Crumbwise

Guides

Why is my sourdough crumb gummy or dense?

Gummy crumb is usually underbaking, cutting too soon or underfermentation.

Cut too early

The crumb keeps setting for about an hour after baking. Wait at least 60 minutes.

Underbaked

Bake until the crust is deep brown and the inside reads about 205–210°F (96–99°C).

Underfermented

A dense, shiny crumb with a few big holes means bulk fermentation was too short or too cold. Give it more time or a warmer spot.

Too much whole grain or water

Whole grains absorb water slowly. Let the dough rest longer after mixing, or reduce water slightly.

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