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Gluten Tag. Making a sourdough starter is a straightforward and rewarding process. Please check this full guide for all the details.I recommend to check this chart to better debug your issue. The crumb of your bread reveals a lot of clues. It looks like a fermentation issue. Want more clues?
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Proven Framework
Every answer is grounded in The Sourdough Framework - a logical system for predictable, bakery-quality results.
Debug Your Dough
Match symptoms to likely causes, then adjust one variable at a time.
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How it works
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Share your variables.
Share your flour, hydration, temperature, timing, and the symptom.
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What Loafy can help with
- Starter care and feeding schedules.
- Hydration and dough strength.
- Bulk fermentation and proof timing.
- Shaping and surface tension.
- Oven spring and scoring.
- Crumb problems, gummy or dense.
- Flavor balance, acidity and sweetness.
- Equipment alternatives, your kitchen is enough.
Example prompts
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Frequently asked sourdough questions
My starter does not double in size
It can still be healthy. Different flours rise differently. Use it before it collapses.
What’s the best starter feeding ratio?
Commonly 1:5:5 or 1:10:10. Stiff starter ~1:5:2.5. Adjust for freshness.
My new starter doesn’t rise at all
Use unchlorinated water. Whole‑grain flour helps. Keep it warm and wait.
Starter smells like vinegar/acetone
Signs of imbalance. Refresh with larger feeds; reduce acidity.
Dough tears after long fermentation
Likely overfermented or weak gluten. Shorten time, add strength.
Crumb points to fermentation issues
Use crumb clues to diagnose over/underfermentation and strength.
How do I get a more open crumb?
Build dough strength, balance fermentation, and match hydration to your flour.
Read more in The Sourdough Framework troubleshooting guide: Troubleshooting