How do I troubleshoot a flat sourdough bread?

Rescue your bread from flatness! Discover the common pitfalls and techniques to achieve a beautifully risen sourdough loaf.

You'll need

Items needed to answer the question, How do I troubleshoot a flat sourdough bread. Items include: Sourdough Starter High-protein Bread Flour Water Salt

Sourdough Starter 1 cup (240 ml)
High-protein Bread Flour 3 cups (360 g)
Water 1 ½ cups (360 ml)
Salt 1 ½ teaspoons (9 g)

Take note
Please note that troubleshooting sourdough bread can be a bit tricky, but with a little patience and adjustments, you'll be back on track. Keep in mind that every sourdough starter and recipe is unique, so some customization may be required.

1

Check the Starter

Start by examining your sourdough starter. It should be bubbly, active, and have a pleasant aroma. If it looks sluggish or smells off, it might be time to give it a boost with a feeding.

2

Evaluate the Flour

Take a look at the flour you used in your dough. Ensure it's fresh and hasn't been stored for too long, as old flour can result in a weaker rise. Consider using high-protein bread flour for a stronger gluten development.

3

Assess the Hydration

The hydration level, or the amount of water in your dough, plays a crucial role in its rise. If your bread turns out flat, it could be due to a low hydration level. Try increasing the hydration slightly and see if it makes a difference.

4

Adjust the Fermentation

Proper fermentation is key to achieving an airy and well-risen sourdough loaf. Make sure you're allowing enough time for the dough to ferment and develop flavor. If your bread is consistently flat, consider lengthening the fermentation period.

5

Master the Preshape and Final Shape

The way you shape your dough can greatly impact its rise. Be sure to master both the preshape and final shape techniques. A well-shaped dough with good tension will give you a better chance at achieving a successful rise.

6

Give It Time

Patience, my friend! Sourdough bread takes time to rise, especially if you're using natural fermentation. Make sure you're allowing enough time for bulk fermentation and proofing. Rushing the process can result in a flat loaf.