Bulk Fermentation: How to Know When It’s Ready When I asked on my IG stories what you guys struggle with most, the top answer was bulk fermentation- so let’s go over it! To start- Bulk fermentation begins the second your starter is mixed with your dough. There’s no exact time I can give you for bulk fermentation—it depends on dough temperature! But if you’re a beginner and not comfortable temping your dough yet- you can look for these signs: ✔️ Doubled in size
✔️ Jiggly and bubbly
✔️ Bottom of bowl sounds hollow If you know your dough temperature- here’s a rough guideline based on dough temperature: 🌡 80°F → ~5-6 hours
🌡 75°F → ~7-8 hours
🌡 70°F → ~12 hours
🌡 65°F → ~16 hours Bulk Fermentation takes practice, but don’t stress about it! The more you learn to visually read your dough, the better you’ll get. Use these guidelines as a starting point, and with time, you’ll develop that experience.
#Sourdough #BulkFermentation #SourdoughTips