Question 1

How long does sourdough bulk fermentation take?

Accepted Answer

Bulk fermentation time depends heavily on kitchen temperature. At 72°F it takes approximately 4.5–5.75 hours. At 68°F expect 6–7.5 hours. At 76°F as little as 3.5–4.5 hours. Temperature is the single biggest variable — always watch the dough, not the clock.

Question 2

Should I do a cold proof or same-day proof for sourdough?

Accepted Answer

Cold proof (overnight in the refrigerator) is recommended for most bakers. It's more forgiving, produces better flavor through extended fermentation, and makes the dough easier to score cold. Same-day proofing is faster but requires more precise timing and produces a milder loaf.

Question 3

When should I feed my sourdough starter before baking?

Accepted Answer

Feed your starter 4–8 hours before you plan to mix your dough, depending on kitchen temperature. At 72°F, a 1:5:5 ratio feed will peak in approximately 5–7 hours. Use the starter when it's domed and just starting to show signs of falling — at maximum activity.

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