There’s a reason so many people fall in love with sourdough. It’s not just bread, it’s a ritual, a bit of science, and a lot of heart. But if you’ve ever pulled a flat loaf from the oven or ended up with something that tastes more like vinegar than bread, you’re not alone. Even the most experienced bakers hit walls with sourdough. The good news? Most of the frustrating outcomes, gummy texture, weak rise, flat crust, come down to a few common mistakes that can be easily fixed once you understand why they happen. I’ve seen these struggles firsthand. Since founding The Sourdough Science Academy , I’ve helped more than 2,000 students across the Gold Coast, Brisbane, and beyond turn their baking frustrations into breakthroughs. Many of them arrive at our workshops feeling defeated. By the end of the session, they’re holding loaves so beautiful it’s hard not to smile. Let’s break down the five most common sourdough mistakes I see, and, more importantly, how to fix them. 1. ...
