Why Your Sourdough Is Dense: 7 Causes and How to Fix Them

1. Weak or Underfed Starter

The symptom: Dough barely rises. Finished loaf is heavy and flat.

Why it happens: Your starter does not have enough active yeast to leaven the bread. Maybe it has been in the fridge too long, or was not fed at the right time.

How to diagnose: Does your starter double within 4-8 hours of feeding at room temperature? Does it have lots of bubbles on top and throughout? If not, it is weak.

The fix:

• Feed your starter 1:5:5 (starter:flour:water) twice a day for 2-3 days
• Use it at peak activity (doubled, domed top, lots of bubbles)
• If it never gets active, start a new one (sometimes they just die)

2. Under-Fermentation (Most Common)

The symptom: Dense crumb, tight texture, heavy loaf. Maybe a slight "raw dough" taste.

Why it happens: Bulk fermentation was cut short. Not enough gas, not enough gluten development through fermentation.

How to diagnose: Did your dough increase by only 30-50% instead of 50-75%? Did bulk ferment feel "easy" or faster than expected? You probably under-fermented.

The fix:

• Let bulk fermentation go longer
• Use the dough, not the clock - look for 50-75% volume increase
• Check your kitchen temperature (cold kitchens need more time)
• Make sure your starter is actually active

3. Over-Fermentation

The symptom: Dense but also gummy. Flat loaf with weak structure. Overly sour taste.

Why it happens: The gluten structure has broken down from too much fermentation. The dough cannot hold gas anymore.

How to diagnose: Did the dough look very bubbly but feel weak and slack? Did it spread flat when you tried to shape it?

The fix:

• Shorter bulk fermentation
• Cooler temperatures (or use the fridge earlier)
• Less active starter, or less starter overall
• Monitor the dough closely after 4 hours

4. Insufficient Gluten Development

The symptom: Dense crumb, possibly with large irregular holes near the top and dense base.

Why it happens: The gluten network is weak. It cannot trap gas evenly or support the dough structure.

How to diagnose: Does your dough pass the windowpane test? If you stretch it thin, does it tear immediately or stretch to translucent? Tearing = weak gluten.

The fix:

• Longer autolyse (1-2 hours)
• More stretch and folds during bulk (every 30 min for first 2 hours)
• Try a longer mix time
• Higher protein flour

5. Shaping Issues

The symptom: Flat loaf that spread sideways. Good crumb in the middle, dense edges.

Why it happens: Poor surface tension during shaping. The dough cannot hold its shape so it pancakes out.

How to diagnose: Did your shaped loaf hold a tall, tight form? Or did it slowly spread flat during proofing?

The fix:

• Tighter pre-shaping (build initial tension)
• Firm final shaping (roll tightly, seal seams)
• Use more flour on the surface to prevent sticking
• Work quickly - overhandling weakens the dough

6. Temperature Problems During Baking

The symptom: Dense center, possibly undercooked inside even though outside is dark.

Why it happens: Oven not hot enough, or heat not distributed properly. The center never reaches the temperature needed to fully bake.

How to diagnose: Cut your loaf open. Is the center gummy or glossy compared to the outer crumb? Temperature problem.

The fix:

• Preheat oven AND Dutch oven for at least 30 minutes at 500F
• Verify oven temperature with a thermometer (many ovens lie)
• Bake covered for 20 minutes (steam), uncovered for 25 more
• Use a Dutch oven or baking stone for heat retention

7. Cutting Too Soon

The symptom: Gummy, sticky crumb that balls up when you try to slice. Actually undercooked texture.

Why it happens: Bread continues cooking via carryover heat after leaving the oven. Cutting releases steam and halts this process.

How to diagnose: Did you slice into the loaf within 30 minutes of baking? That is too soon.

The fix:

• Wait at least 1 hour for standard loaves
• Wait 2+ hours for large or dense loaves
• Listen for cracking sounds as it cools (that is good)

Hardest rule to follow. Also the most important.

Troubleshooting Checklist

When you get a dense loaf, run through this list:

1. Was my starter active and bubbly when I used it?
2. Did the dough rise 50-75% during bulk fermentation?
3. Did I develop gluten adequately (windowpane test)?
4. Did my shaped loaf hold its form?
5. Was my oven (and Dutch oven) fully preheated?
6. Did I wait long enough before cutting?

You will find your problem. Fix one thing at a time.

---

Need help getting your timing right? Doughflow factors in your starter strength and kitchen temperature.

Plan a better bake - we help you avoid under and over-fermentation.