Common Sourdough Problems (And How I Solved Them)

Sourdough has a learning curve. There's no way around it.

You can read all the blogs, watch all the videos, study the science — and you'll still encounter problems that make you question whether you're cut out for this.

I know because I've been there. Multiple times.

Here's the thing about sourdough: it rewards observation and adjustment. Every "problem" is actually feedback. Your dough is telling you something — you just have to learn its language.

So here are the most common issues I faced (and still occasionally face), what I learned from them, and how I troubleshoot them now.

Problem #1: Dense, Flat Loaves (aka "The Brick")

What happened: My first loaf was slightly dense. Not terrible, but not the airy, open crumb I'd seen in all those Instagram photos. And honestly? I made plenty of flat, dense loaves after that first one too.

What I learned: Dense loaves usually come down to one of three things:

1. Underfermented dough - I didn't give the dough enough time during bulk fermentation. The yeast didn't produce enough gas to create structure.
2. Weak shaping - I didn't build enough tension when shaping, so the dough couldn't hold its structure in the oven.
3. Sluggish starter - My starter wasn't active enough to do the work it needed to do.

How I troubleshoot it:

• I track my dough temperature and watch for visual cues during bulk fermentation (50% rise, jiggly texture, bubbles throughout)
• I practice shaping regularly and focus on building tension without degassing the dough
• I make sure my starter passes the float test before I use it

Dense loaves aren't failures — they're information. Pay attention to what the dough is telling you and adjust.

Problem #2: Overproofed Slop

What happened: I followed beginner recipes that said "bulk ferment overnight on the counter." In summer, with my kitchen around 75-78°F, I'd wake up to complete slop. Flat, sticky, unusable dough.

What I learned: Temperature affects everything. Those "overnight" instructions assume a cooler kitchen. My dough at 74-77°F needs about 6-8 hours for bulk fermentation — not 12-14 hours.

I learned to stop following timelines and start reading my dough. When it's puffy, jiggly, and about 30-50% bigger (depending on temperature), it's ready — even if the recipe says otherwise.

How I troubleshoot it:

• I track my dough temperature with a thermometer
• I check my dough earlier than recipes suggest, especially in warmer months
• I use the jiggle test and visual cues instead of relying on the clock
• If I need to slow things down, I use cooler water or do a cold bulk fermentation in the fridge

Overproofing taught me that sourdough works on its own schedule, not mine. Once I accepted that, everything got easier.

Problem #3: No Oven Spring (Flat Tops)

What happened: My loaves would go into the oven looking promising, and come out... flat. No dramatic rise. No beautiful ear. Just a sad, squat loaf.

What I learned: Oven spring issues usually trace back to one of three things:

1. Fermentation timing - Either underproofed (dough too tight) or overproofed (dough too weak)
2. Shaping - Not enough tension built during shaping
3. Scoring - Cuts too shallow, too deep, or at the wrong angle

For me, it was usually a combination of fermentation and shaping. I was either pushing bulk fermentation too long, or I wasn't building enough surface tension when I shaped.

How I troubleshoot it:

• I dial in my bulk fermentation timing based on dough temp and visual cues
• I focus on gentle but deliberate shaping to build tension without degassing
• I score at a 45-degree angle with a sharp blade (I use a lame), about 1/2 inch deep
• I bake in a preheated Dutch oven to trap steam and encourage spring

Oven spring is the reward for getting fermentation, shaping, and scoring right. It takes practice.

Problem #4: Scoring Issues

What happened: Scoring took me a while to dial in. I had to learn the right angle for an ear, how long the score should be, where to position it on the dough, and that different shapes respond to different scoring patterns.

It wasn't that my early attempts were disasters — they just weren't giving me the results I wanted.

What I learned: Scoring takes practice and observation.

I watched YouTube videos and read countless blog posts to see different methods and find what worked for me. Some bakers score straight down. Some at an angle. Some use one long slash. Some use patterns.

I had to try them all to figure out what I liked and what my dough responded to.

How I troubleshoot it:

• I use a sharp lame (a razor blade on a handle) — dull blades drag and tear the dough
• I score at a 45-degree angle for an ear, or straight down for a simple split
• I score about 1/4 inch deep — deep enough to guide the opening, not so deep I deflate the dough
• I adjust the length and position based on the shape (batards score differently than boules)
• I make sure my dough is properly proofed (not too tight, not too slack)

Scoring is part art, part science. It takes time to develop the feel for it.

Problem #5: Shaping Lost All My Tension

What happened: I switched to a silicone baking mat for rolling cinnamon rolls, and suddenly my bread loaves started coming out flatter. I couldn't figure out why.

Then I realized: I'd been shaping my loaves on that silicone mat too, and it wasn't creating enough friction to build tension the way my wooden board or countertop did.

What I learned: Surface matters when shaping. You need just enough friction to build tension without the dough sticking.

Silicone is great for some tasks, but not for shaping sourdough. I went back to my wooden board and countertop, and my loaves immediately improved.

How I troubleshoot it:

• I shape on a lightly floured wooden board or clean countertop
• I use just enough flour to prevent sticking, but not so much that the dough slides around
• I focus on creating tension by pulling the dough toward me and using the friction of the surface

Small changes in your process can have big impacts. Pay attention to everything.

Problem #6: Different Baking Vessels, Different Results

What happened: When I started scaling my production, I had to change some of my equipment. Suddenly, loaves that had been consistent were behaving differently.

What I learned: Baking vessels matter. A heavy Dutch oven retains heat and traps steam differently than a lighter pot. A Challenger bread pan bakes differently than a combo cooker.

When I switched equipment, I had to relearn my timing, adjust my oven temperature, and pay attention to how each vessel affected crust color, oven spring, and crumb.

How I troubleshoot it:

• When I try a new baking vessel, I treat it like an experiment
• I take notes on temperature, timing, and results
• I adjust as needed and give myself grace during the learning curve

Scaling a recipe or changing equipment means you're essentially starting over in some ways. That's okay. Just observe and adjust.

Problem #7: Cold Proofing Adjustments

What happened: I prefer cold proofing (putting shaped dough in the fridge overnight) because it fits my schedule better and develops flavor. But dialing in the timing took trial and error.

Too short in the fridge, and the loaf was underproofed. Too long, and it was overproofed and sluggish.

What I learned: Cold proofing slows fermentation, but it doesn't stop it. The dough is still working in the fridge, just more slowly.

I had to learn how far to take bulk fermentation before shaping, and how long to let the dough proof in the fridge before baking.

How I troubleshoot it:

• I take bulk fermentation to about 30-40% rise (less than I would for same-day baking)
• I shape, then refrigerate for 12-18 hours
• I bake straight from the fridge (no warmup needed)
• I adjust timing based on my starter activity and kitchen temperature

Cold proofing is a game-changer for fitting sourdough into real life. But it takes practice to dial it in for your specific setup.

What Students Ask Me Most

When I teach sourdough classes, these are the questions I hear over and over:

"How do I know when my dough is ready?" Watch for visual and tactile cues — puffy, jiggly, 30-50% rise, bubbles throughout. Don't rely on the clock.

"What can I bake in if I don't have a Dutch oven?" You can use a combo cooker, a Challenger bread pan, a covered roasting pan, or even a large pot with a lid. The key is trapping steam during the first part of the bake.

"How do I maintain my starter?" Feed it regularly (I do once a day when it's on the counter, once a week when it's in the fridge). I use a 1:5:5 ratio (1 part starter : 5 parts flour : 5 parts water) for my regular feedings. If it passes the float test and doubles within 4-6 hours, it's ready to bake with.

"Why isn't my bread rising?" Usually it's one of three things: weak starter, underfermented dough, or not enough tension during shaping.

The Real Lesson

Here's what all of these problems taught me: sourdough rewards patience, observation, and adjustment.

You will make mistakes. You will bake flat loaves and overproof dough and score badly and wonder if you're doing this wrong.

You're not.

You're learning. And every "failure" is just feedback.

Pay attention. Take notes. Adjust. Try again.

That's how you get better.

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Thanks for being here.
— Courtenay 💙