Category
Troubleshooting
If something went wrong, start here. Each article diagnoses one specific failure mode with the symptom, the cause, and a fix.
All articles in Troubleshooting
74 posts
Why Does My Sourdough Starter Smell Like Vinegar?
A sharp vinegar smell usually means hungry acid-producing bacteria — here's when it's normal and how to rebalance.
Dr. Sarah Chen · 2 min read
Sourdough Hooch vs Mold: How to Tell the Difference
Gray liquid is usually hooch; fuzzy colors mean discard. Safety rules every baker needs.
Margaret Cole · 2 min read
Black Hooch on Sourdough Starter: Is It Safe?
Dark hooch means a very hungry starter — usually salvageable if there's no mold.
Margaret Cole · 2 min read
Why Is My Sourdough Dense? Causes and Fixes
Dense crumb usually traces to weak starter, underproofing, low strength, or cold dough — diagnose with this table.
Pete Kowalski · 2 min read
Gummy Sourdough Crumb: Causes and How to Fix It
Gummy slices come from underbaking, under-fermenting, or cutting too soon — not just more oven time.
Diana Khoury · 2 min read
Why Won't My Sourdough Score Cleanly?
Draggy scores come from dull blades, dry skins, sticky dough, or overproofing — fix the surface before blaming the lame.
Tony Caruso · 2 min read
Sourdough Bottom Burning: How to Stop It
Burnt bottoms come from excessive bottom heat — use insulation, lower racks, and smarter preheats.
Ben Holloway · 2 min read
Wet Streak in Sourdough Crumb: What Causes It?
A sticky ribbon under the crust or through the crumb often points to underproofing, poor shaping, or underbaking.
Diana Khoury · 2 min read
Signs Your Sourdough Dough Is Overfermented
Slack, sour, fragile dough with poor oven spring — catch overfermentation early and rescue what you can.
Alex Tanaka · 2 min read
Signs Your Sourdough Dough Is Underfermented
Tight dough, poor aroma, and explosive oven seams — how to spot underfermentation before you bake.
Alex Tanaka · 2 min read
Sticky Sourdough Dough That Won't Shape: Fixes
When dough turns to glue on the bench, use wet hands, coils, colder dough, or a hydration rethink.
Sofia Marchetti · 2 min read
Why Does My Sourdough Have No Ear?
Missing ears come from shallow scores, weak surface tension, low steam, or proofing miss — not bad luck.
Tony Caruso · 2 min read
Sourdough Crust Too Thick: How to Soften the Next Bake
Thick armor crusts come from long dry bakes, low steam, and overbaking — here's how to rebalance.
Lisa Hartwell · 2 min read
Pale Sourdough Crust Despite a Long Bake
If crust won't brown, check steam duration, oven calibration, and whether the loaf is stuck steaming.
Ben Holloway · 2 min read
Sourdough Dough Not Rising During Bulk Fermentation
Flat bulk is a starter, temperature, or timing issue — here's a calm debugging order.
Maria Esposito · 2 min read
I Forgot Salt in My Sourdough — What Now?
If you forgot salt, you can still incorporate it during early bulk with a wet mix-in — don't panic.
Jen Kraft · 2 min read
How to Tell If Sourdough Is Overproofed (and How to Save It)
Overproofed dough is slack, sticky, and won't hold a shape. Learn the poke test, the warning signs, and what to do next.
Margaret Cole · 2 min read
Sourdough Starter Not Bubbling Anymore? Here's Why and How to Fix It
A starter that stops bubbling is almost always hungry, cold, or thirsty — not dead. Three fixes, in order.
Tom Whitaker · 2 min read
Sourdough Dough Too Dry? How to Diagnose and Fix Stiff Dough
Dry, stiff dough that won't stretch usually means a hydration miscalculation or thirsty flour. Here's how to rescue it mid-mix.
Pete Kowalski · 2 min read
Sourdough Tunneling and Giant Holes: Causes and Fixes
Big tunnels and irregular caverns near the crust come from trapped gas and uneven shaping — not good open crumb. Here's the fix.
Lisa Hartwell · 2 min read
Sourdough Not Rising in the Fridge: Is That Normal?
Dough barely rising during cold retard is usually fine — most of the rise should happen before the fridge, not in it.
Tom Whitaker · 2 min read
Sourdough Sticking to the Banneton: Causes and Permanent Fixes
Dough that tears coming out of the basket ruins your scoring. Here's how to season, flour, and time it so it releases clean.
Margaret Cole · 2 min read
Sourdough Dough Won't Come Together: What's Going Wrong
Shaggy dough that stays soupy or refuses to form a ball usually needs time, not more flour. Here's the real fix.
Pete Kowalski · 2 min read
Sourdough Crust Too Hard to Cut? How to Soften It
A jaw-breaking crust comes from too much steam time, too long a bake, or cooling errors. Here's how to get a crust that shatters, not cracks teeth.
Lisa Hartwell · 2 min read
Sourdough Collapsed After Baking: Why Loaves Cave In
A loaf that sinks, wrinkles, or caves as it cools is overproofed or underbaked. Here's how to tell which and prevent it.
Tom Whitaker · 2 min read
Sourdough Smells Sour but Tastes Bland: Why and How to Fix It
A loaf that smells tangy but tastes flat is a sign of underdeveloped flavor and too little salt or fermentation. Here's how to build real flavor.
Pete Kowalski · 2 min read
Sourdough Starter Too Runny? How to Thicken and Strengthen It
A thin, soupy starter is usually overhydrated or overripe. Adjust the feeding ratio and you'll have a thick, billowy starter again.
Lisa Hartwell · 2 min read
Sourdough Starter Peaks Too Quickly: What It Means
A starter that doubles in 2-3 hours and crashes is fast, hungry, and warm. Here's how to slow it down and time your bake.
Tom Whitaker · 2 min read
Sourdough Bread Too Crumbly? Causes and How to Fix It
Bread that falls apart when sliced usually has weak gluten or too little hydration. Here's how to build a sliceable crumb.
Margaret Cole · 2 min read
Sourdough Too Chewy? How to Get a Tender Crumb
Excessively chewy, dense, rubbery crumb points to underfermentation or over-kneading. Here's how to lighten it up.
Pete Kowalski · 2 min read
Sourdough Tearing During Stretch and Fold: What to Do
Dough that rips when you stretch it needs rest and gentler handling, not force. Here's how to build extensibility.
Lisa Hartwell · 2 min read
Sourdough Splitting or Bursting at the Bottom: Causes and Fixes
When a loaf blows out the side or bottom instead of the score, it's an underproofing or scoring problem. Here's the fix.
Tom Whitaker · 2 min read
Underbaked Sourdough: Can You Re-Bake It?
Yes — you can rescue an underbaked loaf. Here's how to re-bake it, plus how to nail doneness next time.
Pete Kowalski · 2 min read
Sourdough Loaf Too Small or Dense: How to Get More Volume
A small, tight loaf with poor rise points to a weak starter or under-fermentation. Here's how to get a tall, airy loaf.
Margaret Cole · 2 min read
Sourdough Too Airy for Sandwiches? How to Get a Tighter Crumb
Big open holes are great for jam but terrible for soup and PB&J. Here's how to bake a soft, even, sandwich-friendly crumb.
Tom Whitaker · 2 min read
Sourdough Troubleshooting by Symptom: A Quick Reference
When your bread has a problem, look up the symptom. Here's a single-page reference for common issues.
Sam Ellsworth · 4 min read
Sourdough Crust Pale and Soft: How to Get Color and Crackle
A pale soft crust means too little heat or too much steam. Bake hotter, longer uncovered, and trust the color.
Pete Kowalski · 4 min read
Sourdough with a Thick, Tough Crust: How to Soften It
An overly thick crust comes from too much heat for too long. Lower temperature, shorten bake, or skip uncovered time.
Charlotte Bishop · 4 min read
Sourdough Burning on Top but Raw on Bottom: Heat Distribution
When the top is dark and the bottom is pale, your oven is loading heat on the wrong surface. Here's the rebalance.
Sam Ellsworth · 4 min read
Sourdough Starter Stopped Rising Suddenly: 6 Causes
If your starter was working fine and just quit, something changed. Most causes are environmental and easy to fix.
Maya Patel · 4 min read
Mold on Sourdough Starter: How to Tell and What to Do
True mold means starting over. But many things that look like mold actually aren't. Here's how to tell.
Dr. Sarah Chen · 4 min read
Pink or Orange Streaks in Sourdough Starter: When to Throw It Out
Pink, orange, or red streaks mean bacterial contamination. Don't try to save it; start over.
Dr. Michael Lasalle · 3 min read
Starter Smells Like Acetone or Nail Polish? Here's Why
Acetone smell means your starter is hungry. Feed it more often or use a smaller seed amount.
Dr. Sarah Chen · 4 min read
Sourdough Spreading Flat in the Oven: Hydration and Shape
A flat sourdough usually means too much water for your flour or too loose a final shape. Both are easy to fix.
Sam Ellsworth · 4 min read
Sourdough Rising Unevenly? Cause and Cure
When one side rises and the other doesn't, the issue is usually shape, basket, or oven hot spots.
Pete Kowalski · 4 min read
Sourdough with Big Holes Only at the Top: What's Happening
When holes are concentrated at the top of the loaf, it's usually a shaping problem combined with under-bulking.
Tom Whitaker · 4 min read
Sourdough Tearing During Shaping: Hydration vs. Technique
When dough rips during the final shape, it's usually overworked, under-rested, or over-floured.
Charlotte Bishop · 4 min read
Wet Spots in Sourdough Crumb: Fermentation or Mixing?
Localized gummy patches usually trace to a mixing problem, not a baking one. Here's the diagnostic.
Lisa Hartwell · 4 min read
Sourdough Not Springing in the Oven: 5 Real Causes
Oven spring is the moment of truth. When it doesn't happen, the cause is almost always upstream.
Maya Patel · 4 min read
Sourdough Doughy Center? The Real Causes and Fixes
A gummy interior is rarely an underbaking problem. It's usually under-fermentation or cutting too soon.
Sam Ellsworth · 3 min read
Sourdough Cracking on the Side? Score and Proof Fixes
Side splits mean the dough escaped where you didn't tell it to. Here's how to direct the expansion.
Tom Whitaker · 4 min read
Sourdough Not Sour Enough? How to Build Real Tang
Cold retard, whole grains, and a mature starter are the levers. Here's how to coax pronounced sourness into your loaves.
Pierre Lambert · 3 min read
Sourdough Too Sour? 6 Ways to Mellow the Tang
Aggressive sourness usually traces to long cold retards and a strong acetic-leaning starter. Here's how to dial it back.
Dr. Sarah Chen · 3 min read
5 Sourdough Baking Mistakes and How to Fix Them in Real Time
Caught a problem mid-bake? Here's how to course-correct on five common sourdough mistakes before they ruin the loaf.
Master Baker John Park · 7 min read
Why Sourdough Collapses in the Oven (and How to Prevent It)
Oven collapse usually means the dough was overproofed by the time you scored it. Here's how to catch the window.
Maya Patel · 3 min read
Sourdough Bottom Not Cooked? Heat Distribution Fixes
A doughy bottom while the top looks done is one of the most common Dutch-oven mistakes. Here's the simple fix.
Carlos Vega · 3 min read
Why Is My Sourdough Crumb Too Tight? 7 Causes and Fixes
A tight, even crumb usually points to under-fermentation, weak starter, or low hydration. Diagnose the real cause in five minutes.
Sam Ellsworth · 4 min read
The Complete Sourdough Troubleshooting Checklist
Bread didn't turn out? Run through this checklist to find the cause. Covers every common sourdough failure.
Master Baker John Park · 5 min read
Why Your Sourdough Came Out Flat (And the Fix)
A flat, pancake-like sourdough has a small set of common causes. Here's how to diagnose and prevent each.
Master Baker John Park · 4 min read
Why Your Sourdough Crust Is Pale (And How to Get Color)
A pale, blonde crust on sourdough means something is off. Six causes and the fixes for each.
Pierre Lambert · 4 min read
Why Your Sourdough Has a Burnt Bottom (And How to Fix It)
Pulling out a great-looking loaf with a black, charred bottom? Five common causes and the specific fixes for each.
Carlos Vega · 4 min read
My Sourdough Dough Is Too Sticky: Fix and Prevention
Sticky dough is one of the most common beginner complaints. Here are the real causes and the fixes that work.
Maya Patel · 4 min read
When to Throw Out a Sourdough Loaf (And When to Bake Anyway)
An overproofed dough may still be salvageable. A moldy starter is not. A guide to knowing what's recoverable.
Master Baker John Park · 4 min read
How to Revive a Sourdough Starter After Months in the Fridge
If your starter has been neglected for weeks or months, it can almost always be brought back. Here's the revival routine that works.
Lisa Hartwell · 3 min read
Why Your Sourdough Tastes Bland (And How to Add More Flavor)
Six reasons your sourdough tastes flat, and the specific changes that bring out real flavor.
Diana Khoury · 3 min read
Diagnosing Your Bread by the Crumb
Cut a slice. Look at the holes. Each pattern tells a different story about what happened in your bake.
Master Baker John Park · 3 min read
Troubleshooting Dense Sourdough: Five Common Mistakes
Why your loaves come out heavy and tight — and the precise adjustments that fix each cause.
Master Baker John Park · 2 min read
What Starter Color and Smell Tell You
A field guide to reading your starter's appearance — what's normal, what's a warning, and what's a problem.
Rachel Goldman · 3 min read
Troubleshooting Your First Sourdough Bake
Specific problems beginners hit, and exactly what to fix next time.
Master Baker John Park · 4 min read
Troubleshooting Gummy Crumb
Why your bread feels wet inside, and how to bake, proof, and structure your way out of it.
Master Baker John Park · 2 min read
Troubleshooting: When Sourdough Won't Rise
Twelve specific reasons your dough isn't growing — and how to diagnose which one is yours.
Diana Khoury · 2 min read
Troubleshooting Overproofed Dough
It's not always lost. How to recognize overproofing and what to do — sometimes you can still bake it.
Pete Kowalski · 2 min read
Troubleshooting Flat Sourdough Loaves
Pancake bread is a structural failure — and structure has six possible causes. Here's how to find yours.
Victor Brand · 2 min read
Sourdough Starter Troubleshooting
Slow growth, off smells, hooch, mold — what's normal, what's not, and how to fix everything fixable.
Rachel Goldman · 2 min read