Bake Schedule
Sourdough is a two-day affair, and the hardest part is working out when to start. Tell me when you want the loaf out of the oven and cooled, and I’ll count backward through the Classic boule’s timeline — when to feed your starter, when to mix, when to shape, when to bake.
Based on the Classic boule — about a day from mixing, plus a starter feed the night before. A warm kitchen speeds fermentation and a cold one slows it, so treat these as a guide, not a stopwatch. Adjust for your own loaf.
Each step — feed, mix, shape, bake — as a timed reminder (.ics, works with Apple/Google/Outlook).