What should I change next time?
Work backwards from a symptom, check the evidence, and choose a useful next experiment.
What you can work on.
- Separating similar-looking symptoms
- Checking the dough’s history before blaming hydration
- Choosing one change you can compare
A useful order.
Start with the first guide if this topic is new. If you already have a specific question, choose the guide that matches it and follow its worked examples or observation table.
See the full starter-to-loaf route
TroubleshootingSourdough Not Rising: Find Where Progress Stopped
Diagnose a slow starter, stalled bulk fermentation, lost volume after shaping, or low oven spring with a clear order of checks.
TroubleshootingDense Sourdough Crumb: Diagnose the Pattern Before Changing the Recipe
Separate a pleasantly close crumb from heavy or uneven sourdough, then review fermentation, flour, shaping, and hydration in order.
TroubleshootingGummy Sourdough Crumb: Check Cooling, Baking, and Fermentation
Trace a sticky sourdough center through cooling, loaf size, baking evidence, fermentation, and ingredient changes without guessing.
TroubleshootingSourdough Spreading Flat: Find the Point Where Support Was Lost
Troubleshoot sourdough that spreads during mixing, shaping, basket release, or loading, with practical comparisons and hydration math.
TroubleshootingSourdough Crust Too Hard: Separate Baking Problems from Storage
Diagnose thick, tough, or overly hard sourdough crust by timing and location, then adjust baking, steam, shape, or storage deliberately.