August 3, 2026
Sourdough Troubleshooting FAQ: 15+ Common Problems, Solved
Sourdough tends to fail in the same few ways. Almost every problem comes down to one of four causes: starter strength, fermentation time, hydration, or oven technique. Once you know which one you are looking at, you can fix most bakes.
The four causes behind most failures
- Weak starter. If it does not reliably double in 6 to 8 hours after a feed, nothing later in the process works well. Fix the starter first.
- Fermentation timing. Dough that is underproofed stays dense and tight. Dough that is overproofed goes flat and has little spring. Watch the dough, not the clock.
- Hydration mismatch. Too much water for your flour makes a pancake that spreads. Too little makes a dry loaf. Check your true hydration including the flour and water inside the starter.
- Oven technique. A cold Dutch oven, a hesitant score, or cutting too early can spoil dough that was otherwise ready.
Starter problems
Not rising. Often the starter is young, cold, or hungry. Move it to a warmer spot around 75 to 80 F, feed 1:1:1 daily, and be patient. A new starter often needs 7 to 14 days to become steady.
Dark liquid on top. That is hooch, a hunger signal, not rot. You can pour it off or stir it in, then feed as usual.
Pink, orange or grey streaks. That usually signals contamination, not hooch. Start over with a clean jar. It is not worth trying to save.
For feeding amounts, schedules and how to revive a sleepy starter, see the starter guide.
Dough problems
Too sticky. Sticky at the start of bulk is normal. If the dough never tightens, it is often underfermented or the flour is weak. Add a few more folds, give it more time, or lower hydration by 5 points.
Will not hold shape. Often overproofed or too wet. Shorten bulk a little, build more strength with folds, and check true hydration against what your flour can handle.
Flat with little oven spring. Usually overproofed or degassed during shaping. Shape a bit earlier with more surface tension, preheat the Dutch oven well, and score with a confident cut.
Bread problems
Dense crumb. Often underproofed, a weak starter, or gas knocked out when shaping.
Gummy inside. Often cut too early, underbaked, or overhydrated. Bake until the center reaches 205 to 210 F, then rest at least 1 to 2 hours before slicing.
Too sour or not sour enough. Sourness is a dial you can turn. Lower ratios and longer fermentation make it more sour. Higher ratios and cooler shorter ferments make it milder.
Pale or thick crust. Crust color and texture respond to steam, heat and fermentation. Bake covered for the first 20 to 25 minutes for steam, keep the oven hot, and make sure the dough was well fermented.
The best way to fix things
Change one thing at a time. Adjust hydration or fermentation or heat, not all three at once, and write down what you changed. Sourdough is forgiving when you work this way, because the dough tells you what it needs and you can respond in the next bake.
For the math side, true hydration, feeding amounts and scaling, the calculators handle the numbers so you can focus on the dough.
Frequently asked questions
Why is my sourdough bread so dense?
Most often it is underproofed, the starter is weak, or you knocked the gas out when shaping. Make sure the starter doubles within 6 to 8 hours of a feed, let the dough bulk until it is puffy and about 50 to 75% bigger, and handle it gently when you shape.
Why is my sourdough gummy inside?
Gummy crumb usually means the loaf was cut too early, wait at least 1 to 2 hours, or it was underbaked. The center should reach 205 to 210 F, that is 96 to 99 C, or the dough was too wet for the flour you used.
Why didn't my sourdough rise?
A slow or young starter is the most common reason. Test it, it should double within 6 to 8 hours after feeding. Other causes are a cold room that slows bulk fermentation, or yeast that went quiet because you waited too long between feeds.
Why is my sourdough flat and spreading?
Usually overproofed, too wet for your flour, or not enough gluten development. Shorten bulk a little, add coil folds earlier, and drop hydration by 5 points if the dough will not hold shape.
Why is my sourdough too sour?
Long fermentation and low feeding ratios build more acid. Try a higher ratio like 1:5:5, let it ferment in the fridge, shorten bulk, and feed the starter more often to keep acidity lower.
Why is my sourdough not sour at all?
Do the opposite. Use a lower ratio like 1:1:1, give bulk more time at room temperature, and use a warmer final proof. Those conditions favor the bacteria that make acidity.
Why is my sourdough so sticky?
Stickiness at the start of bulk is normal. If it never firms up, the dough is usually underfermented. Give it more time and more folds. As gluten develops, most sticky feelings go away.
Why did my sourdough not rise in the oven?
The dough was often overproofed so the gas was already spent, the oven was not hot enough, or the loaf was deflated when you scored. Preheat the Dutch oven at least 30 minutes at 450 to 475 F, that is 230 to 245 C, and score with a confident stroke.
Why is my bread crust too thick or hard?
Often the bake ran too long at high heat with no steam. Bake covered in the Dutch oven for the first 20 to 25 minutes, then uncover and finish a little cooler.
Why is my sourdough crust pale?
Not enough oven spring or sugar, or the oven is too cool. Bake a bit hotter, leave the loaf covered longer, and make sure the dough was well proofed before it went in.
Why does my sourdough have a big hole at the top?
Usually trapped gas from gentle shaping, or a large bubble under the surface. Shape with a bit more tension and pop any large bubble you see.
Why is my sourdough starter not rising?
Often too cold, too hungry, or too young. Move it to a warm spot, 75 to 80 F or 24 to 27 C, feed at 1:1:1 daily, and give a new starter 7 to 14 days to become reliable.
Why is my sourdough starter watery with liquid on top?
That liquid is hooch and means the starter is hungry. Pour it off or stir it in and feed. If the whole starter stays runny, you may need a stiffer feeding ratio or cooler water.
Why is my sourdough starter separating or grey?
Separation happens when a starter is very hungry or warm. Grey or pink or orange colors point to contamination. In that case keep only a spoonful and restart feeding in a clean jar.
Why does my sourdough taste bitter?
Bitter notes often come from a crust that baked too dark, flour that scorched on the loaf, or oil that had turned. Lower the heat a little, bake a bit shorter, or dust off excess flour before baking.
Why did my sourdough crack on the side during baking?
The loaf found a weak spot and burst there instead of at your score. Score a little deeper at a shallow angle, about 30 to 45 degrees, and shape with good surface tension.
Can I bake sourdough with weak all-purpose flour?
Yes. Keep hydration to 65 to 70%, expect a tighter crumb, and consider mixing in some bread flour or a little vital wheat gluten for strength.
How long should I wait before cutting my sourdough?
At least 1 to 2 hours, longer is often better. Cutting early presses the crumb and can make it gummy because the inside is still setting.