Embarking on a sourdough baking adventure is exciting, but it’s not without its twists and turns. Along the way, I’ve encountered a few bumps that tested my patience and creativity. Today, I want to dive into some common sourdough troubles and share the solutions that I found online to come back to when I run into issues. Surprisingly one of my favorite places for troubleshooting is Reddit! Here is the link to my favourite subreddit. Here are some highlights I found ——>

Sluggish Starter Woes:

Ever faced a sluggish starter that seemed to take forever to rise? Trust me, you’re not alone! When my starter seemed dormant, I turned to simple tricks to revive it. Sometimes a change in feeding routine—adjusting ratios or providing warmer conditions—can awaken a sleepy starter. Patience and consistency are key; don’t lose hope too quickly!

Dense Loaves and Lackluster Rise:

Ah, the disappointment of a dense, flat loaf! It’s often a sign of insufficient gluten development or fermentation. I found that tweaking the folding technique during bulk fermentation and adjusting hydration levels worked wonders. Also, letting the dough rest longer or experimenting with different proofing times can make a significant difference.

Overly Sour or Mild Flavor:

Getting the right balance of tanginess in sourdough can be a quest. Sometimes, an overly sour taste might mean your dough has over-fermented. Try shortening fermentation times or adjusting the temperature. Conversely, a milder flavour might benefit from longer fermentation or a more active starter.

Crust and Crumb Challenges:

Issues with crust colour, texture, or crumb structure often stem from oven temperature, hydration levels, or shaping techniques. Play with oven temperatures and preheating methods to achieve the desired crust. Also, ensuring proper shaping and tension during the final shaping stage can significantly impact the crumb structure.