Dough measurement record
Calculate a result before printing.
Sourdough Bulk Fermentation Chart
Compare measured dough volume with your recipe’s rise target, then copy or print a record of this batch.
Result
Measure your dough, enter your recipe’s target and calculate.
Measured volume increase—
- Target volume
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- Volume to target
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- Recorded temperature
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Volume and temperature alone cannot establish that bulk fermentation is finished.
| Increase | Volume |
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These are arithmetic marks, not readiness recommendations.
How to use
Mark the starting volume in a straight-sided container at the beginning of bulk fermentation. Measure current volume on the same basis, and measure the temperature inside the dough. Enter the rise target specified by your recipe, then calculate.
Use the target volume as a container mark. The chart provides mathematical rise marks and highlights your recipe’s target. Save PDF keeps a printable record of the current confirmed measurements. Use Copy result for editable text.
What the chart tells you
Rise (%) = 100 × (current volume ÷ starting volume − 1). Target volume = starting volume × (1 + target rise ÷ 100). A negative volume-to-target value means the measured volume is above that target.
Temperature is recorded and converted, not used to invent a universal target or finishing time. Flour, starter amount and activity, dough temperature, recipe and later proofing all affect the process. Warm dough may continue fermenting while cooling. Inspect the dough as well as its volume.
Example and units
500 mL growing to 700 mL is a 40% rise. An example recipe target of 50% corresponds to 750 mL, leaving 50 mL to that mark. This does not mean 50% is right for every dough.
Milliliters to liters: divide by 1,000; 500 mL = 0.5 L. Liters to milliliters: multiply by 1,000; 0.75 L = 750 mL. Celsius to Fahrenheit: °F = °C × 9/5 + 32; 25 °C = 77 °F. Fahrenheit to Celsius: °C = (°F − 32) × 5/9; 68 °F = 20 °C. Unit changes convert entered measurements.
Limits and corrections
Volumes must be positive and at most 100 L, dough temperature 0–50 °C, and recipe target above 0 through 200%. These are input limits, not fermentation or food-safety thresholds. A current volume below the start is reported as a decline rather than hidden.
Folds, uneven surfaces and different containers can make measurements inconsistent. Use the same measurement basis. Decimal point or comma is accepted without thousands separators. No measurements or batch history are saved.
Frequently asked questions
When will my dough be ready?
This tool does not forecast a finish time. Use your recipe and observe volume, bubbles and dough structure; a target mark alone cannot confirm readiness.
Which target should I enter?
Use a target that belongs to your recipe and process. The 50% example demonstrates the arithmetic and is not a recommendation.
Why did the result disappear?
Any edited input or unit change invalidates the old record. Muted examples can return to empty fields, but Calculate is required to confirm them. Clear keeps units and removes the previous result.