Sourdough troubleshooting guide
Most sourdough problems come from four things: a weak starter, mis-measured dough, fermentation read wrongly, or a bake without enough heat and steam. Find your symptom below, check the likely cause, then apply the fix on your next loaf.
Starter not working — no bubbles, no rise
Likely causes: Feeding schedule too irregular · Kitchen too cold · Starter has gone weak and acidic
- Feed 1:1:1 (starter : flour : water) twice a day at a stable 24–26°C.
- Use half whole-grain flour for two or three feedings — it restarts fermentation fastest.
- Judge readiness by the peak: a healthy starter doubles in 4–8 hours and passes the float test.
Dough sticking to your hands
Likely causes: Ingredients measured by volume, not weight · Weak, low-protein flour · Hydration too high for a first loaf
- Weigh everything on kitchen scales and start at 68% hydration.
- Use bread flour with at least 12% protein.
- Wet your hands instead of adding flour, and give the dough a 30-minute autolyse before the first fold.
Dough spreads flat during shaping
Likely causes: Over-fermented bulk rise · Not enough tension when shaping · Dough too warm
- End bulk fermentation at a 50–70% rise, not a doubling, when the dough is domed and jiggly.
- Pre-shape, rest 20 minutes, then shape tightly and proof in a floured banneton.
- Cold-proof at 4–6°C for 12–18 hours: cold dough holds its shape and scores cleanly.
Bread not rising — dense, gummy crumb
Likely causes: Under-proofed dough · Oven not hot enough · No steam in the first part of the bake
- Use the poke test: the dough should spring back slowly, not instantly.
- Preheat a Dutch oven at 250°C for 45 minutes, bake 20 minutes covered, then 20–25 minutes at 230°C uncovered.
- Cool the loaf completely on a rack before slicing — cutting hot bread makes the crumb gummy.
No ear, pale crust, torn sides
Likely causes: Scoring too shallow or at the wrong angle · Dough surface too dry · Steam released too early
- Score once, 1 cm deep, with the blade held at roughly 30° to the surface.
- Score straight out of the fridge, while the skin is firm.
- Keep the lid on for the first 20 minutes so the crust stays soft enough to expand.