Sourdough baking is both an art and a science. When it works, the result is a crusty, open-crumbed loaf with complex flavor and satisfying chew. But when your sourdough comes out dense, gummy, or flat, it’s easy to feel discouraged. The good news? These issues are rarely due to one single mistake—they’re usually signs of imbalances in fermentation. Understanding what went wrong—and how to correct it—can transform your baking from inconsistent to reliable.
Dense and flat sourdough often points to underdevelopment during bulk fermentation or proofing, insufficient gas retention, or poor oven spring. While many beginners blame their starter, the real culprit is frequently timing, temperature, or technique. Let’s break down the root causes and how to address them systematically.
The Role of Fermentation in Sourdough Structure
Fermentation isn’t just about making bread rise—it’s the process that develops gluten, produces gas (carbon dioxide), and builds flavor. In sourdough, wild yeast and lactic acid bacteria work together over time to leaven the dough and strengthen its structure. If fermentation is cut short, uneven, or poorly managed, the dough won’t trap enough gas to expand properly in the oven.
Two critical stages determine final texture: bulk fermentation and final proof. Bulk fermentation occurs after mixing and before shaping. During this phase, the dough develops strength, acidity, and bubbles. The final proof happens after shaping and just before baking. This stage allows the shaped loaf to regain volume and prepare for oven spring—the rapid expansion in the first minutes of baking.
If either phase is too short, too long, or occurs at the wrong temperature, the yeast may exhaust their food supply, the gluten may break down, or the gas may escape. The result? A dense crumb and collapsed shape.
Common Causes of Dense and Flat Sourdough
1. Underdeveloped Starter
Your sourdough starter is the engine of your loaf. If it’s not active—meaning it doesn’t reliably double within 4–8 hours after feeding—it won’t produce enough carbon dioxide to lift the dough. A weak starter leads to sluggish fermentation and minimal rise.
Signs of an underperforming starter include floating only partially in water, failing to peak, or producing little visible activity. Feeding frequency, flour type, and ambient temperature all affect starter health.
2. Incorrect Hydration Levels
Too much water can weaken gluten structure, causing the dough to spread instead of rise. Conversely, too little water makes the dough stiff and resistant to expansion. Most beginner bakers err on the side of high hydration without sufficient gluten development, leading to flat loaves.
3. Poor Gluten Development
Gluten forms the network that traps gas during fermentation. Without proper development through mixing, folding, or kneading, the dough lacks the elasticity to hold its shape and rise upward. Overmixing can also damage gluten, so balance is key.
4. Temperature Imbalances
Cold environments slow fermentation dramatically. If your kitchen is below 68°F (20°C), your dough may ferment too slowly, never reaching full strength. On the flip side, overheated spaces (above 80°F/27°C) can cause yeast to overwork and die off prematurely, resulting in overfermented, collapsed dough.
5. Over- or Under-Proofing
Proofing is delicate. Under-proofed dough hasn’t produced enough gas and will barely expand in the oven. Over-proofed dough has weakened gluten and exhausted yeast, causing it to deflate when scored or baked. Both lead to density.
“Fermentation is not measured in hours—it’s measured in dough behavior.” — Ken Forkish, artisan baker and author of *Flour Water Salt Yeast*
Troubleshooting Fermentation: A Step-by-Step Guide
Follow this timeline-based approach to identify and correct fermentation problems. Adjustments should be made gradually, one variable at a time.
- Assess your starter (Day 1): Feed your starter with equal parts flour and water (by weight). Observe over 8 hours. It should double in volume, have bubbles throughout, and pass the float test (a spoonful placed in water floats). If not, continue feeding twice daily for 2–3 days using whole grain flour to boost microbial activity.
- Control dough temperature (Day 2): Mix your dough and monitor its temperature immediately after mixing. Ideal range: 74–78°F (23–26°C). Use warm water in winter or chill water in summer to hit the target. Ferment in a consistent environment—avoid drafty areas or near appliances.
- Implement stretch and folds (Hours 0–4): Perform four sets of stretch and folds at 30-minute intervals during the first two hours of bulk fermentation. This builds gluten gently without overworking the dough.
- Monitor bulk fermentation (Hours 2–6+): Instead of relying on time, assess dough readiness by volume increase (ideally 50–100%), jiggle test (wobbly like jelly), and internal bubbles. Cold kitchens may require 8+ hours.
- Shape carefully and manage final proof (2–4 hours or overnight): After shaping, let the loaf proof at room temperature for 2–4 hours, or refrigerate for 8–16 hours (retarding). Cold proofing slows fermentation and enhances flavor while reducing risk of overproofing.
- Bake with steam and proper scoring: Preheat your Dutch oven for 45 minutes. Score the loaf deeply (½ inch) to allow controlled expansion. Steam in the first 20 minutes keeps the crust flexible for maximum oven spring.
Do’s and Don’ts: Fermentation Best Practices
| Do | Don't |
|---|---|
| Feed your starter regularly and use it at peak activity | Use a starter straight from the fridge without feeding |
| Control dough temperature with water adjustments | Assume room temperature is ideal without checking |
| Use the poke test and visual cues over strict timing | Follow recipes with rigid hour-based schedules |
| Retard loaves overnight in the fridge for better control | Leave shaped loaves at room temp for more than 4 hours |
| Preheat baking vessel thoroughly | Bake in a cold or insufficiently heated oven |
Real Example: Recovering from Repeated Failures
Jamie, a home baker in Portland, struggled for months with dense sourdough. Her loaves were consistently heavy, with no oven spring. She followed online recipes precisely but saw no improvement. After tracking her process, she discovered three issues: her starter was fed only once a day and used while still rising (not at peak), her kitchen averaged 65°F (18°C), and she was skipping stretch and folds.
She adjusted by feeding her starter twice daily with rye flour, using warm water (85°F) to bring dough temperature to 76°F, and adding four sets of stretch and folds. She also began retarding her loaves overnight. Within two weeks, her bread opened up dramatically—achieving a light, airy crumb with a crisp crust. The breakthrough wasn’t a new recipe; it was understanding fermentation dynamics.
Essential Checklist for Successful Fermentation
- ✅ Confirm starter is active and peaking 4–8 hours after feeding
- ✅ Measure dough temperature post-mixing (target: 74–78°F)
- ✅ Perform 3–4 sets of stretch and folds during early bulk fermentation
- ✅ Judge bulk fermentation by volume and texture, not clock time
- ✅ Shape with tension to create surface strength
- ✅ Proof in a banneton to support vertical rise
- ✅ Use the poke test before baking to check proof level
- ✅ Preheat oven and vessel for at least 45 minutes
- ✅ Score deeply and create steam during bake
- ✅ Cool completely (1–2 hours) before slicing to prevent gumminess
Frequently Asked Questions
Why does my sourdough rise in the oven but then collapse?
This typically indicates over-proofing. The dough expands initially due to trapped gas, but the gluten structure is too weak to hold it. Reduce final proof time or switch to a cold retard to stabilize the dough.
Can I fix a dense loaf after baking?
No—but you can repurpose it. Slice and toast for crostini, cube for croutons, or blend into breadcrumbs. More importantly, analyze what went wrong to improve next time.
Does flour type affect density?
Absolutely. Low-protein flours (like all-purpose) produce weaker gluten. For better rise, use bread flour or add 10–15% vital wheat gluten. Whole grain flours absorb more water and weigh down dough—adjust hydration and fermentation accordingly.
Conclusion: Master Your Fermentation, Transform Your Bread
Dense and flat sourdough isn’t a dead end—it’s feedback. Each loaf tells a story about your starter’s health, your environment, and your technique. By shifting focus from rigid timelines to observing dough behavior, you gain control over fermentation and unlock consistent results.
Great sourdough doesn’t come from perfection on the first try. It comes from learning how variables interact: temperature, time, flour, hydration, and handling. Apply these principles patiently, keep records, and trust the process. Soon, you’ll pull golden, crackling loaves from your oven with confidence.
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