Sourdough Troubleshooting Guide

When something goes wrong with your sourdough, it's usually one of a few common issues. This guide helps you diagnose and fix them. Use our calculator for correct hydration and ratios.

My bread didn't rise

Check starter activity first—it should double in 4-6 hours after feeding. If weak, feed 1:2:2 and wait for peak. Under-proofing: dough needs ~50% volume increase and a domed top before shaping. Over-proofing: dough collapses, bakes flat. See our starter ratio and common mistakes guides.

Dense, gummy crumb

Usually under-baked, under-fermented, or too much whole grain. Bake until deeply golden; extend bulk fermentation; whole wheat needs more hydration. See our hydration guide.

Too sour / not sour enough

Fermentation time and temperature affect tang. Longer bulk = more sour. Cooler dough = milder. Adjust levain % and bulk time. See starter ratio.

Dough too sticky to shape

High hydration or flour choice. Use wet hands, bench scraper; don't add flour. Try 70-75% hydration if new. Bench rest 20-30 min before final shape. See hydration guide.

Flat loaf after scoring

Shaping tension, proofing state, or scoring depth. Build surface tension when shaping; don't over-proof; score 1-2 cm deep. See common mistakes.

Pale or thick crust

Steam, Dutch oven, or oven temp. Use a Dutch oven or steam for the first 20 min; preheat well; bake until deeply golden. See our calculator for timing.

Disclaimer: Baking results vary based on flour type, ambient temperature, starter health, and technique. Use this guide and our sourdough hydration calculator as a starting point, then adjust to your conditions.