Chapter 4: Let's Bake!
Beautiful Lessons in Disguise
No matter how carefully you follow the steps, sourdough can sometimes surprise you—and that’s okay. Every “failed” loaf is simply a lesson in disguise. Here’s a gentle guide to help you decode what happened, why it happened, and how to fix it next time.
In sourdough baking, every misstep is a breadcrumb toward mastery.
My Dough Didn’t Rise Much During Bulk Fermentation
Possible Causes:
Starter isn’t active or strong enough
Room temperature is too cold
Bulk fermentation was too short
Fixes:
Feed your starter twice daily for a few days to strengthen it
Place your dough in a slightly warmer spot (aim for 75–78°F / 24–26°C)
Give fermentation more time—watch the dough, not the clock
My Loaf Came Out Flat or Spread Out
Possible Causes:
Over-proofing
Weak gluten structure
Not enough tension during shaping
Fixes:
Use the poke test to assess proofing next time
Add an extra round of stretch & folds during bulk
Focus on building tension during shaping—don’t be afraid to gently pull the dough tight
My Dough Was Hard to Score — It Collapsed or Tore
Possible Causes:
Dough was overproofed or too wet
Scoring blade was dull
Scoring hesitation led to dragging
Fixes:
Chill dough overnight before baking for easier handling
Use a fresh razor blade and swift, confident motion
Slightly reduce hydration if dough feels too slack
My Crumb Is Dense or Gummy
Possible Causes:
Underproofing
Underbaking
Starter wasn’t active enough
Fixes:
Allow more time during bulk and final proof (look for visual cues)
Check your internal temp—aim for 205–210°F (96–99°C)
Strengthen your starter over a few days before baking again
My Crust Is Too Pale or Too Hard
Possible Causes:
Not enough baking time or oven heat
No steam during initial bake
Overuse of flour on the surface
Fixes:
Extend uncovered baking time for deeper caramelization
Ensure your oven is properly preheated
Bake with steam (Dutch oven or tray of water) for better color and texture
My Dough Is Too Sticky to Handle
Possible Causes:
Hydration is too high for your experience level
Insufficient gluten development
Not enough rest between handling
Fixes:
Try reducing hydration to around 70% until you gain confidence
Use wet hands and a bench scraper to handle dough
Let the dough rest before shaping to relax the gluten
My Bread Tastes Bland or Not Sour Enough
Possible Causes:
Fermentation time too short
Starter is too young or underfed
Cold proof too short
Fixes:
Extend bulk or proofing time to encourage flavor development
Use whole wheat flour in your starter to promote acidity
Cold proof for at least 12 hours for deeper flavor
My Bread Tastes Too Sour
Possible Causes:
Overproofing
Long fermentation at warm temperatures
High ratio of starter to flour
Fixes:
Reduce proofing time or ferment in a cooler space
Use less starter in your formula
Bake sooner after bulk fermentation finishes
My Starter Smells Strange or Has Liquid on Top
Possible Causes:
Starter is hungry (underfed)
Temperature fluctuations
Not enough regular feedings
Fixes:
Stir off the dark liquid (called hooch) or pour it off
Feed more frequently or refresh over several days
Use filtered water and fresh flour for best results
Final Encouragement
Sourdough is not about perfection. It’s about showing up, paying attention, and trusting that even the loaves that don’t rise, don’t score, or don’t look like the photos still teach you something valuable.
Every great baker has baked dozens of flops—and loved the process anyway.
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This is usually due to an inactive or underfed starter, a cold kitchen, or too short a bulk fermentation. Try feeding your starter more frequently for a few days, then keep your dough in a warm spot (75–78°F / 24–26°C) and give it more time.
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Flattened loaves are often the result of overproofing, underdeveloped gluten, or shaping without enough surface tension. Next time, watch for signs of fermentation (not just the clock), do an extra round of folds, and focus on building tightness when shaping.
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Your bread might be underbaked, or it may have been sliced too soon. Use a thermometer to ensure the internal temp reaches 205–210°F, and always let your loaf cool completely before slicing—ideally for 1 to 2 hours on a wire rack.
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Not necessarily. That dark liquid is called hooch and just means your starter is hungry. Stir it back in (or pour it off if you prefer a milder flavor) and resume regular feedings. If you see pink, orange, or fuzzy mold, that’s the time to start over.
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Sticky dough is common, especially with higher hydration. Use wet hands and a bench scraper to help with handling. If it’s too overwhelming, reduce hydration slightly (try 70%) until you're more confident. The dough should be tacky, not soupy.
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To reduce sourness, shorten fermentation time or bake sooner after bulk. To increase sourness, extend the cold proof or feed your starter with whole wheat flour. Sourdough flavor is wonderfully adjustable once you learn how time and temperature affect it.