How long to proof sourdough at 67°F (19°C)
Steady and predictable, just slower than most recipes assume.
At 67°F (19°C)
Estimate- Bulk fermentation
- 5¾–8½ h
- Final proof
- 2¼–3½ h
- Starter peak
- 4¾–7¼ h
20% levain, to a 75–100% rise
at room temperature, or 12–16 h in the fridge
after a 1:1:1 feed (5¾–8¾ h at 1:2:2)
Compared with 75°F (24°C), everything here takes about 41% longer. Each 1°F changes the times by about 4%. Want today's numbers for your kitchen? Try the live rise forecast.
Proofing times at 67°F (19°C)
| Stage | Estimated time |
|---|---|
| Starter peak, 1:1:1 feed | 4¾–7¼ h |
| Starter peak, 1:2:2 feed | 5¾–8¾ h |
| Starter peak, 1:5:5 feed | 8¾–13¼ h |
| Bulk fermentation, 10% levain | 7¾–11½ h |
| Bulk fermentation, 15% levain | 6½–9¾ h |
| Bulk fermentation, 20% levain | 5¾–8½ h |
| Bulk fermentation, 30% levain | 4½–6¾ h |
| Final proof, room temperature | 2¼–3½ h |
| Cold retard (fridge, 3–5°C / 37–41°F) | 8–48 h, best 12–16 h |
Ranges are the estimate ±20%, rounded to the quarter hour. Dough at about 75% hydration.
What to expect at 67°F
67°F (19°C) is a typical home in the cooler months. Fermentation is steady and easy to follow, just slower than the times printed in many recipes, which are often written for dough at 75–78°F (24–26°C). With 20% levain, expect bulk to take about 5¾–8½ hours.
Because the dough ferments evenly and doesn't race, you can let it rise a little further before shaping: aim for about 75–100%. Bubbles on the sides, a domed surface and a gentle jiggle are better signals than the time.
Small tweaks that help in a cool kitchen
- Use water at about 80–85°F (27–29°C) when mixing to start the dough a few degrees warmer than the room.
- Add an hour or two to the bulk time in your recipe, or raise the levain from 20% to 25%.
- Keep the dough away from windows and drafts; a cupboard or the top of the fridge is often a couple of degrees warmer.
- Feed your starter a little earlier than you think, so it peaks when you're ready to mix.
Main risk: following the recipe's clock
The usual mistake at 67°F is ending bulk when the recipe says to. If the dough hasn't risen and doesn't feel airy yet, it isn't ready; at this temperature it can easily need 8½ hours.
Your starter at 67°F
At 67°F (19°C) a starter fed 1:1:1 peaks in about 4¾–7¼ hours, 1:2:2 in about 5¾–8¾ hours and 1:5:5 in about 8¾–13¼ hours.
That makes a 1:2:2 feed in the morning a good fit for mixing in the afternoon, or a 1:5:5 feed at bedtime for mixing in the morning.
Cold retard or room-temperature proof?
A cold retard works well at 67°F: shape, then refrigerate for 8–48 hours (best 12–16 h) at 3–5°C (37–41°F). Proofing on the counter instead takes about 2¼–3½ hours; use the poke test rather than the timer.
A sample plan at 67°F
To bake at 9:00 am after a 14-hour cold retard, with a 1:10:10 feed and 20% levain, the centre estimates line up like this:
- 9:10 PM Evening before Feed your starter 1:10:10 peaks in about 11¼–16¾ h
- 11:10 AM Day 1 Mix the dough (starter at its peak) bulk: about 5¾–8½ h
- 6:15 PM Day 1 Bulk done? Pre-shape and shape about 45 min with a bench rest
- 7:00 PM Day 1 Shaped loaf into the fridge cold retard, 14 h
- 9:00 AM Day 2 Bake straight from the fridge preheat your oven about 45 min earlier
Skipping the fridge? Proof the shaped loaf on the counter for about 2¼–3½ hours and bake around 9:50 PM on day 1. Build your own timeline with the sourdough schedule calculator.
A degree or two either side
Kitchen thermometers and thermostats rarely agree to the degree. Here's how the times shift around 67°F; the full 60–90°F table is on the bulk fermentation chart.
Watch the dough, not the clock
Starter at its peak
- Roughly doubled (or more) since the feed
- Domed top, just before it flattens
- Bubbly all the way through, pleasantly tangy
Bulk fermentation done
- Risen about 75–100% in volume
- Jiggly when you shake the container, domed edges
- Bubbles on the sides and top, airy and light
Final proof: the poke test
- Springs back fast: needs more time
- Springs back slowly, small dent stays: bake
- Dent stays and the dough sighs: over-proofed, bake now
How these estimates work
Temperature is the main driver. Sourdough is a living culture, and as a rule of thumb it works about 2× faster for every 9°C (16°F) warmer, and half as fast for every 9°C cooler. That's why the same recipe can take 4 hours in July and 9 in January.
Starter peak: a healthy starter fed 1:1:1 peaks in about 5 hours at 72°F (22°C), 1:2:2 in about 6
and 1:5:5 in about 9. In numbers: (4 + n) × 2^((22 − °C) ÷ 9) hours for a 1:n:n feed, kept between 3 and
14 hours on the counter. In the fridge, expect 1–5 days.
Bulk fermentation: a dough with 20% levain at about 75% hydration takes about 5 hours at 75°F
(24°C) to rise 50–75%: 5 × 2^((24 − °C) ÷ 9) hours. Less levain is slower (10% ≈ ×1.35, 15% ≈ ×1.15),
more is faster (30% ≈ ×0.8). The final proof at room temperature takes about 0.4 × the bulk time;
a cold retard in the fridge (3–5°C / 37–41°F) works anywhere from 8 to 48 hours, best 12–16.
Every number is shown as a range (±20%), never an exact time, because starter strength, flour and hydration vary from kitchen to kitchen. It's the same model the Boulie app starts from, and the app then learns your starter's actual rhythm from your feeds and rise checks.
Frequently asked questions
How long does sourdough take to proof at 67°F (19°C)?
At 67°F, expect bulk fermentation of about 5¾–8½ hours with 20% levain, then a final proof of about 2¼–3½ hours at room temperature, or 8–48 hours (best 12–16 h) at 3–5°C (37–41°F) in the fridge. These are estimates: end bulk at about a 75–100% rise and use the poke test for the final proof.
How long does a sourdough starter take to peak at 67°F?
About 4¾–7¼ hours after a 1:1:1 feed, 5¾–8¾ hours at 1:2:2 and 8¾–13¼ hours at 1:5:5. Use it when it has roughly doubled and the top is domed, before it starts to fall.
Why is my sourdough slower than the recipe at 67°F?
Many recipes assume dough at 75–78°F (24–26°C). Fermentation roughly halves in speed for every 16°F (9°C) cooler, so at 67°F bulk with 20% levain takes about 5¾–8½ hours. Warmer mixing water or a little more levain closes the gap.