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3 Reasons Your Sourdough Bread Is Flat — And How to Fix It

Keep it Sweet Kitchen

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#sourdough #sourdoughbread #sourdoughforbeginners
If your sourdough bread keeps turning out flat, dense, or with no oven spring, this video will help. I’m breaking down the 3 most common reasons sourdough is flat and how to fix them. Starting with Bulk Fermentation.

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⏱️TIME STAMPS⏱️
00:00 Intro + Overview
00:42 Bulk Fermentation
06:45 Gluten Development
11:13 Flour Choice
13:54 Outro

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20 Comments

@billkraemer4710 5 months ago

If you over fermented a batch, make Focaccia bread with it. Nothing to fret about or waste.

@septadjojoadikusumo6135 6 months ago

Yesterday i was wearing my Apple Watch while aggressively mixing the dough and my watch gave me a notification “would you like to record your HIIT session?” . Safe to say sourdough not only easier to digest but the process itself can potentially helps with weight loss management 😅

@angelanderson4378 6 months ago

I have been baking bread for many years, but just started with sourdough a few months ago. My husband and I have not purchased bread in a couple of months and I feel like I have been baking pretty good loaves, but this video showed me that I have not been mixing up my dough enough in the beginning stage. Thank you so much for the great information.

@TimC-ps3re 7 months ago

I experimented with my process, and my bread came out flat. I chopped into cubes and made garlic-parmesan croutons!

@donaldvandenberg4429 6 months ago

if your bowl has tapered sides, you can take a 4 cup measuring cup and pour 4cups of water into your bowl. Mark the level and do it again until the bowl is full. When you put your dough into the bowl, note the volume and calculate what double is. It wont be twice as high but you still will know when it's done.

@EricMesa 6 months ago

6:30 - BEST reason to watch this video - learning how not to throw away the dough that's under or over fermented.

@lauranajerasanchez4007 4 days ago

Omg! Thank you! Thank you! My bread was coming out soo flat! You’re amazing! I will try these out!

@NeoArch 6 days ago

This isn’t just 3 reqsons, this is honestly one if the best guide videos and i love that instead of measurements you show the LOOK and tell us the FEEL of the bread. Such a good guide! Well done and thank you! Many hugs from
Portugal 🇵🇹

@mikky3536 6 months ago

I wasn’t mixing my dough enough initially this was a life saver!

@kathystopczynski9661 7 months ago

Thank you soooo much for sharing such valuable information. The fact that you don’t charge us bakers to learn how to bake bread correctly is very much appreciated

@Nellejsw 3 days ago

This was such a helpful and informative video. I needed to learn all these things, and happy I came across your video! I appreciate learning all these new tips and tricks to make better sourdough.

@Susanand3kitties 8 months ago

OMG! I was over fermenting because I thought 2x (plus) was best. Thanks for the tip on how to rescue it by baking in a bread pan.

@SheepInLove-n9z9u 6 months ago

I´m Over-team! 😄😄😄 I always made one mistake and now I know what it is! Thank you very much, this is really helpful and illustrative!

@trk8908 5 months ago

It's very helpful to see the under-just right-over fermentation shots. And then how to fix the issues. Great video!

@FrankefigsNY 4 months ago

Good video. I use a rubber band around my container to see the rise

@rozlewis4865 6 months ago

This was so very very helpful! It’s so hard to fix something when you don’t know what you’re doing wrong!

@shrekmaster025 6 months ago

I just got my third flat sourdough bread, and I will definitely try fermenting it more!

@ellenstewart7829 5 months ago

this is the most helpful video I have been able to find regarding fermentation!

@jennifernicholas7125 1 month ago (edited)

YES!!!! Omg thank you for this video!!! While making my first ever sourdough-I fell asleep and over fermented my dough! Thought it would be even better but deflated like a balloon when I tried to score it LOL. Came out like a big UFO

@sweZACK 7 months ago (edited)

I've technically seen this advice before and I still mess bulk fermentation up frequently. My problem with the videos I've seen is that they all tend to either not specify what type of dough they are working with in terms of the type of flour/grain and the hydration, because in my experience doughs can often behave very differently and I'm not sure this advice is applicable in every case. Im not criticizing this particular video, its very well made and probably very helpful for people who make exclusively wheat sourdoughs, but I still feel like I am yet to find something that can help me nail every loaf.