Been using the aliquot method and chart as I continue to learn how to nail bulk fermentation. Before I had been waiting for the dough to fill all the way up to the lid and even into the edges of the lid. But now I wait for the lid to almost be popping off the 2 oz cup, plus waiting even a little longer. It’s definitely the way to go! The dough is bulk fermented so much better that way. Still learning so hopefully one day I can just go by sight, feel, etc. But the aliquot method has helped me so