Sourdough Troubleshooting: Fixing Common Problems with Starters, Discards, Flours & Bakes

🔬 The Starter Struggles

Your sourdough journey begins here. A healthy starter is the foundation of a successful loaf.

1. Starter Isn’t Bubbling or Rising

Possible Causes:

Temperature too cold

Infrequent feeding

Using chlorinated water or bleached flour

Fixes:

Move the starter to a warmer spot (ideally 22–26°C).

Feed daily at consistent ratios (1:1:1 by weight is a good baseline).

Use filtered or dechlorinated water.

Switch to unbleached, organic flour—rye and whole wheat often give starters a boost. I highly recommend using rye flour for your starter. I get mine from Risen Flour (they ship nationwide) and can literally have a new starter active in less than a week.

2. Starter Smells Bad (like cheese, socks, or rot)

Possible Causes:

Starter is starving

Contamination from dirty utensils or jar

Fixes:

Discard and feed more frequently.

Always use clean tools and containers.

Smells like acetone or vinegar? That’s just hunger. A few good feeds usually fix it. 

3. Hooch (dark liquid) Forms on Top

Possible Causes:

Starter is too hungry

It's been left too long between feedings

Fixes:

Pour off the hooch and feed.

Try feeding twice daily if room temp is warm or if you’re using a high hydration starter. It will be happy and healthy in no time.

🧪 Dealing with Discard

Discard doesn’t have to be waste—use it wisely or reduce how much you generate.

1. Too Much Discard

Fixes:

Reduce the size of your starter. (Give some away to a sourdough friend!)

Switch to a maintenance ratio like 5g starter, 25g flour, 25g water.

Use discard in pancakes, crackers, pizza bases, or homemade cereal.

2. Discard Smells Weird or Has Mold

Fixes:

Gray or black hooch is okay. Mold (fuzzy, green, pink) is not. If in doubt, throw it out and start again.

Store discard in the fridge and use within a week.

Keep discard in a clean, airtight jar to prevent contamination.

I personally don't keep discard unless I use it the same day as I discard. It is tempting to try and 'save' discard, but honestly, it is flour and water...really cheap to throw away, don't feel guilty.

🌾 Flour Frustrations

Flour choice can dramatically impact texture, fermentation, and flavour.

1. Loaf Is Too Dense

Possible Causes:

Low-protein flour

Under-proofing

Overly strong wholemeal flour without hydration adjustment

Fixes:

Use bread flour (strong white) for a lighter texture.

I cannot tell you how important the flour you use can be. It makes a huge difference. I highly recommend Risen flour (they ship Australia wide) as I have never had a fail using their flour. I have had fails with other brands. Source a flour from as close to the farmer as possible and stick with it.

Extend bulk fermentation time and use a windowpane test to check gluten.

If using whole wheat or rye, increase water slightly (5–10%). I never use 100% whole wheat or rye flour in a loaf as it is too dense. Best practice is slide the whole flours ratio bit by bit until you are happy with the result. (Write it down!)

2. Loaf Lacks Flavour

Fixes:

Let your starter mature more before baking.

Try longer fermentation or a cold retard to develop tang. I often shape my loaf before going to bed, then leave it in the fridge overnight, or even up to 48 hours, before baking.

Mix flours: blend whole wheat or rye with white flour for more depth.

🍞 Baking Blunders

The final result is where it all comes together—or falls apart.

1. Flat Loaf or No Oven Spring

Possible Causes:

Overproofed dough

Weak gluten development

Oven or Dutch oven not hot enough

Fixes:

Do the “poke test” before baking: dough should slowly spring back.

Strengthen dough with extra stretch and folds.

Preheat your oven (and Dutch oven if using) for at least 45 minutes at full heat. I do recommend a Dutch oven for baking, you will get a much better crust and bubbles, and the heat is more stable.

2. Gummy or Underbaked Interior

Possible Causes:

Underbaking

Slicing too soon

Too much water or immature starter

Fixes:

Bake longer with the lid off to dry out the crumb.

Let the loaf cool completely before slicing.

Try a slightly lower hydration dough until you get the hang of shaping and baking.

3. Crust Is Too Thick or Hard

Fixes:

Add steam to the oven for the first 15 minutes. If using a Dutch oven, I throw in a cup of ice with the loaf. This creates plenty of steam in the first covered bake.

Bake at slightly lower temps or cover the loaf for longer.

Try brushing with olive oil or butter after baking to soften crust.

📝 Final Tips for Sourdough Success

Track your process: Keep notes of flour types, hydration, proofing times, and temperatures.

Get hands-on: Touch the dough often during bulk ferment to learn its feel.

Be patient: Starters and doughs follow nature’s pace, not yours. Weather plays a big part in how fast a dough proofs, make your fridge your friend in the hotter months.

Practice makes better: Even “failed” loaves can taste delicious toasted or repurposed.

With each bake, you'll learn a little more—and your sourdough will thank you for it. Got a specific problem you’re facing? Reach out on socials, there’s always a fix! 👩‍🍳🍞