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21h • 🔬 Science & Innovation
Bulk Fermentation Doesn't Have to Be a Mystery
A lot of you are struggling with bulk fermentation, and I get it. There's so much conflicting advice out there that it's hard to know what to trust.
I've always said there's no one way to do sourdough — but I can only teach what's worked for me. And what's worked for me is a process I call the fermentolyse. It solves a number of the issues I see folks running into, especially over-fermentation and dough that falls apart at shaping.
I put together this video to explain it as clearly and visually as I can. It covers:
- Why watching the clock is setting you up to fail
- What fermentolyse is and how it changes your timeline
- The three physical signs that tell you bulk is actually done
- Why your dough goes straight into the fridge after shaping
Take a look and let me know if it helps. If you've still got questions after watching, drop them in the comments and we'll get it sorted.
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Bulk Fermentation Doesn't Have to Be a Mystery
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