August 3, 2026
Sourdough Troubleshooting FAQ: 15+ Common Problems, Solved
Sourdough fails in predictable ways. Every problem below is one of about four root causes (starter strength, fermentation time, hydration, or oven technique), and once you learn to identify which one, you can fix almost any bake.
The four root causes of nearly every failure
- Weak starter: if it doesn’t reliably double in 6–8 hours after a feed, nothing downstream works. Fix the starter first.
- Fermentation timing: under-proofed dough is dense and tight; over-proofed dough is flat with no spring. Watch the dough, not the clock.
- Hydration mismatch: too much water for your flour makes a spreadable pancake; too little makes a doorstop. Check your true hydration, including the starter.
- Oven technique: a cold Dutch oven, a timid score, or cutting too early ruins good dough.
Starter problems
Not rising. Young, cold, or hungry. Warm it (75–80 °F), feed 1:1:1 daily, and be patient; new starters take 7–14 days to become reliable.
Hooch on top. The dark liquid is a hunger signal, not rot. Pour it off or stir it in, then feed.
Pink, orange or grey streaks. That’s contamination, not hooch. Start over with a clean jar; it’s not worth fighting.
See the starter guide for feeding schedules and revival.
Dough problems
Too sticky. Normal at first. If it never tightens, it’s under-fermented or the flour is weak. Add folds, give it time, or drop hydration 5 points.
Won’t hold shape. Over-proofed or too wet. Shorten bulk, strengthen folds, and check true hydration against your flour’s capacity.
Flat, no oven spring. Usually over-proofing or a deflating shape. Shape earlier with more tension, preheat the Dutch oven properly, and score confidently.
Bread problems
Dense. Under-proofed, weak starter, or heavy deflation when shaping.
Gummy. Cut too early, under-baked, or over-hydrated. Bake to 205–210 °F internal, rest 1–2 hours minimum.
Too sour / not sour enough. Sourness is a dial, not a defect; lower ratios and longer fermentation make it more sour; higher ratios and cooler, shorter ferments make it milder.
Thick pale crust. Steam, heat, and sugar are the three levers: covered Dutch oven for the first 20–25 minutes, hotter oven, and a properly fermented dough.
When in doubt, change one thing
Every fix on this page changes one variable. That’s the method: change hydration or fermentation or heat, never all three at once, and take notes. Sourdough is one of the most forgiving crafts to learn because the dough tells you exactly what it needs; you just have to change one thing at a time and watch.
For the arithmetic side of baking (true hydration, feeding ratios, scaling), the calculators on this site do the math so you can spend your attention on the dough.
Frequently asked questions
Why is my sourdough bread so dense?
Usually under-proofing, a weak starter, or shaping that deflated the dough. Make sure the starter doubles within 6–8 hours of a feed, bulk until the dough is puffy and 50–75% bigger, and handle it gently during shaping.
Why is my sourdough gummy inside?
Gummy crumb usually means the loaf was cut too early (wait at least 1–2 hours), under-baked (internal temperature should reach 205–210 °F / 96–99 °C), or the dough was over-hydrated for its flour.
Why didn't my sourdough rise?
A sluggish or young starter is the #1 cause. Test it: it should double within 6–8 hours after feeding. Other causes: cold room slowing bulk fermentation, or inactive yeast because the starter went too long without feeding.
Why is my sourdough flat and spreading?
Over-proofing, too-high hydration for your flour, or weak gluten development. Shorten bulk fermentation, add coil folds earlier, and drop the hydration by 5 points if the dough won't hold shape.
Why is my sourdough too sour?
Long fermentation and low feed ratios make more acid. Use a higher ratio (1:5:5), ferment in the fridge, shorten bulk, and feed the starter more often to keep acidity down.
Why is my sourdough not sour at all?
The opposite fix: lower feed ratios (1:1:1), longer bulk at room temperature, and a warmer final proof encourage the bacteria that produce acid.
Why is my sourdough so sticky?
Stickiness at the start of bulk is normal; stickiness that never resolves usually means under-fermentation. Give the dough more time and do more folds; gluten development fixes most 'too wet' feelings.
Why did my sourdough not rise in the oven (no oven spring)?
The dough was likely over-proofed (gas exhausted), the loaf wasn't baked hot enough (preheat the Dutch oven 30+ minutes at 450–475 °F / 230–245 °C), or it was deflated when scored. Score decisively, not timidly.
Why is my bread's crust too thick or hard?
Baking too long at high heat, or no steam in the oven. Use a covered Dutch oven for the first 20–25 minutes, then uncover and finish at a lower temperature.
Why is my sourdough crust pale?
Not enough oven spring or sugar, or the oven is too cool. Bake hotter, leave the loaf in the Dutch oven longer, and make sure the dough was properly proofed before baking.
Why does my sourdough have a big hole at the top?
Usually trapped gas from insufficient degassing during shaping, or a large bubble under the surface. Shape a bit more firmly and pinch any large bubbles you see.
Why is my sourdough starter not rising?
Too cold, too hungry, or too young. Move it somewhere warm (75–80 °F / 24–27 °C), feed at 1:1:1 daily, and give a brand-new starter 7–14 days to become reliable.
Why is my sourdough starter watery with liquid on top?
That liquid is hooch, a sign the starter is hungry. Pour it off or stir it in, then feed. A consistently runny starter may need a stiffer ratio or cooler water.
Why is my sourdough starter separating or grey?
Separation happens when a starter is very hungry or too warm. Grey or pink/orange colors are contamination; discard everything except a spoonful and start a fresh feeding schedule.
Why does my sourdough taste bitter?
Bitter flavors come from over-toasted crust (lower the oven or shorten bake time), scorched flour on the loaf, or olive oil that went rancid in the dough.
Why did my sourdough crack on the side during baking?
The loaf expands along a weak point instead of your score. Score deeper and at a steeper angle (about 30–45°), and make sure the dough is shaped with good surface tension.
Can I bake sourdough with weak all-purpose flour?
Yes. Lower the hydration to 65–70%, expect a tighter crumb, and consider adding a little vital wheat gluten or bread flour for structure.
How long should I wait before cutting my sourdough?
At least 1–2 hours; longer is better. Cutting early squeezes the crumb and makes it gummy because the interior is still setting.