Bulk fermentation at 73°F (23°C)

At 73°F, a dough with 20% starter needs about 4½–8½ hours of bulk fermentation. Shape it when it has grown by 38–60%.

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Bulk time at 73°F, by starter %

5% starter

8½–16½ hours

10% starter

6–11½ hours

15% starter

5–9½ hours

20% starter

4½–8½ hours

25% starter

4–7½ hours

Starter as a % of the flour (100 g for 500 g of flour is 20%). Shape at a 38–60% rise at this temperature — the rise matters more than the hours.

Try your own numbers

Dough temperature

°F

Starter

% of flour

4½–8½ hours, to a 38–60% rise

Questions

How long does sourdough take to rise at 73°F (23°C)?

With 20% starter, 4½–8½ hours; with 10%, 6–11½ hours. Shape at a 38–60% rise.

How fast is a starter at 73°F?

A 1:1:1 feed is usually ready in 4–7½ hours at 73°F (23°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 71°F (22°C)

Bulk fermentation at 75°F (24°C)

The bulk fermentation calculator

All sourdough guides

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