Question 1

Starter isn't bubbling after 3 days

Accepted Answer

Normal for many starters. Wild yeast capture varies with flour, ambient temperature and luck. Cold kitchens slow everything down. Keep up daily feeds for 7–10 days. Move the jar somewhere warmer (around 22–24°C — top of the fridge or oven with the light on). Switch one feed to wholemeal or rye flour, which carry more wild yeast than white.

Question 2

Starter doubled on day 2 then went flat

Accepted Answer

The leuconostoc bacteria phase. They produce gas quickly in the first 24–48 hours, then die off as the pH drops. The yeast and lactobacilli that will actually leaven your bread haven't established yet. Keep feeding daily. You'll see real activity again around day 4 to 6.

Question 3

Starter smells like acetone or nail polish remover

Accepted Answer

Stressed yeast — the starter is hungry. Feed twice a day instead of once. Try a richer feeding ratio (1:2:2 — one part starter, two parts flour, two parts water). The smell will mellow within a couple of days.

Question 4

Dark liquid pooling on top of the starter

Accepted Answer

Hooch — alcohol produced when the yeast burns through its food. Stir it back in if it's light brown, pour it off if it's dark. Then feed more frequently going forward.

Question 5

Pink, orange or fuzzy patches on the starter

Accepted Answer

Bacterial or mould contamination. Healthy starters never produce colour, only smell. Throw it out. Sterilise the jar with boiling water and start over. Use filtered water and a fresh bag of flour.

Question 6

Starter takes 12+ hours to peak

Accepted Answer

Either too cold (at 18°C a starter takes roughly twice as long as at 22°C), or still establishing (under 2 weeks old), or under-fed. Move it somewhere warmer. Try a couple of 1:2:2 feeds in a row. A mature starter at 22°C should double in 4–6 hours.

Question 7

Forgot to feed for a week

Accepted Answer

Starter ran out of food and went dormant. Almost always recoverable. Discard down to a tablespoon, feed 1:5:5 (e.g. 10g starter, 50g flour, 50g water). It will be sluggish for the first feed but should bounce back within 2–3 daily feeds.

Question 8

Dense, tight crumb

Accepted Answer

Underproofing — almost always. Starter wasn't active enough at mix time, bulk was too short, or the kitchen was colder than you thought. Use starter at peak (domed, bubbly, just starting to flatten). Watch the dough not the clock — bulk is done when dough has risen by 50–75%, looks domed, and shows bubbles on surface and sides. In a cold kitchen, bulk can take 8+ hours.

Question 9

Pancake-flat loaf, no oven spring

Accepted Answer

Overproofing or weak shaping. The gluten has been broken down or wasn't strong enough to hold structure. Cut bulk shorter — pull the dough before it looks fully risen. Shape tighter: gather into a tight ball with surface tension, rest 10 minutes, then final-shape with confidence. Use a banneton (or tea-towel-lined bowl) for cold proof, not a flat surface.

Question 10

Gummy, wet interior under a good-looking crust

Accepted Answer

Undercooked, or sliced too early. Sourdough continues to cook for an hour after coming out of the oven. Bake longer uncovered (5–10 more minutes), ideally to an internal temperature of 96°C. Cool fully on a wire rack for at least 60 minutes — 2 hours is better.

Question 11

Pale, soft, chewy crust

Accepted Answer

Oven not hot enough, Dutch oven not preheated long enough, or lid kept on too long. Preheat at 250°C for at least 45 minutes before the loaf goes in. Bake covered 20 min, uncovered 20–25 min. The loaf should be deep mahogany — almost on the edge of burnt-looking — before you take it out.

Question 12

Burnt bottom but pale top

Accepted Answer

Direct contact with the hot Dutch oven base is overheating the crust before the top is done. Place a baking sheet on the rack below the Dutch oven to deflect heat. Or move the dough onto a layer of parchment plus a small cornmeal dusting. If using a black Dutch oven (more heat absorption), consider dropping temp 10°C and baking longer.

Question 13

No ear, score stayed shut

Accepted Answer

Score too shallow, wrong angle, or made too long before baking. The ear forms when the dough bursts open along the score during oven spring. Score with the blade held at about 30° to the surface, cutting about 1cm deep. Use a fresh sharp blade. Score immediately before the loaf goes in the hot oven, not minutes earlier.

Question 14

Sticky, unworkable dough

Accepted Answer

Hydration too high for the flour you're using, weak (low-protein) flour, or insufficient gluten development. Use bread flour at 12% protein or higher. Wet your hands before handling — wet hands don't stick. For wholemeal, drop hydration by 3%. Do the first stretch and fold 20 minutes after mixing while the dough is still firm.

Question 15

Loaf is too sour

Accepted Answer

Long cold proof and/or stiffer starter. Sourness comes from acetic acid produced during cold fermentation. Shorten the cold proof to 8–12 hours. Use a wetter, more recently-fed starter. Reduce overall fermentation time.

Question 16

Loaf is not sour at all

Accepted Answer

Short cold proof and/or very active fresh starter. Extend the cold proof to 24–36 hours. Use a slightly older, less active starter at mix time. Lower the dough temperature during bulk (cooler kitchen).

Question 17

Loaf split along the side or bottom, not where you scored

Accepted Answer

The most fragile spot wasn't where you scored — often it's the seam from shaping. Score deeper and at a clearer angle. Make sure the seam from shaping is on the bottom of the loaf as it goes into the Dutch oven. One decisive cut beats three timid ones.

Question 18

Crumb is tight along the bottom, open at the top

Accepted Answer

Underproofed centre, or shaping was loose at the base. Extend bulk slightly so fermentation is more even throughout. When shaping, build extra tension at the bottom by tucking under as you roll. Make sure cold proof is at least 8 hours.

Question 19

Big tunnels or one huge hole in the crumb

Accepted Answer

Trapped air pocket — usually from rough shaping or undercutting fermentation in places. Shape more carefully: degas the dough gently as you pre-shape, then build even tension on the final shape. Don't roll the dough into a cigar — fold and tuck.

Sourdough troubleshooting

Starter problems

1.Starter isn't bubbling after 3 days

2.Starter doubled on day 2 then went flat

3.Starter smells like acetone or nail polish remover

4.Dark liquid pooling on top of the starter

5.Pink, orange or fuzzy patches on the starter

6.Starter takes 12+ hours to peak

7.Forgot to feed for a week

Dough & bake problems

8.Dense, tight crumb

9.Pancake-flat loaf, no oven spring

10.Gummy, wet interior under a good-looking crust

11.Pale, soft, chewy crust

12.Burnt bottom but pale top

13.No ear, score stayed shut

14.Sticky, unworkable dough

15.Loaf is too sour

16.Loaf is not sour at all

17.Loaf split along the side or bottom, not where you scored

18.Crumb is tight along the bottom, open at the top

19.Big tunnels or one huge hole in the crumb

The single biggest fix

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