08/27/2026
Loaves turning out dense and gummy is probably the number one problem people have with sourdough, so here’s what you need to know to fix this:
If you’re new here, hey! I’m Ashley, and I help beginners bake great bread. Be sure to hit follow so I can send help to your DMs! And save this for the next time you bake!
1. Your starter is the backbone of your bread. If it’s not strong, your loaves will always be dense and gummy, no matter how long you let it rise. A healthy sourdough starter should be able to double in about 4-6 after a 1:1 feed. If it doesn’t, it won’t be able to ferment your bread.
2. Time estimates on recipes are just that- estimates. Your dough probably won’t follow that exactly, so it’s better to learn how the dough should look and feel rather than relying on the clock
3. Typically, when your dough is well fermented, it will be
âś…bubbly
âś…risen visibly
âś…pillow-y and jiggly
If your dough has not risen, is super sticky, or has no bubbles, it’s ❌not❌ fermented correctly.
4. Remember that your dough will keep rising in the fridge until it has cooled down enough to stop fermentation. If your house is hot, you will need to put it in the fridge sooner than if your house is cold.
5. The “perfect” amount of fermentation is subjective. If you’re happy with how your bread looks, feels, and tastes, then that’s all that matters!
If you need help with your starter comment HELP, and I’ll send you my troubleshooting guide✨ Should I make a bulk fermentation guide?? Let me know in the comments!
