The bulk ferment is when the yeast fully developed through rest. The dough should nearly double in size and get bubbly. The warmer the environment, the faster the dough will ferment. If you leave the dough on the counter it will take about eight to 10 hours. For a more sour dough, leave it in the fridge for up to three days for a slower fermentation.
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Alexis Jacobs ’26, Web Features Editor
Web Features Editor Alexis Jacobs ’26 does it all. Between dancing every day, Inklings, knitting and sourdough making, she keeps very busy.
“I love the environment at dance and how we all support each other,” Jacobs said. “Dance, and my other hobbies are how I express my creativity.”
Jacobs first joined Inklings so she could use her creativity in an academic way. She enjoys writing and editing feature articles, and making recipes for the web.
“I love how in journalism I have creative freedom over what I write,” Jacobs said. “I enjoy sharing my hobbies and passions through my articles.”