Bulk fermentation at 85°F (29°C)

At 85°F, a dough with 20% starter needs about 2–3½ hours of bulk fermentation. Shape it when it has grown by 20–25%.

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Bulk time at 85°F, by starter %

5% starter

3½–7 hours

10% starter

2½–5 hours

15% starter

2–4 hours

20% starter

2–3½ hours

25% starter

1½–3½ hours

Starter as a % of the flour (100 g for 500 g of flour is 20%). Shape at a 20–25% rise at this temperature — the rise matters more than the hours.

Try your own numbers

Dough temperature

°F

Starter

% of flour

2–3½ hours, to a 20–25% rise

Questions

How long does sourdough take to rise at 85°F (29°C)?

With 20% starter, 2–3½ hours; with 10%, 2½–5 hours. Shape at a 20–25% rise.

How fast is a starter at 85°F?

A 1:1:1 feed is usually ready in 2–3½ hours at 85°F (29°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 83°F (28°C)

The bulk fermentation calculator

All sourdough guides

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