Bulk fermentation at 83°F (28°C)

At 83°F, a dough with 20% starter needs about 2–4 hours of bulk fermentation. Shape it when it has grown by 22–27%.

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Bulk time at 83°F, by starter %

5% starter

4–8 hours

10% starter

3–6 hours

15% starter

2½–5 hours

20% starter

2–4 hours

25% starter

2–3½ hours

Starter as a % of the flour (100 g for 500 g of flour is 20%). Shape at a 22–27% rise at this temperature — the rise matters more than the hours.

Try your own numbers

Dough temperature

°F

Starter

% of flour

2–4 hours, to a 22–27% rise

Questions

How long does sourdough take to rise at 83°F (28°C)?

With 20% starter, 2–4 hours; with 10%, 3–6 hours. Shape at a 22–27% rise.

How fast is a starter at 83°F?

A 1:1:1 feed is usually ready in 2–4 hours at 83°F (28°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 81°F (27°C)

Bulk fermentation at 85°F (29°C)

The bulk fermentation calculator

All sourdough guides

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