Sourdough Troubleshooting
Why Is My Sourdough Bread Dense and Gummy?
You waited for fermentation, shaped your loaf, baked it and then cut
into it only to find a dense, sticky or gummy interior. Here's what
probably happened—and what to change next time.
🐿️ The Short Answer
Gummy sourdough is usually connected to
underbaking, cutting the loaf too soon, fermentation problems,
or dough that didn't develop enough structure.
The good news? Gummy crumb is usually fixable.
🔎 The Most Common Reasons Sourdough Turns Gummy
🔥
It Wasn't Baked Long Enough
A beautiful crust can develop before the center of the loaf is
completely baked.
⏰
You Cut It Too Soon
Freshly baked bread continues to set as it cools. Cutting early can
leave the crumb appearing wet and sticky.
🫧
Fermentation Was Off
Both under-fermentation and other fermentation issues can produce
poor crumb structure.
💧
The Dough Was Very Wet
High-hydration dough can be more challenging to develop and bake
properly, especially for newer bakers.
🔪 Did You Cut Your Bread Too Soon?
This is one of the easiest mistakes to make.
You pull a gorgeous loaf from the oven. It smells incredible. The crust
is crackling. Naturally, you want to cut into it immediately.
Unfortunately, the inside of the loaf is still settling.
Give your loaf time to cool before slicing.
The exact cooling time depends on the size and style of the loaf, but
patience can make a surprisingly large difference in how the crumb
feels.
🔥 Could Your Sourdough Simply Be Underbaked?
Yes.
A loaf can look beautifully browned on the outside while the center
still needs more time.
If your bread repeatedly has a wet or gummy center, consider whether
your oven temperature, baking time, loaf size and baking vessel are
allowing the center to fully bake.
-
Make sure your oven is properly preheated.
-
Don't judge doneness by crust color alone.
-
Consider the size and shape of your loaf.
-
Allow the bread to cool before cutting.
🫧 Could Fermentation Be the Problem?
Absolutely.
Sourdough bread isn't simply a mixture of flour, water and starter.
Fermentation changes the dough's structure and determines how the loaf
behaves in the oven.
If fermentation is poorly timed, the dough may not develop the
structure and gas retention needed for a light, open crumb.
Stop relying only on the clock.
Your dough's temperature, starter activity, flour, hydration and
environment can all affect fermentation speed.
🛠️ What Should You Change on Your Next Loaf?
Don't change ten things at once. Make a few controlled adjustments so
you can actually figure out what made the difference.
1
Make sure your starter is strong.
An active starter gives you a much better starting point for
successful fermentation.
2
Watch the dough, not just the clock.
Learn to recognize changes in volume, texture and gas development.
3
Don't rush the bake.
Make sure the center of the loaf has enough time to fully bake.
4
Let the loaf cool.
Give the crumb time to finish setting before slicing.
🤔 Is Gummy Bread Always Underbaked?
No.
Underbaking is a common culprit, but gummy crumb can have several
contributing causes. Fermentation, hydration, dough development and
slicing too early can all affect the final texture.
That's why troubleshooting sourdough is about looking at the entire
process rather than blaming one ingredient or one step.
📚 Keep Learning in the Sourdough Academy
The fastest way to improve sourdough is to understand what is happening
at every stage—from starter to fermentation to baking.
🐿️ Start With a Strong Sourdough Foundation
Better bread starts with a healthy, active starter.
Squirrelly Girl Sourdough Starter was raised inside a real working
micro bakery and has been used in daily sourdough baking since 2018.
Give yourself a strong starting point, follow the activation
instructions and start learning what real sourdough can do.
And if your starter doesn't activate after following the instructions,
we'll make it right.
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