Rise Above Your Mistakes: Common Sourdough Baking Errors and How to Fix Them

There's something special about the process of nurturing a sourdough starter and watching a loaf of bread rise and develop flavour and texture. But as with any new hobby, there are bound to be some mistakes along the way. Here are some common sourdough mistakes that even experienced bakers can make, and how to fix them:

1. Not using a mature starter

2. Over-fermenting the dough

3. Under-proofing the dough

4. Not shaping the dough properly

5. Not scoring the dough correctly

6. Using the Wrong Flour

7. Not Letting the Bread Cool Before Slicing

Not using a mature starter

The starter is the heart of sourdough bread. Without a healthy, mature starter, you'll have trouble getting the rise and flavour you want. A mature starter has a much stronger and more active culture of yeast and bacteria. This means that it can ferment the dough more efficiently and produce a better rise in your bread. As the yeast and bacteria feed on the flour and water, they produce a variety of different acids and other compounds that contribute to the flavour of the bread. A mature starter will have a more complex and nuanced flavour, with a nice balance of tanginess and sweetness.To avoid this mistake, be sure to feed your starter regularly and wait until it's at its peak before using it. If your starter is not mature enough, your bread won't rise properly, and the crumb won't be as airy.

Over-fermenting the dough

Over proofing the dough is a common mistake that can result in a loaf that is flat, dense, and lacking in flavour. When your dough over-ferments, it can become too sticky, and the gluten can break down, making it difficult to shape and bake. It can be tempting to leave your dough to rise for as long as possible, thinking that more proofing time will result in a better loaf. But unfortunately, that's not always the case. To fix this mistake, you can try shortening the proofing time by a few hours or proofing the dough at a cooler temperature. You can also try folding the dough a few times during the proofing process to strengthen the gluten and help the dough hold its shape. Another option is to use a smaller amount of starter in your recipe to slow down the fermentation process. Keep an eye on your dough during the bulk fermentation process, and when it has increased in volume by 50-75%, it's ready to shape.

Under-proofing the dough

Ah, the feeling of disappointment when you eagerly cut into your loaf, only to find a dense, gummy mess inside. When you're making sourdough bread, you need to give the dough time to rise and develop before baking it. This is called proofing, and it's a crucial step in the bread-making process. If you don't proof your dough long enough, it won't have time to develop properly, and you'll end up with a dense, under cooked centre. Under proofing can happen for a few reasons. Maybe you didn't give the dough enough time to rise, or maybe the temperature in your kitchen was too low, slowing down the fermentation process. Whatever the reason, the result is the same: a disappointing loaf of bread.

Watch the dough, not the clock: Proofing times can vary depending on a lot of factors, including the temperature and humidity in your kitchen. Instead of relying on a specific amount of time, pay attention to the dough itself. Look for visual cues, like whether the dough has doubled in size or if there are visible air pockets forming.

Not shaping the dough properly

Have you ever spent hours carefully nurturing your sourdough starter, mixing the perfect dough, and waiting for it to rise, only to end up with a shapeless, flat loaf? It's a common problem, and it's one that can be easily avoided by mastering the art of shaping your sourdough. Shaping is the process of giving your dough its final form before baking. This step is crucial because it helps the dough hold its shape and rise properly in the oven. If your dough isn't shaped correctly, it can spread out too much and end up flat and dense. The good news is that shaping isn't as complicated as it might seem. With a little practice and the right technique, you can achieve a perfectly shaped sourdough every time.

There are a few different ways to shape your sourdough, but the most common technique is to use a "pull and fold" method. To do this, gently pull the dough from the centre and fold it over the top, then repeat this process all around the dough, creating a nice, tight ball. You should also let your dough rest for a few minutes after shaping before placing it in the proofing basket. This will allow the dough to relax and prevent it from springing back too much during the final rise. Shaping takes practice, so don't get discouraged if your first few loaves don't turn out perfectly. Keep at it, and soon you'll be shaping sourdough like a pro.

Not scoring the dough correctly

Scoring is the process of cutting a shallow slash or two across the top of your dough just before baking. This allows the bread to expand as it bakes, creating that signature "ear" on the crust and preventing the loaf from bursting in unexpected places. Scoring serves a few different purposes. It allows the dough to expand and rise properly in the oven, which is essential for achieving that light, airy texture we all love in sourdough bread. It helps release steam from the dough as it bakes, which can affect the texture and flavour of the bread. A common mistake is not scoring deeply enough or at the right angle. To avoid this, use a sharp blade or a serrated knife and make sure to score in a quick and confident movement. You should score your dough just before putting it in the oven. If you score it too early, the cuts may close up and lose their effectiveness.

Using the Wrong Flour

Sourdough bread is made using a combination of flour and water, and the type of flour you use can have a huge impact on the texture, taste, and rise of the bread. Different types of flour have varying amounts of protein, which is a key factor in developing the gluten in the dough.

If you use a flour with too low of a protein content, your bread may be too dense and heavy. On the other hand, if you use a flour with too high of a protein content, your bread may be too chewy and tough. Using the right type of flour is essential to getting a perfect sourdough loaf. We use and recommend Wholegrain Milling Co.

Not Letting the Bread Cool Before Slicing

You’ve just baked a beautiful sourdough bread, and you can't wait to cut into it and enjoy the warm, fresh slices. But wait! Before you dive in, it's important to let your bread cool down completely. It can be tempting to cut into your sourdough bread right after it comes out of the oven. But the truth is, cutting into a hot loaf can actually ruin the texture and flavour of the bread. Sourdough bread needs time to cool down and finish cooking on the inside, even after it has been removed from the oven.

If you cut into the bread while it’s still hot, you run the risk of squishing the bread and ruining its texture. The steam that's created when the bread is first baked is still escaping during the cooling process. If you cut the bread too soon, that steam will escape all at once, leaving the bread dry and tough. As a general rule, you should wait at least one hour before slicing into a large, round loaf of sourdough bread.

The takeaway from all of this? Patience is key, don't be discouraged if you make some mistakes along the way - even experienced bakers can make them. If you're struggling with your sourdough, go back and see if you're making any of these common mistakes. Avoiding these mistakes will help you to achieve a beautiful and delicious loaf of sourdough bread. Happy baking!