The Aliquot Method
DOUGH SAMPLE SIZE CALCULATOR
@ninasaeheng
The Aliquot Method uses a small dough sample to track fermentation without disturbing your main dough. Enter your sample container size and dough temperature below for accurate measurements.
Results
CUP SIZE | DOUGH TEMP | PERCENTAGE RISE | PLANNING WINDOW | DOUGH SAMPLE SIZE |
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Formula Used:
About Bulk Fermentation
Warm dough needs to be cut off earlier than cool dough because fermentation continues during shaping and cold retard stages.
The planning window provides an estimated timeframe but remember: ignore the clock! Use the percentage rise as your primary indicator.
This calculator uses the Aliquot Method to help monitor fermentation without disturbing your main dough.
FOR MORE INFORMATION ON THE DOUGH TEMPING AND PERCENTAGE RISE METHOD VISIT HTTPS://THESOURDOUGHJOURNEY.COM
FOR MORE INFORMATION ON THE ALIQUOT METHOD VISIT @ARTISANSOURDOUGHBAKER ON TIKTOK
ORIGINAL 2OZ ALIQUOT METHOD CHART BY @CRUSTYCRAVINGSBYHANNAH
The Two-Factor Method measures both temperature and percentage rise to determine the optimal bulk fermentation endpoint.
Aliquot Method Dough Sample Size Calculator
The Aliquot Method is a game-changer for sourdough bakers, allowing you to monitor fermentation progress without disturbing your main dough. This calculator helps you determine the precise sample sizes needed based on your container measurements and dough temperature, using the scientifically-derived formula from The Sourdough Journey. Get consistent, perfectly fermented sourdough every time by measuring both temperature and percentage rise - the two key factors that determine optimal bulk fermentation.
How the Aliquot Method Improves Sourdough Fermentation
The Aliquot Method is a technique that uses a small, separate sample of your dough to monitor fermentation progress. By measuring this sample, you can determine exactly when your main dough has reached the optimal fermentation point without disturbing it.
Understanding Percentage Rise and Dough Temperature
Percentage rise and dough temperature are the two critical factors that determine when bulk fermentation should end. Warmer doughs need to be caught earlier (at a lower percentage rise) because fermentation continues rapidly during shaping and cold retard. This calculator helps you find the perfect balance between these factors.
Last updated: 22 March 2025