Sourdough Starter Recipes – Sourdough Pizza, Traditional Loaf and Bagels

Troubleshooting sourdough bread – common problems and solutions

Sourdough baking can sometimes feel tricky, but with the right tips, you can master the craft. Below, we’ve compiled a detailed guide to solving the most common issues bakers face when making sourdough bread.  

1. Why Is My Sourdough Bread Dense?

Cause: A dense loaf is often the result of under-proofing, weak gluten development, or an inactive starter.

Solution: Make sure your sourdough starter is bubbly and lively before use. Discard ¾ of your starter during feeding to refresh it and use warm water (27°C) to activate the yeast. When mixing your dough, aim for a Desired Dough Temperature (DDT) of 27°C to optimise gluten development and yeast activity.

2. Why Isn’t My Sourdough Starter Rising?

Cause: A starter that doesn’t rise is usually inactive or kept at too low a temperature.

Solution: Feed your starter consistently and keep it warm (24–27°C). Ensure it’s lively and bubbly before use. When preparing dough, aim for a Desired Dough Temperature (DDT) of 27°C for optimal fermentation.

3. Why Is My Dough Sticky and Hard to Handle?

Cause: Sticky dough often occurs when too much water is added too quickly, preventing proper gluten development.

Solution: Add water gradually during mixing to allow the gluten to form properly. The dough should feel thick and cohesive at the start to prevent soupy consistency.

4. Why Is My Sourdough Bread Flat?

Cause: Flat sourdough is usually caused by overproofing or starting with a weak starter. Excessively warm dough can also lead to overproofing.

Solution: Proof your dough for the correct amount of time, avoiding excessive warmth during the process. Use water at 28–29°C when mixing to activate the yeast. If your loaf is heavy, revisit your starter’s health and ensure it’s bubbly and active.

5. Why Does My Bread Have Large or Uneven Holes?

Cause: Uneven holes can result from improper mixing, over-proofing, or shallow scoring.

Solution: Ensure water and salt are fully incorporated during mixing. Avoid over proofing, which can lead to gas pockets, and make deep, confident scores to guide the rise in the oven.

6. Why Is My Crust Too Hard or Too Soft?

Cause: Crust issues are often caused by improper steaming or an unsuitable baking environment.

Solution: Bake your bread in a cloche or Dutch oven to retain steam, which helps create a thin, crisp crust. Allow the bread to cool completely before slicing to set the crust.

7. Why Is My Bread Pale in Colour?

Cause: Pale loaves often indicate under-fermentation or insufficient baking temperature.

Solution: Ensure the dough ferments properly and bake at a high temperature (230–250°C) for a rich, golden crust.

8. Why Does My Bread Taste Bland?

Cause: Bland bread can result from short fermentation or insufficient salt.

Solution: Extend fermentation to enhance flavour and ensure you’re adding enough salt (2% of the total flour weight is standard).

9. Why Is My Bread Gummy Inside?

Cause: Gummy bread is often caused by underbaking or overly wet dough.

Solution: Bake until the bread’s internal temperature reaches 95–100°C. If the dough feels too wet, reduce hydration slightly.

10. Why Does My Sourdough Crack Instead of Rising?

Cause: Cracking is often due to poor scoring or insufficient surface tension during shaping.

Solution: Score the dough deeply with confidence to guide its rise. Focus on shaping the dough tightly to create surface tension for even oven spring.

*CREDIT FOR THE ABOVE TO  SOURDOUGH.CO.UK