A Weekend Sourdough Schedule You Can Print
How this guide was made: it is a researched guide compiled from the published sources listed at the end of this page. Each instruction is attributed so you can check it.
Sourdough takes a long time, but very little of it is hands-on. This schedule fits a full loaf into a normal weekend: feed your starter Friday night, mix Saturday morning, and bake Sunday morning after an overnight rest in the fridge. Print it, stick it on the fridge, and fill in the "actual" column as you go. Write down your real times, and after a few bakes you'll have a schedule tuned to your kitchen.
Free printable: weekend schedule + 14-day starter log (2 pages, US Letter) · PDF version. No sign-up needed.
The schedule at a glance
| When | Step | Hands-on |
|---|---|---|
| Fri ~10 pm | Feed starter 1:5:5 | 2 min |
| Sat ~10 am | Check starter is ripe; mix flour + most of the water (optional 30–60 min rest) | 10 min |
| Sat ~11 am | Add starter + salt + reserved water | 5 min |
| Sat 11:30–12:30 | 3 sets of stretch & folds, 30 min apart | 2 min each |
| Sat ~3 pm | End bulk (judge by look); pre-shape, rest 20–30 min, shape | 15 min |
| Sat ~4 pm | Cover, refrigerate (≈16 h) | 1 min |
| Sun ~7:30 am | Preheat oven + Dutch oven to 450°F (at least 30 min) | 1 min |
| Sun ~8:15 am | Score, bake 20 min lid on + 15–30 min lid off until deep brown (≥205°F inside) | 5 min |
| Sun | Cool on a rack 1–2 h | — |
Why each step is timed this way
- Friday feed at 1:5:5: a bigger feed slows the starter down, so it peaks around breakfast instead of in the middle of the night. Bigger ratios such as 1:5:5 or 1:10:10 are the usual choice for an overnight build [5][6]. If yours peaks early or late, change the ratio, not your alarm. See Starter Care.
- Bulk fermentation is the step that varies most. It depends on the temperature and how much starter is in the dough. The Perfect Loaf's beginner loaf (a modest amount of starter) takes about 4 hours at 74–76°F, and its author says 5–6 hours is often needed in a cooler kitchen [1]. King Arthur notes bulk can run 8–12 hours in recipes that use very little starter [2]. End bulk based on how the dough looks (risen roughly 20–50%, puffy, domed edges, bubbles on the top and sides [1]), not the clock.
- The overnight fridge rest makes Sunday's timing flexible [2]. Both King Arthur and The Perfect Loaf bake the loaf straight from the fridge [2][1].
- Dutch oven: the lid traps steam [1] for the first ~20 minutes so the loaf can spring. Then the lid comes off to brown the crust. King Arthur bakes to at least 205°F internal; The Perfect Loaf aims for about 208°F [3][1]. Color matters too: bake until deep brown.
Adjusting the schedule
| Problem | Try |
|---|---|
| Starter not ready Saturday morning | Give a 1:1:1 feed; a ripe starter is usually ready 6–8 h after a feed [2]. Shift every later step by the same amount |
| Need to bake Saturday evening instead | Skip the cold retard: proof at room temperature, roughly 2 h after shaping [2], and watch it closely |
| Kitchen is cold (under 70°F) | Expect a longer bulk. Use warmer mixing water to aim for a dough around 76–78°F [1]. A turned-off oven with the light on works as a warm spot, but check it with a thermometer, because it can get too hot [4] |
| Dough spreads flat | Shorten bulk next time, or lower hydration a few points with the calculator |
FAQ
Can I do this on weekdays? Yes: mix after work, put the shaped loaf in the fridge overnight, and bake in the morning. A weekday version is in the Schedule Pack.
How long can the dough stay in the fridge? King Arthur gives 8–12 hours as typical. The Perfect Loaf proofs for 16 hours and its author says up to about 24 is usually fine [2][1]. Judge by the dough as well as the clock.
Coming soon: Want weekday and same-day versions too? The Sourdough Schedule Pack has 3 timelines, a baker's-math recipe sheet and starter logs, a printable PDF for $6.
Sources (checked 2026-10-17)
- The Perfect Loaf, "Beginner's Sourdough Bread" (updated 2026-01-15), including the author's replies dated 2026-10-16: https://www.theperfectloaf.com/beginners-sourdough-bread/
- King Arthur Baking, "Sourdough schedule: How to plan your bread baking timeline" (2026-05-20): https://www.kingarthurbaking.com/blog/2026/05/20/sourdough-starter-feeding-schedule
- King Arthur Baking, "Crusty Dutch Oven Sourdough Bread" (updated 2026-09-28): https://www.kingarthurbaking.com/recipes/crusty-dutch-oven-sourdough-bread-recipe
- King Arthur Baking, "Sourdough Starter" recipe tips (oven-light warm spot; ideal 70–78°F): https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe
- Dablew Tools, "Levain Calculator" (feed ratio notes): https://dablewtools.com/baking/levain-calculator
- Boulie, "Levain Build Calculator": https://boulie.app/tools/levain-build-calculator/