Crust & Shape

From a pale and rubbery exterior to an excessively hard bottom crust or an explosive, misshapen burst, how your loaf looks on the outside tells a story. Learn how to control steam, master your scoring technique, fix misshapen loaves, and manage oven temperatures to secure that coveted artisan ear and a shatteringly crisp crust.

More Troubleshooting Topics

Starter ProblemsRescuing your rise when things go flat.Rise & Structure ProblemsMastering the mechanics of a perfect rise.Sourdough in Hot, Humid ClimatesTaming wild yeast when the heat is on.Crumb & TexturePerfecting the interior matrix of your loaf.

Jump To:

  1. Why Is My Sourdough Crust So Hard? (And How to Soften It)
  2. Why Is My Sourdough Bottom Burnt but the Inside Raw?
  3. Sourdough Spreading Instead of Rising Up? Here’s Why