Troubleshooting Sourdough: What Went Wrong and How to Fix It
- petportraits18
- Aug 24, 2020
- 3 min read
Updated: Sep 30
Because every baker has a “what happened here?” loaf—and every loaf teaches us something.
Let’s be honest: sourdough can be a little dramatic. One day your loaf rises to glory, and the next… it’s a pancake with a crust. But here’s the thing: sourdough isn’t about perfection. It’s about process, learning, and leaning into the wild beauty of fermentation.
In this post, I’m walking you through some of the most common sourdough struggles—and how to fix them—so you can bake with more confidence, curiosity, and joy.
💨 1. My Loaf Didn’t Rise (It’s Flat or Dense)
What Went Wrong:
Your starter wasn’t active enough
Underproofed or overproofed dough
Cold fermentation didn’t go long enough
Not enough gluten development
How to Fix It:
Check your starter health—make sure it doubles within 4–6 hours after feeding
Watch the dough, not the clock—learn to read the signs of readiness
Add an extra stretch-and-fold or two for structure
Try a longer cold proof (8–24 hours in the fridge)
💡 Wendy’s Tip: Your dough should feel puffy, jiggly, and slightly domed before shaping—if it feels dense, it’s not ready yet.
🌊 2. My Dough Was Way Too Sticky to Handle
What Went Wrong:
High hydration with low gluten development
Insufficient resting between folds
Not enough flour on your hands or surface
How to Fix It:
Try reducing hydration by 5–10% until you’re more comfortable
Don’t be afraid to chill the dough slightly before shaping
Use wet or lightly floured hands for shaping (I prefer damp hands for control)
💡 Wendy’s Tip: Sticky dough isn’t bad—it often means a great crumb is coming. Just be patient and gentle!
⚡ 3. My Bread Collapsed in the Oven
What Went Wrong:
Overproofed dough lost its strength
Weak gluten structure couldn’t hold its shape
Not scoring deep enough to direct the rise
How to Fix It:
Shorten your proofing time or use the poke test to check readiness
Do extra folds during bulk to strengthen gluten
Score confidently with a sharp lame at a 45° angle
💡 Wendy’s Tip: Bake straight from the fridge for firmer dough and better oven spring.
🧽 4. My Crumb Is Gummy or Underbaked
What Went Wrong:
Dough was underproofed
Oven temp was too low
You sliced too soon after baking
How to Fix It:
Extend your bulk fermentation and/or cold proof
Make sure your oven is fully preheated (I recommend 450–475°F)
Always let your bread cool completely—cutting early traps steam inside and makes it feel gummy
💡 Wendy’s Tip: I know it’s hard—but let your loaf cool for at least 2 hours before slicing!
🔥 5. My Crust Is Too Pale or Too Tough
What Went Wrong:
Oven wasn’t hot enough
Not enough steam in the beginning of the bake
Overbaked or baked uncovered too soon
How to Fix It:
Bake at a higher temp (450°F+) and use a Dutch oven or create steam
Keep your loaf covered for the first 20–25 minutes
Finish the bake uncovered for a golden, crisp (but not tough) crust
💡 Wendy’s Tip: If your crust is too hard, store the loaf in a clean tea towel to help it soften slightly overnight.
💭 Final Thoughts: You’re Not Failing—You’re Learning
Every sourdough baker has had a flat loaf. A gummy crumb. A sticky mess. And every single one of those loaves brought them closer to the magic. So if your bread didn’t behave the way you hoped this time—take notes, laugh a little, and bake again.
Because you’re not just making bread. You’re building a relationship—with flour, water, and yourself.
You’ve got this. And I’m cheering you on—loaf after loaf.
– Wendy
Thanks so much for stopping by The Cultured Loaf by Wendy. I hope today’s post helped you feel a little more confident in your kitchen and inspired to keep baking from the heart.
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From my kitchen to yours,
– Wendy