Sourdough Bulk Fermentation Time by Temperature Chart
A printable chart of sourdough bulk fermentation time from 70 to 90°F (21 to 32°C) dough temperature at 20% starter, plus the adjustments that buy you time in a hot kitchen.
Can You Pause Sourdough Bulk Fermentation in the Fridge?
Yes, you can pause sourdough bulk fermentation in the fridge. Here is when to chill the dough, how long it holds, and how to warm and shape it afterward.
Gluten Development in Sourdough: Why Folds Work Better Than Kneading
Gluten is built by water, time and gentle motion. Here is how it forms, why stretch and folds work, and how to know when your dough has enough strength.
Sourdough in a Cool Kitchen: How to Schedule Slow Winter Fermentation
When the kitchen cools down, so does fermentation. Here is what to expect, a rough guide to bulk times by temperature, and simple ways to warm your dough.
The Cold-Bulk Schedule: Mix Once, Shape When You Are Ready
Put the whole bulk rise in the fridge and shape the dough when it suits you. Here is how a cold bulk works, with a timeline and a plan for adjusting it.
Sourdough Proofing and Scoring Problems: Not Rising, Spreading, or Deflating
Dough not rising, loaf spreading flat, or deflating when scored? Learn to tell underproofed from overproofed and fix shaping, scoring, and timing.
Dense, Gummy, or Sticky Sourdough? Causes and Fixes
Dense loaf, gummy crumb, or sticky dough? Match your symptom to the cause and fix it, from fermentation time to hydration, folds, and cooling.
