Sourdough Bread Troubleshooting

Even experienced bakers run into sourdough problems: a dense crumb, a flat loaf, a missing ear, or a starter that won't cooperate. Almost every issue can be traced back to one of three things: your starter, your fermentation, or your bake.

The two most common culprits are underproofing (dense, gummy loaves) and overproofing (flat loaves that spread). Both come down to getting bulk fermentation right and using your starter at peak. Browse the guides below for the specific problem you're facing. Each explains how to recognize the issue and exactly how to fix it.