Why Is Your Sourdough Dense? (And How to Fix It)

One of the most frustrating things for any sourdough baker—whether you’re a beginner or experienced—is pulling a dense, heavy loaf out of the oven when you were expecting a light, airy crumb. Trust me, I’ve been there. Even after opening my microbakery, I had moments where my loaves turned out denser than I’d hoped. It took time, experimentation, and a lot of troubleshooting to understand what went wrong and how to fix it.

Here’s a deep dive into why your sourdough might be dense and what you can do to improve it.

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1. Weak or Inactive Starter

Your starter is the heart of your sourdough. If it’s weak, sluggish, or underfed, your bread won’t rise properly.

Fix:

• Ensure your starter is bubbly and active before using it. Try the float test—drop a small spoonful into water; if it floats, it’s ready.

• Feed your starter regularly with a good flour source. I’ve had great success with this organic whole wheat flour (affiliate link).

• Experiment with feeding ratios. I avoid the standard 1:1:1 ratio and prefer higher feedings to keep my starter strong.

2. Under proofing

If your dough hasn’t fermented long enough, it won’t have developed enough gas to create an open crumb.

Fix:

• Extend bulk fermentation if your dough isn’t showing enough rise.

• Use the poke test—if you press the dough and it springs back too quickly, it needs more time.

• Consider temperature control. I often place my dough in the oven with the light on to encourage a more consistent fermentation environment.

3. Over proofing

While under proofing is a common issue, over proofing can also lead to dense bread. When dough ferments too long, gluten structure weakens, causing it to collapse.

Fix:

• Keep an eye on your dough’s rise. If it’s grown significantly and then starts deflating, it’s gone too far.

• If you’re unsure, bake a test loaf and adjust proofing times accordingly.

• Use a dough thermometer to monitor fermentation temperatures.

4. Insufficient Gluten Development

If your dough lacks structure, it won’t trap gas effectively, leading to a dense loaf.

Fix:

• Ensure you’re doing enough stretch and folds during bulk fermentation.

• Consider an autolyse phase—letting flour and water sit before adding starter and salt helps gluten formation.

• If you’re adding inclusions like cheddar and jalapeño (which I love doing), fold them in properly to maintain dough integrity.

5. Low Hydration

Dough with too little water can struggle to expand properly, resulting in a tight crumb.

Fix:

• Experiment with hydration levels. If your dough is too dry, increase water gradually.

• Use filtered water. Some tap water contains chlorine, which can weaken your starter. I now use this filtered water pitcher after learning how water quality affects my bakes.

6. Poor Shaping Technique

Improper shaping can cause gas to escape, leading to a denser loaf.

Fix:

• Develop surface tension by gently but firmly shaping your dough.

• Use a banneton or proofing basket to support structure.

• Watch videos or practice with different shaping methods to find what works best for you.

7. Baking at the Wrong Temperature

If your oven is too cool, the bread won’t get the initial oven spring needed for a light crumb.

Fix:

• Use a reliable oven thermometer—many home ovens are inaccurate.

• Preheat your Dutch oven or baking stone thoroughly.

• Steam is crucial! I use a cast iron combo cooker to trap steam effectively.

My Personal Journey with Dense Loaves

I remember one of my first big sourdough orders after opening my micro bakery. I was confident in my process—until I pulled out a batch of loaves that were disappointingly dense. I panicked. Was my starter off? Did I rush bulk fermentation? Was my hydration too low? It was a learning moment. I took notes, adjusted my methods, and eventually found my rhythm.

If you’re struggling with dense loaves, don’t be discouraged. Even seasoned bakers encounter setbacks. Sourdough is a journey, and every bake teaches you something new.

Have you had issues with dense sourdough? Let me know in the comments! And if you’re looking for my go-to sourdough tools, check out my recommended starter kit.

Happy baking!