Reading time: 5 minutes
- 1. Measuring in Cups Instead of Grams
- 2. Using a Cold Starter Straight From the Fridge
- 3. Skipping the Float Test
- 4. Under-Fermenting the Bulk
- 5. Over-Flouring the Bench When Shaping
- 6. Not Preheating the Dutch Oven Long Enough
- 7. Scoring Too Shallow (or Not at All)
- 8. Cutting the Loaf Before It’s Cool
- 9. Storing Bread in Plastic
- 10. Giving Up After One Bad Loaf
After helping 12,000+ home bakers troubleshoot their first sourdough loaves, we can tell you exactly what’s going wrong before you even describe it. Nine times out of ten, it’s one of these ten mistakes.
1. Measuring in Cups Instead of Grams
Why it fails: A “cup of flour” can weigh anywhere from 110g to 160g depending on how you scoop. That’s a 45% margin of error in your most important ingredient.
The fix: Buy a $15 digital kitchen scale. Weigh everything. Sourdough is chemistry — guess your ingredients and you’ll get inconsistent loaves forever.
2. Using a Cold Starter Straight From the Fridge
Why it fails: A cold starter has dormant yeast. It can’t leaven dough until it’s been fed, warmed, and reactivated.
The fix: Always feed your starter 6–10 hours before mixing dough. Use it when it’s at peak — doubled in size, domed on top, lots of bubbles, smells sweet and yogurty.
3. Skipping the Float Test
Why it fails: You think your starter is ready, but it’s actually past peak (collapsing) or not yet active enough. Either way, your loaf won’t rise.
The fix: Drop a teaspoon of starter into a glass of room-temperature water. If it floats, it’s ready. If it sinks, wait another hour and try again.
4. Under-Fermenting the Bulk
Why it fails: The most common cause of dense, flat loaves. Beginners get nervous and shape too early.
The fix: Bulk ferment until the dough has grown by 50–75% in volume, looks jiggly and slightly domed, and shows several visible bubbles on the surface. In a 70°F kitchen, this typically takes 4–6 hours after mixing.
5. Over-Flouring the Bench When Shaping
Why it fails: Excess flour creates a slick layer between dough surfaces, preventing the seam from sealing during shaping. Result: dough that doesn’t hold its shape during proof.
The fix: Use the lightest dust possible — barely visible. The dough should drag just slightly on the counter when you fold it.
6. Not Preheating the Dutch Oven Long Enough
Why it fails: Sourdough needs intense, instant heat to spring upward. A barely-warm Dutch oven means a flat, dense loaf.
The fix: Preheat oven AND Dutch oven (or cloche) at 500°F for a full 45 minutes. Set a timer. Don’t shortcut this.
7. Scoring Too Shallow (or Not at All)
Why it fails: Without a deep, decisive score, your loaf will burst at random weak points instead of opening into a beautiful “ear.”
The fix: Use a sharp blade — a proper bread lame is ideal. One decisive cut, about ½ inch deep, at a 30-degree angle to the surface.
8. Cutting the Loaf Before It’s Cool
Why it fails: Sourdough continues cooking for an hour after leaving the oven. Cut it hot, and you’ll get gummy crumb that tastes raw.
The fix: Wait 90 minutes minimum. Set a timer.
9. Storing Bread in Plastic
Why it fails: Plastic traps moisture, which softens (read: ruins) your perfect crackling crust within hours.
The fix: Store cut-side-down on a wooden board, or in a breathable linen bag. Stays fresh 5+ days, crust stays crackly.
10. Giving Up After One Bad Loaf
Why it fails: Sourdough is a skill. Your first loaf is research. Your second loaf is iteration. Your fifth loaf is the one you serve at dinner parties.
The fix: Bake five loaves before judging your skills. Take notes. Photograph each crumb shot. By the end of month one, you’ll be embarrassed by your first attempt — and proud of how far you’ve come.
Stuck on a specific issue? Email rescue@wildcrumb.com with a photo of your loaf and we’ll diagnose it within 4 hours.
