Sourdough Reference Guide

Written By Shawna Hawkes

Sourdough Reference Guide

When I teach my Sourdough Bread Making Workshop for Beginners, I say at least 5 times “Don’t watch the clock, watch the dough!” That said, when you’re starting out, it does help to have a reference guide. This isn’t a replacement for watching your dough, but I hope it helps!

If there’s something you would like to see added, leave a comment!


Sourdough Starter Feeding Ratios

-The starter feeding ratio is Starter: Flour: Water

Eg: 1:3:3 feeding ratio with 30g of starter is 30g Starter: 90g Flour: 90g Water


-Deciding which ratio to use to feed your starter:

If your kitchen is 65-67 degrees and you want to bake in:

               ~6-10 hours, feed 1:1:1

               ~9-14 hours, feed 1:2:2

~12-18 hours, feed 1:3:3

If your kitchen is 68-72 degrees and you want to bake in:

               ~6 hours, feed 1:1:1

               ~12 hours, feed 1:2:2

               ~18 hours, feed 1:3:3             

If your kitchen is 73-75 degrees and you want to bake in:

               ~3-6 hours, feed 1:1:1

~7-12 hours, feed 1:3:3

~18 hours, feed 1:5:5


 Bulk Fermentation

-Approximate Bulk Fermentation Times by Kitchen Temperature

65-67 degrees, ~6-8 hours

68-72 degrees, ~4-6 hours

73-75 degrees, ~3-5 hours

-Indicators that Bulk Fermentation is Complete

Dough has risen 100% (65-67 degree kitchen)

Dough has risen 75% (68-72 degree kitchen)

Dough has risen 50% (73-75 degree kitchen)

AND

Top of dough is smooth and lightly domed

Dough edges are rounded

There are small to medium bubbles visible on the sides of the dough

The dough moves in a single mass when the bowl is shaken (it jiggles)

 

 

Shawna Hawkes