Sourdough Timer OnlineFree sourdough timer for bulk fermentation, shaping, and baking. Multi-stage countdown helps you track every step from starter to oven.Frequently asked questionsHow long should bulk fermentation take for sourdough?Bulk fermentation typically runs 4–6 hours at 75°F with an active starter. At 70°F, extend to 6–8 hours. Watch for 50–75% volume increase and dough that feels airy, not sticky. Temperature matters more than the timer — trust the dough.When is my sourdough starter ready and how do I time it?A healthy starter peaks 4–8 hours after feeding. Use the float test: a teaspoon dropped in water should float. Set a 4-hour timer after feeding, then check every 30 minutes. Use it at or just before peak — declining starter makes denser bread.How long do stretch-and-folds take and how do I time them?Do 4–6 sets of stretch-and-folds during bulk fermentation, each set spaced 30 minutes apart. Each set takes about 1 minute. Use an interval timer: 30 minutes on, 1 minute off, repeat 4–6 times. After the last fold, let the dough rest without disturbance.What's the cold proof timer for sourdough overnight in the fridge?Cold proof (retard) in the fridge runs 8–16 hours at 38°F. You can bake at any point in that window — longer retard develops more sour flavor. Set a minimum timer of 8 hours and a maximum of 16 hours. Score and bake straight from the fridge.How long do I bake sourdough in a Dutch oven?Preheat Dutch oven at 500°F for 45 minutes. Bake covered: 20 minutes (this creates steam for the rise). Uncover and bake: 20–25 more minutes until deep brown crust. Total bake time: 40–45 minutes. Cool on a rack for 1 hour before cutting.