Sourdough is a practice of observation. Flour, water, temperature, and time work together, and small changes can make a noticeable difference from one bake to the next.
Look for a change in volume
Many doughs are ready when they have expanded noticeably and show bubbles along the sides or surface. The exact rise depends on dough temperature and formula.
Notice the feel
Well-fermented dough often feels lighter, aerated, elastic, and gently jiggly. It should have strength but not feel dense and tight.
Use temperature as context
Warmer dough ferments faster; cooler dough moves more slowly. Track dough temperature if your timing varies from bake to bake.
Avoid relying on the clock alone
A recipe time is a starting point. Learn your starter, flour, and kitchen conditions, then shape when the dough shows the right signs.
A simple next step
Keep notes for your next bake: feeding ratio, starter peak time, room temperature, dough temperature, and the result. A few observations make troubleshooting much easier.