B R Y N N | TheSourdoughNerd
Region: US
Friday 27 February 2026 01:46:40 GMT
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Missy :
I live in Washington state and we have been having 60 to 70° for the weather. Should I start the BF in the oven for two hours with the light on or should I just leave it on the counter covered and let it rise slow slowly?
2026-04-24 21:19:13
3
sherryficquette :
Jars, please.
2026-04-15 01:35:28
4
Yolanda💕| Cooking & LifeStyle :
It’s more like 10-12 hours right now. Winter baking is not for the weak.
2026-02-27 14:18:42
76
Cheri507 :
What size is this Weck jar you are using here ?
2026-04-26 15:54:52
3
laura.happilyevertravels :
My dough was 69 degrees last night. Sourdough journey chart said to let her sit for 13 hours!
2026-02-28 14:09:23
7
Cori :
I have a very strong starter, my house is set to 76 degrees and it takes 4 1/2 hours for mine. Bulk fermentation can be so tricky. ❤️
2026-02-27 06:15:39
48
Tik__Tok__Toe :
Chicago here. I use a heating pad to raise the temp / speed up BF time.
2026-02-27 21:35:18
5
spam15675 :
Yess! I get so tired and too lazy to wake up at like 3 AM so I just leave it all night and it’s always turned out great!
2026-02-28 05:02:48
4
𝐥𝐚𝐮𝐫𝐞𝐧 💌 :
My first loaf! Starter is 17 days old, and so strong! Bulk ferment for 3 hours and cold proof for 12
2026-02-28 05:40:12
2
simonezamproni :
When you say it takes 6-7h to bulk ferment, it means you start counting the moment you mix all ingredients until the dough has increased significantly?✨🙏🏻
2026-05-01 14:05:11
1
G Money :
Minnesota here. I measure the dough temp to determine how long but generally 12 hours on my dining room table.
2026-02-27 02:10:33
11
DeeDee Jones :
How in the world do you keep your jars so clean? I have a hot mess no matter what I do. Haha
2026-02-27 17:47:05
7
chloe :
my house is around 68 and bulk fermented 13 hours and it turned out perfect !
2026-03-26 19:17:19
6
rosa :
My house was in the low 50s in winter and it took ages
2026-03-05 18:13:43
2
Henn House :
I haven't made a loaf yet, just been working on my starter forever (because I'm in the cold) does bulk fermentation also count while doing stretch and folds or does it start after last fold?
2026-04-25 20:16:24
2
ViolentPickles🇨🇦 :
Your video about bulk fermentation is what really helped me read my dough, no issues now :) ty
2026-05-22 01:12:35
1
Dough-Rothy’s Sourdough Bakery :
my house is 71 degrees and she take 5 hours on the nose.
2026-04-07 20:25:26
2
dough.wav :
facts!
2026-04-22 04:00:52
2
thenosagrp :
This happened to me. Live on the east coast took 12-hours to double
2026-02-28 23:04:13
3
subaba :
it's been about a week since i started a sourdough starter and this is what it looks like.... no distinct smell and no rise either. any advice? i live in a rlly warm and humid country (29 - 34 degrees cel) ☹️
2026-02-27 04:29:57
0
kelseamareewilliams :
I’m having such a hard time getting bulk fermentation down. I’m working on my plain loaf today, my last 2 were slightly gummy..
2026-03-10 23:34:04
2
Annachiara🌷 :
I made my first loaf yesterday and bulk fermented 6 hours , is it under fermented ? How does it look to you?
2026-04-22 12:12:36
1
shannonh227 :
How warm is too warm? I struggle with always ending bulk fermentation too early because I want to go to bed. I want to try putting it in the oven with the light on to speed up the process
2026-03-14 00:14:41
2
bri marie :
If I'm bulk fermenting for 4-5 hours but then putting in the fridge over night is that better or should still let it sit out longer?
2026-04-15 19:22:02
3
everythingmarissa :
Thoughts on using warm water in dough to speed up
2026-03-03 18:13:53
2
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