6 Mistakes to Avoid for Perfect Sourdough Bread

Experts share common issues that can ruin your homemade loaf and how to fix them.

Published on Feb. 22, 2026

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Baking the perfect sourdough loaf takes time, patience, and an understanding of the science behind the process. Experts explain six common mistakes that can derail a sourdough bake, including using an unhealthy starter, following the clock instead of watching the dough, ignoring temperature and environment, improper hydration and overworking the dough, poor shaping and scoring, and swapping flours without adjusting the recipe. They provide tips on how to fix these issues for better rise, flavor, and texture in your homemade sourdough bread.

Why it matters

Sourdough bread has become increasingly popular for its unique flavor and health benefits, but it can be tricky to master at home. Understanding the common pitfalls that home bakers face can help them achieve consistent, high-quality results and enjoy the satisfaction of baking their own delicious sourdough loaves.

The details

Experts say the quality of your sourdough bread depends on the health of your starter, which should be fed regularly with a 1:1:1 ratio of starter, flour, and water. You should also see steady bubbles and a noticeable rise to indicate an active, ready-to-use starter. Following a recipe's timing guidelines is less important than paying attention to visual cues from the dough itself, as environmental factors like temperature and humidity can affect fermentation. Proper hydration is essential for an airy crumb, while overworking the dough can lead to a dense texture. Shaping the dough gently and scoring it properly before baking helps direct the expansion for an optimal rise. Finally, swapping out flours without adjusting the recipe can significantly impact the outcome, so it's important to use the type of flour called for.

  • Experts recommend building starter care into your daily routine.

The players

Lauren Otis

Co-founder and co-chef of the Ravioli Co., a gourmet pasta and bake shop that provides ready-made foods and catering in Tampa, Florida.

Laura Scheck

Founder and chef of the Teaching Table, a cooking school in Ossining, New York.

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What they’re saying

“Every time that a baker works with the starter, its 'personality' has the opportunity to change. I believe that taking the extra moments to assess where the starter is (each time) and being willing to adapt your recipe, proofing, and baking to reflect this gives you the best chance to achieve a good outcome.”

— Lauren Otis, Co-founder and co-chef (marthastewart.com)

“To test whether your starter is ready, drop a small spoonful into a glass of water. If it floats, it is ready to use.”

— Laura Scheck, Founder and chef (marthastewart.com)

The takeaway

By understanding and avoiding common sourdough baking mistakes, home cooks can improve their chances of achieving the perfect loaf with the ideal rise, flavor, and texture. Paying close attention to the health of the starter, environmental factors, and proper handling of the dough are key to consistent, high-quality homemade sourdough bread.