Sourdough schedule planner
Tell it when you want bread. It works out when to feed your starter, mix, shape and bake, and what to look for before moving on.
Edit stages (6)
| Stage | Hours | Scales with temp |
|---|---|---|
Pick a date and time
Assumption: fermentation takes about twice as long for every 8 °C cooler than 24 °C (half as long warmer), within 16–32 °C. Your starter and flour matter more than the clock: watch the “ready when” signs and adjust.
Why it’s an estimate
Sourdough runs on your starter’s schedule, not the clock. A strong starter in a warm kitchen can finish bulk fermentation in four hours; a sluggish one in a cool kitchen can take ten. Use the timeline to plan your day, and the “ready when” signs to decide when to move on.
Formula version 1.0.0. Times shown in your device’s time zone; overnight steps and daylight-saving changes are handled.