Guides

Loaf troubleshooting

Every loaf did something right, and every fault points at one step. Start with the most common complaint, a dense and gummy loaf, then find the shape, crust or flavor problem you are looking at.

New here? Read Why Is My Sourdough Dense and Gummy? first. It separates the three usual causes, a loaf cut too soon, a dough that never built enough gas, and a bake that stopped short, and tells you which one to change first. The rest of this section takes one fault at a time, from flat loaves and pale crusts to a base that burns and bread that is too sour or not sour enough.

The short version: change one thing at a time. If you change bulk, water and the bake all at once, the next loaf cannot tell you which one helped. And before you blame the dough, wait at least 1 to 2 hours before cutting.