First Loaf: Typical Mistakes

Dense, flat, and gummy results each have a specific cause — and the cause is almost always upstream of the bake.

A dense loaf usually means the starter was not at peak activity when it went into the dough, so there was not enough yeast to raise it. The fix is more feeds and a warmer spot, not more flour.

A flat loaf that spreads rather than rises usually means the dough was over-proofed and the gluten network had already weakened. Shortening the bulk ferment or chilling the dough restores structure.

A gummy crumb is often a slicing problem: cutting into a hot loaf smears the interior. Waiting until the loaf is fully cool gives a clean crumb.

A loaf that tastes barely sour points to a ferment that was too short. Extending the window toward 36–48 hours deepens the sour note, as long as the dough still holds its shape.

Working in order — feed, ferment, shape, bake — prevents most of these failures, because each stage sets the conditions for the next.

• Dense crumb → under-active starter; feed and wait for the dome.
• Flat loaf → over-proofed; shorten the bulk ferment or chill.
• Gummy interior → sliced too hot; cool fully first.
• No sour taste → ferment too short; extend toward 36–48 hours.

Further reading

• What a Sourdough Starter Is
• Fermentation Time, Sourness and Shelf Life