Fixing Flat Sourdough

Flat loaves that spread instead of rising are one of the most common sourdough problems. Understanding the causes helps you fix them.

Primary Causes

1. Overproofing

The most common cause. Overproofed dough has exhausted its gases and structure.

• Signs:
• Dough doesn't spring back when poked
• Very soft, almost liquid feel
• Sour, alcoholic smell

• Solutions:
• Reduce fermentation time
• Use cooler temperatures
• Watch for 50-70% rise, not doubling

2. Weak Shaping

Without proper surface tension, dough spreads sideways instead of rising.

• Solutions:
• Create tighter surface tension
• Don't over-flour during shaping
• Practice pre-shaping technique

3. Low Oven Temperature

If oven spring doesn't happen quickly, the loaf spreads.

• Solutions:
• Preheat Dutch oven 45+ minutes
• Verify temperature with oven thermometer
• Start at 250°C / 480°F

4. High Hydration + Inexperience

Wet doughs require advanced handling skills.

• Solutions:
• Reduce hydration to 70-75%
• Master lower hydration before increasing