Troubleshooting
Starter & Bread Issues
Sourdough Starter Troubleshooting
1. Why isn’t my starter bubbling or rising?
Your starter might need more time, warmth, or regular feedings. Try keeping it in a warmer spot (75-80°F). Feed it again and keep doing that every 8 to 12 hours until she is happy again. Or maybe try a lower ratio of 1:1:1 or 1:2:2.
2. Why does my starter smell bad?
A sour or tangy smell is normal, but if it smells like rotten eggs or like acetone, it may have been contaminated. Try discarding most of it and feeding fresh flour and water. If it is actual mold, you must throw it out.
3. Can I still use my starter if it has liquid on top?
Yes! The liquid (called "hooch") is a sign your starter is hungry. Stir it in for a more sour flavor or pour it off before feeding.
4. What if my starter has mold?
If you see fuzzy mold or a pink or orange color, discard and start over. However, if it’s just a Gray or Dark-colored liquid, it may be salvageable by discarding most and feeding fresh.
Sourdough Bread Troubleshooting
5. Why is my dough too sticky to handle?
Your dough may be overhydrated or not developed enough. Try reducing water slightly and giving it more stretch and folds to build structure. You can also dust your hands and work surface with a little flour to make handling easier.
6. Why didn’t my dough rise?
It could be underproofed, your starter may not be active enough, or the room temperature may be too cold. Give it more time in a warm spot.
7. Why is my sourdough bread dense?
A dense loaf usually means underproofing, weak gluten development, or a starter that wasn’t strong enough. Make sure your starter is active and bubbly before using.
8. Why did my bread spread out instead of holding its shape?
This could be due to overproofing, too much hydration, or weak gluten development. Try reducing water slightly and ensuring your dough is properly fermented before baking.
9. Why is my crust too hard or thick?
A thick crust can result from baking too long without steam, placing the bread too close to the bottom of the oven, or if the oven gets too hot on the bottom. To help retain moisture, try covering your loaf with a Dutch oven lid to trap steam. You can also place a couple of ice cubes in the Dutch oven or pot while baking. Another idea is to put rice under the parchment paper with the bread on top to create a barrier from the bottom heat source, preventing excessive browning. Alternatively, placing the cooking vessel on top of a pizza stone can help distribute heat more evenly and prevent the bottom from overbaking.
10. Why is my bread gummy inside?
A gummy crumb usually means the loaf wasn’t baked long enough, was cut while still too warm, or the dough was underproofed. It can also be caused by the wrong oven temperature or too much moisture in the dough. Let it cool completely before slicing, and ensure it’s fully baked.
How Do I Know When My Dough is Ready?
Signs of Properly Proofed Dough:
- It feels airy and puffy but still holds shape.
- A light poke springs back slowly, leaving a small indent.
- When shaped, it has strength and structure but isn’t overly tight.
Signs of Underproofed Dough:
- Feels dense and tight with little air.
- Poke test springs back immediately without leaving an indent.
- The loaf bakes up dense with a tight crumb.
Signs of Overproofed Dough:
- Feels overly loose and lacks structure.
- A poke leaves an indent that doesn’t bounce back.
- The dough spreads out instead of holding shape.
- Bread may collapse or bake with large, uneven holes.
What Should My Bread Feel/Look Like?
-Crumb (Inside of the Bread): Light, airy, and slightly moist but not gummy. It should have an open structure with some irregular holes but not be too dense.
-Crust (Outside of the Bread): Crisp and slightly crackly but not too thick or tough. A well-baked loaf should make a hollow sound when tapped on the bottom.