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How the dough temperature calculator works
The DDT method
Fermentation speed is temperature's servant: every 5°C doubles or halves yeast activity. The professional control is water temperature — the one ingredient you can set. The method: water temp = (3 × target) − flour temp − room temp. The calculator runs it in your units and flags the extreme cases (ice water in summer, warm water in winter).
Why 76°F / 24.4°C
The sweet spot where yeast works steadily and bacteria (the flavor engine) keep pace — bulk fermentations land predictably and sourdough flavor develops without turning sour. Warmer favors speed and acid; cooler favors time and sweetness. Neither is wrong; the target should match your schedule.
The kitchen is a season
- Summer 30°C kitchens: ice water is normal, bulk shortens dramatically — watch the dough, not the recipe's hours.
- Winter 17°C kitchens: warm water and a warm spot; or lean in and cold-ferment overnight for flavor.
- The fridge is a tool, not a failure: dough landing hot goes cold to catch up — the retard adds flavor as a bonus.