Loading tip...
Plan your next feeding based on when you'd like your starter to be ready and the current conditions.
Back to MenuConvert a commercial yeast recipe to sourdough. Enter the total flour, water and yeast used in your original recipe and we’ll calculate how much starter to use and how much flour and water to remove.
Back to MenuCalculate your dough hydration or find how much water you need for a specific hydration percentage.
Back to MenuPlan your sourdough baking timeline. Enter when you want to bake and choose the approximate bulk and proof times to get a start schedule.
Back to MenuRecord each feeding to track your starter's progress. Logs are saved locally in your browser.
| Date/Time | Ratio | Notes | Delete |
|---|
Use your dough temperature to estimate how long to ferment before shaping. Warmer dough ferments quickly and reaches its desired rise sooner, while cooler dough needs more time. The table below summarises approximate bulk fermentation times and the percentage rise to look for. Remember: every starter is different—watch the dough, not the clock.
| Dough Temp (°F/°C) | Approx. Time | Target Rise |
|---|---|---|
| 80 F / 27 C | ≈5–6 hours | 30 % |
| 76–78 F / 24–25.5 C | ≈6–7 hours | 40–50 % |
| 74 F / 23 C | ≈8 hours | 55 % |
| 70–72 F / 21–22 C | ≈10–12 hours | 65–75 % |
| 68 F / 20 C | ≈14 hours | 85 % |
| 65 F / 18 C | 16+ hours | Near double (100 %) |
Note: Warm dough ferments faster than cool dough. Use the table as a starting point and adjust based on your starter’s strength and your recipe’s flour mix. Once shaped, most sourdough loaves benefit from a final cold proof at around 39 °F/4 °C for 12–16 hours.
If your kitchen is cool (below ~70 °F/21 °C), place the dough in a warm spot or use a proofing box to reach the target temperature. If it’s warm (above ~78 °F/25 °C), keep the dough in a cooler area or shorten bulk fermentation to avoid overproofing.
Back to MenuCommon issues and how to fix them.
A stiff mixture is normal; it will loosen as fermentation progresses. Avoid adding extra water immediately—stir thoroughly and wait. Stirring again about 30 minutes after mixing helps incorporate any dry flour and reduces dryness.
Hooch forms when your starter is hungry. Pour it off or stir it back in and feed the starter equal parts flour and water. More frequent feedings help prevent hooch buildup.
This smell indicates your starter needs food. Feed more often or use cooler water to slow fermentation. After feeding, the smell should become pleasantly sour.
Rise can be subtle in a large jar. Use a rubber band to mark the starting height and monitor growth. Cooler temperatures slow fermentation; keeping the starter in a warm spot (about 74–76 °F) will speed it up.
Chlorine in tap water can inhibit yeast growth. Use filtered water or let tap water sit out to off‑gas chlorine. Avoid hot water, which can kill yeast; tepid water is best.
Nonreactive metals like stainless steel are safe. Avoid copper or aluminum, which can react with the starter's acidity.
Ensure you are waiting until the starter is active enough before baking. Allow adequate fermentation and proofing time; impatience is a common cause of dense loaves.
You can export your feeding logs to a file as a backup. Save it to your Google Drive or computer. To restore logs on a new device, import the file.