Backen · Fermentieren · Inspiration · Sauerteig · Tipps & Tricks ·Feb 20, 2026

Sourdough Don'ts: The Most Common Mistakes & How to Avoid Them

Sourdough is one of the oldest and most natural methods of baking bread. But like any living product, it needs a little attention. To help your sourdough succeed, we have summarized the most common mistakes for you – and, of course, how you can avoid them in the future. A few tips, commonly identified mistakes, and suitable products can help you take your sourdough game to the next level.

Let's start with the checklist

1. Being too impatient – sourdough needs activation time

Mistake: You want to bake your sourdough bread as quickly as possible and shorten the activation time of the starter or the proofing time of the dough? This leads to bread with little rise, a dense crumb, and an underdeveloped flavor.

Solution: With our Sourdough Express Starter, you can significantly speed up the process without sacrificing quality. Your starter will become active within a few hours, so you don't have to wait for days. Nevertheless, it is important to give the dough enough time to mature so that its flavor and structure can develop optimally.

General rule with Express Starter:

Activate sourdough starter: Within 24–36 hours if you regularly feed the starter flour and water
Proof the main dough: 4–6 hours at room temperature or overnight in the refrigerator for even better digestibility and a fuller aroma

With the Quick Starter, you save time without sacrificing the benefits of natural sourdough. Nevertheless, plan enough resting time for your dough – this is the key to light, aromatic, and easily digestible sourdough bread.

2. Feeding the starter irregularly or forgetting it

Mistake: Your starter is fed daily at times, then not for weeks? Then it can lose its activity or even spoil.

Solution: An active sourdough needs regular feeding:

For daily baking: Feed once a day with flour and water
When stored in the refrigerator: Refresh once a week to keep it active

Tip: If your starter smells strongly of acetone (nail polish remover), it is hungry. Then it needs an extra feeding.

3. Using the wrong water or flour

Mistake: Tap water with a high chlorine content can weaken or destroy your sourdough.

Solution: Use filtered or stale water (let it stand uncovered overnight so that chlorine evaporates).

Mistake: Not every flour is equally suitable for sourdough.

Solution:

For the starter: Rye or whole wheat flour (contains more enzymes and nutrients)
For the main dough: Wheat, spelt, or rye flour (depending on the desired type of bread)

4. Using too little or too much water (observe hydration)

Mistake: Your dough is too dry and firm – or too liquid and runs apart.

Solution: The correct amount of water depends on the type of flour. Hydration (ratio of water to flour) determines the dough consistency:

70% hydration (firm dough): Perfect for rye breads and beginners
75–80% hydration (medium-firm): Ideal for classic wheat sourdough breads
80–90% hydration (very soft): For airy, large-pored breads (e.g., ciabatta)

Tip: If you are unsure, start with less water and gradually work your way up.

5. The starter is active, but your bread isn't rising (over-proofing or under-proofing)

Mistake: Your bread turns out too flat or dense because the dough has been proofed for too long or too short a time.

Solution: The "finger test" helps:

If you gently press your finger on the dough and it springs back immediately? → Under-proofed! (Let it proof a little longer)
If the indentation remains deep and the dough collapses? → Over-proofed! (Dough is overripe, bake earlier next time)
If the dough springs back slowly and gently? → Perfect, into the oven!

6. Being afraid of sourdough smell – what's normal?

Normal smells:

Mildly sour → Perfect
Fruity (apple, banana) → Very active
Yogurt-like, slightly yeasty → Ideal for baking

Warning signs:

Strong vinegar smell → Your starter is too hungry, feed it more frequently
Acetone/nail polish → Your starter urgently needs a refresh
Mold (colored spots) → Unfortunately beyond rescue, discard and start anew

Tip: A healthy sourdough has small bubbles and an elastic, slightly sticky consistency.

7. Wrong temperature – storing too hot or too cold

Mistake: Your sourdough is stored too cold or too warm and does not develop properly.

Solution:

Keep starter warm: 22–26 °C for optimal fermentation
Let main dough rest: 21–24 °C (room temperature) or cold proof in the refrigerator
Do not place directly next to a heater or in a drafty area

8. Slicing immediately after baking

Mistake: Your bread smells wonderful – but if you slice it immediately, the crumb becomes moist and soggy.

Solution: Let it cool for at least 1–2 hours so that the crumb can stabilize.

Tip: Patience pays off. Sourdough only develops its full flavor after cooling.

9. Sourdough is complicated? – The biggest misconception

Mistake: Many people are afraid to try sourdough because it seems complicated.

Solution: Sourdough is a natural process and very forgiving. Start with a simple recipe and gradually develop your own routine.

Tip: Your starter is like a pet – if you feed it regularly, it stays active and alive.

10. Just leaving the starter anywhere

Mistake: The starter is forgotten in a dark corner of the kitchen, or it gets too hot.

Solution:

Always place it in a designated spot so it can be regularly observed
In summer, ensure it does not overheat
Do not place near open windows or the heater

Conclusion: How to succeed with your sourdough bread

This checklist will help you avoid common mistakes and get the most out of your sourdough. With a little patience, the right ingredients, and our tips, you'll soon be baking your own aromatic sourdough bread – completely stress-free.