Réparez chaque sourdough problem

Flat loaf that spreads instead of rising

Dense, heavy crumb with few air holes

Bread is too sour or has a sharp acidic taste

Bread tastes bland with no sourdough tang

Dough is extremely sticky and impossible to handle

No oven spring — loaf doesn't rise in the oven

Crust is too thick and hard to chew through

Starter won't rise or shows no activity

Gummy, undercooked-looking interior even when the crust is done

Bottom of the loaf is burnt while the top is fine

Starter smells like nail polish remover or alcohol

Large, irregular holes throughout the crumb

Crust separating from the crumb (flying crust)

Dough tears during shaping instead of stretching

Crust is pale and doesn't brown well

Starter doesn't pass the float test

Bread goes stale within a day or two

One side of the loaf is darker or higher than the other

Dough collapses or deflates when scored

Inside feels wet and doughy even after full bake time

Starter rises a little but never doubles

Bread is excessively chewy or tough

Dark liquid forms on top of starter (hooch)

Loaf cracks or blows out on the sides instead of expanding at the score

No ear formation on the loaf (score doesn't open into a ridge)