Thinking about baking your own sourdough bread?
Chances are, you’ve already faced a few bumps along the way. Don’t worry — every baker has been there! Here are five of the most common mistakes that can stand between you and that perfect, bakery-worthy loaf — plus tips to fix them.
1. Starting with recipes that are too complicated
When you’re just starting out, stick to simple, reliable recipes — especially for rye or rye–wheat bread. Hearth-baked rye loaves are beautiful, but they demand precise timing and hydration.
No baking stone? No problem. Start with a tin loaf for more predictable results. In the beginning, follow the recipe to the letter — save the ingredient experiments for later.
2. Using an immature starter
Your starter is the heart of your bread. A strong, mature starter will double or triple in size when ready and have a pleasant, slightly tangy aroma.
If you can, keep a rye starter at room temperature most of the time. In warmth, natural yeasts and lactic acid bacteria thrive, giving your bread a mild, fruity flavor. Storing it in the fridge too often slows things down and can make it overly sour.
3. Mixing the dough incorrectly
If your dough is too wet, it might rise in the oven — but stay gummy inside. Aim for a texture like soft, warm modeling clay. It should be firm enough to hold shape but pliable enough for proper fermentation.
Well-kneaded dough = lighter, airier, tastier bread.
4. Cutting proofing time short
Good bread can’t be rushed. Your dough needs to rise by 1.5 to 2 times its original size before baking. Underproofed dough will give you a dense, sticky crumb and a crust that tears.
Be patient — let the dough become light, airy, and flavorful before it goes in the oven.
5. Ignoring temperature control
Sourdough loves high heat. If baking on a stone, preheat your oven for at least an hour before baking. Start at 250 °C (480 °F), drop to 200 °C (390 °F) after 10 minutes, and finish at 180 °C (355 °F).
Steam the loaf for just a minute at the start — any longer and you risk long cracks in the crust.
Ready to bake sourdough bread that’s beautiful, fragrant, and full of flavor?
Join the Maru Expert Sourdough bread Courses and learn from professional pastry chefs who’ll guide you step-by-step — so you skip the frustrations and head straight for success.
Let’s turn your kitchen into your favorite bakery!
