LoafTime

Bulk fermentation at 79°F (26°C)

At 79°F, a dough with 20% starter needs about 3–5½ hours of bulk fermentation. Shape it when it has grown by 26–34%.
Save to Pinterest

Bulk time at 79°F, by starter %

5% starter
5½–11 hours
10% starter
4–7½ hours
15% starter
3½–6½ hours
20% starter
3–5½ hours
25% starter
2½–5 hours
Starter as a % of the flour (100 g for 500 g of flour is 20%). Shape at a 26–34% rise at this temperature — the rise matters more than the hours.

Try your own numbers

Dough temperature
°F
Starter
% of flour

3–5½ hours, to a 26–34% rise

Questions

How long does sourdough take to rise at 79°F (26°C)?

With 20% starter, 3–5½ hours; with 10%, 4–7½ hours. Shape at a 26–34% rise.

How fast is a starter at 79°F?

A 1:1:1 feed is usually ready in 2½–5 hours at 79°F (26°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 77°F (25°C)
Bulk fermentation at 81°F (27°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.