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If you’re busy but still want long fermented sourdough, overnight bulk fermentation is a total game changer. It takes sourdough out of the “hover all day” category and fits it into real life. Here’s a timeline that works beautifully in a 20 to 22°C home. 7am Feed your starter at 1:5:5 or 1:8:8, depending on how long it takes to peak. You want it strong and ready by evening. 7:30 to 8pm Mix your dough. Do your stretch and folds as usual. 9:30 to 10pm Leave the dough on the counter at room tempera
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