Bulk fermentation time by temperature
Rough times in hours and minutes for a dough to rise by about half, from mixing in the starter to shaping. Warmer is faster: the rate about doubles for every 10°C. Less starter is slower: about one and a half times as long at 10%, a bit over twice as long at 5%.
Go by the dough
Use the chart to plan, then judge the dough: domed on top, jiggly when you shake the tub, bubbles at the sides, about 50% bigger. A strong starter can be an hour quicker; a sluggish one or a lot of wholegrain flour changes it too.
Questions
How long does sourdough take from start to finish?
Usually 24 to 36 hours, almost all of it waiting: the starter rising, bulk fermentation, and a cold proof in the fridge. Hands-on time is well under an hour, split into a few short moments. Crumb puts those moments where you're awake and free.
How does the temperature change the times?
Fermentation roughly doubles in speed for every 10°C warmer. At 24°C a 20% starter dough needs about 5 hours of bulk; at 19°C closer to 7; at 27°C about 4. Crumb scales every rising time to the temperature you set. Always check the dough itself: domed, jiggly, about 50% bigger.
Can I fit sourdough around a 9 to 5 job?
Yes. The usual tricks are less starter so bulk runs longer (overnight or through the work day), and a longer cold proof in the fridge, which can be anything from 8 to 48 hours. Tick your work hours and Crumb tries those for you.
Do I have to do stretch and folds?
They help strength and shape, but they aren't essential. If your folds would land while you're out or asleep, Crumb drops them and tells you. Mix a little longer at the start instead.
Why the fridge?
A cold proof slows the dough almost to a stop, so it waits for you. It also deepens the flavour and makes the loaf easier to score straight from the fridge.
Is it free? What do you store?
Free, no account. Your plan stays on this device and in the share link.