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.

Avertissement : les résultats varient selon le type de farine, la température ambiante, l'état du levain et la technique. Utilisez ce guide et notre calculateur d'hydratation au levain comme point de départ, puis adaptez à vos conditions.