Sourdough Baking Scheduler
Timing is everything in sourdough baking. Work backwards from when you want to eat fresh bread to create a personalized baking timeline.
Your Baking Parameters
Your Baking Timeline
Feed Levain
09:30 PM
Mix Dough & Start Bulk
03:30 AM
Stretch & Fold (every 30-45 min)
During Bulk
Shape & Final Proof
07:30 AM
Preheat Oven
08:00 AM
Bake!
09:00 AM
How Temperature Affects Your Schedule
Yeast and bacteria in your sourdough starter are very sensitive to temperature. A warmer room will speed up fermentation, while a cooler room will slow it down. This calculator uses your room temperature to estimate the duration of key steps like bulk fermentation and levain development.
- Warm Room (>24°C / 75°F): Expect a faster, more active fermentation. Your dough will rise more quickly. Keep a close eye on it to prevent over-proofing.
- Cool Room (<20°C / 68°F): Fermentation will be noticeably slower. This can develop more complex, tangy flavors but requires more patience. Your schedule will be longer.
- Average Room (21-23°C / 70-74°F): This is a typical and ideal range for many sourdough recipes, leading to a predictable schedule.
If your starter is a bit sluggish (i.e., it hasn't been fed recently or is kept in the fridge), it will need more time to become active. Selecting "A Little Sluggish" will extend the fermentation times in your schedule to compensate.