• Lucas
• 26 Mar, 2026
• • Sourdough
  • Baking Science
  • Bread Troubleshooting
  • Baking Failures
  • Fermentation
  • Bread Making

Why Did My Sourdough Turn Into a Hard Rock?

You followed the recipe. You measured precisely. You watched the dough for hours. Then, after all that work, you pull it from the oven… and it’s a rock. It lands on the cooling rack with a discouraging thud. The crust is pale, the crumb is tight and gummy, and it has the density of a paving stone. Every sourdough baker has been there. It’s a frustrating, but fixable, rite of passage.