Under-Proofed vs Over-Proofed Sourdough: How to Finally Know the Difference

Most sourdough “failures” aren’t about your starter… your flour… or your recipe.

They’re about timing.

In this episode, we’re breaking down one of the most confusing (and frustrating) parts of sourdough baking—under-proofing vs over-proofing—so you can finally understand what your dough is actually telling you.

Because if you’ve ever pulled a flat loaf out of the oven…
 seen big holes mixed with dense sections…
 or wondered why your dough felt perfect one minute and impossible the next…

This is the episode you’ve been waiting for.

We’ll walk through:

•  What under-proofing really is (and why it creates those uneven, frustrating crumbs) 
•  What over-proofing looks and feels like (and why your dough “collapses”) 
•  How to use the poke test correctly—and what it’s actually telling you 
•  Exactly what perfectly proofed dough should feel like 
•  What to do if your dough is under-proofed (before and after baking) 
•  How to save over-proofed dough and turn it into something delicious (hello focaccia 👀) 

This isn’t about memorizing times or chasing perfection…

It’s about learning how to read your dough so your baking becomes predictable, flexible, and honestly kind of magical.

✨ READY TO TAKE IT FURTHER?

If you’re ready to stop guessing and start baking with confidence…

Inside Sourdough Made Easy, I walk you step-by-step through:

•  Understanding your starter 
•  Mastering fermentation timing 
•  Knowing exactly when your dough is ready 
•  And baking consistent, beautiful loaves in your real, everyday kitchen 

👉 To learn more, CLICK HERE.

If you love this episode, be sure to follow the podcast so you don’t miss what’s coming next—and I’ll see you in the next one ✨