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400g bread flour

100g whole wheat flour

325g water,

100g active starter

10g salt.

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1. Mix ingredients

2. Rest for 1 hour (autolyse)

3. Add salt and starter,

4. Perform 3-4 stretch-and-folds over 90 minutes.

5. After the first stretch-and-fold, take a 30g aliquot and place it in a jar.

6. Mark the starting height.

7. Let both the main dough and aliquot ferment at room temperature (e.g., 75°F/24°C).

8. Shape the dough when the aliquot rises 30-50%, depending on your preference and dough behavior.

   NOTES:

   The aliquot method is a technique used in sourdough baking to monitor and determine when bulk fermentation is complete. It involves taking a small sample (an "aliquot") of your dough and placing it in a separate, straight-sided container, like a jar, to track its rise. This method provides a more precise way to gauge fermentation progress compared to eyeballing the main dough mass, helping bakers achieve consistent results without over- or under-proofing.

How It Works

9. : Mix your sourdough as usual—combine your active starter, flour, water, and salt, and perform any initial kneading or stretch-and-folds to build gluten strength.

10. : After mixing (often just before or after your first stretch-and-fold), remove a small piece of dough, typically 20-40 grams, and place it into a straight-sided jar or container. Press it down gently to remove air pockets and ensure it sits flat at the bottom. The dough should fill about half the container or less, depending on how much rise you’re aiming for.

11. : Use a marker, rubber band, or tape to mark the initial height of the dough in the jar.

12. : Place the jar next to your main dough during bulk fermentation, keeping them in the same environment (same temperature and conditions). Watch the aliquot rise over time. The percentage increase in volume indicates how far fermentation has progressed.

13. : Stop bulk fermentation when the aliquot reaches the desired percentage rise, typically between 25-100%, depending on your recipe, flour type, and dough temperature. For example, a common target is 30-50% for many wheat-based sourdoughs at around 75-80°F (24-27°C).

Why It’s Useful

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: It’s hard to judge the exact rise of a large dough mass in a bowl, especially if the container isn’t straight-sided. The aliquot jar gives a clear visual cue.

: By tracking a specific percentage rise, you can replicate results across batches, regardless of ambient temperature or time.

: It helps bakers understand how their dough behaves at different stages of fermentation, improving intuition over time.

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Tips and Considerations

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: The aliquot must stay at the same temperature as the main dough. Because it’s a smaller mass, it can warm up or cool down faster, skewing results if not kept close to the main batch. Some bakers place the jar inside the same container as the dough to ensure consistency.

: The ideal rise depends on your recipe and goals. For example:

: Use a narrow, cylindrical jar so the rise is easy to measure. Some bakers use graduated containers or even specialized aliquot tools with percentage markings (available on places like Etsy).

: Take the aliquot after mixing but before significant fermentation begins, typically within the first hour. If you add inclusions (like nuts or fruit), do so after taking the sample to keep it representative of the base dough.

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Pros and Cons

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: Offers a scientific approach to fermentation, reduces guesswork, and helps avoid over-proofing (which flattens loaves) or under-proofing (which limits oven spring).

: Requires extra attention to temperature alignment, and the small sample might not perfectly mirror the main dough if conditions differ slightly.

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The aliquot method is a game-changer for many bakers, especially those refining their skills. It’s less about rigid rules and more about giving you a reliable window into your dough’s fermentation—perfect for nailing that open crumb and lofty rise! Want a specific recipe or troubleshooting tips for your next bake? Let me know!