Sourdough Troubleshooting: 10 Common Problems and How to Fix Them
Almost every imperfect loaf offers a useful clue. Instead of changing everything at once, identify the most likely cause, adjust one variable, and keep notes. Here are ten common sourdough problems and practical ways to correct them.
1. Dense or gummy crumb
Your starter may have been weak, the dough underfermented, the loaf sliced too warm, or the bread underbaked. Strengthen the starter, allow more bulk fermentation, verify doneness, and cool fully.
2. Flat loaf
Common causes include overfermentation, excessive hydration for the flour, and weak shaping. Shorten fermentation, hold back a little water, or improve surface tension.
3. Tight crumb with a few large tunnels
This pattern often indicates underfermentation or uneven shaping. Extend bulk fermentation and degas only very gently and evenly.
4. Pale crust
Preheat thoroughly, bake longer uncovered, and confirm your oven temperature with a thermometer.
5. Burned bottom
Place a sheet pan on the rack below the Dutch oven or use a baking stone as a heat shield.
6. Dough sticks to the banneton
Use rice flour, refrigerate the shaped dough thoroughly, and avoid overproofing.
7. Starter rises slowly
Move it somewhere warmer, feed consistently, and include some whole-grain flour.
8. Dough tears during folds
Let the dough rest longer between folds and avoid forcing it beyond its natural stretch.
9. Crust softens after cooling
Bake until deeply colored, cool with good airflow, and avoid sealing warm bread in plastic.
10. Results keep changing
Record flour, water temperature, room temperature, feeding time, and fermentation length. Change one variable at a time.
Ready to start baking?
Begin with Baker’s Kitchen Organic San Francisco-Style Sourdough Starter Culture, or choose a complete starter jar kit with the tools you need to feed, track, and grow your starter with confidence.
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