Sourdough Fermentation Predictor

Model your starter's acidification kinetics based on ambient environment variables for precise baking scheduling.

Input Variables

Starter Ratio (1:X:X)

1:1 1:5 1:10

Ambient Temp (°C)

18°C 24°C 32°C

Initial pH

Hydration (%)

Did you know? Warmer temperatures accelerate lactic acid bacteria (LAB) activity significantly faster than yeast. Lower temperatures favor a better balance of flavor and structure.

pH Decay Projection

Peak Acidity

Estimated pH @ 6h

Environment

Optimized Simulation