Sourdough Bulk Fermentation Time at 73 Degrees (73°F / 23°C) with 5% Starter (+62.3% Rise)
Calibrated 14.6–18.4 hr fermentation window at 73°F (22.8°C) with 5% levain, targeting +62.3% volume (+46.8% conical height).
With 5% levain (25g/500g flour) at 73°F (22.8°C), microbial CO2 production (LAB ratio 4.7:1) reaches shaping readiness in 14.6–18.4 hours. Target +62.3% true volumetric expansion (+46.8% vertical height rise in a sloped bowl, hitting 5.87 cm) before 38°F cold retarding—waiting for doubled vertical height triggers a +85.4% volume explosion.
- Estimated Bulk Time
- 14.6–18.4 hrsAt 73°F (22.8°C) with 5% starter (Q10=0.86x)
- Target Aliquot Volume Rise
- +62.3%Capped volumetric cutoff (<44.9°F dormancy)
- Sloped Bowl Height Target
- 5.87 cm+46.8% vertical climb from 4.0 cm
- 2x Height Trap Warning
- +85.4% VolCoil fold every 37m (LAB 4.7:1)
Conical Height vs. Aliquot Volume Matrix Centered on 73°F / 5% Starter
5-point neighborhood comparison around 73°F (22.8°C) and 5% starter (25g/500g flour), showing window hours, conical height rise %, straight-wall volume rise %, and 37-min coil fold intervals.
| Temp & Levain Seed (Around 73°F / 5%) | Fermentation Window | 9" Conical Height Rise | Straight-Wall Volume Rise | Coil Fold Cadence |
|---|---|---|---|---|
| 71°F (21.7°C) @ 3% (15g) Cooler / Lower Seed | 24.9–31.1 hrs (1494–1866m) | +52.9% height (4.0 → 6.12 cm) | +71.3% vol (2x trap: +99.4%) | Every 40 min (Row 1) |
| 73°F (22.8°C) @ 3% (15g) Baseline Temp / Lower Seed | 21.4–27 hrs (1284–1620m) | +46.8% height (4.0 → 5.87 cm) | +62.3% vol (2x trap: +85.4%) | Every 38 min (Row 2) |
| 73°F (22.8°C) @ 5% (25g) [Current Target] | 14.6–18.4 hrs (876–1104m) | +46.8% height (4.0 → 5.87 cm) | +62.3% vol (2x trap: +85.4%) | Every 37 min (Row 3) |
| 73°F (22.8°C) @ 8% (40g) Baseline Temp / Higher Seed | 10.3–12.9 hrs (618–774m) | +46.4% height (4.0 → 5.86 cm) | +61.8% vol (2x trap: +84.7%) | Every 36 min (Row 4) |
| 75°F (23.9°C) @ 8% (40g) Warmer / Higher Seed | 8.9–10.9 hrs (534–654m) | +39.2% height (4.0 → 5.57 cm) | +51.5% vol (2x trap: +69.2%) | Every 34 min (Row 5) |
Interactive Bulk Fermentation Temp × Inoculation Calculator
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When to Stop Bulk Fermentation at 73 Degrees (73°F / 23°C): Target +62.3% Rise
Gas-cell nucleation physics at 73°F (22.8°C) and 5% inoculation depends on preventing Laplace-pressure coalescence during the 14.6–18.4 hr bulk phase. Re-laminating the gluten film every 37 minutes subdivides alveoli cleanly up to +62.3% volume (5.87 cm conical height), avoiding the +85.4% overproofed blowout.
Conductive heat transfer from a 73°F (22.8°C) boule in a rattan banneton requires hours to reach the 44.9°F yeast-dormancy threshold. During that cooling tail, a 5% inoculation (LAB ratio 4.7:1, Q10=0.86x) adds residual lift—making the +62.3% cutoff (5.87 cm height, 37-min folds) mandatory.
Managing a 73°F (22.8°C) / 5% Inoculation Sourdough Schedule
- Levain Inoculation (5% / 25g): Dispersion-mix 25g peaked starter (13g F + 13g W) into 500g flour tempered to 73°F (22.8°C).
- Rheological Coil Folds (37-Min Cadence): Execute damp-hand coil folds every 37 minutes during the first half of the 14.6–18.4 hr window (Q10=0.86x).
- Frustum Height Cutoff (5.87 cm): Track bowl climb from 4.0 cm to 5.87 cm (+46.8% height = +62.3% aliquot volume); never wait for 8.0 cm (+85.4% trap).
- Thermal Arrest (<44.9°F Core): Preshape, bench rest 20 min, stitch into a banneton, and chill at 38°F so core activity halts below 44.9°F.
Frequently Asked Questions for This Bulk Fermentation Temp × Inoculation Spec
How often should I do coil folds at 73°F with 5% starter?
Space your coil folds every 37 minutes during the first half of the 14.6–18.4 hour window at 73°F (22.8°C) so the gluten network holds its +62.3% rise.
How many grams of starter is 5% inoculation for a 500g flour loaf at 73°F?
A 5% inoculation on 500g main flour equals 25g of active 100% hydration starter (13g flour + 13g water), fermenting in 14.6–18.4 hours at 73°F.
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 +62.3% volume (5.87 cm bowl height), wild yeast budding tapers into dormancy once the core cools below 44.9°F.