Library
Troubleshooting
Diagnose and fix common fresh milled flour problems.
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How do I know if my dough is over-proofed?
Recognizing dough that has fermented too long, before it ruins the bake.
How do I know if my dough is under-proofed?
Dough goes into the oven before fermentation has built enough gas and gluten extensibility, producing a dense, tight loaf.
How much water do I add to fresh milled flour?
Bakers new to fresh milled flour struggle to translate commercial-flour hydration to whole-grain dough.
Why am I getting poor or no oven spring?
A loaf that doesn't expand significantly when it hits the oven, staying flat or barely rising.
Why does my bread taste like raw flour?
Bread looks baked but has a chalky, pasty, or raw-flour mouthfeel and aftertaste.
Why does my bread taste too yeasty?
Bread has a strong, alcoholic, or beer-like yeast flavor that overpowers the grain.
Why does my fresh milled bread feel gritty?
Crumb feels sandy, crunchy, or gritty on the tongue instead of soft and chewy.
Why does my fresh milled bread taste bitter?
Bread with a harsh, bitter, or astringent aftertaste rather than sweet, nutty whole-grain flavor.
Why does my fresh milled bread taste bland?
Loaf is well-baked and well-structured but lacks the deep, complex flavor expected from whole-grain fresh milled flour.
Why does my fresh milled loaf collapse after baking?
A risen loaf that deflates in or just after the oven, leaving a sunken top and dense crumb.
Why does my loaf crumble when sliced?
Slices fall apart, especially the heel.
Why does my loaf have a soggy bottom?
The bottom crust of a baked loaf is pale, soft, or gummy instead of crisp and golden.
Why is my crumb too open and holey?
Bread shows large, uneven holes instead of a balanced, even crumb structure.
Why is my crumb too tight and dense?
Bread with a uniformly tight, small-holed crumb rather than the open, airy structure you wanted.
Why is my crumb tough and chewy?
Bread crumb is dense, rubbery, or jaw-tiringly chewy rather than soft and tender.
Why is my crust too pale?
A loaf that finishes baking with a soft, blond crust instead of a deep golden or mahogany color.
Why is my crust too thick or too hard?
A crust so thick, hard, or chewy that it overshadows the crumb.
Why is my dough slack and won't hold its shape?
Dough that spreads, sags, or refuses to hold a tight boule or batard shape.
Why is my fresh milled bread dense?
Loaves baked with fresh milled flour come out heavy, tight, and barely risen instead of light and airy.
Why is my fresh milled bread dry?
Bread that crumbles, feels dusty, or stales within a day of baking.
Why is my fresh milled dough rising so slowly?
Fresh milled dough rises but takes far longer than expected to show visible volume change.
Why is my fresh milled dough too dry?
Dough feels stiff, tight, and difficult to knead or shape, even when following a recipe hydration.
Why is my fresh milled dough too sticky?
Fresh milled dough sticks to hands, bench, and bannetons and never feels manageable.
Why is my loaf gummy inside?
The crust looks done but the inside of the loaf is sticky, paste-like, or wet to the touch.
Why is my loaf rising lopsided?
A loaf rises and bakes with one side noticeably taller, leaning, or bulging compared to the other.
Why is my sourdough starter not doubling?
A sourdough starter feeds normally but fails to reliably double in volume between feedings.
Why is my sourdough starter weak?
A starter that rises slowly, barely doubles, or fails to leaven bread reliably.
Why is my sourdough too sour?
The finished loaf has a sharp, vinegary, or unpleasantly tangy flavor that overwhelms the bread.
Why is my whole wheat bread so crumbly?
Whole wheat loaves crumble when sliced, fall apart in sandwiches, or do not hold together cleanly.
Why is the crumb of my bread gummy?
Cut crumb feels sticky or doughy in the center.
Why isn't my sourdough sour enough?
Sourdough bakes well but lacks the tangy sour flavor expected from naturally leavened bread.
Why won't my dough rise?
After hours of bulk fermentation the dough looks the same as when it was mixed.