11 Common Beginner Sourdough Mistakes (And How to Fix Them)

Sourdough can feel magical when it works — and incredibly frustrating when it doesn’t.

Dense loaves. Burnt crusts. Flat bread. Sticky dough that won’t behave.

If you’re new to sourdough, chances are you’re not failing — you’re just missing a few key fundamentals. These are the most common beginner sourdough mistakes and exactly how to fix them, so your bread turns out soft, airy, and bakery-worthy.

1. Using an Immature Starter

If your starter is less than 7–14 days old and not consistently doubling after feedings, it may not be strong enough to lift your dough.

Fix: Wait until your starter reliably doubles within 4–6 hours and smells pleasantly tangy before baking.

2. Not Weighing Ingredients

Sourdough is hydration sensitive. Cups vary too much.

Fix: Use a digital kitchen scale. It makes a massive difference in consistency.

3. Ignoring Dough Temperature

Cold dough ferments slowly. Hot dough ferments too quickly.

Fix: Ideal dough temperature is around 75–80°F. If your kitchen is cold, extend bulk fermentation.

4. Under-Fermenting the Dough

If your bread is dense and tight-crumbed, it likely didn’t ferment long enough.

Fix: Look for:

• 30–50% rise

• Visible bubbles

• Jiggly texture

Time alone isn’t the indicator — the dough is.

5. Over-Fermenting

Over-proofed dough collapses and spreads.

Fix: If dough feels extremely loose and won’t hold shape, shorten fermentation next time.

6. Skipping Stretch and Folds

Stretch and folds build structure and strength.

Fix: Do 3–4 sets during bulk fermentation, spaced about 30 minutes apart.

7. Adding Too Much Flour During Shaping

Extra flour creates dense bread.

Fix: Use just enough flour to prevent sticking — no more.

8. Scoring Too Shallow (or Not at All)

Without proper scoring, your loaf may burst unpredictably.

Fix: Use a sharp blade and score about ½ inch deep at a slight angle.

9. Not Using Steam

Steam keeps crust flexible so your loaf can expand.

Fix: Bake in a Dutch oven or add steam during the first 20 minutes.

10. Cutting Into the Bread Too Soon

Warm bread is still setting inside.

Fix: Let it cool at least 1–2 hours before slicing.

11. Giving Up Too Early

Sourdough is a skill, not a single attempt.

Every loaf teaches you something.

Consistency comes from repetition.

How to Know You’re Improving

Signs you’re on the right track:

• Better oven spring

• More open crumb

• Balanced sour flavor

• Dough that feels easier to handle

Progress isn’t overnight — but it does come.

New to Sourdough? Start Here

If you’re just getting comfortable with your starter, you may also find this helpful:

→ How to Store Sourdough Discard (Fridge vs Freezer Guide)

It walks through exactly how to save discard properly and when to freeze it with all the helpful tools

Final Thoughts

Sourdough isn’t about perfection — it’s about learning the rhythm of fermentation.

Once you understand your starter, your environment, and your dough, everything starts to click.

Keep baking. Keep adjusting. Keep showing up.

Your best loaf is ahead of you.

Thanks for being here 🤍

This space is all about cozy living, simple rhythms, and real life — imperfect homes, slower days, and finding calm in the everyday. I’m so glad you stopped by, and I hope you’ll come back whenever you need a quiet pause.

— BAM