Proofing Time Calculator
Recipes assume a warm test kitchen. Yours is probably colder. Estimate how long your dough really needs at your temperature.
Estimates only — dough strength, starter health and inoculation all matter. Judge by the dough: risen ~50–75% for sourdough bulk, doubled for most yeasted doughs, and a gentle poke that springs back slowly.
How temperature changes proofing time
Fermentation is chemistry, and chemistry runs faster when it's warm. As a rule of thumb, sourdough activity roughly doubles for every 5–6 °C (10 °F) of warmth, and commercial yeast for every ~8 °C. That's why the same dough can be ready in 4 hours in a summer kitchen and take 8 in a winter one.
| Kitchen temp | Sourdough bulk (vs. 24 °C recipe) |
|---|---|
| 28 °C / 82 °F | ~0.6× — watch it closely |
| 24 °C / 75 °F | 1× — as written |
| 21 °C / 70 °F | ~1.5× |
| 18 °C / 64 °F | ~2.1× |
| 4 °C / fridge | 8–24 h — cold retard territory |
Pro tip: it's the dough's temperature that matters, not the air. Using warm water on a cold day (or cool water on a hot one) is the easiest way to keep your schedule predictable.