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Why is my sourdough flat? 7 causes and fixes

Flat sourdough usually comes from a weak starter, too little or too much fermentation, weak shaping or a cool oven. Here is how to tell which one it is.

1. Your starter wasn't ready

Use your starter at or just before its peak: domed, full of bubbles, roughly doubled a few hours after feeding. A starter that has collapsed or was fed only an hour ago gives weak rise. Feed it twice a day for two or three days before a bake if it's sluggish.

2. Underproofed dough

Signs: a tight crumb with a few huge holes under the top crust, a dense bottom layer, and a loaf that bursts out the side. Give bulk fermentation more time: the dough should grow 50–75%, look domed and jiggle.

3. Overproofed dough

Signs: the dough spreads when you turn it out, the score doesn't open, the crumb is even but flat and the crust pale. Shorten bulk or proof, or proof in the fridge.

4. Too much water

High hydration dough is harder to shape. Drop 5% of the water next time and increase again as your technique improves.

5. Weak shaping

You need surface tension: after shaping, the dough should hold a round shape on the counter for a minute. Pre-shape, rest 20–30 minutes, then shape tighter.

6. Oven not hot enough

Preheat a Dutch oven for 45 minutes at about 480°F / 250°C and bake covered for the first 20 minutes so steam helps oven spring.

7. Scoring too shallow

Score one confident cut about ¼ inch (6 mm) deep at a shallow angle, quickly, with a sharp blade.

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