Fixing Common Sourdough Problems
Sourdough is predictable, but only if you know what to watch for. The troubleshooting starts before you mix flour and water—it starts with knowing whether your starter is actually alive.
You need to know your starter before you can trust your loaf
Every problem in sourdough either traces back to the starter or to fermentation timing. Before you blame the dough, feed your starter and give it 4–6 hours at room temperature. A healthy starter should double in volume and smell sharp and slightly boozy. If it doesn't, nothing else matters yet.
- clear glass jar (to watch rise)
- instant-read thermometer
- kitchen scale
- banneton or proofing bowl
- Dutch oven or covered baking vessel
The poke test tells you everything
Gently poke the dough with a floured finger during bulk fermentation. If the indent springs back quickly, fermentation isn't far enough. If it springs back slowly or holds the mark, you're close. If it collapses, you've overfermented. This one gesture—repeated every 30 minutes—replaces guesswork with certainty.
The method.
Starter won't rise or smells like acetone and nothing else
Your starter is either dormant or starving. Feed it 1:1:1 (starter:flour:water by weight) and wait 4–6 hours at 70–75°F. If it still doesn't double, feed it again. A truly dead starter is rare; most need consistent feeding and warmth. Keep it at room temperature if you're baking weekly. Cold slows fermentation. If you've kept it in the fridge for months, expect 2–3 feeds before it wakes up.
Dough rises too fast or collapses before you shape it
Fermentation is running ahead of gluten development. This happens in warm kitchens (above 76°F) or when your starter is very active. Reduce the amount of starter in your mix (use 10–15% instead of 20%), shorten the bulk fermentation by 30–60 minutes, or move the dough to a cooler spot. The goal is bulk fermentation of 4–5 hours at 72°F, not 2 hours at 78°F. Use a thermometer. Guessing temperature is how good doughs turn to soup.
Dough barely rises during bulk fermentation
Either your starter is weak, the kitchen is cold, or you haven't waited long enough. Check that your starter passed the poke test before mixing (it should at least double). If your kitchen is below 68°F, fermentation slows dramatically. Move the dough to a warmer spot—on top of the refrigerator, near a sunny window, or in an oven with the light on. Cold dough can take 6–8 hours to bulk-ferment; warm dough takes 3–4. Neither is wrong; cold just requires patience.
Loaf has dense crumb or didn't spring in the oven
The dough was underfermented when it went into the oven. During bulk fermentation, the dough should increase by 30–50% and pass the poke test (indent holds but springs back slowly). During cold proof (overnight in the fridge), the dough should dome slightly—not a full rise, but a subtle rise you can see. If you're baking without cold proof, do bulk fermentation until the poke test says so, not by the clock. If the dough felt dense and tight when you shaped it, fermentation wasn't long enough.
Loaf has huge holes and a gummy crumb
Overfermentation. The dough rose past its peak and the gluten network started collapsing. Watch for a slight dome on top of the dough during bulk fermentation—that's your cue to move to the next stage. If you're cold-proofing overnight, the dough should feel slightly puffy but still hold shape. If it slouches when you remove the banneton, it was already overfermented before it hit the fridge. Next time, reduce bulk fermentation time by 30 minutes or use cooler water (65°F instead of 75°F).
Loaf doesn't score properly or the blade tears the surface
The dough wasn't cold enough or the surface dried out. A cold dough from the fridge scores cleanly; room-temperature dough resists the blade. If you're not using cold proof, let the shaped dough rest in the fridge for at least 2 hours before scoring. Mist the surface very lightly with water just before scoring—it loosens the skin. Use a sharp blade (a new razor is better than a dull knife) and score at a 45-degree angle with one confident motion, not a sawing action.
Crust is pale or doesn't brown
The oven is too cool or the bake time is too short. Sourdough needs 450–500°F for proper browning. Preheat your Dutch oven fully (20 minutes minimum). If using a baking stone, preheat it for 45 minutes. The first 20 minutes of baking (covered if using a Dutch oven) should be intense and loud with steam. Open the oven and you should see active oven spring. If the loaf isn't visibly expanding, your oven isn't hot enough. A pale loaf is often underbaked—internal temp should be 205–210°F, not 195°F.
Crust is hard and doesn't soften, or it fractures all over
This usually means the dough was slightly underproofed and the crust set before the crumb could expand. It can also happen in very dry kitchens. If the crust hardens while cooling, store the loaf in a paper bag (not plastic) for 24 hours—it will soften slightly. For the next loaf, extend bulk fermentation by 30 minutes. If you're in a dry climate, mist the Dutch oven interior lightly before baking to keep steam from escaping too fast.
Dough sticks to everything and is hard to handle
Your hydration is too high or you're not using enough flour on your work surface and banneton. Sourdough at 75% hydration (common for beginners) should feel tacky, not wet. If it's closer to 80%, reduce water by 2–3% next time. When shaping and handling, dust liberally with rice flour (it doesn't hydrate like wheat flour) or use a dough scraper to lift and fold without grabbing. The banneton should be well-floured or lined with a linen cloth. Wet dough isn't a failure—just a wetter loaf than you intended. Next time, adjust.
Loaf has a large air pocket under the crust and dense bottom crumb
During shaping, you sealed a large bubble into the dough. Prescore or degass the dough very gently before shaping. Use your hands to flatten it slightly and release big pockets. Or use the lamination technique: stretch the dough thin on a wet surface, let it rest 30 minutes, then shape. This redistributes the gas. Tight, intentional shaping also helps—don't squeeze, but do create tension on the surface so the dough holds together.
Other turns to take.
Higher hydration (80%+)
Wetter doughs are open and rustic. But they demand stronger gluten development and precise timing. Use a coil fold technique every 30 minutes during bulk fermentation instead of hand stretching. Cold fermentation becomes essential—the dough must be very cold when scored.
Whole wheat or rye inclusion
These absorb more water and ferment faster than all-white dough. Start with 10–20% whole grain in your blend. Reduce bulk fermentation time by 20–30 minutes since the dough will move faster. Rye in particular makes the dough feel slack; this is normal.
Cold proof (48-hour ferment)
Overnight cold fermentation is standard. But 48 hours in a cold fridge (38–40°F) deepens flavor and can actually save a loaf that's slightly overfermented at room temperature. The cold stalls the yeast. Just don't let it dry out—cover your banneton with plastic.
When it doesn't go to plan.
Buy a thermometer and use it. Fermentation temperature matters more than time. A loaf at 70°F and 76°F are completely different animals.
Mark your banneton or bowl with tape at the height of a doubled dough. Then you're not guessing—you're measuring.
The poke test (step into the dough gently with your finger) is more reliable than the clock. Learn to read how the indent behaves.
If you cold-proof, pull the dough out 30 minutes before baking so the very center can warm slightly. A completely cold dough sometimes doesn't open up in the oven.
Your starter doesn't need to be at peak rise when you mix. A fed, active starter (doubling in 4–6 hours) is enough. Peak is ideal but not required.
Keep notes. Write down fermentation times, kitchen temperature, how long bulk took, and how the bake looked. Patterns will emerge.
If you're new to sourdough, do one cold overnight proof every time until you feel confident. It buys you time and forgives slight underfermentation.
The ones that keep coming up.
How often should I feed my starter if I'm not baking?
If you're baking weekly, feed it once a day at room temperature or store it in the fridge and feed it once a week. A starter in the fridge can go 2 weeks without feeding if you keep it sealed. When you're ready to bake, pull it out, discard half, and feed it 2–3 times (at 12-hour intervals) before using.
Can I save overfermented dough?
Partially. If it overfermented during bulk, you can still bake it—it won't be as open, but it will still taste good. Shape it gently, proof it less (2–3 hours instead of overnight), and score it deeply. If it's already collapsed, it's too late. The gluten network has fallen apart and you won't get good oven spring.
Should I adjust my recipe for altitude?
Yes, but sourdough is forgiving. At high altitude (above 5,000 ft), water evaporates faster and fermentation speeds up. Start by reducing starter amount by 5% and cutting bulk fermentation by 15–20 minutes. Then adjust based on how the loaf looks and how it proofs. The poke test remains your best guide.
Why is my sourdough sour, but other people's isn't?
Long fermentation (especially cold proof) creates more acetic acid, which tastes sour. Short fermentation and warm temperatures produce lactic acid, which tastes milder. If you want less sour, do bulk fermentation at 75°F instead of 70°F, and reduce cold proof time to 8 hours. If you want more sour, cold proof for 48 hours or use cooler water (65°F).
Can I use tap water, or do I need filtered water?
Tap water is fine unless it's heavily chlorinated. If your water has a strong chlorine smell, let it sit uncovered for an hour before using, or use filtered water. The chlorine can slow fermentation slightly. Temperature matters far more than source—use whatever water you have at 70–75°F.
What's the difference between stretch-and-fold and coil folds?
Both build gluten. Stretch-and-fold: wet your hand, grab one side of the dough, stretch it up and fold it over the center, rotate the bowl, repeat. Do this 4 times total. Coil fold: tip the dough out of the bowl, stretch it into a rectangle, roll it tight like a jelly roll, and plop it back in seam-side down. Coil is faster for wetter doughs; stretch-and-fold is gentler and better for learning.