The Weekly Rise - Issue No. 003

August 6, 2026

Read Your Dough, Not the Clock

This Week's Theme: Read Your Dough, Not the Clock - Learn to recognize the signs of successful bulk fermentation - before your dough tells you it's too late.

From My Kitchen

One of the biggest turning points in my sourdough journey happened when I stopped asking, “How many hours has it been?” and started asking, “What is my dough telling me?”

When I first started baking, I wanted someone to tell me exactly how long to bulk ferment. Four hours? Six hours? Overnight? The more I baked, the more I realized there isn’t one right answer. The same recipe can ferment differently depending on your kitchen temperature, the strength of your starter, the flour you’re using, and even the season.

That can feel frustrating at first, but it’s actually one of the most rewarding parts of sourdough. Your dough gives you clues every step of the way—you just have to learn how to recognize them.

This week, we’re diving into one of the most misunderstood steps in sourdough: bulk fermentation. I’ve put together a visual flowchart to help you stop guessing and start reading your dough with confidence. My hope is that by the end of this issue, you’ll spend less time watching the clock and more time trusting what you see, feel, and smell.

Baker's Bench

This is my dough immediately after mixing. From this moment on, the clock is running. Every stretch and fold, rest period, and temperature change happens during bulk fermentation.

What Is Bulk Fermentation?

Bulk fermentation is the period that begins after you’ve mixed your dough and ends when you divide or shape it (or place it in the refrigerator for a cold proof, if that’s part of your recipe).

During this time, your sourdough starter is hard at work. Wild yeast produces carbon dioxide, creating tiny air pockets that give your bread its light, open crumb. At the same time, beneficial bacteria develop the flavor, aroma, and texture that make sourdough so unique.

Think of bulk fermentation as your dough’s chance to grow stronger. If it’s too short, your loaf may be dense with poor oven spring. If it’s too long, the dough can become weak, sticky, and difficult to shape.

When Does Bulk Fermentation Begin?

One of the biggest misconceptions in sourdough baking is when bulk fermentation actually starts.

Bulk fermentation begins the moment your starter is mixed into the dough—not after your stretch and folds are complete.

As soon as the starter is incorporated, the yeast and beneficial bacteria begin consuming sugars in the flour, producing carbon dioxide, organic acids, and flavor compounds. Your dough is fermenting from that very first minute.

So where do stretch and folds fit in?

They take place during bulk fermentation—not before it.

Think of stretch and folds as maintenance during the fermentation process. While the dough is fermenting, you’re periodically strengthening the gluten network so it can trap the gases being produced.

By the time you finish your final stretch and fold, your dough has already been fermenting for an hour or two, depending on your recipe.

That’s why it’s important to count your bulk fermentation time from the initial mix—not from the last fold.

QUICK TIP:

Mix → Bulk Fermentation Begins → Stretch & Folds → Continue Bulk Fermentation → Shape

Stretch and folds are part of bulk fermentation—they don’t mark the beginning of it.

The challenge is that bulk fermentation doesn’t end when the clock says it should—it ends when your dough shows it’s ready. Room temperature, dough temperature, flour, hydration, and starter strength all affect how quickly fermentation happens.

That’s why this week’s printable focuses on reading your dough instead of watching the clock. Once you learn the visual and tactile signs of proper bulk fermentation, you’ll recognize the signs of healthy fermentation with confidence.

You Asked . . .

Question:

“How long should I bulk ferment? This is the period prior to either baking or putting in the fridge, correct?” - Blue Ridge Sourdough Community Member.

Answer:

Great question! Yes—bulk fermentation begins after you’ve mixed your dough and ends when you shape it. If your recipe includes a cold proof, the refrigerator comes after bulk fermentation.

The tricky part is that there isn’t a magic number of hours. Bulk fermentation is influenced by your dough temperature, room temperature, starter strength, hydration, and even the flour you’re using.

Instead of asking, “Has it been four hours yet?” ask:

Has my dough increased in volume?

Do I see bubbles throughout?

Does it jiggle when I gently shake the bowl?

Does it feel light and airy?

When those signs come together, your dough is telling you it’s ready.

The Baker's Challenge

Read Your Dough, Not the Clock

For your next loaf, ignore the recipe’s suggested fermentation time and become a dough detective!

During bulk fermentation, pause every 30–60 minutes and observe your dough. Before you shape it, see how many of these signs you can check off:

☐ Increased in volume

☐ Bubbles along the sides or throughout the dough

☐ Light and airy texture

☐ Jiggles when the bowl is gently shaken

☐ Smooth, slightly domed surface

☐ Passes the poke test (See Community Crumb Feature)

BONUS CHALLENGE:

📸 Bonus Challenge: Take a photo just before you shape your dough and share it in our Blue Ridge Sourdough Community FB group. Tell us:

How long did your bulk fermentation take?

What was your room temperature?

Which signs helped you decide it was ready?

I’d love to see everyone’s dough and compare how different kitchens produce different fermentation times!

Reference Corner

One of my favorite signs of successful bulk fermentation: a dough that feels light, airy, and stretches into a thin membrane without tearing. This is the feeling you're looking for—not just a certain number of hours.

Under Fermented vs. Over Fermented Dough

One of the most common questions I hear is, “How do I know when my dough is ready?”

The answer lies in understanding what happens when bulk fermentation ends too early—or goes too long.

🍞 Under Fermented Dough

Why it happens:

Bulk fermentation was cut short.

Dough or room temperature was too cool.

Starter wasn’t fully active.

What you’ll notice:

Dense, tight dough

Few bubbles

Little rise during bulk fermentation

Finished loaf:

Tight crumb

Poor oven spring

Dense texture

🍞 Over Fermented Dough

Why it happens:

Bulk fermentation went too long.

Dough became too warm.

Fermentation outpaced the dough’s ability to hold structure.

What you’ll notice:

Very soft or sticky dough

Weak structure

Difficult to shape

Finished loaf:

Flat loaf

Poor oven spring

Large, irregular holes

Weaker texture

Can You Measure Bulk Fermentation?

By now you might be wondering…

“Isn’t there an easier way to know when bulk fermentation is finished?”

The short answer is yes—and no.

Many bakers use tools like rise percentage or the aliquot method to help judge fermentation. These tools can be incredibly helpful, especially while you’re learning, but they’re only one piece of the puzzle.

What Is the Aliquot Method?

The aliquot method involves placing a small sample of your dough into a straight-sided container at the beginning of bulk fermentation. As the sample rises, it’s easier to measure the percentage of fermentation than it is in your mixing bowl.

Many bakers use the aliquot jar to determine when their dough has reached a target rise—often somewhere between 30% and 100%, depending on the recipe, flour, dough temperature, and baking style.

It’s a great tool for tracking fermentation, but it’s important to understand what it can—and can’t—tell you.

The Aliquot Jar Doesn’t Tell the Whole Story

An aliquot jar measures rise. It doesn’t measure dough strength.

It can’t tell you if:

• Your starter was healthy enough to build strong gluten.

• Your dough has become overly acidic.

• Your gluten network is developing properly.

• Your dough feels elastic and full of life—or sticky and beginning to break down.

That’s why two doughs can show the exact same rise percentage and still behave very differently when it’s time to shape.

Use Every Clue

✓ How much the dough has risen

✓ The temperature of the dough

✓ Bubbles along the sides and surface

✓ A light, airy feel when handled

✓ Strength during stretching and shaping

When all of those clues point in the same direction, you’ll know you’re much closer to catching bulk fermentation at the perfect time.

Finding the Sweet Spot

Most of us don’t under ferment or over ferment on purpose—we simply aren’t sure what “ready” looks like.

That’s exactly why I created this week’s Bulk Fermentation Flowchart. Instead of guessing or relying on the clock, it walks you through the visual and physical signs your dough gives you so you can confidently decide when it’s ready to shape.

⬇️ Download this week's FREE printable below.

Community Crumb

Teaching beginner bakers that sourdough doesn't have to be intimidating.

Meet Allexis

One of the best things about the sourdough community is learning from other bakers.

This week I'm excited to introduce Allexis, an Asheville, NC sourdough instructor who has been helping beginners build confidence in the kitchen through simple, down-to-earth classes.

Allexis has loved baking for friends and family since she was a little girl, but discovered sourdough while looking for a healthier, more affordable way to make bread at home. After teaching herself how to care for a starter and bake successful loaves, she realized many people give up simply because the process feels overwhelming at first.

Since November, she's been teaching beginner sourdough classes in Asheville with one goal: make sourdough approachable and help new bakers succeed.

Follow Allexis and learn more about her classes:

This Week's Topic: Bulk Fermentation

Question:

❓What's the biggest mistake you see beginners make?

Answer:

"The biggest mistake is ending bulk fermentation too soon—or letting it go too long. Under-fermented dough often produces a denser, flatter loaf with a milder flavor. Over-fermented dough can weaken the gluten structure, giving you less oven spring and a sharper, more acidic flavor. It's something almost every beginner struggles with, but you'll get the hang of it."

Question:

❓If someone watched only one thing, what would it be?

Answer:

"I personally rely on the poke test because it's been the most consistent for me.

Gently press your finger about ½ inch into the dough.

• Springs back quickly → needs more time.

• Springs back slowly and leaves a slight dent → ready to shape.

• Doesn't spring back → likely over-proofed.

Don't throw it away though—you can still bake it or turn it into delicious focaccia."

She also watches for these visual cues:

✔ A domed surface

✔ Nearly doubled in size

✔ Large bubbles developing

✔ Dough releasing easily from the bowl

Question:

❓What's one misconception you wish more bakers understood?

Answer:

"Bulk fermentation starts the moment your starter is mixed with the flour and water—not after stretch and folds.

I believed otherwise for a long time. If you're following recipe timing, that misunderstanding can easily cause over-fermentation."

Question:

❓How do you adjust for changing temperatures?

Answer:

"I don't have many ways to control the temperature of my kitchen, so I simply choose baking days when I can check on my dough throughout the day.

Especially when you're learning, watching your dough is much more valuable than watching the clock."

Question:

❓One piece of advice for beginners?

Answer:

"Be patient with yourself.

Choose a day when you can check your dough often and learn the visual signs it's ready.

Eventually you'll be able to glance at your dough and know exactly where it is in fermentation—but that confidence comes with practice."

Alice's Take

One thing I love about Allexis' approach is that she encourages bakers to watch the dough instead of relying only on the clock. Allexis' advice is a great reminder that recipes are a starting point—but your dough always has the final say.

Fresh From Clear Creek

Our active and established classic sourdough starter before dehydration

A Strong Starter Sets the Stage

This week’s focus is all about bulk fermentation, and while learning to read your dough is the key to knowing when it’s ready, it all starts with a healthy, active starter.

A healthy, active starter helps your dough ferment predictably and build the strength needed for great oven spring. If your starter is weak or sluggish, bulk fermentation becomes much harder to judge.

If you’re looking to skip the process of creating a starter from scratch—or need a reliable backup—I offer both classic, wheat, rye and gluten-free dehydrated sourdough starters, each with step-by-step activation instructions and ongoing support through Clear Creek Sourdough.

Whether you’re just beginning your sourdough journey or getting back into baking, starting with a healthy culture can make all the difference.

Ready to get started?

Coming Out of the Oven

Next Week: Shaping Dough with Confidence

You’ve spent all this time building a strong starter and learning how to recognize when bulk fermentation is complete. Now comes the next important step—shaping your dough.

A well-fermented dough can still produce a disappointing loaf if it’s shaped too tightly, too loosely, or handled too aggressively. The good news? Shaping is a skill anyone can learn with a little practice.

In next week’s issue, we’ll cover:

Why shaping matters

How to create surface tension

Common beginner mistakes

Signs your dough is ready to shape

A new printable guide to help you build confidence

Until then, remember… great bread isn’t just about the recipe—it’s about learning to read your dough every step of the way.

Until Next Time . . .

Thanks for spending a little time with me this week. I hope you learned something new and found a bit of inspiration for your next bake.

I'd love to see your dough this week. Reply to this email or tag me in the Blue Ridge Sourdough Community.

See you next Thursday!

Happy Baking!

Liked this week's issue? Know someone who loves Sourdough?

Forward them this issue and invite them to join The Weekly Rise.

Want the next issue delivered to you?

Get The Weekly Rise delivered straight to your inbox.