Dough temperature is the single biggest variable in sourdough timing — and most recipes ignore it entirely. Doughwise uses the actual science to give you an adaptive bake schedule based on your kitchen right now.
Calculate my bulk time →Fermentation rate roughly doubles for every 10°F rise in dough temperature. This is the Q10 rule from food science — and it's why your 4-hour bulk on a warm day took 7 hours in winter.
When a recipe says "4–6 hours," that 2-hour window covers roughly a 10°F swing in kitchen temperature. Without knowing your actual dough temp, you're guessing inside a very wide range.
Doubling your starter percentage (from 10% to 20%) can cut bulk time by roughly 30–40%. Most bakers don't adjust starter % and temperature together — which is why results vary so much.
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