Bulk Fermentation Chart at 80°F
80°F (27°C) represents the upper threshold of practical bulk fermentation for sourdough. At this temperature, fermentation moves quickly—completing in just 3-4 hours with standard starter percentages—but the accelerated pace demands close attention and precise timing to avoid overproofing. Warm-temperature fermentation occurs naturally in summer kitchens, tropical climates, and heated homes during winter. While many bakers […]