the ultimate sourdough bulk fermentation guide
The ULTIMATE Bulk Fermentation Guide
Bulk fermentation is the most complex part of sourdough baking. Over the past four years I have run hundreds of experiments and tests to develop the most comprehensive set of tools for sourdough bulk fermentation. Please visit my website at https://thesourdoughjourney.com for the complete set of tools and videos. These are the most popular tools summarized for you.
Tools, Guides and Videos
Bulk Fermentation Guide with Clickable Links
This summary guide is a downloadable PDF with clickable links to other documents.
Download the PDF with clickable links
The Percentage Rise Method – The Chart
This chart summarizes the revolutionary method for perfecting sourdough bulk fermentation – The Two-Factor Method: Measuring Dough Temperature and Percentage Rise.
The Video: Measuring Dough Temperature and Percentage Rise
This detailed video explains the science and practice behind the Two-Factor Method: Measuring Dough Temperature and Percentage Rise.
I highly recommend watching this video to fully understand the method.
The Guide: Measuring Dough Temperature and Percentage Rise
This free, 14-page guide explains the method in detail and answers all of the most frequently asked questions. You will also find a baker’s worksheet and other tools here.
Video: The Bulk-o-Matic System
Learn to “read the dough” like a pro. This groundbreaking video describes the nine criteria used by expert bakers to determine when bulk fermentation is finished. This method is particularly applicable for warm bulk fermentation (80F/27C dough temperature). It is also based on Chad Robertson’s popular Tartine Country Loaf recipe.
Guide: The Bulk-o-Matic System
Download the detailed guide for the nine-criteria method experts use to determine when bulk fermentation is finished, especially when working with warm dough (78F/26C).
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