LoafTime

Bulk fermentation at 65°F (18°C)

At 65°F, a dough with 20% starter needs about 7½–14½ hours of bulk fermentation. Shape it when it has grown by 75–100%.
Save to Pinterest

Bulk time at 65°F, by starter %

5% starter
14½–28½ hours
10% starter
10½–20½ hours
15% starter
8½–16½ hours
20% starter
7½–14½ hours
25% starter
6½–13 hours
Starter as a % of the flour (100 g for 500 g of flour is 20%). Shape at a 75–100% rise at this temperature — the rise matters more than the hours.

Try your own numbers

Dough temperature
°F
Starter
% of flour

7½–14½ hours, to a 75–100% rise

Questions

How long does sourdough take to rise at 65°F (18°C)?

With 20% starter, 7½–14½ hours; with 10%, 10½–20½ hours. Shape at a 75–100% rise.

How fast is a starter at 65°F?

A 1:1:1 feed is usually ready in 7–13 hours at 65°F (18°C).

Is the dough temperature the same as the room?

Often a little warmer after mixing, and it drifts toward the room over a few hours. A probe thermometer in the dough is the most accurate guide.
Bulk fermentation at 67°F (19°C)
The bulk fermentation calculator
All sourdough guides
Get the LoafTime app for reminders
It remembers your starter, plans every bake around your day and reminds you at each step — no alarms at 3 am. Coming to the iPhone App Store before Christmas.
Get the app the day it launches
One email when the iPhone app is on the App Store, then a short baking tip now and then.
Your email
No spam, and never shared. Every email has a one-click unsubscribe.