How the Sourdough Timer Works
This tool works backward from your desired bake time. Tell it when you want bread out of the oven, and it calculates the exact start time for every step — from feeding your starter all the way through scoring and baking.
The schedule automatically adjusts based on your room temperature. Warmer kitchens (above 75°F) speed up fermentation significantly, while cooler environments (below 68°F) slow things down. The timer accounts for this so your dough doesn't over- or under-proof.
Same-Day vs. Cold Retard Method
Same-day baking means you mix, bulk ferment, shape, proof at room temperature, and bake all in one session. This is faster (10-14 hours total) but gives you less scheduling flexibility and a milder flavor.
Cold retard is the preferred method for most home bakers. After shaping, the dough goes into the fridge overnight (12-18 hours). Benefits include:
- More complex, tangy flavor from slow fermentation
- Easier to score — cold dough holds its shape better under the blade
- Flexible timing — bake anytime the next morning or even up to 48 hours later
- Better oven spring from the temperature differential
Understanding Temperature & Fermentation
Sourdough fermentation is driven by wild yeast and lactic acid bacteria, both of which are highly sensitive to temperature. As a rough guide:
- 65°F (18°C): Very slow fermentation. Bulk may take 6-8 hours. Great for overnight room-temp proofing.
- 72°F (22°C): Standard. Bulk fermentation around 4-5 hours. Most recipes are written for this temperature.
- 78°F (26°C): Fast. Bulk in 3-4 hours. Watch carefully to avoid over-proofing.
- 85°F+ (29°C+): Very fast. Consider reducing starter percentage or using cold water.
Tips for Using This Schedule
Remember: watch the dough, not the clock. This timer gives you estimates, but your dough is the real indicator. Look for 30-50% volume increase, a domed top, visible bubbles on the sides, and a jiggly texture to know bulk fermentation is done.
If you enable browser notifications, you'll get an alert before each step so you never miss a stretch and fold or forget to preheat your oven.