Starter Feed
Ratio · Temp · Peak time
Feed time
Feed ratio · starter : flour : water
1:1:1
1:2:2
1:3:3
1:5:5
1:10:10
1 :
:
26.5°C
Starter peak
Ready in — · at —
Dough Recipe
Flour · Hydration · Inoculation
500g
74%
20%
15%
60 min
Environment & Water Temp
FDT calculator included
21.5°C
🎯 Final dough temperature calculator
20°C
24°C
—
Use water at —
—
13h
55%
Computing…
Recipe Quantities
Auto-calculated
Stage Timeline
Feed → Bake
——
Full Bake Schedule
All stages
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Notes & Tips
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Use the FDT calculator to hit your target dough temp. It's the single most reliable predictor of bulk fermentation speed.
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Feed starter when it's at or just past the previous peak — hungry and active. A collapsed starter gives unpredictable results.
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Add to dough at peak: domed top, 150% rise, slightly webby inside. Not before, not after collapse.
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Bulk end: 50–60% rise, bubbles at edges and bottom, dome, jiggly. Never wait for 100% — that's over-fermented.
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After fold #4 leave undisturbed. Moving the dough inhibits gluten structure and slows gas production.