Schedules
Sourdough Schedule for a Cold Kitchen (Winter Baking)
Cold kitchens slow fermentation to a crawl. Here's how to add warmth and adjust timing so your dough actually rises.
In a cold kitchen (under 68°F), sourdough ferments slowly and may seem stalled, so the strategy is to add warmth and extend your timeline: find a warm proofing spot, use warmer water, more starter, and be patient. Winter baking is the opposite of summer — you're coaxing the dough along.
Why cold slows everything
Fermentation slows dramatically as temperature drops. A bulk that takes 4 hours at 75°F can take 8–10 hours at 64°F. Beginners often think their starter is dead in winter when it's just cold and slow.
The cold-kitchen toolkit
| Lever | Effect |
|---|---|
| Warm proofing spot | Speeds fermentation |
| Warmer water | Raises dough temperature |
| More starter (20–25%) | Faster fermentation |
| Longer bulk | Cold needs more time |
| Patience | Watch the rise, not the clock |
Where to find warmth
- Oven with the light on (~78–85°F) — the classic winter proofing box.
- Turned-off oven with a bowl of hot water for warmth and humidity.
- On top of the fridge or near a warm appliance.
- A proofing box set to 78–80°F.
- Wrapped in a towel near a heat source (not too hot).
A winter schedule
| Time | Step |
|---|---|
| Morning | Feed starter (keep it warm) |
| Midday | Mix with warm water (~85°F), 20% starter |
| Afternoon | Bulk in a warm spot (6–8+ hrs) |
| Evening | Shape, proof warm or retard |
| Next morning | Bake |
Frequently asked questions
Is my starter dead because it's slow in winter?
Almost certainly not — it's just cold. Move it somewhere warm (75–80°F) and it'll perk up.
Should I use more starter in winter?
Yes — bumping to 20–25% helps offset the slower cold fermentation.
How warm should the water be?
Warm, around 80–90°F, to nudge the dough's temperature up — but never hot enough to harm the yeast (avoid above ~105°F).
Cold kitchens make timing unpredictable. SourdoughAI factors temperature into its schedule, so it tells you when the dough is actually ready instead of guessing from a recipe.