Why Is My Sourdough Bread So Dense Troubleshooting Your Starter And Bake

Sourdough bread should be airy, with an open crumb and a crisp crust. When it turns out heavy and compact instead, something has gone off track. A dense loaf isn’t just disappointing—it’s a signal. It tells you that either your starter wasn’t strong enough, your dough didn’t ferment properly, or your bake missed key technical marks. The good news? Every mistake in sourdough is fixable. With the right adjustments, you can transform a brick into a bakery-worthy boule.

Understanding the Causes of Dense Sourdough

Density in sourdough arises when gas production is insufficient or improperly managed. Yeast and bacteria in your starter produce carbon dioxide during fermentation, which inflates the gluten network. If this process falters, the bread collapses or fails to rise. Several factors contribute:

• Weak or underactive starter – If your starter isn’t peaking at full strength, it won’t generate enough gas.
• Underproofing – Dough hasn’t fermented long enough to develop structure and volume.
• Overproofing – The gluten breaks down before baking, causing collapse.
• Poor gluten development – Inadequate kneading or folding leads to weak structure.
• Incorrect hydration – Too much water without proper support, or too little water limiting expansion.
• Baking issues – Low oven temperature, lack of steam, or improper scoring.

Each of these variables interacts with the others. Fixing one might not solve the problem if another remains unaddressed. That’s why a holistic approach—starting from the starter—is essential.

Tip: Always feed your starter 4–12 hours before using it. Peak activity occurs when it's doubled in size and passes the float test.

Step-by-Step Guide: Reviving and Testing Your Starter

Your starter is the engine of your sourdough. If it’s sluggish, everything downstream suffers. Follow this timeline to ensure your culture is ready for baking:

1. Feed consistently – Use equal parts flour and water by weight (1:1 ratio). For example, 50g flour + 50g water daily if kept at room temperature.
2. Observe peak rise – After feeding, watch how long it takes to double. Healthy starters peak within 4–8 hours at 70–75°F (21–24°C).
3. Perform the float test – Drop a small spoonful of starter into a glass of water. If it floats, it’s producing sufficient gas.
4. Smell matters – A ripe starter should smell tangy, fruity, or slightly vinegary—not alcoholic or rotten.
5. Switch flours if needed – Some starters respond better to whole grain feeds. Try rye or whole wheat once to boost microbial diversity.

If your starter doesn’t double within 12 hours or smells excessively alcoholic, it may need more frequent feeding or a warmer environment. Cold kitchens slow fermentation dramatically.

“An active, predictable starter is the foundation of great sourdough. Without it, even perfect technique can't rescue the loaf.” — Dr. Karl DeSiel, Microbial Fermentation Specialist

Common Dough Mistakes and How to Correct Them

Even with a healthy starter, dough handling plays a critical role in texture. Here are the most common errors and their solutions:

Mistake	Why It Causes Density	Solution
Underdeveloped gluten	Gluten can't trap gas; dough collapses	Add stretch-and-folds every 30 minutes during bulk fermentation
Underproofed dough	Not enough gas produced; poor oven spring	Extend bulk fermentation; use a clear container to monitor rise (aim for 50–75% increase)
Overproofed dough	Gluten degrades; loaf spreads and bakes dense	Reduce fermentation time; refrigerate dough earlier
Inconsistent hydration	Too dry = stiff dough; too wet = hard to shape	Adjust water gradually; beginners should start at 70% hydration
Poor shaping technique	Loose surface tension prevents upward rise	Practice tight boule shaping; degas gently but seal seams well

One often-overlooked factor is temperature. Dough ferments faster in warm environments and slower in cold ones. If your kitchen is below 68°F (20°C), consider placing your dough in a turned-off oven with a bowl of hot water to create a proofing chamber.

Tip: Use a digital scale for accuracy. Volume measurements (cups) vary widely and can throw off hydration and fermentation.

Real Example: From Brick to Boule

Jessica, a home baker in Portland, struggled for months with dense sourdough. Her loaves were edible but gummy and flat. She followed recipes exactly but saw no improvement. After logging her process, she discovered three issues:

• She was using her starter straight from the fridge without feeding it first.
• Her kitchen was only 64°F (18°C), slowing fermentation.
• She skipped stretch-and-folds, assuming mixing was enough.

She adjusted her routine: fed her starter 8 hours before baking, placed her dough in a warm oven for bulk fermentation, and added four sets of stretch-and-folds. Her next loaf had a 2-inch oven spring and an open crumb. “I realized I was blaming the recipe,” she said, “but the real issue was patience and precision.”

Perfecting the Bake: Steam, Heat, and Timing

Even perfectly fermented dough can bake up dense if the oven environment isn’t right. Here’s what to focus on:

• Oven temperature – Preheat to at least 450°F (230°C). Higher heat (up to 475°F/245°C) improves oven spring.
• Steam – Essential for delaying crust formation so the loaf can expand. Use a Dutch oven, or add boiling water to a tray in the oven.
• Scoring – Shallow cuts guide where the bread expands. Use a sharp blade (lame or razor) and make decisive slashes at a 30-degree angle.
• Baking time – Bake covered for 20–25 minutes, then uncover and bake 20–25 more minutes until deeply golden and internal temperature reaches 205–210°F (96–99°C).

A common error is opening the oven too early. Every time you peek, heat and steam escape, reducing lift. Resist the urge until at least 20 minutes into baking.

“Steam is non-negotiable. It’s the difference between a pale pancake and a lofty, blistered boule.” — Miriam Chen, Artisan Baker & Instructor

Troubleshooting Checklist

Use this checklist before your next bake to avoid density:

• ✅ Is my starter bubbly, doubled, and passing the float test?
• ✅ Did I feed it 4–12 hours before use?
• ✅ Did I perform 3–4 sets of stretch-and-folds during bulk fermentation?
• ✅ Has the dough increased by 50–75% in volume?
• ✅ Is my oven fully preheated with a Dutch oven inside?
• ✅ Have I scored the dough with a sharp blade?
• ✅ Am I baking with steam for the first half of the bake?
• ✅ Does the internal temperature reach at least 205°F (96°C)?

Frequently Asked Questions

Can I use my starter if it sinks in the float test?

Not ideally. A sinking starter may still have some activity, but it’s likely past its peak or underfed. Feed it again and wait until it doubles and floats. Using it prematurely risks a dense loaf.

Why is my sourdough gummy inside?

Gumminess usually means underbaking or cutting the loaf too soon. Ensure the internal temperature reaches 205°F (96°C), and let the bread cool completely—preferably 2–3 hours—before slicing. Cutting into a hot loaf traps steam and creates a gummy texture.

Does flour type affect density?

Yes. All-purpose flour works well for beginners, but bread flour has higher protein, which strengthens gluten. Whole grain flours absorb more water and ferment faster, which can lead to overproofing if not adjusted. Start with 100% all-purpose or a 50/50 mix of all-purpose and whole wheat.

Conclusion: From Dense to Delicious

Dense sourdough isn’t a failure—it’s feedback. Each loaf teaches you something about your starter, your kitchen, and your technique. The path to airy, flavorful bread lies in consistency, observation, and small, deliberate improvements. Master your starter’s rhythm, respect fermentation timelines, and nail the bake with steam and heat. Over time, those dense attempts will become distant memories, replaced by crackling crusts and tender, hole-filled interiors.

💬 What’s your biggest sourdough challenge? Share your experience or ask questions in the comments—let’s build a community of better bakers together.