Troubleshooting

There are many different problems you can have with sourdough baking, that is what experimenting is all about! Here are some of the problems and solutions I have come across so far:

The bread isn't sour enough! The original proofing time is where this problem usually occurs. Do not stir down the proof until 4- 6 hours and the dough reaches the top of the bowl. You need to let the proof go long enough to get "sour" but if you allow it to go on too long, the gluten will start to break down and you will have "glue". It also seems to me that the longer the sourdough starter is kept, the better tasting and tangy it is.

The dough won't rise or rises too slowly! There are multiple reasons for this problem: The starter isn't vigorous enough and needed to be fed more often. The room is too cool where the dough is proofing.(Just let it stand longer or put it in a warmer room). Not enough starter was used (you watered it down to get enough for the recipe,you can also let it proof longer if this is the case). Too much flour was added to the dough (the dough is so heavy it can't raise well). Salt was added to the recipe before the proofing was over with(Salt impedes the growth of the sourdough yeast). Iodized salt was used. Iodine can impede yeast growth. That is why the recipe calls for non=iodized salt in the recipe.

The dough raises too quickly! Gee thats wonderful! You just have to remember not too wait too long in the morning to get your oven going! This is a sign of a good vigorous starter that is being well fed. Make sure that you monitor the dough closely when you take it out of the refrigerator in the morning as the dough will want to be baked sooner than usual.You don't want to overproof it at this point or it will collapse in the oven. I have had my bread into the oven within the hour after taking it out of the refrigerator in the morning. However this does not always happen as I have also had to wait 3 hours before it was ready(Remember too cool,starter not vigorous). The dough will also raise more quicky during the second proofing before going into the oven if you have forgotten to add the salt before forming your loaves.(Yep, I did this too!)

The bread cloth is stuck to the surface of the bread! Mist the cloth with water from your mist bottle, wait a second or two, and pull slowly. Mist more if you still are having trouble.

The dough's surface is dried out after being in the refrigerator overnight! I have had this happen when I forgot to put the whole bowl with the dough into a large plastic bag to keep the moisture in (A plastic bag with handles from the grocery store is what I use, I just tie the handles to keep the moisture in).

I will be adding to this page as I come across more questions or problems.