Sourdough Troubleshooting: Solve Your Baking Problems

Common Sourdough Problems and Solutions

Almost every sourdough problem traces back to one of three root causes: fermentation timing, gluten strength, or hydration level. Here’s how to diagnose and fix the five most common issues.

Dense, Gummy Crumb

Causes: Under-fermented, too much hydration for your skill level, or baked underdone.

Fix: Extend bulk fermentation, reduce hydration by 5%, bake 5–10 minutes longer.

No Oven Spring

Causes: Over-fermented, cold oven, weak dough structure.

Fix: Shorten bulk fermentation, preheat oven 30+ minutes at 500°F, add more stretch and folds.

Too Sour

Causes: Long fermentation, high room temperature, old or hungry starter.

Fix: Reduce bulk time, lower hydration slightly, feed starter closer to mixing time.

Not Sour Enough

Causes: Short fermentation, warm temperatures, high starter percentage.

Fix: Extend bulk, add a cold retard in the fridge, lower starter percentage to 15%.

Spreading, Not Rising

Causes: Over-fermented, weak gluten, too wet for your handling skill.

Fix: Reduce bulk time, add 1–2 extra coil folds, drop hydration by 5%.