Category: Troubleshooting

Struggling with a flat loaf or a weak starter? Our Sourdough Troubleshooting guide covers everything from over-proofing to achieving the perfect open crumb. Get expert solutions for common sourdough mistakes

Bulk Fermentation vs. Proofing: What’s the Difference?

[Image: Simple chart showing fermentation speed at 68°F, 75°F, and 80°F—visual representation showing bulk fermentation and final proofing durations side by side at each temperature]

Many bakers confuse bulk fermentation and final proofing, thinking they’re the same thing. They’re not. Bulk fermentation is the first long rest where dough develops gluten and flavor (usually 4–6 hours). Final proofing is the second, shorter rest after shaping (usually 2–4 hours or overnight cold). Each stage serves a different purpose. Skipping or rushing […]

Why Is My Sourdough Gummy? The Underproofing & Baking Guide

why is my sourdough gummy

A gummy, dense sourdough is frustrating, but it’s also fixable. Gumminess usually comes from two main culprits: underproofing your dough or not baking long enough. Underproofed bread hasn’t fully fermented, leaving the crumb wet and starchy. Underbaked bread hasn’t set its structure internally. Both create that unpleasant, wet texture that sticks to your teeth. The […]

Sourdough Crumb Guide: Open vs. Dense vs. “Fool’s Crumb”

Comparison of three sourdough slices: one with perfect open crumb, one with dense fool's crumb, and one overproofed, labeled on a wooden table.

Key Takeaways You slice into your loaf. The crust crackles, the steam releases, and you look inside. This moment—the “crumb reveal”—is the most honest part of sourdough baking. The outside of a loaf can lie (a pretty score can hide a gummy interior), but the crumb never lies. It is a forensic record of your […]

Overproofed Sourdough Focaccia (The “Oh No” Rescue Recipe)

Overproofed Sourdough Focaccia (The "Oh No" Rescue Recipe)

Key Takeaways The Golden Rule: Never throw away dough unless it has mold. Even the worst “pancake” dough makes incredible focaccia. Overproofed vs. Underproofed: Overproofed dough is ready to bake now. Dense, underproofed dough needs time to relax in the pan first. The Pan Matters: Use a metal cake pan or cast iron skillet generously […]

Why Is My Sourdough So Dense? (The 3 Most Common Culprits)

Cross-section of a dense sourdough loaf with tight crumb structure on a wooden board, next to a weak starter and thermometer reading 68°F.

Key Takeaways The #1 Cause: 80% of dense sourdough is caused by underproofing (cutting the bulk fermentation too short). The “Gummy” Factor: If your bread is gummy and dense, your starter likely wasn’t active enough. The Temperature Trap: If your kitchen is under 70°F (21°C), your dough needs significantly more time than the recipe says. […]

How Long Does Sourdough Discard Pizza Dough Last? (The Ultimate Storage Guide)

Glass storage container holding sourdough discard pizza dough in the refrigerator showing signs of fermentation bubbles and a date label.

Picture the scene: It’s Tuesday night. You’re rummaging through the fridge for a snack, and you push aside a jar of pickles to reveal a forgotten Tupperware container. Inside is a ball of sourdough discard pizza dough you made… when? Last Thursday? The Sunday before that? It looks a little gray. There might be a […]

How to Fix Sticky Sourdough Discard Pizza Dough (The Scientific Rescue Guide)

Split image showing a baker's hands covered in wet, sticky sourdough discard dough versus hands stretching a smooth, repaired pizza dough on a wooden peel.

Picture this: It’s 5:00 PM on a Friday. The oven is preheating, the pepperoni is sliced, and you’re ready to shape your pizza. You reach into the bowl, expecting a smooth, elastic ball of dough. Instead, your hand is instantly engulfed in a wet, shaggy mess. It’s not dough anymore; it’s a gloopy paste that […]