Gummy Sourdough Crumb: Causes and How to Fix It
A gummy, wet-looking crumb almost always points to underbaking or underproofing rather than a bad recipe. Here’s how to tell which one you’re dealing with and bake a properly set, open crumb.
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Overproofed vs. Underproofed Sourdough: How to Tell the Difference
Guessing whether a loaf is overproofed or underproofed leads to inconsistent bakes. The poke test is the fastest, most reliable way to tell the two apart before the oven even turns on.
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Sourdough Spreading Instead of Rising Up? Here’s Why
A loaf that spreads flat across the pan instead of standing tall is almost always a sign of weak gluten structure. Here’s how to build real strength into your dough so it holds its shape.
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Why Did My Sourdough Deflate After Scoring?
Watching a beautifully proofed loaf collapse the moment the blade touches it is one of the more heartbreaking sourdough moments. Here’s why overproofed dough does this, and how to catch it earlier.
