Sourdough vs. Whole Wheat for Constipation: Which Bread Actually Helps?
The Short Answer: While standard whole wheat bread has more fiber, it can often worsen constipation because the tough bran is difficult for a sensitive digestive tract to process. Long-fermented sourdough is often the better choice. The fermentation process predigests tough starches, neutralizes phytic acid, and creates prebiotics, making the fiber easier on the gut […]
Why Is My Sourdough Bread Dense
Sourdough Archive Home › Sourdough › Dense Bread Fix Troubleshooting Guide Why Is My Sourdough Bread Dense?And How to Fix It You followed the recipe. You waited. You baked carefully. And still got a heavy, tight loaf. Here’s exactly why — and how to fix it. 10 minRead Time BeginnerLevel Apr 2026Updated Dense sourdough […]
Sourdough Crust Too Soft? Here Are 6 Fixes That Actually Work
A sourdough crust that comes out of the oven crisp and then turns soft as it cools is one of the most common baking frustrations — and it is almost always caused by trapped moisture. The fix is usually simple: bake longer, cool correctly, or adjust how you handle the loaf right after baking. Most […]
Sourdough Baking Problems — Every Fix in One Place
Every sourdough baking failure has a cause — and a fix. This guide covers every common baking problem home bakers face: crust, crumb, rise, and flavor. Jump straight to your problem below and get a fast, practical fix. Jump to Your Problem Crust Problems — pale, burnt, too soft, too thick Crumb Problems — gummy, […]
Large Holes in Sourdough Crumb? Here Is What Is Causing It
Fool’s Crumb vs Open Crumb — What Is the Difference Before diagnosing the problem it helps to understand what you are actually looking at, because not all large holes are a problem. A genuinely open crumb has holes that are relatively evenly distributed throughout the loaf — larger toward the top, smaller toward the bottom, […]
Sourdough Crust Too Thick? 6 Causes and How to Fix Each
A sourdough crust that comes out too thick, tough, or leathery is almost always caused by too much moisture loss during baking. The main culprits are overbaking, too high a temperature, not enough steam in the early phase, or low dough hydration. Fix the right variable and your next loaf will have a thin, crackly […]