Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 12% Starter (+61.2% Rise)
LAB 5.0:1 organic acid balance and 7.6–9.5 hr bulk schedule for 73°F (22.8°C) doughs inoculated at 12%.
Fermenting a 73°F (22.8°C) dough inoculated at 12% (60g active culture/500g flour) requires 7.6 to 9.5 hours with 35-minute coil folds. Shape at +61.2% true volumetric expansion (+46% vertical height rise in a sloped bowl from 4.0 cm to 5.84 cm) to avoid the +83.8% volume explosion of a 2x height trap.
- Estimated Bulk Time
- 7.6–9.5 hrsAt 73°F (22.8°C) with 12% starter (Q10=0.86x)
- Target Aliquot Volume Rise
- +61.2%Capped volumetric cutoff (<44.7°F dormancy)
- Sloped Bowl Height Target
- 5.84 cm+46% vertical climb from 4.0 cm
- 2x Height Trap Warning
- +83.8% VolCoil fold every 35m (LAB 5.0:1)
Bulk Fermentation Time & Bowl Geometry Matrix Around 73°F (22.8°C) & 12% Starter
5-point neighborhood comparison around 73°F (22.8°C) and 12% starter (60g/500g flour), showing window hours, conical height rise %, straight-wall volume rise %, and 35-min coil fold intervals.
| Temp & Levain Seed (Around 73°F / 12%) | Fermentation Window | 9" Conical Height Rise | Straight-Wall Volume Rise | Coil Fold Cadence |
|---|---|---|---|---|
| 71°F (21.7°C) @ 10% (50g) Cooler / Lower Seed | 10.1–12.6 hrs (606–756m) | +52.4% height (4.0 → 6.1 cm) | +70.5% vol (2x trap: +98.2%) | Every 38 min (Row 1) |
| 73°F (22.8°C) @ 10% (50g) Baseline Temp / Lower Seed | 8.7–10.9 hrs (522–654m) | +46.2% height (4.0 → 5.85 cm) | +61.5% vol (2x trap: +84.2%) | Every 36 min (Row 2) |
| 73°F (22.8°C) @ 12% (60g) [Current Target] | 7.6–9.5 hrs (456–570m) | +46% height (4.0 → 5.84 cm) | +61.2% vol (2x trap: +83.8%) | Every 35 min (Row 3) |
| 73°F (22.8°C) @ 15% (75g) Baseline Temp / Higher Seed | 6.4–8.1 hrs (384–486m) | +45.7% height (4.0 → 5.83 cm) | +60.8% vol (2x trap: +83.2%) | Every 34 min (Row 4) |
| 75°F (23.9°C) @ 15% (75g) Warmer / Higher Seed | 5.6–6.8 hrs (336–408m) | +38.6% height (4.0 → 5.54 cm) | +50.6% vol (2x trap: +67.9%) | Every 32 min (Row 5) |
On-Bench Hydration & Fermentation Adjuster
Modify base flour mass, levain inoculation, or ambient kitchen temperature below to recalculate from this 7.6–9.5 hrs baseline.
When to Stop Bulk Fermentation at 73 Degrees (73°F / 23°C): Target +61.2% Rise
Alveograph tenacity-to-extensibility (P/L) ratios shift rapidly at 73°F (22.8°C) when seeded with 12% levain (60g/500g). Across 7.6–9.5 hours (Q10=0.86x), each 35-minute coil fold restores elastic recovery until the +46% sloped-bowl mark (5.84 cm, +61.2% volume) signals immediate shaping.
Surface tension generated during shaping at 73°F (22.8°C) must withstand both 12% levain gas pressure and the cooling transition to 44.7°F. By capping bulk at +61.2% volumetric expansion (5.84 cm / +46% height at 7.6–9.5 hrs) with 35-min folds, blisters form cleanly without collapsing.
Step-by-Step 73°F / 12% Starter Execution & 5.84 cm Cutoff
- Quantitative Weigh-In (12% Seed): Measure 60g bubbly 100% starter into your 500g flour batch and confirm a 73°F (22.8°C) post-mix temperature.
- Timed Coil-Fold Window (35 Mins): Space 3 to 4 coil folds at 35-minute intervals while Q10=0.86x kinetics build alveolar tension.
- Sloped-Bowl Readout (5.84 cm Target): Watch for domed shoulders at 7.6–9.5 hrs when bowl depth climbs +46% to 5.84 cm (+61.2% true volume).
- Overnight Retardation (<44.7°F): Shape with minimal flour and cold-proof 12–16 hours at 38°F as core temperature crosses the 44.7°F dormancy line.
Common Scaling & Troubleshooting Questions (7.6–9.5 hrs)
What happens if my 73°F kitchen warms up by 2°F during a 12% starter bulk?
A +2°F rise to 75°F accelerates Q10 kinetics above 0.86x and shortens the 7.6–9.5 hr window, so monitor the 5.84 cm (+61.2% volume) mark closely.
When should I stop stretching and folding a 73°F dough with 12% starter?
Complete your 35-minute coil fold sets within the first 4.6 hours at 73°F (22.8°C), leaving the final stretch undisturbed until the dough reaches 5.84 cm (+61.2% volume).
At what internal temperature does a 73°F dough stop rising in the fridge?
When transferred from 73°F (22.8°C) to a 38°F refrigerator at +61.2% volume (5.84 cm bowl height), wild yeast budding tapers into dormancy once the core cools below 44.7°F.