Why the automatic timer is gone

The previous matrix presented precise timing from too few inputs. Flour, starter behavior, inoculation, salt, dough temperature and method can all affect fermentation. We have replaced that prediction with a planning reference.

Keep a four-column record

StageRecipe expectationYour observationNext check
After mixingTarget dough temperatureMeasured temperatureAccording to recipe
Bulk fermentationSpecified expansion and textureRise, bubbles, strengthBased on progress
Final proofMethod’s readiness cluesExpansion and feelBefore baking

Use the right guide at each stage

Bulk fermentation and final proofing are different stages. Record them separately. Do not count a refrigerated rest as an instant halt in fermentation.

Sources & scope

Source-based explanation and editorial checklists by SourdoughStart, operated by Tag Ad Limited. AI-assisted article revised 2026-10-12. Source links are not endorsements.

Revision note: prepared for the new reference-led edition. Suggest a correction.

KEEP LEARNING

Your first sourdough loaf starts before mixing dayBulk fermentation: watch the dough, keep the clockSourdough hydration, with the starter includedAutolyse: what the flour-and-water rest can doMixing sourdough: keep the formula intactShaping and scoring: two different jobsFinal proofing: combine the cluesDough temperature: measure the dough, not just the roomSteam for bread: use an equipment-safe methodBaking temperature: a recipe setting, not a universal answerChoosing flour for sourdoughSame-day sourdough: plan around the doughTangier or milder bread: compare the whole methodA bake-planning checklistBrowse the full guide library →
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