Jenna Jae
Region: US
Thursday 20 November 2025 16:49:13 GMT
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Rapunzel :
So the bulk fermentation starts when u are done with mixing the dough at first???
2026-06-20 14:13:39
0
comfortably_numb_500 :
I’ve thrown away 6 loaves of bread because I can’t get the bulk fermentation right. Even using this chart. I’m about to give up.
2025-12-28 18:46:17
175
M.R.^2 :
I started a dough today at 8:30 am I took the temp after the 1 hr time from when I mixed everything together. The temp was in the high 73s, 73.9 ish. So according to this chart, I’ll just say 74 it should be ready after 8 hrs. But all the other videos say to look for your dough not being sticky to the touch and it pulling from the sides easily, and it’s jiggly. Well it’s been 8 hrs and none of those signs at there for my dough…..
2026-06-17 21:06:40
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HuesBySherry :
Small tip, mix your sourdough with lukewarm warm water. Will cut the time in half
2025-11-28 04:29:17
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Abi :
The chart doesn’t work for me at all!! I also used the aliquot method still didn’t work because my dough raised within 2 and half hour. I had to keep it in the fridge to bulk ferment before shaping it. I think you just need to study your dough because a lot needs to be considered. The temperature of where you live , the country, flour, water, recipes etc…. It’s just about studying your dough and then do what works for you. I’ve followed every rules I’ve seen on socials but it just never worked even down to recipes until I started doing my own thing gradually.
2025-11-20 18:15:58
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Tworbington :
So after you bulk fermented it for 12 or 13 hrs, do you still proof it in the fridge? Is bulk fermenting and proofing the same thing?
2026-02-03 23:35:21
1
TrumpBowser :
Bf starts when you mix your starter in .
2026-06-13 03:32:28
0
Krystal Jones :
Ahh so you take the temp before stretch and folds? Maybe that’s a mistake I’m making… I’m not counting those 2 hours towards the hours the chart says so I’m essentially overdoing it by a couple hours..
2025-11-20 18:38:06
21
Maria Schroeder :
So you said you mixed the dough at 7:30. Did you just feed it last night and it was ready to bake in the AM? I was thinking I needed to feed it in the morning and wait for it to double in size before I could mix the dough.
2026-01-08 03:27:20
1
cally :
I’ve tried pretty much everything - i get a good rise - bubbly and giggley - cook it and it’s gummy every time. If I cook it anymore it burns. I’ve tried all different temps. Super frustrating.
2026-03-01 21:05:01
3
Mariah💜💜 :
So stretch and fold first then let it bulk ferment ? Then when it’s done shape and bake?
2026-01-27 19:33:41
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Kayla Driscoll :
My house is super cold. I live in NY.. I gotta proof for over 14 hours?? 😭
2026-01-28 13:13:45
0
cTs123 :
You bulk torment on the counter that long, then shape and put in basket and then cold ferment?
2026-02-05 02:13:54
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Jan T :
Would you share where you got the green bowl please?💕
2026-05-05 12:21:51
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shannonh227 :
What do you do if it’s sticky at beginning of bulk fermentation? Like sticking to my fingers each time I do stretch and folds
2026-01-30 16:17:51
10
Eric ★ :
This only works for when you don’t put anything in it
2026-02-06 23:04:05
0
Tina🖤🖤 :
Thank you this helps I’ve needed a chart like this couldn’t find one so thank you how long do u cold proof for or what range it can cold proof
2026-02-04 05:16:50
1
Jordyn ✨ :
I wonder how this correlates to gluten free sourdough
2025-12-08 06:57:20
0
Lulabelle :
You look like Alex earl
2026-02-19 14:22:33
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crystal82390 :
I see a lot of people using shower caps to cover the bowls. I only have a lid. Is that OK?
2026-01-29 03:45:41
1
Jess Schlosser :
on another note you look like alix earle
2026-01-17 04:02:40
2
faith murph :
Women in stem!!
2025-11-21 16:26:06
3
Tyler :
Thank you for this! Does this include cold proof?
2026-01-17 05:36:18
0
milf over ice ☕️🤍 :
when did you check the temp so you know for long?? through the day or right after you last stretch and folds ?
2026-01-01 13:11:59
2
gabs.t.lee :
Do you bulk ferment your dough on the freezer or at room temp? I see some recipes that you leave the dough out and then you put it on the freezer
2026-01-13 16:05:30
1
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