IKEA 365 fermenter
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Two-chamber sourdough fermentation airlock inspired by classic laboratory-style water locks.
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Model information
- Source
- Printables
- Category
- Kitchen
- License
- Creative Commons — Attribution — Noncommercial
Description
The airlock consists of two small chambers that are filled with water. As the sourdough ferments and produces CO₂, the gas passes through the water chambers and bubbles out. This creates a simple water barrier between the sourdough and the outside environment.
Facts
Two water-filled chambers
Simple design inspired by laboratory-style airlocks
Only 2 printable parts: airlock body + nut
Compact size: approximately 60 × 40 × 15 mm
Prints very easily and quickly
My version was printed in black PLA
Simple assembly using either a 16 mm O-ring or hot glue
The “floating” water level indicator does not actually float, as PLA has a higher density than water. I also wasn't able to design a hollow structure inside the small cavity. I decided to leave the indicator in the design anyway, as it is still useful for checking the water level. Simply grab the top corner of the indicator and pull it out to check the height of the water level.
Printing
I printed the airlock on an Adventurer 4 using PLA.
0.4 mm nozzle
0.2 mm layer height
5 inner and outer walls
5 top and bottom layers (almost solid)
The model consists of two parts:
Airlock
Nut
I wouldn't go higher on the layer height in order to ensure the lock remains watertight.
How to use
Drill a 16 mm hole through the lid.
Add a small amount of hot glue to the lock, or place a 16 mm O-ring around the mounting stud.
Screw the nut tightly onto the stud on the bottom side of the lid.
I clean the lock every 2–3 weeks using a 50% alcohol/water mixture to ensure that no mold builds up inside.
How to create sourdough inside the IKEA 365
Day 1
100 g whole wheat flour
50–80 g lukewarm water
Day 2
Stir the mixture 2–3 times throughout the day.
Day 5 and following
Add 50 g fresh whole wheat flour and 50 g lukewarm water.
Let it rest for 3–6 days.
Again, add 50 g fresh whole wheat flour and 50 g lukewarm water.
Check if the dough rises to 2× or 3× its original volume within a few hours after adding the fresh flour.
If yes, the starter is ready, and you can use a portion of it for your bread.
Otherwise, discard 100–150 g of the starter and repeat the feeding/discarding process every 4–7 days.