Bulk Sourdough Recipe

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Sourdough Bread

Bulk sourdough recipe

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Work smarter, not harder. Mixing up a batch of 6 takes just about the same time as doing 1. You are going to want to multiply our recipe to help you bulk bake when you decide to start selling your loaves.😉 We hope our kit, recipe, guide and videos have been helping you! #sourdough #sourdoughERA #sourdoughbread #sourdoughscoring #sourdoughtok #fyp #breadtok #sourdoughstarter #sourdoughbaking #baking #sourdoughforbeginners #sourdoughcommunity

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How long should the bulk fermentation be?

The answer is: “It depends”

Reminder: the bulk fermentation starts the moment starter is being added to the dough and finishes with the shaping. It includes the foldings.

The bulk fermentation can be anything from just 3h to 10-12h overnight on the counter. And this will be influenced mainly by 2 factors

🌾The temperature in your kitchen

The warmer, the faster the fermentation will happen and the shorter the bulk will be.

To give you some hints, at 20°C / 68°F the bulk in my case is somewhere around 6-7h, whereas at 24°C / 75°F be 4.5-5h.

*the above are applicable for 20% starter in the recipe

🌾The amount of starter the recipe you follow calls for.

The more starter, the faster the fermentation will happen.

Most of the recipes will

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