What went wrong?

Every baker has off days. Find your symptom below and get step-by-step solutions to fix your sourdough problems. We've organized issues by baking stage to help you identify what went wrong and when.

Common Issues

Dense Crumb

The most common sourdough issue

Flat Loaf

No oven spring or structure

Sticky Dough

Dough that won't cooperate

Browse by Baking Stage

Mixing

Issues when combining ingredients

Sticky Dough

Dough sticks to everything

Dry Dough

Dough is stiff and crumbly

Lumpy Dough

Flour clumps in dough

Bulk Fermentation

Problems during the first rise

No Rise

Dough stays flat after hours

Weak Gluten

Dough tears easily

Over-fermented

Dough collapsed or too acidic

Shaping

Difficulties when forming the loaf

Dough Tearing

Dough rips during shaping

Won't Hold Shape

Loaf spreads flat immediately

Too Slack

Dough has no structure

Proofing

Issues during the final rise

Underproofed

Dense crumb with tight holes

Overproofed

Flat loaf that spreads in oven

Skin Forming

Dry crust on proofing dough

Baking

Problems in or after the oven

Flat Loaf

No oven spring, pancake shape

Dense Crumb

Heavy, gummy interior

Pale Crust

No browning or color

Burnt Bottom

Bottom too dark, top pale

Quick Troubleshooting Tips

1.Check your starter - is it active and doubling?
2.Consider your kitchen temperature - warmer is faster.
3.Trust the dough, not the clock - look for visual cues.
4.Don't skip the preheat - your oven needs time too.