Standard Fermentation Times
| Type | Mild | Medium | Strong |
|---|---|---|---|
| Sourdough (Bulk) | 4–6 hrs | 6–8 hrs | 8–12 hrs |
| Yogurt | 6 hrs | 8 hrs | 10–12 hrs |
| Kombucha (F1) | 5 days | 7 days | 10 days |
| Sauerkraut | 7 days | 14 days | 21–30 days |
Fermentation Time Calculator: Perfect Timing Every Batch
Master fermentation with our Fermentation Time Calculator. Input temperature, starter strength, and desired flavor — get exact timing for sourdough, yogurt, kombucha, and more.
Why Timing Matters
Fermentation is temperature-driven. A 10°F change can halve or double activity:
- 70°F: Standard home temp
- 80°F: 30–50% faster
- 60°F: 30–50% slower
How to Use
- Select fermentation type
- Enter current temperature
- Adjust starter and flavor preference
- Get precise time + tips
Temperature Rules
- Yeast: 68–75°F ideal
- LAB (yogurt, kraut): 100–110°F for yogurt, 60–75°F for veggies
- Kombucha: 75–85°F
- Never exceed 115°F (kills cultures)
Sourdough Specifics
- Bulk ferment: 50–100% dough rise
- Strong starter = faster rise
- Cold retard: 35–40°F for flavor
Yogurt & Kefir
- Longer = thicker, tangier
- Use yogurt maker or oven light
- Strain for Greek-style
Kombucha
- Taste daily after day 5
- Warmer = faster acid
- SCOBY grows faster in heat
Sauerkraut & Kimchi
- Press out air, submerge in brine
- Bubbles = active
- Burp jar daily
Pro Tips
- Use thermometer
- Mark start time
- Trust smell and taste
- Keep notes per batch
Pair with Other Tools
Need starter ratio? Try Baking Ratio. Track pH? Use Cooking Tools.
Conclusion
Stop guessing. Use the Fermentation Time Calculator for consistent, flavorful results. Explore more in Everyday Calculators.