Why Is My Sourdough Bread Dense And Gummy Troubleshooting Common Baking Mistakes

Sourdough bread, when done right, boasts an open crumb, crisp crust, and a tangy depth of flavor that store-bought loaves can’t match. But many home bakers face the same frustrating outcome: a loaf that’s heavy, compact, and unpleasantly gummy in the center. This isn't just disappointing—it can feel like a mystery. The truth is, dense and gummy sourdough usually stems from a few preventable issues related to fermentation, gluten development, hydration, or baking technique. Understanding these factors is key to transforming your next bake into a light, airy success.

The Science Behind Texture: What Makes Sourdough Light or Dense?

The texture of sourdough depends on three core elements: gas production, gluten structure, and starch gelatinization. During fermentation, wild yeast consumes carbohydrates in the flour and produces carbon dioxide. This gas gets trapped in a strong gluten network, causing the dough to rise. When baked, the heat sets the structure—steam expands the air pockets, and the starches solidify into a stable crumb.

If any part of this process fails, the bread collapses or fails to expand. A dense loaf often means insufficient gas production or weak gluten. Gummy interiors typically point to underbaking, excessive moisture, or incomplete starch transformation during baking. These symptoms are rarely due to one single mistake—they’re usually the result of compounding errors across the entire baking timeline.

Tip: Always use a digital scale for flour and water measurements—volume cups lead to inconsistent hydration and are a common cause of dense dough.

Common Causes of Dense and Gummy Sourdough

Several interrelated factors contribute to poor sourdough texture. Below are the most frequent culprits, each backed by practical insights from experienced bakers and fermentation experts.

1. Underdeveloped Gluten Structure

Gluten is the protein scaffold that holds gas bubbles during proofing and baking. If the gluten hasn’t been properly developed through mixing, folding, or bulk fermentation, the dough lacks strength. It won’t retain gas, leading to minimal oven spring and a tight, dense crumb.

Signs of underdevelopment include slack dough that tears easily, minimal jiggling when shaken, and no visible air bubbles during bulk fermentation. Over-reliance on low-protein flours like all-purpose (instead of bread flour) can also weaken the structure, especially in high-hydration doughs.

2. Inactive or Weak Sourdough Starter

Your starter is the engine of your sourdough. If it’s sluggish or underripe, it won’t produce enough gas to leaven the dough. Many bakers feed their starter and use it immediately, not realizing peak activity occurs 4–8 hours after feeding, depending on temperature.

A healthy starter should double in size within 6–12 hours at room temperature and pass the float test (a spoonful placed in water floats if active). Using a starter straight from the fridge or before its peak leads to slow fermentation and poor rise.

3. Underproofing or Overproofing

Finding the sweet spot in proofing time is critical. Underproofed dough hasn’t produced enough gas and will resist expansion in the oven. Overproofed dough, on the other hand, has weakened gluten and exhausted food sources, causing it to collapse during baking.

Both scenarios can result in a dense crumb. The gummy texture often appears when overproofed dough loses structural integrity—moisture doesn’t evaporate evenly, leaving a sticky interior.

4. Baking Too Cool or Not Long Enough

Sourdough needs intense heat to achieve proper oven spring and full starch gelatinization. Baking at too low a temperature (below 425°F/220°C) or removing the loaf too early prevents the internal temperature from reaching 205–210°F (96–99°C), the range where starches fully set.

When bread is underbaked, excess moisture remains trapped, creating a gummy consistency. Even if the crust looks done, the inside may still be raw. Always use an instant-read thermometer to verify doneness.

5. High Hydration Without Proper Technique

High-hydration doughs (75% and above) can yield beautiful open crumbs—but only if handled correctly. Beginners often increase water content without adjusting mixing, folding, or shaping techniques. The result? A sticky, fragile dough that collapses easily and bakes unevenly.

Without sufficient strength-building folds during bulk fermentation, high hydration overwhelms the gluten, leading to poor gas retention and dense results.

“Texture problems in sourdough are rarely about one step. They’re about the chain reaction across fermentation, handling, and baking.” — Dr. Karl DeSiel, Fermentation Scientist, UC Davis

Troubleshooting Checklist: Fix Your Dense or Gummy Loaf

Use this actionable checklist to diagnose and correct the root causes of poor sourdough texture:

• ✅ Confirm your starter is peaking: Feed 6–8 hours before baking and ensure it doubles in volume.
• ✅ Perform stretch-and-folds every 30 minutes during the first 2 hours of bulk fermentation to build strength.
• ✅ Monitor dough temperature: Ideal bulk fermentation occurs between 75–78°F (24–26°C).
• ✅ Check for proper proofing: Use the finger poke test—gently press the dough; if it springs back slowly with a slight indentation, it’s ready.
• ✅ Preheat your Dutch oven for at least 45 minutes at 450°F (230°C) to ensure maximum oven spring.
• ✅ Bake covered for 20–25 minutes to trap steam, then uncover and bake 20–25 more minutes.
• ✅ Verify internal temperature reaches 208°F (98°C) before removing from the oven.
• ✅ Cool completely (2+ hours) before slicing—cutting too soon traps steam and creates gumminess.

Tip: Cooling is part of baking. Never slice hot sourdough—wait until it reaches room temperature to assess true texture.

Do’s and Don’ts: Avoiding Common Pitfalls

Do	Don’t
Feed your starter consistently and use it at peak activity.	Use a starter straight from the fridge without refreshing it.
Bulk ferment in a warm, draft-free environment.	Leave dough in a cold kitchen overnight without temperature control.
Use bread flour for better gluten development, especially in wet doughs.	Rely solely on all-purpose flour for high-hydration recipes.
Score your loaf deeply (½ inch) to allow controlled expansion.	Make shallow cuts or skip scoring altogether.
Measure internal temperature before ending the bake.	Remove bread based on appearance alone.
Cool bread on a wire rack for airflow.	Wrap or store bread while still warm.

Real Example: From Brick to Bakery-Quality

Jenna, a home baker in Portland, struggled for months with dense, gummy loaves. She followed recipes closely but couldn’t replicate the airy sourdough she saw online. Her starter was fed weekly, stored in the fridge, and used immediately after removal. Her dough fermented overnight at 65°F (18°C), and she baked at 425°F for 35 minutes total.

After reviewing her process, she made three changes: she began feeding her starter twice daily for two days before baking, moved bulk fermentation to a warmer pantry (76°F), and extended uncovered baking time to ensure the internal temperature reached 208°F. She also started using a 70% bread flour / 30% whole wheat blend for better structure.

Her next loaf had noticeable oven spring, a golden crust, and a soft, open crumb with no gumminess. “I realized I was rushing the fermentation and underbaking,” she said. “Once I slowed down and paid attention to temperature, everything changed.”

Step-by-Step Guide to a Better Loaf

1. Day 1 – Evening: Refresh your starter. Mix equal parts starter, flour, and water. Let sit at room temperature for 8–12 hours until doubled.
2. Day 2 – Morning: Mix dough: Combine 100g active starter, 350g water, 500g bread flour, and 10g salt. Autolyse (rest) flour and water for 30 minutes first.
3. Stretch and Fold: Perform four sets of stretch-and-folds at 30-minute intervals during the first 2 hours of bulk fermentation.
4. Bulk Ferment: Let dough rise at 75–78°F for 4–5 hours, until puffy, domed, and ~50% increased in volume.
5. Shape: Preshape, rest 20–30 minutes, then final shape. Place in a floured banneton seam-side up.
6. Proof: Refrigerate for 8–12 hours (overnight) or proof at room temperature for 2–3 hours, depending on dough strength.
7. Bake: Preheat Dutch oven at 450°F for 45 minutes. Score loaf, transfer to pot, cover, bake 25 minutes. Uncover, reduce to 425°F, bake 25 more minutes.
8. Check Temp: Insert thermometer—if below 205°F, continue baking in 5-minute increments.
9. Cool: Wait at least 2 hours before slicing.

Frequently Asked Questions

Why is my sourdough gummy even though it looks fully baked?

Gumminess despite a dark crust usually indicates underbaking. The exterior dries faster than the interior cooks. Always check internal temperature—your loaf should reach at least 205°F (96°C), ideally 208–210°F (98–99°C). Extending the uncovered bake time helps evaporate excess moisture.

Can I fix a dense loaf after it’s baked?

No—once baked, texture cannot be corrected. However, you can repurpose it. Slice and toast thickly for sourdough toast, cube and dry for croutons, or use in strata and bread puddings. For future loaves, focus on improving fermentation and baking time.

Does whole grain flour make sourdough denser?

Yes, to some extent. Whole wheat, rye, and other whole grains contain bran, which cuts gluten strands and limits gas retention. To maintain openness, limit whole grains to 20–30% of total flour unless you adjust hydration and fermentation accordingly. Soaking whole grains (autolyse) can also improve texture.

Final Thoughts: Mastery Through Observation

Dense and gummy sourdough is a common hurdle, not a permanent failure. Every loaf—even the misshapen ones—offers feedback. Was the dough too cold? Did the starter lag? Did you cut into it too soon? Each variable teaches something valuable.

The best bakers aren’t those who never fail, but those who observe, adjust, and persist. Sourdough rewards patience and precision. By refining your starter routine, respecting fermentation timelines, and ensuring complete baking, you’ll consistently produce loaves that are light, flavorful, and free of gumminess.

💬 What’s your biggest sourdough challenge? Share your experience or ask a question in the comments—let’s troubleshoot together and help others avoid the same pitfalls.