Why Your Sourdough Isn’t Turning Out Right—6 Mistakes to Fix Now

There's nothing quite like freshly baked sourdough bread, especially when it comes from your kitchen—thanks to your hard work. Baking the perfect sourdough loaf takes time, patience, and an understanding of the science behind the process. While many bakers embrace the trial-and-error nature of sourdough, knowing the most common mistakes can help you get closer to that ideal loaf from the start.

To learn what can derail a sourdough bake, we spoke with experts. Ahead, they explain why your loaf may not be turning out as expected, list six common mistakes, and share how to fix them next time.

Using an Unhealthy or Unready Starter

"Every time that a baker works with the starter, its 'personality' has the opportunity to change," says Lauren Otis, co-founder and co-chef of the Ravioli Co. "I believe that taking the extra moments to assess where the starter is (each time) and being willing to adapt your recipe, proofing, and baking to reflect this gives you the best chance to achieve a good outcome."

The quality of your sourdough bread depends on the health of your starter. Otis says you should build starter care into your daily routine, use high-quality flour, and weigh ingredients with a scale for accuracy. When you check it daily, you can better assess what it needs.

"A great place to begin your starter is with a 1:1:1 feeding ratio (starter:flour:water)," Otis says.

"To test whether your starter is ready, drop a small spoonful into a glass of water. If it floats, it is ready to use," says Laura Scheck, founder and chef of the Teaching Table. You should also see steady bubbles and a noticeable rise, which signal active fermentation.

If you notice a dark liquid on the surface that smells like rubbing alcohol, your starter needs to be fed, Otis says. This liquid, known as "hooch," forms when the starter is hungry. Pour off as much as possible, remove any discolored portions, and resume regular feedings.

Using an unhealthy or unready starter can lead to a weak rise, a dense crumb, a flat loaf, or off flavors. If you have experienced any of these issues, your starter may be the culprit.

Following the Clock Instead of Watching the Dough

Baking is a science. While recipes provide important guidance, environmental factors such as temperature and humidity can affect timing and fermentation, sometimes pushing beyond the limits listed in the recipe.

"Bakers most often follow a timer as opposed to watching what the dough is telling them and signs that the dough is ready to move on to the next phase, whether that is levain ready to be mixed, dough ready to be divided and shaped, or a proofed loaf ready to be baked," Scheck says.

Following a recipe matters, but you should pay closer attention to the dough than the clock. "Bakers are impatient with their dough and more commonly will under-ferment their starters or loaves or underproof their bread," she adds.

Ignoring Temperature and Environment

Every oven behaves differently, which can make baking frustrating at first. You need to learn how your oven performs. Some run hotter than others, and baking times often vary. When making sourdough, look for visual cues instead of relying solely on the time and temperature listed in the recipe. "A recipe is going to give time for levain build, bulk fermentation, proofing, and even baking, but these times are just guidelines, not gospel," Scheck says. "A baker needs to be able to look at the dough at various stages and see the signs that the dough is ready."

Environmental conditions also play a role in the success of your loaf. Because humidity and temperature vary from kitchen to kitchen, check the dough, not the clock, before moving to the next step. "Humidity levels and temperature play a major role in baking success," Otis says. "Listen and adapt."

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Improper Hydration and Overworking the Dough

If you've baked a few loaves and ended up with a dense crumb, underhydration or overworking the dough may be to blame. Proper hydration is essential for achieving an airy, picture-worthy loaf.

Mixing too vigorously, overkneading, or doing too many rounds of stretches and folds can overdevelop the gluten, Scheck says. When that happens, the dough tightens and limits expansion in the oven.

Next time, handle the dough more gently and scale back on kneading, stretching, and folding. A lighter touch can help create a softer crumb and better rise.

Poor Shaping and Scoring

Improper shaping can also affect your loaf. "Not shaping the loaf properly might also lead to poor oven spring or a squat loaf," Scheck says.

If you're new to sourdough baking, Otis recommends starting small. "Start with a few boules instead of one larger loaf.  Boules are easier to handle, proof, and monitor when baking," she says. When transferring the dough from your prep bowl, gently roll it onto a floured surface instead of dropping it, which can deflate the structure you have built.

Scoring also plays a critical role in how well the loaf rises. A proper score directs expansion upward instead of outward, helping the bread open and form a defined ear in the oven. Use a sharp blade and make one intentional cut about one-quarter inch deep just before baking, Scheck says.

Swapping Flours Without Adjusting the Recipe

If you're not getting consistent results, make sure you're using the type of flour the recipe calls for and not swapping it out unintentionally. Replacing white bread flour with whole grain flour without adjusting the recipe can significantly affect your sourdough's outcome.

Different flours absorb water at different rates and require adjustments to hydration and handling. "Some grains ferment more quickly than others, require more gluten development, or simply don't rise as tall as good old-fashioned bread flour," Scheck warns.

If you want to experiment with different flours, adjust the hydration level and technique accordingly to maintain structure and rise.