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The Trouble Atlas.

Every bad loaf has a reason. Search by symptom — the crust problem, the crumb problem, the starter problem that woke you up at midnight — and find out what went wrong and how to fix it.

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Crumb Problems

3 entries
AT-01
Gummy Crumb
The inside is dense, wet, almost translucent. It collapses when pressed. Tastes fine, but wrong.
Very common
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AT-04
Dense Crumb
The loaf slices heavy. Tight with almost no visible holes. Edible, but not what sourdough should be.
Very common
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AT-01b
Undercooked / Doughy Inside
The exterior looks baked but the center is raw or doughy. Related to gummy crumb — usually the same fix.
Common
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↑

Rise Problems

4 entries
AT-02
No Oven Spring
Goes in, comes out looking the same. No dramatic bloom, no ear, no dome. Just flat.
Common
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AT-03
Flat / Spreading Loaf
The dough spreads sideways instead of rising up. Wide and low instead of domed.
Common
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AT-09
Overproofed Dough
Dough is slack, deflating, sticks to everything. Poke test indent stays. Gluten exhausted.
Common
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AT-10
Underproofed Dough
Dense crumb, burst sides, tight crust tears. The loaf needed more time before baking.
Very common
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◉

Flavor Problems

2 entries
AT-05
Too Sour
Aggressively acidic. Sharp, vinegary, overwhelming. The flavor dominates everything.
Common
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AT-06
Not Sour Enough
Fine bread, no sourdough character. No tang, no complexity. Could have been made with dry yeast.
Common
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⬤

Starter Problems

2 entries
AT-07
Starter Won't Rise
Fed it hours ago. Still flat. No bubbles. No dome. It looks dead. It probably isn't.
Very common
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AT-08
Hooch / Liquid on Top
Gray watery liquid sitting on top of the starter. Smells like alcohol. Looks alarming. It's not.
Very common
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