Sourdough Aliquot - Search Videos

In sourdough baking the aliquot method as well as percent rise charts can be helpful in determining when your sourdough’s bulk fermentation has finished. The issue is that these can quickly turn from a solution to a crutch that will limit your versatility as a sourdough baker. While you’re using these crutches make sure you’re internalizing all of the classic signs that bulk fermentation is finished like a risen, lively sourdough covered in bubbles #sourdough #sourdoughstarter #bakersofig #baker

In sourdough baking the aliquot method as well as percent rise charts can be helpful in determining when your sourdough’s bulk fermentation has finished. The issue is that these can quickly turn from a solution to a crutch that will limit your versatility as a sourdough baker. While you’re using these crutches make sure you’re internalizing all of the classic signs that bulk fermentation is finished like a risen, lively sourdough covered in bubbles #sourdough #sourdoughstarter #bakersofig #baker

42.8K views8 months ago

FacebookBasil and Bloom

How to use an aliquot jar to gauge degree of bulk fermentation

How to use an aliquot jar to gauge degree of bulk fermentation

14.2K viewsOct 16, 2020

YouTubeBread MD

Mastering Sourdough: The Aliquot Method for Success

Mastering Sourdough: The Aliquot Method for Success

3.2K viewsMar 15, 2025

TikTokartisansourdoughbaker

If you struggle with knowing when bulk fermentation is done, try the aliquot jar method! When used correctly, you'll know whether you've given your sourdough enough time to ferment, or whether it needs a little more before it's ready for shaping. All you need to get started is a small container that will fit 20g to 30g of dough inside and allow it to expand until it's doubled. For more detailed directions and tips, check out this blog post: https://www.pantrymama.com/aliquot-jar-method-for-sourd

If you struggle with knowing when bulk fermentation is done, try the aliquot jar method! When used correctly, you'll know whether you've given your sourdough enough time to ferment, or whether it needs a little more before it's ready for shaping. All you need to get started is a small container that will fit 20g to 30g of dough inside and allow it to expand until it's doubled. For more detailed directions and tips, check out this blog post: https://www.pantrymama.com/aliquot-jar-method-for-sourd

36K views9 months ago

FacebookThe Pantry Mama

Using the aliquot method for my bulk fermentation has upped my sourdough game! It takes so much guess work out of making sourdough. Head over to @crustycravingsbyhannah to learn how to use this awesome tool!#sourdough #aliquot #sourdoughstarter #sourdoughbaking #sourdoughclub #sourdoughlove #microbaker #microbakerylife #cottagebakery #cottagebaker #carbs #bread #food #fermented | Stay the Course Homestead

Using the aliquot method for my bulk fermentation has upped my sourdough game! It takes so much guess work out of making sourdough. Head over to @crustycravingsbyhannah to learn how to use this awesome tool!#sourdough #aliquot #sourdoughstarter #sourdoughbaking #sourdoughclub #sourdoughlove #microbaker #microbakerylife #cottagebakery #cottagebaker #carbs #bread #food #fermented | Stay the Course Homestead

3.2K viewsJan 17, 2025

FacebookStay the Course Homestead

Glass Sourdough Aliquot Jar Set with Pump and Stand, Dough Rise Measuring Tube for Bread Baking, Transparent Container with Silicone Base and Cleaning Brush (Glass, white)

Glass Sourdough Aliquot Jar Set with Pump and Stand, Dough Rise Measuring Tube for Bread Baking, Transparent Container with Silicone Base and Cleaning Brush (Glass, white)

Bulk fermentation is SO difficult to get right, so I’m trying different methods. I’m currently testing out the dough temping and percentage rise method from The Sourdough Journey. The target percentage rise in the dough depends on the dough temperature, and the recommended rise percentage is based on tons of experiments done over the last few years. Tom of The Sourdough Journey explains that if you are fermenting your dough at 54-74F/12F-23C, this is considered to be cooler bulk fermentation. Fo

Bulk fermentation is SO difficult to get right, so I’m trying different methods. I’m currently testing out the dough temping and percentage rise method from The Sourdough Journey. The target percentage rise in the dough depends on the dough temperature, and the recommended rise percentage is based on tons of experiments done over the last few years. Tom of The Sourdough Journey explains that if you are fermenting your dough at 54-74F/12F-23C, this is considered to be cooler bulk fermentation. Fo

28.8K viewsAug 2, 2024

FacebookThat Sourdough Gal

Bloomx Sourdough Fermentation Tracker | Aliquot Jar Bamboo Box | Dough Rise Tube for Artisan Bread | Mothers Day Gift - Etsy

Aliquot series @Audrey-Arts Sourdough Baker #bulkfermentation #sourdoughtips #sourdoughtricks #sourdough #sourdoughbread #sourdoughtutorial #sourdoughtok #breadtok #toktoktokwhothere #sourdoughartisanbreads #audreyartssourdoughbaker

12.3K viewsMay 28, 2023

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Aliquot Method: Mastering Bulk Fermentation Timing

1K views1 month ago

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Aliquot Jar Sourdough: Perfect Your Bulk Fermentation Process

13.9K viewsApr 13, 2024

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The Aliquot Method & How It Changed The Game For Me

17.3K views11 months ago

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The answer to your perfect sourdough, rise and shine : The Aliquot Method

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The Aliquot Method part 2 #sourdough #bulkfermentation #aliquotmethod

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Aliquot Method for Efficient Sourdough Baking

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90.8K viewsFeb 20, 2025

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I used The Sourdough Journey's dough temping vs percentage rise method for the second time, and it seems a little overproofed. What may have caused the over proofing: * My friend @crustycravingsbyhannah took a look at this crumb (and my process) and said in Florida, she’s found 20% starter causes these types of issues. Going down to 15% solved that problem for her. I usually do 15% with no issues, but I increased to 20% to match the footnote on The Sourdough Journey’s dough temping chart – I’m d

12.2K viewsAug 3, 2024

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Mastering Bulk Fermentation with the Aliquot Method

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Audrey | Artisan Sourdough on TikTok

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Kate | Easy Sourdough On Any Schedule on Instagram: "If you struggle with knowing when bulk fermentation is done, try the aliquot jar method! When used correctly, you'll know whether you've given your sourdough enough time to ferment, or whether it needs a little more before it's ready for shaping. All you need to get started is a small container that will fit 20g to 30g of dough inside and allow it to expand until it's doubled. #sourdough #sourdoughtips #sourdoughbaking #sourdoughforbeginners"

26.2K views9 months ago

Instagramthepantrymama

KneadAce - Designed by Bakers on Instagram: "♦️ Ever heard of the aliquot method? It’s a simple way to track your dough’s fermentation visually — so you know exactly when to shape, instead of guessing based on time. It makes the rise easier to see than trying to gauge it in the bowl. ♦️ Here’s how: Right after mixing, take a small piece of dough and place it into a tiny clear container (like a little plastic cup). Sit it right on top of your main dough during bulk fermentation—this way, it ferme

37.7K viewsApr 25, 2025

Instagramknead_ace

Crusty Cravings by Hannah | A Sourdough Microbakery on Instagram: "I found the Aliquot method on TikTok for bulk fermentation from a microbaker who has been doing this for 8 years successfully and wanted to share (Audrey @lalevainiere). I combined what I knew from the sourdough journey chart and combined it with this method. Unfortunately I doubt myself constantly when making bulk batches and have a hard time tracking % rise in my bulk proofing tubs. This helped know exactly when my dough had ri

11.6K viewsApr 20, 2024

Instagramcrustycravingsbyhannah

Bubbly, domed, and jiggly like jell-o—these three signs consistently tell me my dough has completed bulk fermentation. The jiggle test is most crucial. If your dough doesn't move when you gently shake the bowl, it's likely underproofed. I've explored many approaches over the past year, from fermentation charts to the aliquot method. But every baker needs to find what works in their unique kitchen environment and matches their thinking style. Looking for visual cues has made the entire experience

15.9K views1 year ago

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24.3K views9 months ago

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