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4:03
Dense Sourdough? Here's Exactly What's Going Wrong (And How to Fix It)
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Struggling with gummy dense sourdough? Let’s Fix It! When I asked what you guys struggle with most, so many of you said bulk fermentation- and I get it! One of the biggest issues? Under-fermentation. If your dough is showing these signs, it probably needs more time: ❌ No bubbles ❌ Not jiggly ❌ Dense, small, gummy, or heavy bread There’s no exact time because fermentation depends on your dough temperature. Here’s a rough guide to help: Dough temp vs. bulk ferment time 🌡 80°F → ~5-6 hours 🌡 75°F
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If your sourdough is coming out flat, dense, or gummy inside, it’s a sign of under-fermentation. ⬇️
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Why is my Sourdough Dough So Sticky? Before we break down the causes, let’s be clear: Sticky doesn’t automatically mean too wet or too liquid. A sticky dough is simply one that clings to everything—your hands, the container, the counter, and the banneton. A list of possible causes 👇 1. THE INGREDIENTS - Flour Choice: Flours like rye, naturally yield a stickier dough, even when only 5-10% is used. In my experience, White Flour also tends to result in a slightly stickier dough compared to a white
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WHY IS MY DOUGH SO STICKY? Like with everything else sourdough related, every time we try to troubleshoot, there is no straight forward answer, but a number of things that could have gone wrong. Quite the same for a sticky dough 🌾Some flours will give a stickier dough than others 🌾Too much water (every flour has a different capacity of absorbing water, some adjustment might be needed) 🌾The starter. Either not active enough (used too early and not left to reach the fermentation peak). OR over
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If your sourdough is dense, gummy, flat, there’s a good chance bulk fermentation is the culprit. ⬇️
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