Why Your Sourdough Crumb Is Dense (And How to Fix It)

Dense Crumb Isn’t Always a Failure

Many bakers assume dense crumb means bad bread — but often it’s simply a fermentation or hydration issue.

Top Causes of Dense Crumb

• Under-fermentation

• Weak starter

• Dough too cold

• Insufficient gluten development

• Cutting loaf before it cools

How to Diagnose the Problem

• Gummy crumb → under-fermented

• Tight, even crumb → low hydration or shaping issue

• Flat loaf → over-proofed

Simple Fixes That Actually Work

• Extend bulk fermentation using rise percentage

• Strengthen starter before baking

• Increase hydration by 10–20g

• Add one extra stretch-and-fold

Why Visual Cues Beat Recipes

Recipes don’t know your kitchen temperature. Learning to read dough — rise, feel, and aroma — is the real key to consistent sourdough succes