Why is My Sourdough Gummy Inside?

A gummy, sticky interior is frustrating when the outside looks perfect. Here's how to diagnose and fix it.

Common Causes

1. Cutting Too Soon

The most common cause! Bread continues baking as it cools.

Solution: Wait at least 1-2 hours before cutting. For best results, wait until completely cool.

2. Underbaking

The interior may not have reached proper temperature.

• Solutions:
• Use instant-read thermometer (target 205-210°F / 96-99°C)
• Bake longer, don't fear dark crust
• Remove lid earlier for better heat penetration

3. Too Much Whole Grain

Whole grain flours retain more moisture.

• Solutions:
• Reduce hydration slightly
• Extend baking time
• Accept slightly moister crumb is normal

4. Underfermented Dough

Can create gummy, dense texture.

• Solutions:
• Ensure proper bulk fermentation
• Use active starter at peak
• Verify dough has increased 50-70%