THE TOOLKIT / 04
Fermentation schedule & sourdough timeline
Plan your sourdough bake backward from target loaf to starter feed. Scales bulk rise with room temperature, schedules stretch & fold milestones, and coordinates overnight cold retarding.
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| Clock time | Milestone | Action & Details |
|---|
Timeline milestones reverse-engineered backward to exact clock times.
A temperature-based sourdough fermentation and proofing schedule. Actual dough development depends on starter vitality, flour ash and protein, hydration and ambient stability. Observe dough dome, volume rise and aeration.
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The formula
Bulk fermentation scales inversely with ambient room temperature: ~6 hrs at 21°C (70°F) to ~3.5 hrs at 26°C (78°F) at 20% starter inoculation. Milestones are reverse-engineered backward from target bake time.
Read the worked explanationBEFORE YOU BAKE
A useful starting point.
A temperature-based sourdough fermentation and proofing schedule. Actual dough development depends on starter vitality, flour ash and protein, hydration and ambient stability. Observe dough dome, volume rise and aeration.
Record the original values before changing them. Switching mass or length units converts the same physical quantities; changing a pan, yield or formula basis changes the project.