How the estimate works
Fermentation speeds up as dough warms. As a rough rule, every 15°F (about 8°C) of extra warmth roughly halves the time, and more starter in the dough shortens it further. The calculator starts from a typical 20% starter dough at 75°F (about 4½–6½ hours) and adjusts from there.
Why we show a range
Flour type, starter strength, salt, and how you measure temperature all move the number. Treat the result as when to start checking, not when to stop.
Signs bulk is done
- The dough has grown about 50–75% (more for very strong flours).
- The top is domed and jiggles when you shake the bowl.
- You see bubbles on the sides and surface.
Want help with the starter itself? See starter not rising.