sourdough aliquot jar

glass jar with cork lid; laser etched markings (dough, 25%, 50%, 75%, and 100%).

you never have to guess how far your bulk is again! simply place a small piece of dough (holds about 70g) from your mix up to the dough line and wrap with saran wrap or use the included cork.

this works best for room temperature bulking, we cannot guarantee the accuracy of the rise if you are doing a cold fermentation or if you are bulking in something like a proofing box or oven with light on.

** please note: laser etched glass is temperamental, the engraving on the final product may not look exactly as pictured.
** 2023 update: the design for the markings have been changed and you will receive the new design. new photos coming soon!

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here are the steps that work for me - this will not work for everyone as sourdough baking differs on the temperature, humidity, etc. of the area you live in!

for same day bakes:
- fold your dough every hour until the dough in the jar hits the 50% line, if it rises quickly, change the fold interval to every 30 minutes the next time you bake
- when it reaches the 50%-75% line, shape it and let it rest
- when it reaches the 75%-100% line, bake that bad boy :)

for overnight refrigerated dough:
- let the dough reach the 80-100% line, then shape it and put into the refrigerator to bake the next day