excess moisture.
Fix: Let the dough ferment until it feels light and airy before shaping.

✔ Slicing Too Early – Cutting into hot bread traps steam, making it gummy.
Fix: Wait at least 2-3 hours before slicing!

3. Why Is My Sourdough Dense & Heavy?

Possible Causes & Fixes:

✔ Weak Starter – A sluggish starter means less gas production.
Fix: Ensure your starter is active and bubbly before using it. Try feeding with whole wheat or rye to strengthen it.

✔ Not Enough Fermentation – If the dough doesn’t rise enough, the crumb stays tight.
Fix: Let bulk fermentation continue until the dough visibly expands by 50%.

✔ Overhandling the Dough – Too much kneading can deflate air pockets.
Fix: Handle the dough gently when shaping to preserve bubbles.

✔ Cold Proofing Issues – A fridge that’s too cold can slow fermentation too much.
Fix: Allow dough to warm up slightly before baking or ferment at room temperature longer.

4. Why Is My Crust Too Hard or Too Soft?

For a Softer Crust:

✔ Brush warm bread with butter or olive oil after baking.
✔ Reduce baking temperature slightly (425-450°F).
✔ Store in a sealed bag if you want to retain moisture.

For a Crispier Crust:

✔ Bake at a high temperature (475°F) with plenty of steam in the first 20 minutes.
✔ Let bread cool fully before storing—trapped moisture softens the crust.
✔ Extend baking time by 5-10 minutes for extra crispiness.

5. Why Does My Sourdough Taste Too Sour or Not Sour Enough?

✔ For More Sourness:

• Use whole grain flour (rye or whole wheat boosts tangy flavors).
• Ferment longer—extended cold proofing (24-48 hours) enhances acidity.
• Feed starter less often to build up more lactic acid.

✔ For Less Sourness:

• Use white flour, which ferments more mildly.
• Shorten cold fermentation time.
• Feed your starter more frequently to keep flavors milder.

6. How to Maintain a Healthy Sourdough Starter

Keeping your starter strong is the key to great bread. Follow these steps for consistent success:

✔ Feed Regularly – If kept at room temperature, feed it every 12-24 hours. If refrigerated, feed once a week.
✔ Use the Right Ratios – A typical feeding is 1:1:1 (equal parts starter, flour, and water by weight).
✔ Store Properly – Keep in a clean glass jar with a loose lid for airflow.
✔ Watch for Signs of Health – It should double in size, smell pleasantly tangy, and have bubbles.

Troubleshooting Starter Issues

✔ Starter Won’t Rise? Try feeding with warmer water (80°F) and whole wheat flour for extra nutrients.
✔ Starter Smells Like Alcohol or Acetone? It’s hungry! Feed it more frequently.
✔ Starter is Too Runny? Use less water (or more flour) for a thicker consistency.

7. Final Thoughts: Mastering Sourdough Takes Patience!

Sourdough baking is a journey—every mistake teaches you something new! By adjusting fermentation times, keeping a strong starter, and perfecting hydration, you’ll soon be baking beautiful, flavorful loaves with confidence.

✨ Keep experimenting, keep learning, and enjoy the process—every loaf tells a story! 🍞🔥