Bulk fermentation quick card
Apron Maven · apronmaven.comTimes assume 20% starter and mostly white flour. Whole grain ferments faster; more starter ferments faster. Judge the dough, not the clock.
| Dough temperature | Target rise | Plan for |
|---|---|---|
| 80°F / 26.7°C | 30% | 3 hr 30 min – 5 hr 30 min |
| 79°F / 26.1°C | 35% | 3 hr 48 min – 5 hr 48 min |
| 78°F / 25.6°C | 40% | 4 hr 6 min – 6 hr 6 min |
| 77°F / 25°C | 40% | 4 hr 24 min – 6 hr 24 min |
| 76°F / 24.4°C | 45% | 4 hr 42 min – 6 hr 42 min |
| 75°F / 23.9°C | 50% | 5 hr – 7 hr |
| 74°F / 23.3°C | 55% | 5 hr 36 min – 8 hr |
| 73°F / 22.8°C | 60% | 6 hr 12 min – 9 hr |
| 72°F / 22.2°C | 65% | 6 hr 48 min – 10 hr |
| 71°F / 21.7°C | 70% | 7 hr 24 min – 11 hr |
| 70°F / 21.1°C | 75% | 8 hr – 12 hr |
| 69°F / 20.6°C | 80% | 8 hr 48 min – 12 hr 48 min |
| 68°F / 20°C | 85% | 9 hr 36 min – 13 hr 36 min |
| 67°F / 19.4°C | 90% | 10 hr 24 min – 14 hr 24 min |
| 66°F / 18.9°C | 95% | 11 hr 12 min – 15 hr 12 min |
| 65°F / 18.3°C | 100% | 12 hr – 16 hr |
Signs bulk is done
- Domed, smooth top with bubbles at the edges of the container
- The dough jiggles as one mass when you shake the container
- It has grown to the marked target level and feels airy, not slack
- A poked dimple springs back slowly, only part way
Free from Apron Maven — live and dehydrated sourdough starters, hand-fed since 2018.