Let the night do the work
Mix in the evening with 5 to 10% starter and the dough ferments slowly while you sleep. In a cool kitchen, around 19 to 21°C, 10% starter takes about 9 to 11 hours, so you shape over breakfast and the loaf proofs in the fridge until you bake.
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.