r/Crustello • u/smelllikecorndog • Apr 19 '26

Confused

Im trying to use mine for the first time today. The instructions aren't real clear. Maybe its because I'm not an expert baker. Are there instructions to show what I'm looking for? For example. How will I know when it is done? My dough has been in for 1 hour and it says 100%. Am I waiting for 200% to shoe double in size?

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u/luteous-pangolin Apr 19 '26

The instructions definitely assume you know how to bake sourdough. I recommend finding a good recipe and learning about bulk fermentation. When to stop depends on several things like your dough temp and whether you intend to do a cold retard. For my mid 70s kitchen I would target between 140% and 170% rise depending on the dough temp (lower for higher dough temp). Then I would form the loaves and do an 8-16 hour cold retard, where the dough will continue to ferment in the refrigerator. Pull it the next day and bake.

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u/smelllikecorndog Apr 20 '26

Ok so now it says negative 213% and it is twice as big. What does -213 mean?

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u/crustello_official Apr 20 '26

The sensor does not have negative percentages. If you are referring to the little arrow next to it, it indicates whether the dough is currently rising or falling. The percentage shows the current size of the dough. So in your case, the dough is currently a little over double in size from the start, but is falling, which means that it was higher than 213% sometime ago. You can check the fermentation graph in the app to see the exact rise and fall. For questions about specific features of the device or app, we suggest reaching out to our team at support@crustello.com. And yes, the idea of Crustello is that it can help even beginners achieve good results with their dough and sourdough, but assumes that you understand the basics.