Fermentation Made Simple

If you’re anything like me, fermentation has probably been the trickiest part of sourdough baking. You mix your ingredients, do your stretch and folds, then you wait…and wonder… is it done yet? 😅 

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The truth is that fermentation is less about the clock and more about learning to read your dough. Recipes may say “bulk ferment for 4–6 hours,” but your kitchen isn’t my kitchen. Temperature, flour type, and even water all makes a difference. Instead of staring at the clock, start watching your dough. It should feel airy and puffy, almost marshmallowy when you jiggle the bowl. You’ll also start to notice bubbles forming on the surface—those little signs mean your yeast is happy and doing its job. Using a clear-sided container, like these Cambro sets, makes it so much easier to see the changes happening as the dough comes to life.

Another simple trick is the classic “poke test.” Gently press a floured finger into the dough. If it bounces back immediately, it needs more time. If it springs back slowly and leaves a slight indentation, it’s right where you want it. And if it barely recovers at all? That usually means the dough has gone too far, but don’t panic. Even over-proofed dough still bakes into bread; it might just be a little flatter than you hoped.

Temperature is one of the biggest players in the fermentation game. Think of it as yeast having a party, too cold and the guests are sluggish, too hot and they burn out before the fun’s even started. A cozy range for most sourdough is between 75–80°F. If your house runs on the cooler side, you can tuck your dough into the oven with just the light on or invest in a bread proofer for a more consistent environment.

One of the most common mistakes new bakers make is rushing the bulk fermentation because they’re afraid of over-proofing. But the reality is, under-proofing happens far more often. If your dough feels dense or heavy when you’re trying to shape it, that’s a sign it needed more time to develop. Patience really does pay off here, the longer fermentation creates a lighter, airier crumb and gives your loaf that depth of flavor sourdough is known for.

When it comes to shaping, your dough also needs a supportive place to rest. A good banneton proofing basket helps it hold its shape while the final rise happens. And after baking, storage is just as important. That’s why I’m so excited about my new collaboration with Grin Bag reusable bread bags. They keep sourdough fresh without using plastic, and they’re completely washable. They’ve been a game-changer for my own kitchen.

One of the best tools for building confidence with fermentation is keeping a simple log. Jot down your room temperature, when you started bulk fermentation, when you shaped, and what your dough looked and felt like at each stage. Over time you’ll notice patterns, and you’ll learn exactly how your starter behaves in your kitchen. A simple baking journal is perfect for this.

Fermentation doesn’t have to feel like a guessing game. The more loaves you bake, the more you’ll come to recognize the look, feel, and even smell of dough that’s just right. And when that first loaf with an open crumb and golden crust comes out of the oven, you’ll know the wait, and the learning curve, was absolutely worth it.

Recommended Tools for Easier Fermentation

If you’re ready to take the guesswork out of fermentation, here are a few of my favorite tools:

• Cambro clear-sided containers — see your dough rise at a glance. 

• Banneton proofing baskets — give shaped dough structure and support.

• Bread proofer — keep fermentation temps steady and reliable. 

• Reusable Grin Bag bread bag — eco-friendly storage that keeps sourdough fresh. 

• Baking journal — track temps, times, and results to learn your dough’s rhythm. 

These little upgrades make baking smoother, less stressful, and way more fun.

Happy Baking!