Sourdough Bread Troubleshooting [A common mistakes guide]

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Sourdough bread troubleshooting guide: Learn how to fix common mistakes and bake perfect sourdough bread every time. Tips for beginners included!

In this post, I want to address some of the most common questions I receive about baking sourdough bread at home. Sourdough baking can be tricky, especially for beginners, but I’m here to help you with some sourdough bread troubleshooting.

When I first started baking sourdough bread over three years ago, I faced many challenges. I didn’t have access to the helpful information I’ll be sharing with you today, and I believe that knowing these tips earlier would have made my sourdough journey much smoother. 

It’s completely normal to experience failed attempts at baking sourdough. I struggled with many months of unsuccessful loaves, despite following recipes meticulously and watching countless videos. Here are some of the things you might be overlooking & my best tips for sourdough bread troubleshooting. 

Want to watch this instead of reading? Check out this video!

Mistake #1: Your Sourdough Starter

The sourdough starter is the heart of your bread. You want to make sure it’s active and healthy. Here are a few steps to ensure your starter is thriving:

Active starter: An active starter will have lots of bubbles and a noticeable rise. This is an indication that the yeast and bacteria are actively fermenting. If your starter looks flat and lifeless, it may need more consistent feedings to become active again. 

Start consistency: Starters can have different consistencies, ranging from thick and doughy to more runny. This texture depends on how much flour and water you’re using when you feed it and the overall hydration level. For instance, a thick, dough-like starter—often called a stiff starter—has less water than a more liquid version.

Equal parts feeding: Feeding your starter equal parts water and flour by weight is a standard method. This approach helps to maintain a balanced environment for the wild yeast and bacteria. 

Layer of liquid: Over time, you might notice a layer of liquid forming on top of your starter—this is called “hooch.” Don’t worry; it’s harmless! You can either pour it off or stir it back in before you feed your starter. A little bit of hooch is a clear sign that your starter is hungry and ready for some feeding, but if there’s too much, it might mean you haven’t been feeding it regularly.

Instead of stressing about whether your starter doubles in size, focus on making sure it’s bubbly and airy. That’s what you really want! Just remember, your starter should be mature enough before you start baking bread. If it’s only been a couple of weeks, it might still be too young to use, even if it seems active.

Maturity and health of the starter: Mature starters need regular feedings for at least a couple of months. During this time, the wild yeast and lactic acid bacteria in your starter build up strength and consistency. A healthy, mature starter guarantees the following:

• Good rise: Your bread dough will rise better and more predictably.
• Open crumb: You’ll achieve that lovely open crumb in your sourdough loaves.
• Sour flavor: A mature starter produces more acetic acid and lactic acid, giving your bread a sour flavor. A good strategy is to get a bit of starter from a friend or buy from a local store or online source to avoid the long wait. This can jump-start the process by introducing a mature culture.

Mistake #2: Choosing the Right Type of Flour

Flour really makes a difference when it comes to sourdough bread. The type you pick for feeding your starter or mixing up your dough can change how things turn out. Here’s the lowdown on seven different kinds of flour and what they bring to the table:

1. All-purpose flour: commonly used due to its balance of protein content. It’s versatile and gives a good rise.
2. Bread flour: Higher protein content compared to all-purpose flour helps in better gluten development, resulting in a stronger dough that holds its shape well.
3. Whole wheat flour: Adds flavor and nutrients to your bread. Whole wheat flour encourages more microbial activity due to its higher nutrient content, leading to a more robust starter.
4. Rye flour: even more nutrients that encourage microbial activity. Rye flour tends to create a sour flavor and a more active starter.
5. White flour: commonly used for feedings. It creates a mild starter and a lighter crumb in the final bread.
6. Whole grain flours: using whole grain flours like whole wheat and rye flour in your feedings boosts your starter’s activity due to the higher nutrient content.
7. Spelt flour: Although not as common, spelt flour is a unique option that adds a nutty flavor and can give your sourdough a nice depth. It’s packed with nutrients and works well for those looking to try something different.

Mistake #3: Consistency

Sticking to the same type of flour is really important when you’re starting out. If you keep switching things up, it can throw off a new or young starter. That said, once you’re comfortable, playing around with different flours like whole wheat or even home-milled flour can give your starter a nice little lift. Just remember to keep those ratios in check! If you’re aiming for that airy, artisan-style loaf, try blending whole grain flours with all-purpose flour. It can work wonders for your bread!

Flour and Hydration

Did you know different flours soak up water in different ways? This can really change how your dough turns out. Here’s the scoop:

Bread flour: This one absorbs more water, which helps give your dough that solid structure we all love.
Whole wheat and rye flour: These guys soak up even more water because of the bran. So, if you use them, expect a wetter dough.
All-purpose and white flour: They don’t absorb as much water, so your dough will be lighter and fluffier.

Don’t be afraid to experiment with your flour and water ratios! You’ll find the perfect balance that works for your kitchen and baking style.

Dough Consistency and Hydration

When it comes to dough, consistency can change based on a few things: how hydrated your starter is, what type of flour you’re using, and even the weather around you. I’ve baked in places like Texas, Brazil, and parts of Europe, and let me tell you, the same recipe can yield different results depending on where you are.

So, keep your mind open and be ready to adjust the water or flour as needed. If your dough feels too sticky, throw in a bit more flour. If it’s looking too dry, add a splash of water. Just trust your instincts and have fun with it!

Getting a Handle on Hydration

Hydration levels play a big role in making sourdough bread, so let’s break it down:

High hydration: This gives you that beautiful open crumb with big holes, but it can be a bit tricky to work with. The dough might be more challenging to shape.
Low hydration: This one’s easier to manage and shape, but it can lead to a denser loaf.
You’ll want to adjust the water based on your starter’s hydration level and the type of flour you’re using. If your starter is on the stiffer side, you’ll probably need to add a bit more water when you mix it into the dough. But if your starter is more on the runny side, then ease up on the water. It’s all about finding that sweet spot for your bread!

How Your Surroundings Affect Your Dough

The temperature and humidity in your kitchen can really change the game when you’re baking sourdough. Here’s what to keep in mind:

• Warm environments: If it’s toasty, your dough will ferment and proof faster. You might want to cut back on the rise time to keep it from over-proofing.
• Cool environments: When it’s chilly, everything slows down. You’ll likely need to give your dough a bit more time to rise properly.

The Fermentation Process

Fermentation is everything in sourdough baking. Your dough’s rise really depends on factors like room temperature. When fermentation is spot on, the wild yeast goes to work producing carbon dioxide, which creates those lovely air pockets in your bread. And let’s not forget the lactic acid bacteria; they’re the ones giving that classic sour flavor we all love. So, keep an eye on the temps and let those natural processes do their magic!

Room temperature and temperature control

Room temperature plays a big role in how your dough ferments, and having a proofing box can really help keep everything on track. Ideally, you want your room temperature around 75°F to 80°F (24°C to 27°C) because this sweet spot promotes balanced fermentation that leads to beautifully risen dough. If the temperature drops below 70°F (21°C), fermentation slows down, so you might need to extend the rise time or use warm water in your mix to get things moving.

If the temperature climbs above 80°F (27°C), fermentation kicks into high gear, but be careful—too much heat can lead to over-proofing, and nobody wants that! This is where a proofing box shines, providing a consistent environment that maintains a steady temperature. You’ll know exactly what to expect with each batch, eliminating any surprises.

You can also adjust the settings to fit your needs; if you’re in a hurry, just turn up the heat for a quicker fermentation. Plus, having a proofing box makes planning a breeze because you’ll know how long fermentation will take in your setup. That means less guesswork and more time to focus on the other fun parts of your baking. Keep these tips in mind, and your sourdough will thank you!

Mistake #4: The Float Test

The float test is a simple trick to see if your starter is ready to use. Just take a spoonful of your starter and drop it into a cup of water. If it floats, you’re all set! That means it’s bubbly and active, which is exactly what you want. But if it sinks, don’t worry—it just needs a little more time or a feeding. So, keep this in your back pocket next time you’re about to bake, and you’ll have a solid way to check on your starter!

Mistake #5: Scoring, Baking, and Final Proof

Scoring your sourdough loaf is an important step to get that nice rise and airy crumb. Grab a razor blade or a scoring knife and make a few slashes on the top of your loaf before it hits the oven. This lets the dough expand just right while baking, so you don’t end up with weird cracks all over the place. Plus, those scores give your loaf a lovely look that makes it even more tempting to slice into.

Scoring your loaf lets steam escape and helps shape the bread just right. You’ll want to use a sharp razor blade or a scoring knife for those clean cuts—trust me, a dull knife will just drag the dough and mess up your beautiful shape. When you score, aim for a depth that’s enough to let the dough expand but not so deep that it deflates your loaf. And don’t be afraid to try an angled cut; that can give your loaf a nice little ear, making it look even more appealing when it’s fresh out of the oven.

The final proof is a key step in making your sourdough. This is when the dough gets a chance to build up even more flavor and strength. But watch the timing—if you let it go too long or not long enough, it can mess with the quality of your bread.

Proofing times

Proofing times can really shift based on your surroundings. If it’s on the chillier side, you’ll want to give your dough a bit more time to rise, and refrigeration can be a lifesaver here, especially when it’s cool outside. On the flip side, if it’s warm, you’ll need to shorten the proofing time to avoid over-proofing. Just keep an eye on the dough so you can catch it right when it’s at its best. It’s all about finding that sweet spot!

Final proof tips

• Room Temperature Proof: You’re looking at about 2 to 4 hours at room temp, but feel free to adjust that based on how warm or cool your kitchen is.
• Refrigeration Proof: If you want to take things up a notch, try proofing in the fridge for 12 to 24 hours. This slow and steady method really amps up the flavor, and some folks call it “retardation.” It’s a fancy name, but it’s all about getting that delicious sourdough taste!

Mistake #6: Baking in a Dutch Oven

Baking your sourdough in a Dutch oven is the way to go. It traps steam, which gives you that gorgeous crust we all crave while keeping the inside nice and soft. Start by preheating your Dutch oven—it makes a world of difference in how your bread rises. When you’re ready, gently place your shaped loaf inside, cover it up, and let it do its thing. That even heat and steam come together to create a loaf that looks and tastes like it’s from a high-end bakery. Seriously, once you try this method, you’ll be hooked!

From Starter to Loaf: An Easy Guide to Sourdough Baking

It’s time to walk through the sourdough baking process step by step, from keeping your starter in shape to finally pulling that beautiful loaf out of the oven.

Starter Maintenance

Keeping your sourdough starter in great shape is a must for making delicious bread, and here’s how to do it:
Consistent feedings: Feed your starter every day or week, depending on how often you’re baking. Regular feedings help keep it lively and healthy.
Equal parts by weight: Use a digital scale for this. Feed your starter equal parts flour and water by weight. It makes a difference!
Hydration level: Stick to a hydration level that works for you—common ranges are between 100% and 125%.
Storage: If you’re not baking much, pop your starter in the fridge and feed it weekly. When you’re ready to bake, bring it to room temperature and give it a few feedings to wake it up

Building the Levain

Before you start baking, you need to prepare a levain, which is just a portion of active starter mixed with flour and water. Here’s the lowdown:

• Levain ratio: A common ratio is 1:1:1 (starter: flour: water) by weight, but feel free to adjust based on your recipe.
• Rest period: Let the levain sit at room temperature for about 4-6 hours, or until it doubles in size. You want it nice and bubbly before using it in your dough.

Mixing the Dough

Now it’s time to mix everything together:

• Autolyse: Combine flour and water and let it rest for 30 minutes to an hour. This step helps with gluten development.
• Adding salt and levain: After the autolyse, mix in the levain and salt. Make sure everything is blended well.
• Key techniques: Use hand mixing, stretch and fold, or a stand mixer with a dough hook to get that dough just right.

Bulk Fermentation

This is the first rise of your dough, and it’s super important:

• Duration: This usually lasts about 3-4 hours at room temperature. Adjust depending on how warm or cool your kitchen is.
• Folds: Do some stretch and folds every 30 minutes to an hour. This helps strengthen the dough.
• Signs of completion: Your dough should rise about 50% and feel airy and stretchy when it’s ready.

Shaping the Dough

Pre-shape: Gently form your dough into a round or oval shape and let it rest for 20-30 minutes.
Final shape: Shape it into your desired form, tightening the surface tension by gently pulling it across the work surface.

Final Proof and Baking

This is the last rise before you bake:

• Room temperature proof: This usually takes about 2-4 hours. Keep an eye on it for signs that it’s ready.
• Refrigeration proof: Let it sit in the fridge for 12-24 hours. This can really boost the flavor and helps you plan your baking.
• Testing: Gently poke the dough with a floured finger. If it springs back slowly and leaves a slight indentation, it’s time to bake!

Scoring and Baking

You’re almost there!

• Preheat the oven and Dutch oven: Preheat your oven and Dutch oven to 450°F (232°C) for about an hour.
• Scoring: Use a razor blade or scoring knife to make slashes in the dough. This helps the bread expand while baking.
• Covered bake: Bake with the lid on for the first 15 minutes.
• Uncovered bake: Remove the lid and bake for another 20-30 minutes until your loaf is a gorgeous golden brown.

Sourdough Bread Troubleshooting: The Most Common Issues

1.Flat loaf

A flat sourdough loaf is frustrating, but it’s something even the most experienced bakers run into. The usual culprits include under-proofing, over-proofing, or a weak starter. If your starter isn’t bubbly and active, your bread won’t rise as expected. Troubleshooting this sourdough bread issue is easy: double-check that your starter is strong before using it. You also need to watch your proofing times—how long your dough ferments depends on your kitchen’s temperature. A proofing box can be a lifesaver here, helping you control the environment for more consistent results.

2. Dense crumb

If your loaf turns out with a heavy, dense crumb, it’s likely due to a hydration or gluten development issue. Not enough water in your dough, insufficient gluten development, or a short fermentation time are the usual causes. Adding just a bit more water can help open up the crumb. During bulk fermentation, give your dough a few more stretch-and-folds to really work the gluten. Most importantly, don’t rush it—give your dough enough time to ferment properly for the texture you want.

3. Gummy texture

A gummy, under-baked loaf can be disappointing, but it’s a pretty common issue. This often happens when the bread hasn’t baked long enough or the dough wasn’t fermented fully. If the outside of your loaf browns too quickly, lowering your oven temperature and baking longer can help the inside cook through. Also, be patient with the fermentation process. Cutting it short might save time, but you’ll pay for it in gummy bread.

4. Uneven holes

We all love those beautiful, even holes in sourdough, but inconsistent hydration, poor gluten development, or sloppy shaping can mess with that. Keeping your hydration steady is key when troubleshooting this common sourdough bread issue—too little or too much water can throw off the structure. During bulk fermentation, work on developing that gluten, and when you shape the dough, be gentle and even. It might take some practice, but that’s all part of the sourdough journey.

5. Sour flavor

Sourdough should have a tang, but too much sourness can be a sign of overfermentation or too much whole grain flour in the mix. If your loaf comes out more tangy than you like, try shortening the fermentation time. Also, if you’re using whole grain flour, mix in some white flour to balance things out. This will lighten both the texture and the flavor, giving you a loaf that’s more to your taste.

Sourdough Bread Troubleshooting FAQ

Tips to Up Your Sourdough Game

1. Try different flours

 Don’t be afraid to mix things up! Whole grains, spelt, einkorn, or even ancient grains can add incredible flavors and textures to your bread. Play around with combinations to discover your favorites, and keep in mind that different flours will affect hydration, so adjust accordingly.

2.Keep an eye on dough temperature: 

Grab a thermometer and check your dough’s temperature throughout the process. Shoot for around 75°F to 82°F (24°C to 28°C). It may sound small, but it can totally change how your bread ferments and rises. Cooler temps will slow things down, so you can adjust for the perfect timing.

3. Be consistent with feedings:

Feed your starter regularly to keep it happy and active. A starter on a schedule will reward you with better bakes every time. Even if you’re not baking every day, a routine feeding makes a big difference in its flavor and strength.

4. Advanced fermentation techniques:

Try techniques like lamination, coil folds, or bassinage. They’re fancy terms, but they’ll help you strengthen your dough and get a great crumb structure. These methods give you more control over gluten development and hydration, which is huge for texture.

5. Flavor boosts

Throw in extras like seeds, nuts, herbs, or dried fruits to take your sourdough up a notch. You’ll get new layers of flavor and fun textures. Try adding rosemary and walnuts, or maybe dried cranberries and pecans—get creative with combos you love.

6. Alternative cooking methods:

The Dutch oven is awesome, but it’s not the only way to bake sourdough. Try using a baking stone with some steam, or experiment with a clay baker or cast iron skillet. Different methods can give your crust and texture new life, so don’t be afraid to switch it up.

Bake Better Sourdough: Enjoy the Process and Share Your Tips!

If you keep an eye on these details and make a few smart adjustments, you’re really going to step up your sourdough game. Just remember, baking sourdough is as much about enjoying the process as it is about the end result. It can be super rewarding, and with a little time and practice, you’ll build up your confidence and skills.