Bulk Fermentation

Bulk fermentation = fermentation

The word bulk is just a carryover term from brick and mortar bakeries — bulk fermentation literally means when you ferment dough in bulk (ie when you make a lot of bread)

In the sourdough world, “bulk fermentation” is almost always synonymous with “room temperature proofing” and “the first rise”

Bulk fermentation starts as soon as the starter is mixed with the dough ingredients, and it is during bulk fermentation that you do all your folding (kneading)