Plan your baking schedule backwards from when you want fresh bread.
The Sourdough Framework aims for 8 to 12 hours of bulk fermentation, then shaping and proofing (frequently 8 to 24 hours in the fridge), then a 45-minute bake. Set your target time and the planner works every stage backwards from there.
Your Schedule
Set your target time to see the schedule
How much starter at which kitchen temperature
Fermentation speed follows temperature, so the lever is how much starter you use. The Sourdough Framework aims for a bulk fermentation of 8 to 12 hours, which is where the enzymes have time to do their work without the dough going slack. These are the figures from the book.
| Kitchen | Starter | Bulk |
|---|---|---|
| 20 °C / 68 °F | 10-20% | 8-12 h |
| 22 °C / 72 °F | 20% | about 10 h |
| 25 °C / 77 °F | 5-10% | 8-12 h |
| 30 °C / 86 °F | 1-5% | 8-10 h |
Percentages are of the flour weight. Which end of the range you pick depends on how ripe your starter is, not on how weak it is. In a very cold kitchen the book goes as high as 30%, and in the tropics as low as 1%, to keep bulk fermentation long enough to catch. Go by how much the dough has grown, around 50%, rather than by the clock.
❓ Frequently asked questions
How does the baking timeline work?
You pick when you want fresh bread ready, and the planner works backwards to tell you when to mix, fold, shape and bake.
How long does sourdough take from start to finish?
Often around 24 hours: 8 to 12 hours of bulk fermentation, then a proof, frequently 8 to 24 hours in the fridge, then baking.
Can I cold-proof overnight?
Yes. Retarding the shaped dough in the fridge overnight is convenient and deepens flavour — just add that time to your plan.
Can I bulk ferment sourdough overnight at room temperature?
Yes, if you drop the starter to around 5% so the bulk takes 10 to 12 hours. In a warm kitchen go lower still. The fridge is the easier place to wait after shaping, where the dough can sit 8 to 24 hours.
Why did my dough turn liquid after a long bulk fermentation?
It over-fermented. After a long bulk the bacteria and enzymes break the gluten down and the dough goes soupy. Stop at around 50% growth instead of going by the clock, and if it happens anyway, bake it in a greased loaf pan.
How much starter should I use in a warm kitchen?
The book gives 5 to 10% of the flour weight at 25 °C and only 1 to 5% at 30 °C. Which end you pick depends on how ripe your starter is. Less starter means a longer, steadier bulk and a much wider window to catch it in.
How long should the dough rest before lamination or the next fold?
Around 15 minutes. That short rest lets the gluten relax so the dough stretches thin without tearing. Whole wheat can take a little longer, since the bran needs more time to soak up the water.
Should I go by the clock or by how much the dough has grown?
By growth. Stop the bulk at around 50% larger rather than at a fixed number of hours: the same dough ferments in half the time in a warm kitchen, and the clock will not tell you that.