Sourdough schedule calculator
Tell it when you want to bake and how warm your kitchen is, and it works out when to feed your starter, mix, shape and bake. Use an overnight proof in the fridge or bake the same day.
The schedule works backwards from here.
22°C. The temperature of the dough itself is best, if you have a thermometer.
Share of the flour. 20% is typical; less starter makes bulk fermentation slower and longer.
Anything from 8 to 48 hours works. Longer gives a tangier loaf and lets you bake when it suits you.
Your schedule
- Feed your starter1:5:5, peaks in about 12 hours
- 11:00PM2 days before
- Mix in starter and saltBulk fermentation starts
- 11:00AMDay before
- Stretch and fold4 sets, 30 minutes apart
- 11:30AMDay before
- ShapeAfter about 6½ hours of bulk, once the dough has grown 50–75%
- 5:30PMDay before
- Into the fridgeCold proof for 14 hours
- 6:00PMDay before
- Preheat the oven500°F (260°C), Dutch oven inside
- 7:00AMBake day
- BakeStraight from the fridge. 20 min lid on, then 20–25 min lid off at 450°F
- 8:00AMBake day
- Out of the ovenCool for at least an hour before slicing
- 8:45AMBake day
Bulk fermentation about 6½ hours at 72°F with 20% starter
Feeding to fresh bread 33¾ hours
Times are estimates. Watch the dough, not the clock.
How the schedule is worked out
A sourdough bake has three waits: the starter rising to its peak after a feed, bulk fermentation after you mix, and the final proof after shaping. Temperature sets the pace of all three. Every few degrees cooler adds hours, so the same recipe can take 5 hours in summer and 10 in winter.
- The starter’s time to peak depends on how much you feed it. Bigger feeds take longer, which lets you feed at night.
- Bulk fermentation depends on the temperature and on how much starter is in the dough.
- A final proof in the fridge is slow and flexible, so you can bake when it suits you.
Bulk fermentation time by temperature
Typical bulk times for dough made with a 100% hydration starter, from mixing in the starter to shaping. Whole grain flour ferments a little faster.
| Dough temperature | 10% starter | 20% starter | 30% starter |
|---|---|---|---|
| 65°F (18°C) | 11–14 hours | 8½–11 hours | 7½–9½ hours |
| 68°F (20°C) | 9½–12 hours | 7½–9½ hours | 6–8 hours |
| 70°F (21°C) | 8½–10½ hours | 6½–8½ hours | 5½–7 hours |
| 72°F (22°C) | 7½–9½ hours | 6–7½ hours | 5–6 hours |
| 75°F (24°C) | 6–8 hours | 5–6 hours | 4–5 hours |
| 78°F (26°C) | 5–6½ hours | 4–5 hours | 3½–4½ hours |
| 80°F (27°C) | 4½–6 hours | 3½–4½ hours | 3–4 hours |
| 85°F (29°C) | 3½–4½ hours | 3–3½ hours | 2½–3 hours |
Below about 65°F, bulk fermentation gets very slow; find a warmer spot or add starter. Above 80°F it races, so check the dough often.
Sample schedules
Overnight in the fridge, bake in the morning
The classic home schedule at 72°F with 20% starter: feed before bed, mix in the late morning, shape before dinner and bake when you get up.
| Feed the starter | 2 days before, 11:00 PM |
|---|---|
| Mix in starter and salt | Day before, 11:00 AM |
| Stretch and folds | Day before, 11:30 AM |
| Shape | Day before, 5:30 PM |
| Into the fridge | Day before, 6:00 PM |
| Bake | Bake day, 8:00 AM |
| Out of the oven | Bake day, 8:45 AM |
Same-day loaf
Start early in a warm 75°F kitchen with a 1:1:1 feed, and the loaf is out of the oven in the evening.
| Feed the starter | Day 1, 7:00 AM |
|---|---|
| Mix in starter and salt | Day 1, 12:00 PM |
| Stretch and folds | Day 1, 12:30 PM |
| Shape | Day 1, 5:30 PM |
| Final proof starts | Day 1, 6:00 PM |
| Bake | Day 1, 8:15 PM |
| Out of the oven | Day 1, 9:00 PM |
Around a 9-to-5 workday
In a 68°F kitchen, feed in the evening, mix before work and let a slow bulk with 10% starter run while you’re out. Do two sets of folds before you leave, shape when you get home, and bake the next evening.
| Feed the starter | Day 1, 9:00 PM |
|---|---|
| Mix in starter and salt | Day 2, 7:30 AM |
| Stretch and folds | Day 2, 8:00 AM |
| Shape | Day 2, 6:15 PM |
| Into the fridge | Day 2, 6:45 PM |
| Bake | Day 3, 6:45 PM |
| Out of the oven | Day 3, 7:30 PM |
Tips for keeping to the schedule
- Measure the dough’s temperature after mixing. It predicts bulk fermentation better than the room does.
- Mix with water at about 80–85°F (27–29°C) in winter to give the dough a head start.
- If you need to stop the clock, put the dough in the fridge. A few hours’ pause in bulk, or an extra day for the shaped loaf, does little harm.
- Use the starter feeding calculator to feed exactly as much starter as the recipe needs, and the sourdough calculator for the recipe itself.
- Your settings are remembered in this browser, so your usual timing is ready next time.
Tools that keep a schedule on track
Weighing in grams is what makes sourdough repeatable. Links go to Amazon search results, so you can pick any brand.
- Instant-read thermometer
Dough temperature sets the pace of bulk fermentation. Around 75–78 °F (24–26 °C) keeps the timings in most recipes on track.
- Straight-sided starter jar
A clear jar with straight sides and a rubber band around it shows at a glance when your starter has doubled.
- Banneton proofing basket
Holds the loaf’s shape in the final rise. A 9-inch round or 10-inch oval basket fits the 900 g loaf this calculator starts with.
- Dutch oven
A 5 to 6 quart cast iron pot traps the loaf’s own steam, so it rises fully and gets a blistered crust in a home oven.
Questions bakers ask
How long does sourdough bulk fermentation take?
At 75°F (24°C) with 20% starter, about 5½ hours. At 70°F it's closer to 7½ hours, and at 80°F about 4¼ hours. Less starter makes it longer. The clock is only a guide: bulk is done when the dough has grown 50–75%, feels airy and jiggles, and shows bubbles on the sides and top.
How do I know when bulk fermentation is done?
The dough has grown by half to three quarters, the top is domed and smooth, you can see bubbles through the sides of the container, and it wobbles when you shake the bowl. It should feel light and airy, not dense. A straight-sided container with a mark at the starting level makes this easy to judge.
Can I bulk ferment sourdough overnight?
Yes, if you slow it down. With about 5% starter in a 68°F (20°C) kitchen, bulk takes 11½–14½ hours, so you can mix in the evening and shape in the morning. In a warm kitchen the dough can over-ferment and turn soupy, so use even less starter or find a cooler spot.
How long can sourdough proof in the fridge?
Most loaves do well with 12–16 hours, and up to about 48 hours. The cold slows fermentation right down, so the exact time is flexible, and a longer proof tastes tangier. Bake straight from the fridge: cold dough is easier to score and holds its shape.
When should I feed my starter before baking?
So that it peaks when you mix. At 72°F (22°C), a 1:1:1 feed peaks in about 6 hours, 1:2:2 in about 8½ hours and 1:5:5 in about 12 hours. A big feed before bed is ready the next morning.
How can I speed up or slow down my dough?
Warmth speeds it up: mix with warm water, or put the dough in the oven with only the light on, which is often 75–80°F. Cold slows it down: use cold water, a cooler room, or a spell in the fridge. More starter is faster, less is slower.