08/22/2026
Stop guessing your fermentation time—this is what a perfectly pushed sourdough bulk ferment looks like on the inside. Notice how the crumb isn't dense or gummy at the bottom, and the air pockets are evenly distributed all the way to the top crust? That’s the result of two key things: balancing your flour strength with hydration, and timing your bulk ferment so you catch the dough right before it over-proofs for maximum vertical rise. If your crumb is dense with giant random holes, you’re under-fermented; if it collapses flat, you’re over-fermented. Save this post for your weekend bake reference, and drop a comment below with your target hydration percentage! Keywords: bulk fermentation, open crumb, bread baking, sourdough starter, flour strength.
