FAQS
**Why isn’t my starter bubbling?**
I know how frustrating it can be when your starter seems lifeless. It could be that your starter needs a bit more attention to thrive. Starters are like pets—they need the right balance of food, warmth, and time to grow strong.
- Feed your starter twice a day for a few days to boost activity.
- Consider a "dry feed" by slightly reducing the water to flour ratio (try 1:1.5 flour to water).
- Keep the starter in a warmer area, ideally between 75-80°F (24-27°C).
- Introduce a small amount of rye flour for a nutritional boost that starters love.
**Why does my starter smell bad?**
A strong, unpleasant odor can be a sign that your starter needs some TLC. It may have gone too long between feedings or become contaminated. Don’t worry; this is usually easy to fix!
- Discard all but a small amount of the starter and feed it with fresh flour and water.
- Keep it in a cooler spot, around 65-70°F (18-21°C), to slow down fermentation.
- Increase feeding frequency until the smell improves.
**Why is there liquid on top of my starter?**
The liquid you see on top of your starter, also known as "hooch," is a natural byproduct of fermentation. It indicates that your starter is hungry.
- Stir the liquid back in before feeding your starter to ensure nothing goes to waste.
- Feed the starter more frequently to keep it satisfied and reduce hooch formation.
- Check the temperature and consider keeping it in a slightly cooler environment.
**Why is my starter too thin?**
A thin starter can be tricky to work with, but it’s usually a matter of adjusting the ratios. A thicker starter will help maintain its structure and activity.
- Adjust your next feeding by adding more flour or reducing water.
- Opt for whole wheat or rye flour, which tend to be more absorbent and can help thicken the starter.
- Make sure you’re discarding some starter before each feeding to prevent over-dilution.
**Why isn’t my starter doubling in size?**
Watching your starter grow is one of the joys of sourdough baking. If it’s not doubling, it might need a little more time, warmth, or nutrition.
- Ensure your starter is in a warm spot to promote yeast activity.
- Feed it regularly, at least every 12 hours, with equal parts flour and water.
- Use whole grain flours occasionally to provide extra nutrients.
**Why is my dough too sticky?**
Sticky dough can be challenging, but with a few adjustments, you’ll be back on track. It’s often a matter of finding the right balance between hydration and flour type.
- Sprinkle a bit more flour on your work surface and hands while kneading.
- Gradually add more flour to the dough if it remains overly sticky.
- Let the dough rest for a bit; this can help absorb excess moisture.
**Why isn’t my dough rising?**
It’s disheartening when your dough doesn’t rise as expected. Patience is key, along with ensuring the right conditions for your dough.
- Give it more time; some doughs can take longer depending on temperature and ingredients.
- Place the dough in a warm, draft-free spot to help it rise.
- Check the freshness of your starter and make sure it’s active before using.
**Why is my dough too stiff?**
A stiff dough can be difficult to knead and shape, but it’s usually a simple fix. Adding a bit more moisture can go a long way.
- Gradually add water, a tablespoon at a time, while kneading until the dough softens.
- Ensure all ingredients are well-mixed and kneaded for even distribution.
- Allow the dough to rest for a few minutes to let the gluten relax.
**Why does my dough tear easily?**
Tearing can happen if the dough isn’t sufficiently hydrated or rested. Gentle handling and proper hydration will help.
- Let the dough rest for longer periods between handling.
- Incorporate more water during mixing if the dough feels dry.
- Knead the dough longer or perform more stretch-and-folds to build elasticity.
**Why is my dough too loose and wet?**
A dough that’s too loose can be difficult to handle, but careful adjustments will help bring it back in line.
- Cut back on the water content in your next batch.
- Chill the dough for a while before shaping; this makes it less sticky.
- Dust the dough and work surface with flour as needed during shaping.
**Why is my bread flat and dense?**
Flat and dense bread can result from under-proofing or incorrect oven conditions. Let’s tweak a few things to get that perfect loaf.
- Allow the dough more time to ferment and proof fully.
- Preheat your oven well to ensure a strong initial rise.
- Steam the oven by placing a pan of water in it during the first 15 minutes of baking.
**Why is my bread gummy inside?**
Gummy bread is often a sign that the loaf wasn’t baked long enough. Let’s ensure your bread bakes to perfection.
- Extend the baking time and check the internal temperature (aim for around 200-205°F or 93-96°C).
- Cool the bread completely before slicing to let the crumb set properly.
- Use a thermometer to monitor doneness instead of relying solely on time.
**Why is my crust too hard?**
A hard crust can be great for some breads, but if it’s too tough, we can soften it up a bit.
- Place a pan of water in the oven during the first half of the bake for added steam.
- Cover the loaf with foil or a lid after the crust has browned to prevent over-crisping.
- Consider brushing the crust with melted butter after baking for a softer finish.
**Why is my bread too pale?**
Pale bread can be the result of underbaking or not enough sugars in the dough. Let’s add some color to your loaves.
- Increase the baking temperature slightly or extend the bake time.
- Add a touch of sugar or honey to your dough recipe for a darker crust.
- Make sure your oven is fully preheated before you start baking.
**Why does my bread stick to the pan?**
Stuck bread can be a real pain, but a few easy steps will help ensure a smooth release.
- Line your pan with parchment paper for an easy release.
- Grease the pan well with butter, oil, or cooking spray.
- Dust the pan with cornmeal or semolina for a non-stick surface.
**Why is my bread too sour?**
Sourdough is all about balance. If your bread is too tangy, let’s find that sweet spot.
- Shorten the fermentation time to reduce sourness.
- Feed your starter more frequently to maintain a milder flavor.
- Consider using a younger starter for a less sour profile.
**Why does my bread lack a sour taste?**
If you’re looking for more tang in your bread, here’s how to deepen the flavor.
- Lengthen the fermentation time for a stronger flavor development.
- Use a well-matured starter with a healthy population of yeast and bacteria.
- Add a bit of rye or whole wheat flour to your dough for additional complexity.
**Why is my bread too chewy?**
Chewy bread can be delightful, but if it’s too tough, we can make a few adjustments.
- Proof the dough longer to allow for a lighter texture.
- Mix in a bit more water to increase hydration and tenderness.
- Consider using a blend of flours for a softer crumb.
**Why is my bread too dry?**
Dry bread isn’t fun for anyone. A few tweaks can help ensure a more moist loaf.
- Increase the hydration in your dough recipe.
- Avoid overbaking by monitoring the bread closely towards the end of the bake.
- Store your bread in a well-sealed container to retain moisture.
**Why does my bread have large holes?**
Large holes can be desirable in some loaves, but if they’re too big, let’s make some adjustments.
- Reduce the water content slightly in your dough recipe.
- Handle the dough more gently during shaping to prevent over-stretching.
- Perform more gentle folds during bulk fermentation to strengthen the dough.
**How do I store my starter?**
Proper storage is key to keeping your starter healthy and happy.
- Store your starter in the refrigerator if you don’t plan to use it daily. Feed it weekly.
- If kept at room temperature, feed it daily with equal parts flour and water.
- Use a loosely covered jar or container to allow gases to escape.
**Can I use all-purpose flour for my starter?**
All-purpose flour is versatile and works well for most starters. It’s a great choice for maintaining your culture.
- Supplement with whole wheat or rye occasionally for additional nutrients.
- Monitor the starter’s activity and adjust feeding schedules as needed.
- Keep your starter at room temperature and feed it regularly.
**Why does my starter separate?**
Separation can occur if your starter is hungry or hasn’t been fed recently. Let’s get it back on track.
- Stir the liquid back in and give your starter a good feed.
- Feed the starter more frequently to prevent separation and hooch formation.
- Check the starter’s temperature and move it to a cooler spot if needed.
**How can I speed up fermentation?**
If you’re looking to speed things up, a few changes can boost your dough’s activity.
- Place the dough in a warm spot, like on top of the fridge or near a sunny window.
- Add a small amount of sugar, honey, or malt to feed the yeast.
- Use a proofing box or a makeshift warm environment for consistent temperature.
**Why is my dough not elastic?**
Elasticity is crucial for good structure in
bread. Let’s improve your dough’s stretch and resilience.
- Allow the dough to rest for 20-30 minutes after mixing to help develop gluten.
- Perform several stretch-and-folds during bulk fermentation.
- Use higher protein flour to provide more structure and elasticity.
**Why is my bread too bland?**
Bland bread can benefit from more flavor enhancers in the dough.
- Increase the salt content slightly to enhance the overall flavor.
- Experiment with adding herbs, spices, or infused oils to the dough.
- Try a longer fermentation for more complex flavour development