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.

The volume of your aliquot sample container
The measurement unit for your sample container
The current temperature of your dough (measured at the centre)
Select the unit for your dough temperature measurement


Calculate the sample sizes and optimal rise based on your inputs

Results

The table below shows sample sizes for different percentage rises. If you entered a dough temperature, the recommended percentage rise based on that temperature is highlighted.
CUP SIZE DOUGH TEMP PERCENTAGE RISE PLANNING WINDOW DOUGH SAMPLE SIZE
Scroll for the remainder of the table.

Formula Used:

Dough Sample Size = Cup Size / (1 + (Percentage Rise / 96))

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