How long should sourdough bulk ferment?

At 24°C with an active starter at 20% inoculation, bulk ferment typically runs 4–6 hours. At 18°C it may take 8–10 hours. The DoughRise calculator accounts for all variables.

How do I know when bulk fermentation is done?

Look for 50–75% volume increase, a domed top, jiggling activity when you move the container, and bubbles visible on the sides. Time is a guide — always use visual and tactile cues.

Does hydration affect fermentation speed?

Yes. Wetter doughs ferment slightly faster as yeast and bacteria move more freely through the dough matrix.

What inoculation percentage should I use?

Most recipes use 15–25% starter relative to flour weight. Higher inoculation means faster fermentation; lower means longer, more flavourful fermentation.