Sourdough Troubleshooting: Diagnose and Fix Common Problems
Every baker, from beginner to professional, encounters problems. The difference lies in understanding why things went wrong and how to fix them. This guide will help you diagnose issues and develop the intuition to prevent them in the future.
Before You Troubleshoot
When a loaf doesn't turn out as expected, the temptation is to immediately identify a single cause and fix it. But sourdough is complex—most problems have multiple contributing factors, and the same symptom can arise from different causes. A dense crumb might indicate underproofing, but it could also point to weak gluten development, incorrect shaping, or even an issue with your oven.
The most valuable skill you can develop is observation. Before changing anything, document what you did: your flour blend, hydration, temperatures, timing, and the conditions in your kitchen. Take photos at each stage. When you make changes, alter only one variable at a time. This systematic approach transforms frustrating failures into learning opportunities.
Also remember that “perfect” is subjective. Some bakers prize an extremely open crumb; others prefer something more uniform. Some want assertive tang; others prefer mild sweetness. Define what you're aiming for, then work toward that goal rather than chasing someone else's idea of the ideal loaf.
Dense, Heavy Crumb
Perhaps the most common complaint: you cut into your loaf expecting an open, airy interior and instead find something heavy, tight, and more reminiscent of a brick than a cloud. Dense crumb has several potential causes, and often it's a combination of factors working together.
Underproofing
The most common cause of dense bread. If your dough didn't ferment long enough, it won't have accumulated sufficient gas to create an open structure. Signs include a tight, gummy texture, poor oven spring, and the loaf feeling heavier than expected.
Solution
Extend bulk fermentation until dough has increased 50-75% and shows visible bubbles. Use an aliquot jar to track progress precisely. In cooler temperatures, fermentation takes longer—be patient.
Weak Gluten Development
Gluten is the structural network that traps fermentation gases. Without adequate gluten development, the dough can't hold its shape or maintain air pockets. Signs include dough that tears easily and won't pass the windowpane test.
Solution
Perform more stretch and folds during bulk fermentation. Allow adequate autolyse time (30-60 minutes) to hydrate flour before adding salt. Use higher protein flour or reduce whole grain percentage.
Weak or Immature Starter
A sluggish starter won't have the strength to properly leaven your bread. If your starter isn't doubling reliably within 4-8 hours of feeding, it's not ready to bake with. Young starters (under 2-3 weeks old) often lack vigour.
Solution
Feed your starter consistently for 1-2 weeks before attempting bread. Always use starter at its peak (just after or at the point of doubling). Consider adding a small percentage of rye to boost activity.
Too Much Whole Grain
High percentages of wholemeal, rye, or other whole grains naturally produce denser bread. The bran physically cuts gluten strands, and these flours absorb more water.
Solution
Reduce whole grain to 20-30% while learning. Increase hydration by 5-10% when using whole grains. Consider using whole grain in a soaker overnight to soften bran before mixing.
Flat Loaves and Poor Oven Spring
You shaped a beautiful boule, but when it came out of the oven it spread sideways instead of rising up. The loaf is flat, pancake-like, and disappointing. Oven spring—that dramatic rise in the first minutes of baking—didn't happen. This problem usually relates to dough structure, proofing, or baking conditions.
Overproofing
If dough ferments too long, it exhausts its available sugars and loses structural integrity. The gluten network breaks down, and there's no more “fuel” for oven spring. The poke test shows the dough doesn't spring back at all.
Solution
Check dough earlier and more frequently. Use the poke test—properly proofed dough springs back slowly. In warm weather, reduce fermentation time or use the refrigerator to slow things down.
Weak Shaping
Shaping creates surface tension that helps the loaf hold its shape and rise upward instead of spreading. Without adequate tension, even properly fermented dough will slump and spread.
Solution
Practice pre-shaping and let dough rest before final shaping. When shaping, create tension by pulling dough toward you on an unfloured surface. The surface should feel taut, like a drum.
Oven Temperature Issues
Sourdough needs high heat (230-250°C) to generate steam and achieve oven spring. If your oven runs cool or wasn't preheated long enough, the crust sets before the loaf fully rises.
Solution
Preheat for at least 45-60 minutes with your Dutch oven inside. Use an oven thermometer to verify actual temperature. Ensure proper steam for the first 15-20 minutes of baking.
High Hydration + Low Experience
High-hydration doughs (above 75%) are harder to shape and hold their form. While they can produce beautiful open crumb, they require more skill to handle properly.
Solution
Start with 65-70% hydration while developing shaping skills. Gradually increase as you become more comfortable. Better to master lower hydration first than struggle with slack, difficult dough.
Gummy or Wet Crumb
The loaf looks good on the outside, but when you slice it, the interior is sticky, damp, or gummy. Sometimes it's almost doughy in the centre. This is distinct from dense crumb—gummy bread often has reasonable structure but an unpleasant wet texture.
Cutting Too Soon
The most common cause. Sourdough continues cooking and setting as it cools. Cutting into a hot loaf releases steam and interrupts this process, leaving the interior gummy. It also compresses the crumb.
Solution
Wait at least 1-2 hours before cutting, ideally until completely cool. Yes, it's hard to resist warm bread, but patience is rewarded with better texture.
Underbaking
Sourdough needs longer baking than you might expect. Even when the crust looks dark and done, the interior may need more time. Internal temperature should reach at least 96-99°C.
Solution
Use an instant-read thermometer to check internal temperature. Don't fear a dark crust—that's flavour. Total bake time should be 45-50 minutes for a standard loaf.
Too Much Whole Grain
Whole grain flours absorb more water and can create a naturally moister crumb. In high percentages, this moisture can feel gummy even when properly baked.
Solution
Reduce hydration slightly when using high percentages of whole grain. Allow longer cooling time. Accept that 100% whole grain breads will naturally have a different texture than white sourdough.
Scoring Issues
You try to score a beautiful pattern but the blade drags, the cuts look ragged, or the bread bursts in unexpected places. Scoring is both functional (releasing gas) and aesthetic, and problems here affect both the look and structure of your loaf.
Score Seals Up
Your cuts close during baking instead of opening dramatically.
- Cut deeper (6-12mm)
- Use a sharper blade
- Ensure adequate steam
- Score at 30-45° angle for “ear”
Blade Drags/Catches
The blade pulls at the dough instead of cutting cleanly.
- Score cold dough straight from fridge
- Wet or oil your blade lightly
- Use swift, confident strokes
- Replace dull blades frequently
Loaf Bursts Unexpectedly
The bread tears or bursts somewhere other than where you scored.
- Make scores deeper and longer
- Underproofed dough bursts more—check timing
- Seams should be sealed well during shaping
- Position loaf seam-side down when baking
Score Looks Ragged
Cuts look torn or uneven rather than clean and crisp.
- Use very sharp blade (curved lame is best)
- One confident motion, don't saw
- Good surface tension helps cuts look cleaner
- Practice with simple patterns first
Starter Issues
Many bread problems actually start with your starter. A sluggish, weak, or neglected starter can't provide the leavening power needed for good bread. Here's how to diagnose and fix common starter problems.
Starter Won't Rise
New starters often struggle in the first week or two. Environmental factors like chlorinated water or cold temperatures can also slow activity.
- • Use filtered or room-temperature water
- • Keep in a warm spot (24-28°C ideal)
- • Add a small amount of rye flour to boost activity
- • Be patient—new starters can take 2-3 weeks
Liquid on Top (Hooch)
Dark liquid separating on top of your starter is hooch—alcohol produced by hungry yeast. It means your starter is overdue for a feeding.
- • Pour off or stir in the hooch
- • Feed immediately
- • Feed more frequently or keep in fridge if not baking often
- • Consider increasing feeding ratio (1:3:3 instead of 1:1:1)
Strange Smell
Healthy starter smells pleasantly tangy, like yogurt or mild vinegar. Off odours can indicate problems, though not all strange smells mean you should start over.
- • Acetone/nail polish smell = hungry, needs feeding
- • Very sour/sharp = overfermented, feed sooner
- • Cheesy/rotten = likely contaminated, start fresh
- • Pink/orange colour = mould, discard and start over
Quick Diagnosis Chart
| Problem | Likely Cause | Quick Fix |
|---|---|---|
| Dense, heavy crumb | Underproofed | Ferment longer, use warmer spot |
| Flat loaf, no spring | Overproofed | Reduce ferment time, refrigerate sooner |
| Gummy interior | Underbaked or cut too soon | Bake longer, cool completely |
| Pale, soft crust | Low oven temp | Preheat longer, check with thermometer |
| Burnt bottom | Too hot / no barrier | Use baking steel, place on higher rack |
| Tight, closed crumb | Degassed during shaping | Handle gently, less bench flour |
| Spreading sideways | Weak structure/shaping | More folds, create better tension |
Still Having Trouble?
Sometimes the right equipment makes all the difference. Reliable thermometers, proper proofing baskets, and quality Dutch ovens help eliminate variables.
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