Dear First name / friend, 

Let's get ready to bake! Is the weekend when you get to feed your sourdough starter and get your bake on? 

For many of us, busy weeks mean that the weekend is time to slow down and hopefully bake some sourdough. 

This week I'm going to talk about getting fermentation right - and the different types of fermentation that our sourdough goes through. Getting your head around this will make you a better sourdough baker.

“I just never know when bulk fermentation is finished. How can I make sure that I get it right without under or over fermenting my sourdough?”

Firstly, understanding the difference between bulk fermentation and cold fermentation is crucial. 

Bulk fermentation really is when the magic happens and it must be done at room temperature (ideally around 25C). Cold fermentation (or cold proofing) happens after shaping and is done at 4C and under. 

They cannot be interchanged. I've written a full explanation on the differences between the two types of fermentation here.

So how do you know when bulk fermentation has finished? Ideally, you want your dough to double. It will have a domed surface and be pulling away from the sides of the bowl. I've included lots of pictures and a full guide to know when your bulk fermentation is finished here.

You might also find this sourdough glossary handy - it has over 54 sourdough terms explained.

If you're looking for a new sourdough recipe to try this week - why not give this Honey Oat Sourdough Bread. It's absolutely delicious and one of the most popular recipes on the Pantry Mama site.

Oh and if you missed last week's question - you can read the question and answer here.

As always, I love to see your sourdough wins - and help you with any problems you might be having. Have a question you'd like answered on my site? Let me know!

Until next week,

Wishing you sourdough success,

Kate