Sourdough Troubleshooting

Give it the full time allowed in the app, confirm that the feeding amounts were measured correctly, and move it away from a cold draft. A cool kitchen can slow activity considerably. Continue with the app’s guidance instead of adding random extra ingredients.

A fermented, tangy, yeasty, or mildly sharp aroma can be normal. Pink, orange, or fuzzy growth, visible mold, or a truly rotten odor is not normal. When in doubt, stop and contact us before using it.

Do not panic. Check how long it has been, review the current app step, and resume using the guidance provided there. If the starter has unusual color or visible mold, do not continue.

Sourdough dough is often stickier than sandwich-bread dough. Avoid adding unmeasured flour immediately. Wet or lightly flour your hands as directed, use the included scraper, and allow the folds and resting time to build strength.

Check the room temperature, the activity of the starter when it was used, and whether the dough has had the full recommended time. Fermentation can take longer in a cool room.

Common contributors include under-fermentation, over-fermentation, loose shaping, or scoring too deeply. Compare your dough with the app’s visual examples for shaping and proofing before changing the recipe.

The starter may not have been fully active, the dough may have needed more fermentation, or the loaf may have been sliced before cooling completely. Let the next loaf cool fully and use the app’s visual readiness checks.

Ovens vary. Confirm that the oven was fully preheated and that the pot and lid were used for the instructed portions of the bake. For the next loaf, make only a small timing adjustment and keep notes.