Sourdough recipes that say “bulk ferment for 4 hours” are setting you up to fail. In a 65°F kitchen, that’s nowhere near enough time. In a 80°F kitchen, it’s over-proofed. The truth is that sourdough responds to temperature and biology — not the clock.

This planner takes your actual kitchen conditions — temperature, starter health, flour type, and hydration — and gives you a personalised bake schedule with real clock times and scaled recipe weights. Fill in your details below and get your plan in seconds.