Troubleshooting Common Sourdough Issues
Sourdough baking is an art, and even Nonna Bella, with her 200 years of history, can present challenges. Here are solutions to common issues to help you bake with confidence.
Issue 1: My Starter Isn’t Rising
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Solution: Ensure Nonna Bella is in a warm spot (70–80°F). Feed her twice a day with 1/2 cup flour and 1/4 cup lukewarm water until she doubles within 4–6 hours. If she’s still sluggish, use bread flour for a nutrient boost.
Issue 2: My Dough Is Too Sticky
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Solution: Sourdough dough is naturally wetter than yeast dough. Wet your hands during stretch-and-folds to prevent sticking, and dust with flour when shaping. Avoid adding too much flour, as it can make the loaf dense.
Issue 3: My Bread Isn’t Rising During Proofing
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Solution: Your dough may need more time or warmth. Let it proof in a warm spot (75–80°F), or extend the bulk fermentation by 2–4 hours. Ensure Nonna Bella was active (doubling within 4–6 hours) before mixing the dough.
Issue 4: My Loaf Is Dense, Not Airy
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Solution: A dense loaf often means under-fermentation or over-handling. Ensure your bulk fermentation is complete (dough should double and feel airy), and handle the dough gently during shaping to preserve air bubbles.
Issue 5: My Bread Has a Weak Crust
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Solution: Bake with steam (e.g., in a Dutch oven) for the first 20 minutes to help the crust develop. Remove the lid for the last 15–20 minutes to let the crust crisp up. Let the loaf cool completely before slicing.
Tip: Still struggling? Join our baking community (/pages/nonna-bellas-baking-community) to get personalized advice from fellow bakers.