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Inadequate steam, weak starter, or under-proofing can result in a flat loaf. Generate steam in the oven, strengthen starter, and proof the dough fully.

Over-proofing or incorrect scoring technique may deflate the dough. Ensure proper proofing time and score with a sharp blade at a shallow angle.

Insufficient water or over-flouring may lead to dry dough. Mix in water gradually until the dough reaches the right consistency.

Under-proofing, insufficient gluten development, or excessive flour can lead to a dense crumb. Proof adequately and develop gluten fully for an open crumb.

Excessive flour used during shaping or an underdeveloped starter can result in a floury taste. Use less flour when shaping and maintain a ripe starter.

Inactive starter, cold environment, or insufficient fermentation time can impede rise. Revive starter, find warmer spot, or let dough ferment longer.

Short fermentation or weak starter may result in mild flavor. Extend fermentation or improve starter strength for more sourness.

Lack of gluten development or over-proofing may weaken the structure. Strengthen gluten through folding and avoid extended proofing periods.

Underbaking or slicing the bread while it's still hot can lead to gumminess. Bake until internal temperature is right, and let cool before slicing.

Too high heat or baking too low in the oven can cause a burnt bottom. Reduce the oven temperature or place a baking sheet under the loaf.

Underbaking, low oven temperature, or insufficient steam can result in a pale crust. Increase oven temperature, baking time, or introduce more steam.

A sluggish starter, insufficient feeding, or incorrect temperatures can make a starter less bubbly. Feed regularly, keep at the right temperature, or try a refresh.

Overhydration or under-kneading can cause stickiness. To fix it, gradually add flour during kneading, and ensure proper gluten development.

Excessive flour on the surface or overbaking can lead to thick crust. Brush off excess flour before baking and adjust bake time and temperature.

Contamination or neglect can lead to a foul-smelling starter. Discard most of it, refresh with new flour and water, and maintain regular feedings.

Uneven shaping or over-proofing can cause large holes. Improve shaping technique and proof the dough correctly to ensure even crumb.

Prolonged fermentation or high acidity in starter can cause excessive sourness. Shorten the proofing time or refresh starter more frequently.