Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 20% Starter (+60% Rise)
Calibrated 5.2–6.5 hr fermentation window at 73°F (22.8°C) with 20% levain, targeting +60% volume (+45.2% conical height).
At 73°F (22.8°C) with 20% starter (100g levain per 500g flour), bulk fermentation completes in 5.2–6.5 hours (Q10=0.86x). Cut off bulk at +60% true volumetric expansion (+45.2% vertical height rise in a sloped bowl to 5.81 cm) rather than doubling height, which causes a +81.9% volume explosion.
- Estimated Bulk Time
- 5.2–6.5 hrsAt 73°F (22.8°C) with 20% starter (Q10=0.86x)
- Target Aliquot Volume Rise
- +60%Capped volumetric cutoff (<44.5°F dormancy)
- Sloped Bowl Height Target
- 5.81 cm+45.2% vertical climb from 4.0 cm
- 2x Height Trap Warning
- +81.9% VolCoil fold every 32m (LAB 5.3:1)
Conical Height vs. Aliquot Volume Matrix Centered on 73°F / 20% Starter
5-point neighborhood comparison around 73°F (22.8°C) and 20% starter (100g/500g flour), showing window hours, conical height rise %, straight-wall volume rise %, and 32-min coil fold intervals.
| Temp & Levain Seed (Around 73°F / 20%) | Fermentation Window | 9" Conical Height Rise | Straight-Wall Volume Rise | Coil Fold Cadence |
|---|---|---|---|---|
| 71°F (21.7°C) @ 18% (90g) Cooler / Lower Seed | 6.5–8.1 hrs (390–486m) | +51.4% height (4.0 → 6.06 cm) | +69.1% vol (2x trap: +96%) | Every 35 min (Row 1) |
| 73°F (22.8°C) @ 18% (90g) Baseline Temp / Lower Seed | 5.6–7 hrs (336–420m) | +45.4% height (4.0 → 5.82 cm) | +60.3% vol (2x trap: +82.4%) | Every 33 min (Row 2) |
| 73°F (22.8°C) @ 20% (100g) [Current Target] | 5.2–6.5 hrs (312–390m) | +45.2% height (4.0 → 5.81 cm) | +60% vol (2x trap: +81.9%) | Every 32 min (Row 3) |
| 73°F (22.8°C) @ 23% (115g) Baseline Temp / Higher Seed | 4.7–5.9 hrs (282–354m) | +44.9% height (4.0 → 5.8 cm) | +59.6% vol (2x trap: +81.3%) | Every 31 min (Row 4) |
| 75°F (23.9°C) @ 23% (115g) Warmer / Higher Seed | 4.1–5 hrs (246–300m) | +37.9% height (4.0 → 5.52 cm) | +49.6% vol (2x trap: +66.4%) | Every 29 min (Row 5) |
Live Parameter Solver for Sourdough Bulk Fermentation Time at 73 Deg
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When to Stop Bulk Fermentation at 73 Degrees (73°F / 23°C): Target +60% Rise
Beta-amylase cleavage of damaged wheat starch supplies maltose to Kazachstania exigua across the 5.2–6.5 hr fermentation at 73°F (22.8°C) (20% starter). Maintaining a 32-minute fold cadence aligns gas cell walls so the matrix captures +60% gas expansion (5.81 cm bowl height) while holding a 5.3:1 acid ratio.
Conductive heat transfer from a 73°F (22.8°C) boule in a rattan banneton requires hours to reach the 44.5°F yeast-dormancy threshold. During that cooling tail, a 20% inoculation (LAB ratio 5.3:1, Q10=0.86x) adds residual lift—making the +60% cutoff (5.81 cm height, 32-min folds) mandatory.
Precision Bulk Fermentation Workflow: 73°F (22.8°C) with 100g Levain
- Levain Inoculation (20% / 100g): Dispersion-mix 100g peaked starter (50g F + 50g W) into 500g flour tempered to 73°F (22.8°C).
- Rheological Coil Folds (32-Min Cadence): Execute damp-hand coil folds every 32 minutes during the first half of the 5.2–6.5 hr window (Q10=0.86x).
- Frustum Height Cutoff (5.81 cm): Track bowl climb from 4.0 cm to 5.81 cm (+45.2% height = +60% aliquot volume); never wait for 8.0 cm (+81.9% trap).
- Thermal Arrest (<44.5°F Core): Preshape, bench rest 20 min, stitch into a banneton, and chill at 38°F so core activity halts below 44.5°F.
Cereal Chemistry & Bench Execution FAQs
How many hours should sourdough bulk ferment at 73°F with 20% starter?
At 73°F (22.8°C) with 20% starter (100g per 500g flour), bulk fermentation takes 5.2 to 6.5 hours (Q10=0.86x) to reach +60% true volumetric expansion (+45.2% vertical height rise in a sloped bowl).
How does 20% starter affect sourness and lactic-to-acetic ratio at 73°F?
Fermenting with 20% levain at 73°F (22.8°C) produces an estimated 5.3:1 lactic-to-acetic organic acid ratio across 5.2–6.5 hours before shaping at +60% rise.
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 +60% volume (5.81 cm bowl height), wild yeast budding tapers into dormancy once the core cools below 44.5°F.