Why Does My Sourdough Bread Always Turn Out Dense Troubleshooting Common Baking Mistakes

Sourdough bread is a rewarding craft, blending science, patience, and tradition. Yet many home bakers face the same frustrating outcome: a loaf that’s heavy, gummy, or disappointingly flat. A dense crumb isn’t just unappetizing—it can signal deeper issues in your process. The good news? Most causes of dense sourdough are preventable once you understand what’s going wrong. This guide breaks down the most common mistakes, from starter strength to shaping technique, and gives you actionable solutions to achieve open, airy loaves with confidence.

Understanding the Science Behind Sourdough Rise

Sourdough relies on wild yeast and lactic acid bacteria naturally present in flour and air. Unlike commercial yeast, which acts quickly and predictably, sourdough fermentation is slower and more nuanced. For proper rise, three key elements must work in harmony: gluten development, gas production, and oven spring.

Gluten forms when flour and water hydrate and are mixed or folded, creating a stretchy network that traps carbon dioxide produced by the fermenting starter. If any part of this system fails—weak starter, underdeveloped dough, poor scoring—the gas escapes or isn’t generated at all, resulting in a dense interior.

Temperature also plays a crucial role. Fermentation slows in cold environments and accelerates in warmth. Many bakers underestimate how much ambient temperature affects proofing time and dough structure. A kitchen at 65°F (18°C) may require twice as long for bulk fermentation as one at 78°F (25°C).

“Sourdough isn’t about speed; it’s about rhythm. The best loaves come from understanding timing, temperature, and tension.” — Daniel Leader, author of *Local Breads*

Common Causes of Dense Sourdough—and How to Fix Them

1. Weak or Underactive Starter

Your starter is the engine of your sourdough. If it’s sluggish or not peaking at its strongest, your dough won’t rise properly. A healthy starter should double in size within 4–8 hours of feeding, have visible bubbles throughout, and pass the float test (a spoonful placed in water floats if active enough).

Tip: Feed your starter with equal parts flour and water by weight (1:1 ratio) and keep it at room temperature for 12–24 hours before baking. Avoid using it straight from the fridge unless refreshed.

If your starter doesn’t peak reliably, consider switching to a higher-protein flour like bread flour or whole rye, both of which feed microbes more effectively. Rye flour, in particular, contains more natural sugars and minerals that boost microbial activity.

2. Inadequate Gluten Development

Without sufficient gluten strength, the dough can’t hold gas. Signs of underdeveloped gluten include stickiness, tearing during handling, and lack of elasticity. Kneading by hand or machine helps, but most modern sourdough recipes rely on stretch-and-folds during bulk fermentation to build structure gently.

Perform 3–4 sets of stretch-and-folds spaced 30 minutes apart during the first two hours of bulk fermentation. Each set strengthens the gluten matrix without overworking the dough. After folding, the dough should feel smoother, tighter, and less sticky.

3. Underproofing or Overproofing

Proofing is often the hardest variable to master. Underproofed dough hasn’t produced enough gas and will collapse slightly when scored, leading to poor oven spring and a tight crumb. Overproofed dough has weakened gluten and collapses entirely when handled, producing flat, dense bread.

To check readiness during bulk fermentation, perform the “poke test”: gently press a fingertip into the dough. If it springs back slowly and leaves a slight indentation, it’s ready. If it snaps back immediately, it needs more time. If it doesn’t spring back at all, it’s overproofed.

For final proof, use the “jiggle test”: lightly shake the boulder. If it wobbles like jelly, it’s likely overproofed. A firm, slightly springy feel indicates optimal proofing.

4. Incorrect Hydration Level

Hydration refers to the ratio of water to flour in your recipe. High hydration (75%+) creates an open crumb but demands strong gluten and skilled handling. Beginners often jump into high-hydration recipes without building foundational skills, leading to sticky, flat loaves that bake up dense.

Start with a hydration level around 65–70%. This means 65–70 grams of water per 100 grams of flour. As your technique improves, gradually increase hydration. Using a kitchen scale ensures accuracy—volume measurements (cups) vary too much to be reliable.

5. Poor Scoring or Lack of Steam

Scoring controls where the bread expands in the oven. Without proper cuts, steam pressure builds internally and forces random bursts, limiting expansion. Use a sharp blade (lame or razor) and make decisive slashes about ½ inch deep at a shallow angle.

Oven spring—the final burst of rise during the first 15 minutes of baking—requires moisture. Steam keeps the crust flexible so the loaf can expand. Without it, the crust hardens too early, trapping gases inside. Create steam by preheating a Dutch oven or placing a tray of lava rocks in the oven and pouring hot water on them at bake time.

Troubleshooting Checklist: Key Steps to Prevent Dense Loaves

• ✅ Confirm your starter peaks within 6–12 hours after feeding and passes the float test.
• ✅ Perform 3–4 sets of stretch-and-folds during bulk fermentation to build gluten.
• ✅ Monitor dough temperature; aim for 75–78°F (24–26°C) during fermentation.
• ✅ Use a kitchen scale for accurate ingredient measurement.
• ✅ Check dough readiness with the poke and jiggle tests—don’t rely solely on time.
• ✅ Preheat your Dutch oven for at least 30 minutes before baking.
• ✅ Score your loaf deeply and confidently before baking.
• ✅ Bake with steam for the first 20 minutes to maximize oven spring.

Do’s and Don’ts of Sourdough Baking

Do	Don’t
Feed your starter 8–12 hours before baking	Use a starter straight from the fridge without refreshing
Use a scale for precise measurements	Measure flour by volume (cups)
Preheat your baking vessel thoroughly	Place dough in a cold or insufficiently heated oven
Let dough rest 20–30 minutes after shaping before proofing	Shape and immediately refrigerate without bench rest
Chill shaped loaves overnight for flavor development	Overproof in the fridge for more than 16 hours

A Real Example: From Dense Loaf to Bakery-Quality Crumb

Sarah, a home baker in Portland, had been struggling for months with dense sourdough. Her starter bubbled but didn’t rise much, and her loaves consistently came out like doorstops. She followed popular online recipes but saw no improvement.

After tracking her process, she realized three issues: she was using all-purpose flour for her starter (low protein), skipping stretch-and-folds, and baking without preheating her Dutch oven. She switched to bread flour for feeding, added four sets of folds, and started preheating her pot for a full hour. Her next loaf had a dramatically improved rise and an open, irregular crumb. “I finally understood it wasn’t magic,” she said. “It was method.”

Step-by-Step Guide to a Lighter Sourdough Loaf

1. Prepare an active starter: Feed with equal parts flour and water by weight 8–12 hours before mixing dough. Ensure it doubles and is bubbly.
2. Mix and autolyse: Combine flour and water (reserve starter) and let sit for 30–60 minutes to hydrate and begin gluten formation.
3. Add starter and salt: Mix in starter and salt. Perform the first set of stretch-and-folds.
4. Bulk ferment with folds: Over 3–5 hours, perform 3–4 sets of stretch-and-folds every 30 minutes. Watch for increased volume and smooth texture.
5. Shape gently: Preshape into a round, rest 20–30 minutes, then shape tightly into a boule or batard to create surface tension.
6. Final proof: Proof at room temperature for 2–4 hours or refrigerate overnight (8–16 hours). Test with the jiggle test.
7. Preheat oven: Place Dutch oven in oven and preheat to 450°F (230°C) for at least 30 minutes.
8. Score and bake: Transfer dough to parchment, score deeply, place in Dutch oven, and bake covered for 20 minutes. Uncover and bake 20–25 minutes more until deep golden brown.
9. Cool completely: Wait at least 2 hours before slicing. Cutting too soon releases trapped steam and causes gumminess.

Tip: Cooling is part of baking. Never cut into a hot loaf—it ruins texture and makes it seem denser than it is.

Frequently Asked Questions

Why is my sourdough gummy inside?

Gumminess often results from underbaking or cutting the bread too soon. Ensure internal temperature reaches 205–210°F (96–99°C) and allow at least 2 hours of cooling. Underproofing can also cause a dense, gummy crumb.

Can I fix dense sourdough after baking?

No. Once baked, texture cannot be changed. However, dense loaves make excellent croutons, breadcrumbs, or bread pudding. Focus on adjusting your process for the next bake.

Does flour type affect density?

Absolutely. Low-protein flours like all-purpose produce weaker gluten. For better rise, use bread flour (12–14% protein) or blend in some whole wheat or rye for flavor and fermentation boost.

Conclusion: Mastery Comes One Loaf at a Time

Dense sourdough doesn’t mean failure—it means feedback. Every loaf tells a story about your starter, technique, and environment. By isolating variables and applying consistent adjustments, you’ll transform dense disappointments into light, flavorful successes. Remember, even professional bakers troubleshoot regularly. What matters is observation, patience, and persistence.

💬 Have a sourdough challenge you’ve overcome? Share your experience in the comments—your insight could help another baker break through their own barrier.