(Dough Handling & Fermentation) Troubleshooting Your Dough: 7 Common Sourdough Problems & How to Fix Them

Every sourdough baker has been there. You've followed every step, cared for your starter, and waited with anticipation, only to pull a loaf from the oven that just... isn't quite right.

It can be frustrating, but don't hang up your apron just yet! Troubleshooting is one of the most important skills in a baker's toolkit. It’s how we learn to listen to our dough and understand what it needs. A "failed" bake isn't a failure at all—it's a loaf that's trying to teach you something.

In this guide, we’ll walk through 7 of the most common sourdough problems and how you can fix them.

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1. The Problem: My Loaf is Flat (Poor Oven Spring)

What's Happening? This is the classic sign of a proofing issue. Your dough either didn't have enough gas built up (under-proofed) or it went too far and the gluten structure collapsed (over-proofed).

How to Fix It:

1. Master the "Poke Test": Gently poke your dough. If the indent springs back immediately, it needs more time. If it springs back slowly, it’s ready. If it doesn’t spring back at all, it’s likely over-proofed.
2. Ensure a Strong Starter: Only bake when your starter is at its peak activity (use the Float Test to check!).
3. Build Tension: Practice your shaping technique to create a tight, well-formed loaf.

2. The Problem: My Crumb is Dense and Gummy

What's Happening? While this can be a sign of a weak starter, the most common culprit by far is slicing into the loaf while it's still warm. The steam is still settling the crumb, and cutting it disrupts this process.

How to Fix It:

1. Patience is Key! This is the hardest rule in baking. You MUST let your loaf cool completely on a wire rack—for at least 4-6 hours, or even overnight. It's worth the wait, we promise.

3. The Problem: My Dough is a Sticky, Unmanageable Mess

What's Happening? Especially common in humid climates like ours in Singapore, this usually means the gluten network isn't strong enough yet to contain the water.

How to Fix It:

1. Use Wet Hands: Instead of adding more flour (which will dry out your bread), handle sticky dough with slightly damp hands.
2. Build Strength: Perform several sets of strong "stretch and folds" or "coil folds" during bulk fermentation.
3. Use the Right Tool: A good Baker's Bench Knife is your best friend for cleanly lifting and shaping sticky dough.

4. The Problem: My Crust is Too Thick and Hard

What's Happening? The number one cause for a tough crust is a lack of steam in your oven during the first 20 minutes of the bake. Steam keeps the crust soft initially, allowing the loaf to expand fully.

How to Fix It:

1. Use a Dutch Oven: This is the easiest way to trap the natural steam from the dough.
2. Create Your Own Steam: If you don't have one, place a baking tray on the bottom rack of your oven while it preheats. When you load your bread, carefully pour a cup of hot water into the tray to create a burst of steam.

5. The Problem: I'm Not Getting a Sourdough 'Ear'

What's Happening? That beautiful, crisp ridge is a combination of good steam, good shaping, and a good score.

How to Fix It:

1. Ensure Your Oven is Steamy (see problem #4).
2. Score at a Shallow Angle: Hold your Artisan's Bread Lame at a 30-45 degree angle to the dough, not straight down.
3. Be Confident: Use one swift, decisive motion for a clean cut.

6. The Problem: The Flavor is Wrong (Too Sour or Too Mild)

What's Happening? The "sourness" of your bread is primarily controlled by fermentation time and temperature.

How to Fix It:

1. For a MORE Sour Loaf: Use a longer, colder fermentation (e.g., a longer final proof in the fridge).
2. For a MILDER Loaf: Use a shorter, warmer fermentation.

7. The Problem: My Starter is Sluggish and Weak

What's Happening? Your starter is a living thing, and its activity is usually tied to temperature and its feeding schedule.

How to Fix It:

1. Keep it Warm: Yeast loves warmth. Find a cozy spot in your kitchen, or use The Baker's Proofer for ultimate control.
2. Feed it Well: If it peaks and falls very quickly, it might be hungry. Try a feeding ratio with more "food" (e.g., 1-2-2 instead of 1-1-1).
3. Be Consistent: Feed your starter on a regular, predictable schedule.

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Don't look at a challenging bake as a failure. Look at it as a loaf that's trying to teach you something. By learning to troubleshoot, you're simply learning to listen. Keep practicing, stay curious, and never lose the joy of the craft.

Happy Baking, The Crumb & Crust Co. Team