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I feel like that website is slightly counter-productive, because it puts a very strong emphasis on timing, whereas for producing high-quality bread, things like

I feel like that website is slightly counter-productive, because it puts a very strong emphasis on timing, whereas for producing high-quality bread, things like dough handling techniques, dough and oven humidity, or baking temperature have a much stronger effect than timing.

crispyambulance 7y ago
You're right that it's important to observe the dough and modify timing as needed. I think, however, that for many folks who are trying out baking sourdough for the first time, it helps them a lot to start with a fully detailed recipe that includes timing. The instructions on that bread scheduler will AT LEAST get you to the right ball park (assuming you use similar flour to the instructions). For those starting this out, I would recommend following one of these detailed recipes, do it several times or more, and that way develop some sense of what factors to tweak. Taking a closer look at the instructions, I see they're not emphasizing dough temperature during bulk ferment. Household kitchen temperatures can vary quite widely and this temperature is an important factor in how long the dough takes to ferment. That's why it's valuable to press the dough with your finger and gauge readiness prior to shaping steps.
- fxtentacle 7y ago
  I believe what most newcomers will want to bake is not a large bread - because then you're stuck with it if it turns out so-so - but rather smaller bread rolls. Those are based on instant yeast and prepared rather swiftly, so then the kitchen temperature becomes a major success/failure factor.
gen220 7y ago
Also ambient temperature and dough temperature! My dough was a full 10 degrees F warmer than normal after mixing recently, and it finished rising 1/6 faster (about 2 hours). Temperature strongly impacts the fermentation stage (warmer means the yeast works faster).
- fxtentacle 7y ago
  You are absolutely correct, I forgot to mention that. When it's cold outside, I actually have to keep the window closed and turn on the heating, or else my kitchen will be like 15 degrees celsius and the yeast won't rise quickly enough to counteract the wet dough slowly sliding flat.

crispyambulance 7y ago

You're right that it's important to observe the dough and modify timing as needed. I think, however, that for many folks who are trying out baking sourdough for the first time, it helps them a lot to start with a fully detailed recipe that includes timing. The instructions on that bread scheduler will AT LEAST get you to the right ball park (assuming you use similar flour to the instructions). For those starting this out, I would recommend following one of these detailed recipes, do it several times or more, and that way develop some sense of what factors to tweak. Taking a closer look at the instructions, I see they're not emphasizing dough temperature during bulk ferment. Household kitchen temperatures can vary quite widely and this temperature is an important factor in how long the dough takes to ferment. That's why it's valuable to press the dough with your finger and gauge readiness prior to shaping steps.

fxtentacle 7y ago
I believe what most newcomers will want to bake is not a large bread - because then you're stuck with it if it turns out so-so - but rather smaller bread rolls. Those are based on instant yeast and prepared rather swiftly, so then the kitchen temperature becomes a major success/failure factor.

gen220 7y ago

Also ambient temperature and dough temperature! My dough was a full 10 degrees F warmer than normal after mixing recently, and it finished rising 1/6 faster (about 2 hours). Temperature strongly impacts the fermentation stage (warmer means the yeast works faster).

fxtentacle 7y ago
You are absolutely correct, I forgot to mention that. When it's cold outside, I actually have to keep the window closed and turn on the heating, or else my kitchen will be like 15 degrees celsius and the yeast won't rise quickly enough to counteract the wet dough slowly sliding flat.