Why is my sourdough bread so dense? Why does my starter smell bad? Why is sourdough bread not rising properly?
These and many other questions are frequently asked by people, attempting to make their sourdough bread good enough. So, to answer all of the questions, I am here with sourdough bread troubleshooting.
There were many questions in my mind while baking sourdough bread, but NOT ANYMORE. Because now I know about sourdough bread troubleshooting. I don’t need to worry about the outcome of bread anymore because it’s perfect almost every time.
This perfection is achieved with practice and experience, but above all, you should know about sourdough bread troubleshooting to avoid any problems while baking. So, learn basic sourdough bread troubleshooting techniques in this article.
Sourdough Bread Troubleshooting – 10 Things to Fix
Fig 1- Sourdough bread
Sourdough bread troubleshooting is an essential skill for any professional or seasonal baker. Understanding sourdough bread troubleshooting makes all the difference in achieving mouthwatering bread.
In the following mentioned sourdough bread troubleshooting, we will discuss valuable insights and strategies to conquer any obstacle in your baking journey.
1: Failed Starter: Initial Hurdle In Sourdough Bread Troubleshooting
Fig 2- Growth of active starter
The common ingredient in any sourdough bread is an active and healthy starter. A failed starter can give disappointing results in sourdough bread troubleshooting.
Proper Feeding of the starter
I have seen people leave a starter for a week or a month in the refrigerator without feeding it, but you can revive it by nourishing equal parts of flour and water. Continue this process for several days.
Starters can tolerate a wide range of temperatures. I prefer to keep the starter in a warm environment because it increases microbial activity (about 24 – 27 °C or 75 – 80 °F).
2: Good Or Bad Smell: Identifying Odour In Sourdough Bread Troubleshooting
Fig 3- Bubbling in sourdough starter
Use your sense of smell to know whether the starter is good or bad. An unpleasant odor is a clear sign that something is wrong. This unpleasant smell is like food spoilage or pungent. On the other hand, healthy starters smell like ripe cheese or yogurt and are a little musty.
1. Feed your starter
Start by removing a portion of the starter, then restore it with equal parts of flour and water again. It is known as a refreshing technique, which means giving new life to a starter.
2. Feeding frequency
Try to make a feeding schedule. More frequent feedings can help balance the microbial activity.
3. Temperature
Ensure the constant temperature (24 – 27 °C or 75 – 80 °F). Extreme temperatures can also lead to an unpleasant odor.
4. Hygiene
Using clean utensils and containers is very important because any contaminant may lead to unfavorable odors.
5. Change The Flour
Certain flours can also produce an unpleasant odor. Try different brands of flour.
3: Mold In Starter: Addressing a Concern Issue In Sourdough Bread Troubleshooting
Fig 4- Black mold in sourdough starter
Addressing mold in a starter can be a worrying sight. Mold appears in colors like pink, orange, green, black, and white patches. If you see any of these, you should follow the steps below.
1. Discard Portion Affected By Mold
Discard the portion affected by mold and convert the unaffected portion to a clean utensil or container.
2. Sanitize Containers
Sanitize the container of the affected portion such that no residual spores left for further contamination.
3. Make a new Starter
Make a new batch of starters by using fresh flour and water. Keep an eye on it to ensure no mold formation.
4. Consistent Temperature
Consistent temperature and a warm environment will encourage microbial activity while discouraging mold.
Talking about mold in bread. Have a look at our brief article on how to keep your bread from molding: How To Keep Bread From Molding? – The Complete Guide To Save Better
4: Insufficient Rise: A Common Challenge In Sourdough Bread Troubleshooting
Fig 5- Rising sourdough bread
A dense and heavy loaf is caused by a dough that does not rise adequately. There could be many reasons and solutions to this. Let’s discuss.
Activate the starter
Sluggish starters may lack the microbial activity necessary for the rise of bread.
In this case, discard some portion of the starter and replenish with fresh equal parts of flour and water. Continue this process for some days by keeping it in a warm environment.
Sufficient Feeding
It is caused by using a starter that has not been nourished properly. Feed it with equal parts of fresh flour and good-quality water. Before using the starter, ensure that its activity should be at its peak.
Poke Test
Allowing the dough to ferment for too long results in overproofing, while not giving enough time to dough for fermentation results in underproofing. It affects the crust and crumb of the dough.
To inhibit overproofing, a poke test is used during the bulk fermentation stage. This technique helps you determine whether your sourdough bread is ready to bake or not.
5: Dense Crumb: Addressing Texture Issues In Sourdough Bread Troubleshooting
Fig 6- Dense crumb bread
Dense Crumb sourdough bread is the result of improper handling or a too-tight shaping. It can also be because of low hydration that makes tough bread dough, which means it is resistant to being blown up by yeast.
Gentle Handling
During the shaping process of the dough, practice gentle handling and avoid overworking, as it may knock out the air bubbles that are important to form a light crumb texture. Also, proper hydration can solve this problem.
You can also check our article on Bread Dough Vs Pizza Dough| Know Better this Decoding to Experiment
6: Large Holes: Managing Large Air Spaces In Sourdough Bread Troubleshooting
Fig 7- Holes in breadcrumb
Overbulking is one of the common mistakes we make while baking sourdough bread. Letting the dough sit out for a long time will encourage the yeast to eat all the starter through starch, which exhausts the yeast.
As a result, this crust will be yellowish, while the crumb will have large, airy holes. There are specific factors to consider and troubleshooting steps to take.
Over-fermentation leads to excessive gas production by yeast, causing larger holes.
Reduce Fermentation Time
Reduce the fermentation time in bulk fermentation and final proofing stages. Gentle folding and shaping are also necessary to redistribute air bubbles and create more even crumbs.
Shaping Techniques
Irregular shaping contributes to irregular holes. To create tension on the surface of the dough by practicing shaping techniques.
Adjusting Hydration
High hydration levels containing dough produce large holes in the bread.
Low-hydration dough results in a tough texture, while high hydration may lead to sticky dough and large holes. So, adjust the moisture content (Hydration level) of your dough if you want bread with small holes.
7: Lack Of Oven Spring: A Crucial Phase In Sourdough Bread Troubleshooting
Fig 8- Flat sourdough bread
Oven spring is that delightful moment of bread baking when rapid rise occurs in the first few minutes of baking. The dough expands and rises due to the intense heat of the oven. So, proper heating and Preheating the oven is foremost. Oven spring results in light and airy bread with a proper crust.
Below are a few causes and solutions for Insufficient oven springs.
Extended Proofing Time
If the dough does not rise properly in the final proofing stage, it may not have the strength to oven spring.
To increase the strength in the dough to perform oven spring, extend the final proofing time of the dough.
Sufficient Heating Time
If the oven does not maintain a high temperature or does not preheat, the dough may not receive proper heat for a good spring.
Give your Oven enough time to preheat. A steam-filled environment is necessary for a good oven spring.
8: Burnt Crust: Tackling Temperature Challenges In Sourdough Bread Troubleshooting
Fig 9- Burnt crust
Achieving a deep, golden brown color and avoiding an overly dark or burnt exterior is what every sourdough baker needs. For this, it is crucial to understand temperature dynamics in baking.
Adjust the Oven Temperature
Baking at too high a temperature or leaving the bread in the oven for too long may burn the whole crust of the bread.
Monitor excessive oven temperature and maintain it to normal ranges. You can buy an oven thermometer to adjust and prevent immoderate heat. If the top of the bread gets brown too quickly, cover it with aluminum foil to protect it from excessive heat.
Placement
The position of the bread in the oven plays a significant role in burning the crust. Placing it too close to the heating element can result in a burnt crust.
Try baking bread at different spots in the oven to find the perfect spot for your bread.
Baking Duration
Leaving the bread in the oven for too long can lead to an overly darker crust.
Be attentive while baking bread. When the bread reaches the desired level, remove the bread from the oven.
9: Sourness Level: Finding The Right Balance In Sourdough Bread Troubleshooting
The sourness level depends on your personal preference. Striking the right balance in sourdough bread is very important. Fermenting for a shorter time results in a less sour taste.
Long Time Ferment
Allow dough to ferment for a long time during bulk fermentation and final proofing. It gives more time to lactic acid bacteria for development.
Taste Test
Sometimes, measuring also fails to develop the desired taste.
Take a small portion of dough as a sample during the fermentation process. Adjust as needed before shaping.
10: Lack Of Flavor Development: Patience In Sourdough Bread Troubleshooting
The flavor is a hallmark of sourdough bread. Achieving a balanced flavor requires time and attention.
Short-interval fermentation allows short interaction with yeast, bacteria, and enzymes, resulting in no or minimal flavor development.
Be patient
Allow the dough to ferment for a longer time. It gives the microorganisms enough time to develop complex flavors.
Well-developed flavor requires practice and patience. Keep refining your process until you get your desired flavor.
Frequently Asked Questions
1:How Much Sourdough Starter Should I Use In My Dough?
The quantity of starters varies from recipe to recipe. But commonly used sourdough starters are 10 – 20% of total flour weight.
This quantity will vary depending on the other factors, but a higher amount of starter will speed up bulk fermentation, while lower amounts will slow down the fermentation process.
2: Can I Make Sourdough If I Do Not Have a Dutch Oven?
Yes, you can use an electric or gas oven. Steam is crucial for sourdough bread making, so remember to preheat properly any oven you are using.
For more information on electric and gas ovens, you can read our article: Electric vs Gas Ovens: Which Is Best For Baking Bread
3: What should I use instead of Banneton?
If you do not own Banneton, you can use any bowl with equally spread dry flour on its walls so that the bread will not stick.
Conclusion
In conclusion, you have to understand what is wrong with your baking process and need to improve it. Above mentioned sourdough bread troubleshooting will help you in this regard.
Baking is an art of perfection. Sourdough bread is tricky bread to bake but once you know how to troubleshoot sourdough bread, you will be perfect in baking sourdough bread.
I have given you all the crucial things that you can look at and fix for sourdough bread troubleshooting. So, with all the strategies of sourdough bread troubleshooting, I wish you all can bake a perfect loaf of bread.
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