The Sourdough Fix Method

The Sourdough Fix Method

For the baker who keeps asking:

“What am I doing wrong?”

If your starter smells like acetone, your dough feels sticky and impossible to handle, your loaf spreads flat, your score doesn’t open, or your crumb comes out dense and gummy, you are not failing.

You are just missing the why behind the problem.

The Sourdough Fix Method was created for home bakers who are tired of guessing. Instead of searching through endless videos, comments, and conflicting advice, this guide helps you go straight to the problem, understand the most likely cause, and apply the fix.

Inside, you’ll learn how to fix the most common sourdough problems in every stage of the process:

Starter problems
Not rising, acetone smell, hooch, slow peak, weak starter, or starter that keeps dying.

Dough problems
Sticky dough, dry dough, dough not rising, overproofing, underproofing, and hydration confusion.

Shaping and scoring problems
No surface tension, dough spreading flat, sticking to banneton, score not opening, no ear, or blade dragging.

Baking and crumb problems
No oven spring, pale crust, burnt bottom, gummy crumb, dense crumb, large tunnels, and uneven texture.

The method is built to give you quick answers without overwhelm. You don’t need to read a whole course every time something goes wrong, you can go directly to your problem, find the cause, and know what to adjust next.

You’ll also get a Quick Fix Cheat Sheet, a 24-hour bake timeline, and a temperature adjustment chart so you can understand how room temperature, starter strength, hydration, and timing affect your bread.

This is not just another sourdough recipe.

It is your troubleshooting guide, the one you keep close when your starter looks weak, your dough feels wrong, or your loaf doesn’t come out the way you expected.

Because once you understand what your sourdough is telling you, you stop guessing.

And your next loaf will surprise you.