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How to Bake Sourdough Bread: Fermentation, Starters & Recipes
How to Bake Sourdough Bread

By Michael Kalanty

Published 2025

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Write the starting time for the Floor Fermentation stage on the tag. Calculate the ending time and write that on the masking tape tag. Leave a “( °F)” symbol to remind you to check the Levain’s temperature at the end of the Floor Fermentation Stage.

In this example, let’s say the Fermentation Tag has these times recorded on it:

Keep the Levain at its target temperature— for a 5-hour class, the target is 76°F.

Floor Fermentation Cool Fermentation
Basic Levain (for Pain au Levain) 12:00 Monday (70°F) 2:00 pm Monday ( °F) 2:00 pm Monday ( °F) 9:00 am Tuesday ( °F)

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