Sourdough Troubleshooting Tool
Not sure what went wrong with your bake? Select the issue you’re seeing, answer a few quick questions, and we’ll help identify the most likely cause and what to adjust next time.
The Most Common Causes of Sourdough Problems
Underproofed vs Overproofed
Most sourdough problems can be traced back to fermentation.
Underproofed dough often produces:
- Dense crumb
- Tight texture
- Poor oven spring
- Large tunnels
Overproofed dough often produces:
- Flat loaves
- Weak structure
- Excessive spreading
- Poor scoring
Learning to judge the dough—not the clock—is one of the biggest breakthroughs in sourdough baking.
Not Every Gummy Loaf Is Underbaked
A gummy crumb can come from several different causes:
- Cutting too early
- Underproofing
- Excessive hydration
- Insufficient baking time
That's why diagnosing the symptom alone isn't enough. The surrounding clues matter too.
Steam Matters More Than Most Bakers Think
Steam helps delay crust formation during the first stage of baking.
Without enough steam, bread often:
- Expands less
- Scores poorly
- Develops a thicker crust
A covered Dutch oven or bread oven is the simplest way to create a steam-rich baking environment at home.
One Change at a Time
When troubleshooting sourdough, avoid changing everything at once.
If a loaf turns out poorly:
- Keep the same recipe
- Adjust one variable
- Bake again
Small adjustments are much easier to evaluate than completely changing your process.