3 Most Common Sourdough Mistakes

Are you new to the world of sourdough baking? If so, you’re not alone. Many home bakers, just like you, dive into the art of sourdough bread making, only to encounter a few common mistakes along the way. But fear not, because in this blog post, we’re going to walk you through the 3 most common sourdough mistakes and help you avoid them. So, grab your apron and let’s get started on your journey to perfect sourdough baking!


Are you a sourdough enthusiast who loves baking your own bread at home? If so, you may have encountered some common mistakes along the way. In this article, we will explore and address the three most common sourdough mistakes that beginners tend to make. By understanding these mistakes and learning how to avoid them, you can elevate your sourdough baking to new heights.

Mistake 1: Assuming it Takes Too Much Time

One of the most common misconceptions about sourdough baking is the assumption that it takes too much time. While it’s true that sourdough bread requires a longer fermentation process compared to commercially yeasted bread, the actual hands-on time involved is minimal. With just a few minutes of active work during each stage, you can produce a delicious loaf of sourdough bread.

To avoid this mistake, it’s important to plan your sourdough baking around your daily routine. By understanding the various stages of fermentation and proofing, you can fit them into your schedule. Additionally, investing in a good kitchen timer can help you stay on track and ensure your bread is baked to perfection.

Mistake 2: Neglecting the Sourdough Starter

The sourdough starter is the heart and soul of sourdough baking. Neglecting it can lead to disappointing results. To ensure your sourdough starter is active and ready for baking, it’s crucial to give it the attention it needs.

Start by feeding your sourdough starter regularly. This means discarding a portion of the starter and refreshing it with equal parts flour and water. Keeping your starter at a consistent hydration level and temperature will promote a healthy and active culture.

Another crucial step is to perform the float test before using your starter in a dough. Simply drop a small amount of the starter into a glass of water. If it floats, it’s ready to be used. If it sinks, allow it to ferment and develop further before baking with it. This simple test ensures that your starter is at its peak of activity, resulting in a well-risen loaf.

Mistake 3: Starting with a Free Form Loaf

While free form loaves can be visually appealing, they can also be tricky for beginners. The dough needs sufficient structure during the initial rise to prevent it from spreading too much, resulting in a flat loaf. Instead, starting with a tin loaf can be more forgiving and produce consistent results.

Using a bread tin provides the dough with support during the rise and helps shape it into a taller, more uniform loaf. This allows for better oven spring and a pleasing crumb structure. Once you have mastered the basic tin loaf, you can then move on to experimenting with different shapes and scoring patterns.


By being aware of and avoiding these three common sourdough mistakes, you can enhance your sourdough baking skills and achieve better results. Remember, sourdough baking is a journey that requires patience and practice. Embrace the process, and don’t be afraid to experiment and learn from your mistakes. Happy baking!


  1. Is sourdough bread healthier than commercially yeasted bread?
    Sourdough bread is often considered healthier due to its natural fermentation process, which breaks down gluten and phytic acid, making it more digestible. It also has a lower glycemic index compared to commercially yeasted bread.

  2. Can I use whole wheat flour instead of all-purpose flour for my sourdough starter?
    Yes, you can use whole wheat flour for your sourdough starter. It adds additional flavor and nutrition to your bread. Just remember to adjust the hydration level accordingly, as whole wheat flour absorbs more water than all-purpose flour.

  3. How long does it take to create a sourdough starter from scratch?
    Creating a sourdough starter from scratch can take anywhere from five to ten days. It depends on various factors such as temperature, hydration level, and the presence of wild yeasts and bacteria in your environment.

  4. Can I freeze sourdough bread for later consumption?
    Yes, you can freeze sourdough bread to extend its shelf life. Slice the bread before freezing, and when you’re ready to enjoy it, simply thaw individual slices as needed.

  5. Can I incorporate additional ingredients such as nuts or fruits into my sourdough bread?
    Absolutely! Adding nuts, dried fruits, or even herbs and spices to your sourdough bread can elevate its flavor profile. Be sure to adjust the hydration level accordingly when adding ingredients that may affect the dough consistency.

(Note: The bullet points and numbered lists have been applied as required.)

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