Why Sourdough Bread Fails (And How to Fix It)

One of the most frustrating experiences in sourdough baking is following a recipe exactly — and still ending up with flat, dense, or gummy bread.

When sourdough fails, the problem is rarely the recipe itself.
Most issues come from timing, fermentation, or starter condition.

In this article, we’ll break down the most common reasons sourdough bread fails — and what you can do to fix each one.

No complicated theory. Just practical baking logic.

🔹 1. Using the starter too early or too late

A sourdough starter must be used at peak activity.
If the starter is:

too young → it lacks strength
past peak → fermentation power is already declining

Fix:
Use the starter when it has doubled (or tripled), looks airy, and has a domed or slightly flattening top.

👉How to Tell When Your Sourdough Starter Is at Peak and Ready to Bake

🔹 2. Weak or underfed starter

A starter that is rarely fed or recently taken from the fridge often cannot lift dough properly.
Signs of a weak starter:

slow rise
few bubbles
acidic smell without volume

Fix:
Refresh the starter 1–2 times at room temperature before baking and make sure it rises predictably after feeding.

🔹 3. Incorrect hydration level

Too much water weakens structure.
Too little water prevents proper fermentation.
Both can lead to:

flat loaves
dense crumb
poor oven spring

Fix:
Adjust hydration based on:

flour strength
fermentation time
your experience level
Beginners often get better results with moderate hydration, not high-hydration doughs.

🔹 4. Dough is not ready for shaping

Shaping too early or too late is one of the most common mistakes.
Underproofed dough:

resists shaping
tears easily

Overproofed dough:

spreads
collapses after shaping

Fix:

Learn to read the dough, not the clock.

👉 When Dough Is Ready for Shaping: Signs Every Baker Should Know

🔹 5. Over-fermentation

Over-fermented dough loses strength and structure.
Common signs:

sticky, slack dough
sour smell
no oven spring

Fix:
Shorten bulk fermentation or lower dough temperature.
Cool environments slow fermentation and improve control.

🔹 6. Under-fermentation

Under-fermented dough hasn’t developed enough gas.
Results:

tight crumb
dense interior
poor volume

Fix:
Extend bulk fermentation and ensure the dough shows visible signs of fermentation:

increased volume
bubbles on the surface
softer, lighter feel

🔹 7. Poor gluten development

Without sufficient gluten, the dough cannot trap gas.
Causes:

insufficient mixing
very weak flour
skipping folds

Fix:

Use stretch-and-folds or coil folds during bulk fermentation to strengthen the dough gradually.

🔹 8. Incorrect shaping technique

Rough or loose shaping allows gas to escape.
Fix:
Create surface tension during shaping while handling the dough gently.

Good shaping supports oven spring — it doesn’t fight it.

🔹 9. Baking temperature is too low

Sourdough needs strong initial heat.
Low temperature causes:

weak oven spring
pale crust
dense crumb

Fix:
Preheat the oven thoroughly.

If possible, bake with steam or in a covered vessel (Dutch oven).

🔹 10. Expecting instant perfection

Sourdough is not a one-time success formula.
Every starter, kitchen, and flour behaves differently.
Fix:
Focus on consistency, not perfection.

When your starter and dough behave predictably, results improve naturally.

When sourdough bread fails, it’s rarely because you did everything wrong.
Most problems come down to:

starter timing
fermentation control
dough readiness

Once you learn to observe these signs, sourdough baking becomes far more reliable — and enjoyable.