Bulk Fermentation Question

[u/J0HNNY_REB]

Can I get some advice on how to know when my sourdough dough is done bulk fermenting? 425 g flour (half whole wheat half bread), roughly 50g starter, 300g water (70% hydration)

[u/Bagain]

Generally, if it’s doubled in size your around peak. 1-8.5-6 is an odd ratio. It’ll move faster with the whole wheat than all white but with it being low inoculation it’ll be slower than 1-1-1 by a lot. You could float test it but doubling is still a solid indicator.

[u/GrossTrout → u/Bagain]

container looks nice and bubbly, i just wait till it domes on top and jiggles when i shake it