Bulk Fermentation in a Hot Kitchen: How to Keep Sourdough Under Control
A warm kitchen is one of the most common reasons sourdough bulk fermentation goes sideways. The schedule that worked perfectly in October suddenly produces overproofed, slack dough in July — and if you don’t know why, it feels random and demoralizing. It’s not random. Temperature is the single biggest driver of fermentation speed. Once you […]
What Happens If Bulk Fermentation Goes Too Long? (And How to Save It)
You got distracted. The meeting ran long. You fell asleep. Now you’re staring at a dough that’s been sitting for way longer than the recipe said — and wondering if it’s ruined. Here’s the honest answer: it depends on how far over you’ve gone. Slightly over-fermented dough can often still be baked into a perfectly […]
Why Is My Bulk Fermentation So Slow? (7 Real Causes + Fixes)
You mixed your dough hours ago. You’ve done the stretch and folds. You’re watching the container like it owes you money. And it’s barely moved. Slow bulk fermentation is one of the most frustrating parts of sourdough baking — especially when you can’t tell if you should wait it out or start troubleshooting. The good […]
Overnight Bulk Fermentation: How to Do It Without Overproofing
Overnight bulk fermentation is one of the most convenient schedules in sourdough baking. Mix your dough in the evening, let it ferment while you sleep, shape in the morning, and bake. No hovering over the dough all day. But it comes with one real risk: overproofing. Leave a warm dough on the counter all night […]