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Bulk fermentation at 69°F (21°C)

At 69°F, a dough with 20% starter needs about 5½–11 hours of bulk fermentation. Shape it when it has grown by 55–80%.
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Bulk time at 69°F, by starter %

5% starter
11–21½ hours
10% starter
8–15½ hours
15% starter
6½–12½ hours
20% starter
5½–11 hours
25% starter
5–10 hours
Starter as a % of the flour (100 g for 500 g of flour is 20%). Shape at a 55–80% rise at this temperature — the rise matters more than the hours.

Try your own numbers

Dough temperature
°F
Starter
% of flour

5½–11 hours, to a 55–80% rise

Questions

How long does sourdough take to rise at 69°F (21°C)?

With 20% starter, 5½–11 hours; with 10%, 8–15½ hours. Shape at a 55–80% rise.

How fast is a starter at 69°F?

A 1:1:1 feed is usually ready in 5½–10 hours at 69°F (21°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)
Bulk fermentation at 71°F (22°C)
The bulk fermentation calculator
All sourdough guides
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