Sourdough Troubleshooting Guide
Diagnose and fix common sourdough problems—from starter issues to dough, shaping, and baking.
Starter Issues
Your starter is the engine of your sourdough bread. If it's not performing, everything else fails.
Not Rising
If your starter isn't doubling within 4-12 hours of feeding, it might be too cold or you're using bleached flour. Move it to a warmer spot and use unbleached bread flour or a mix of rye.
Hooch (Dark Liquid)
A layer of watery liquid (hooch) means your starter is hungry. Pour it off or stir it in, then feed your starter more frequently or with a higher flour-to-starter ratio.
Acetone Smell
An acetone or nail polish remover smell indicates the starter is starving and overly acidic. Discard most of it and feed a 1:3:3 or 1:5:5 ratio to dilute the acidity.
Mold
If you see fuzzy pink, green, white, black spots, or orange streaks, throw it away immediately. The jar has been contaminated by harmful bacteria or fungi. Start fresh.
Dough Issues
Dough problems usually manifest during bulk fermentation and stretching/folding.
Too Sticky
Dough that's impossibly sticky likely has too much water (high hydration) for the flour type. Next time, hold back 5-10% of the water. Work with wet hands or a wet dough scraper to manage it.
Too Slack (Spreading)
If the dough puddles out and won't hold shape, it lacks gluten development or is overproofed. Perform more stretch and folds early on, and ensure you aren't letting it bulk ferment for too long.
Not Passing the Windowpane Test
If the dough tears immediately when stretched thin, gluten isn't fully developed. Give it more time, perform an extra set of folds, or ensure your flour has sufficient protein content (11-13%).
Shaping Problems
Proper shaping builds tension, which helps the loaf spring upward in the oven instead of outward.
No Tension
If you can't get a tight skin during shaping, your dough might be over-fermented (degraded gluten) or you need more practice with the stitching technique. Use a bench scraper to pull the dough tightly across an un-floured surface to build tension.
Sticking to the Banneton
Nothing is worse than dough tearing when turning it out. Dust your banneton heavily with rice flour. Rice flour lacks gluten and acts like ball bearings, ensuring a clean release.
Baking Issues
The bake reveals all the secrets of your fermentation and shaping process.
Flat Loaf (Pancake)
Usually caused by overproofing (dough lost its structure) or underproofing (yeast didn't create enough gas). Can also result from a weak starter or poor shaping tension.
Gummy Crumb
A sticky, dense interior happens if the bread is underbaked or cut into while still hot. Always wait at least 2 hours before slicing so the steam can finish gelatinizing the starches.
Blowouts
If your loaf bursts out the sides instead of at the score line, it means you didn't score deep enough, or the oven wasn't steamy enough to keep the crust soft during the initial rise.
Pale Crust or Burnt Bottom
Pale Crust: Ensure your oven is hot enough (450°F+). Burnt Bottom: Place a baking sheet on the rack beneath your Dutch oven to deflect direct heat from the bottom element.
Oven Spring & Scoring Techniques
Oven spring is the rapid expansion of the dough in the hot oven. Maximizing it requires a strong starter, proper proofing, and trapped steam.
- Steam is crucial: Steam keeps the exterior flexible so the dough can expand fully before the crust hardens.
- Scoring Techniques: A single, confident slash at a 45-degree angle (about 1/2 inch deep) encourages a pronounced "ear". Use a fresh razor blade or lame. Cold dough from the fridge is much easier to score cleanly.
Dutch Oven Alternatives
If you don't have a cast-iron Dutch oven, you can still trap steam for a great crust:
- Baking Stone & Water Pan: Preheat a baking stone. Place the dough on the stone and immediately pour boiling water into a preheated cast-iron skillet on the bottom rack to create a steam bath.
- Inverted Pot: Bake the dough on a baking sheet or stone and cover it with a large inverted stainless steel bowl or roasting pan to trap the dough's own moisture.
Environmental Adjustments
Sourdough baking is sensitive to your environment. You must adapt to changes.
Altitude Adjustments
At high altitudes, dough ferments faster and water evaporates quicker. You may need to slightly decrease the starter amount, increase hydration slightly, and watch the dough closely so it doesn't overproof.
Seasonal Temperature Changes
In the summer, warm kitchens accelerate fermentation. Use colder water or a cooler spot to prevent overproofing. In the winter, dough can be sluggish. Use warm water and find a cozy microclimate (like a slightly warmed oven) to keep the yeast active.
Frequently Asked Questions
What is hooch on a sourdough starter?
Hooch is a dark, watery layer that forms on top of a starter. It is alcohol, a naturally occurring byproduct of yeast fermentation. Its presence indicates that your starter is hungry and needs to be fed.
Why does my sourdough starter smell like nail polish remover?
A smell of acetone or nail polish remover means your starter is highly acidic and extremely hungry. You should increase your feeding frequency or increase the ratio of fresh flour and water during your feeds.
Can I save a moldy sourdough starter?
No. If you see fuzzy patches of pink, green, white, or black mold, or orange streaks, you must throw the entire starter away. Mold indicates harmful bacteria have taken over, and it cannot be safely salvaged.
Why is my sourdough bread dense and flat?
A flat and dense loaf is usually caused by underproofing or weak starter. Make sure your starter is active and doubling before use, and ensure bulk fermentation is long enough for the dough to become airy.
How can I prevent my dough from sticking to the banneton?
Dust your banneton generously with rice flour instead of regular wheat flour. Rice flour does not contain gluten and will not absorb moisture as easily, preventing sticking.