If you’re reading this, chances are you’ve already caught the sourdough bug that swept through kitchens everywhere starting back in you-know-what-year (hint: it rhymes with 2020). Sourdough is more than just bread—it’s an experience, a labor of love, and occasionally… a comedy of errors. If you’ve ever stared down at your bloated, hard-as-a-rock loaf in confusion and despair, well, same, friend. Same.
That’s why today, instead of harping on how amazing sourdough is (you can read this sourdough garlic bread guide for that), we’re flipping the script. Let’s talk about what not to do with sourdough, so you can steer clear of the most common—and ridiculously avoidable—mistakes.
Because let’s face it: sourdough can either be your greatest triumph or a colossal headache, and no one tells you about the latter until it smacks you in the face. Let’s dive into the dark side (well, not that dark; it’s bread, after all).
1. Don’t Skip Feeding Your Starter
First up, let’s address the diva of the sourdough world: the starter. You know, that little jar of bubbling yeast magic you talk to like it’s a pet? (No? Just me?) A common newbie mistake is starving your starter. If you’re not feeding it regularly—meaning adding flour and water—your leavening buddy won’t perform when you need it most.
Why this is a terrible idea:
Think of it like a Tamagotchi. Neglecting it is basically a recipe for disaster—pun intended. Remember: the happier and bubblier your starter, the better your bread will be. Regular feedings also prevent weird smells and funky flavors from sneaking into your loaf.
Pro Tip: If baking daily isn’t your vibe, stash your starter in the fridge to slow down its appetite. But don’t completely ghost it; once a week, take it out, feed it, and let it know you still care.
2. Never Rush the Fermentation
Here’s where your patience (or lack thereof) can make or break your sourdough. Fermentation isn’t something you can rush. That dough needs time to rise—like, really rise—to achieve that signature sour flavor and airy texture.
What not to do:
Don’t give in to the temptation to skip the bulk fermentation phase (the first rise after mixing your ingredients). As someone who has tried to shortcut this process because “I wanted bread faster,” let me tell you: it’s not worth it. Instead of a beautifully airy loaf, you’ll end up with dense bread that tastes like sadness.
Here’s a hack: If you’re short on time, let your dough rise in a warmer environment, but beware of going too hot (above 80°F), which can mess up the dough structure.
3. Stop Neglecting Dough Hydration
Oh, hydration, the unsung hero of sourdough! Sourdough dough should be wet—like borderline sticky. If you’re afraid of getting your hands messy and keep adding flour to make things “easier,” you’re heading for a dry, tough loaf.
Why this matters:
Hydration is what makes sourdough bread, well, sourdough-y! That moist crumb and open texture you drooled over on Instagram? That’s all thanks to higher hydration levels. Avoid the urge to over-flour and instead embrace a little stickiness—it comes with the territory.
4. Don’t Bake Without Scoring
Skipping scores in your dough before baking is like driving blindfolded—it’s dangerous, unpredictable, and downright chaotic.
Why you shouldn’t:
Scoring isn’t just for aesthetics (although we all love those fancy designs); it actually helps control how your bread expands in the oven. No score? Your sourdough will likely bust open in some random spot, which, trust me, looks less rustic artisan and more alien pod-like.
5. Don’t Store Sourdough in the Fridge
A functional PSA for sourdough newbies: the fridge is not your friend when it comes to storing baked sourdough bread. Unlike regular bread, sourdough dries out faster, and refrigeration speeds up that process.
Instead, wrap your loaf in a clean, breathable towel, store it in a bread box, or simply place it in a paper bag. Crusty bread deserves to stay crusty, not become a sad, stale shell of its former self.
6. Never Cut Into Your Bread Too Soon
The anticipation! The aroma filling your kitchen! The irrational need to slice your sourdough straight out of the oven! STOP. RIGHT. THERE.
Cutting into a fresh-out-of-the-oven loaf might seem like a genius move, but it’s actually catastrophic. Why? The interior is still cooking and needs to finish setting as it cools. Slicing too early releases moisture, leaving your bread dense.
Golden Rule: Let your sourdough cool at least one hour (ideally two) before cutting into it. Yes, it’s hard. Yes, it’s worth it.
7. How NOT to Flavor Your Sourdough
We all love experimenting, but let’s draw the line somewhere, people.
Do not:
- Add raw garlic directly into your dough. The fermentation process amplifies raw ingredients, and too much garlic can overpower—or worse, ferment unpleasantly. Instead, use it as a post-baking topping, like in this sourdough garlic bread recipe.
- Overdo “wet” add-ins like shredded zucchini or ricotta. You’ll throw off the hydration ratio, and the result? Sloppy dough soup.
8. Don’t Forget to Have FUN
This one’s for my type-A perfectionists: sourdough is an art, not a precise science. Yes, there are plenty of techniques, ratios, and best practices, but at the end of the day, it’s your bread.
Sure, you might occasionally bake a loaf that could double as a dumbbell, or end up with alien-like textures (we don’t talk about The Blob Incident of ‘21). It’s all part of the process.
The key? Learn, laugh, and keep baking.
Save Your Sourdough—and Your Sanity
So, next time you tackle a sourdough loaf, keep these “don’t-dos” in mind. Whether you’re a seasoned baker or still figuring out which end of the banneton is up, remember one thing: sourdough is messy, flavorful, and gloriously imperfect.
And when in doubt? Turn a failed loaf into breadcrumbs or croutons. Or better yet, slather on some garlic butter and transform it into the world’s best sourdough garlic bread.
Now, get out there and make mistakes, because those are the best lessons—and sometimes, the tastiest.
Frequently Asked Questions (You’re Not Alone!)
Q: Can I use sourdough bread for garlic bread?
A: Heck yes! It’s pretty much a match made in carb heaven. Check out this recipe for sourdough garlic bread for tips.
Q: Why is my sourdough flat after baking?
A: Either your dough didn’t rise enough during fermentation, or you over-proofed it. Timing is everything!
Q: Do I need a Dutch oven for sourdough?
A: It helps create steam for crispy crusts, but you can improvise with a baking stone and some water.
Catch y’all in the comments—let me know your sourdough wins (and fails). 👇
