What Not to Do With Sourdough: Common Sourdough Mistakes to Avoid

Sourdough is both an art and a science, with each step in the process contributing to the final product’s taste, texture, and appearance. However, there are common pitfalls that bakers—both new and experienced—often encounter, leading to subpar results. In this article, we’ll dive into the most important things not to do when working with sourdough, helping you avoid disappointment and create consistently perfect loaves.

If you’re new to sourdough, it’s important to understand the basics of sourdough starter care. For a deeper dive into sourdough fundamentals, you can explore King Arthur Baking’s Sourdough Starter Guide to better manage your starter.

Maintaining the right techniques ensures that every loaf turns out beautifully. To get started, check out this resource on sourdough discard recipes from Somebody Feed Seb, which offers creative ways to avoid waste and enhance your baking.

1. Common Mistakes in Sourdough Starter Maintenance

Your sourdough starter is the heart of your bread. Neglecting proper care can lead to poor-quality loaves or even a completely unusable starter.

• Overfeeding or Underfeeding the Starter
  Overfeeding can dilute the culture, while underfeeding can starve the natural yeast. Ensure you maintain a balanced feeding schedule for your starter to thrive.
• Neglecting the Starter
  A starter left unattended for too long may develop mold or weaken. To prevent this, feed it regularly, especially if you plan on baking soon. If you’re wondering about what to do with your excess starter, check out this guide on sourdough discard recipes.
• Using Unclean Utensils
  Contaminants from dirty utensils can introduce unwanted bacteria, altering the flavor of your bread or killing the yeast altogether.
• Using the Wrong Water
  Tap water often contains chlorine, which can weaken or kill the yeast in your starter. Opt for filtered or bottled water to keep your starter healthy.

2. Mistakes During the Fermentation Process

Fermentation is where the magic happens in sourdough. It’s the step that creates flavor, texture, and that distinctive rise. But here’s what you should avoid:

• Overproofing or Underproofing the Dough
  Overproofing will cause your dough to collapse, resulting in flat bread, while underproofing leads to dense, heavy loaves.
• Skipping Bulk Fermentation
  The bulk fermentation stage allows your dough to develop flavor and structure. Skipping it can leave you with bland, underdeveloped bread.
• Forgetting the Stretch and Fold
  Stretching and folding during fermentation helps develop gluten, which is essential for a good rise. Without it, your loaf will lack structure and texture.

If you’re looking for more recipes and tips on how to make use of your discard during the fermentation process, take a look at these creative sourdough discard ideas.

3. Mistakes in Shaping and Baking

Once your dough has fermented, the way you shape and bake it can make or break the final product.

• Improper Shaping Techniques
  Shaping your dough incorrectly can cause it to deflate, leading to a flat, misshapen loaf. Handle the dough gently but with purpose.
• Not Scoring the Dough Properly
  Scoring allows the bread to expand in the oven. Without it, your dough may tear in unintended places.
• Baking at the Wrong Temperature
  Baking at too low of a temperature will result in a pale, undercooked loaf, while too high a temperature can burn the crust before the inside is fully baked.
• Not Using Steam During Baking
  Steam is essential to developing a good crust. Without it, your loaf might end up hard and dry.

4. Missteps With Sourdough Discard

Bakers often wonder what to do with sourdough discard. Discard is the portion of starter you remove before feeding, and while it may seem like waste, it has plenty of culinary uses.

• Throwing Away the Discard
  Instead of tossing it, use discard in recipes like pancakes, crackers, or even cakes. This not only reduces waste but also adds delicious flavor to other baked goods.
• Using Too Much Discard in Recipes
  While discard can add tangy flavor, using too much can overwhelm a recipe and affect texture. Follow recipe guidelines for how much discard to incorporate.

If you’re looking for ideas on how to use your discard creatively, this collection of recipes offers great inspiration.

5. Errors in Flavor Adjustments and Additives

Experimenting with flavors is one of the joys of baking sourdough, but there are a few things to avoid when tweaking your dough:

• Adding Too Much Sweetener
  Sweeteners like honey or sugar can affect fermentation, making the dough too sticky or preventing it from rising properly.
• Using the Wrong Flours
  Alternative flours like whole wheat or rye can drastically change the dough’s hydration and fermentation time. Always adjust the water content and proofing time when using different flours.
• Not Adjusting for Added Ingredients
  Adding ingredients such as seeds or dried fruit can alter the texture of the dough. Make sure to account for the extra weight and moisture by adjusting hydration levels and proofing times.

6. Mistakes When Storing Sourdough Bread

Even after the baking process is done, storing your sourdough bread properly is crucial to maintain its texture and flavor.

• Storing in Plastic Bags
  Sourdough needs air to breathe. Storing it in plastic will trap moisture and encourage mold growth. Use a cloth or paper bag instead.
• Not Freezing Bread Properly
  Sourdough freezes well, but make sure to wrap it tightly in foil or plastic wrap to prevent freezer burn.

Conclusion

By avoiding these common mistakes, you can improve your sourdough baking process and enjoy consistently great loaves. Whether it’s maintaining your starter, adjusting fermentation, or making the most of your discard, every step in the sourdough journey matters. Remember, each mistake is a learning opportunity, so don’t be discouraged—keep experimenting and refining your technique!

For more sourdough recipes and tips, make sure to visit Albert Recipes.