DenseCrumb.

The loaf slices heavy. The crumb is tight with almost no visible holes. It's not gummy — it's just a brick. Edible, but not what sourdough should be.

Watch: Dense Crumb
sourdough fixes

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1. most common

   Underproofed

   Not enough fermentation time means not enough gas production. The yeast simply hasn't had enough time to produce the carbon dioxide that creates holes in the crumb. This is almost always the cause of a dense loaf with no holes.
2. very common

   Weak or inactive starter

   A starter that's not at peak activity when you use it can't generate enough gas. The starter should be at its maximum dome — ideally used just before it starts to fall — for maximum gas production in the dough.
3. common

   Too much whole grain flour without water adjustment

   Whole wheat, rye, and spelt absorb more water than white flour. If you added whole grains without increasing hydration, the resulting dough is effectively drier than intended — dense by design.
4. occasional

   Salt touched the starter

   Salt inhibits yeast activity. If salt and starter come into direct contact during mixing before they're diluted by the rest of the dough, the yeast can be damaged enough to produce a weak, dense loaf.
5. occasional

   Degassed during shaping

   Rough handling during shaping — pressing too hard, overworking the dough — deflates the gas that built up during bulk fermentation. You lose the structural holes before they make it to the oven.

1. Nothing — this bake is done

   A dense crumb that's fully baked is what it is. It's still bread. Use it for toast, French toast, or ribollita. Move on and improve the next one.
2. Toast thick slices

   Dense sourdough makes excellent toast. The bread is structurally sound — just texturally not what you wanted. Toast until very crispy, eat with generous butter.

1. Extend bulk fermentation significantly

   Give it more time. An extra hour. Watch the dough, not the clock — look for 50–75% volume increase, bubbles visible through the bowl sides, and a domed, jiggly surface.
2. Use starter at peak

   Feed your starter 4–6 hours before mixing (at 75°F). Use it when it's domed and just starting to show signs of falling. This is maximum activity.
3. If adding whole grains, add water too

   For every 10% of whole grain flour added, increase hydration by roughly 2–3%. If you're baking 80% white / 20% whole wheat, you need more water than an all-white recipe.
4. Add salt after mixing starter and water

   Mix flour and water first (autolyse). Add starter, mix well. Add salt last, dissolved in a splash of water. Never let salt contact starter directly.
5. Handle gently during shaping

   The gas built during bulk is fragile. Use a light touch during shaping — stretch and fold, don't press and squash. The holes should survive to the oven.