Temperature × recipe
Sourdough Tortilla at 78–82°F
Adjusted timing: 0.4h bulk + 0.2h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 0.5h
- Adjusted bulk
- 0.4h
- Baseline proof
- 0.3h
- Adjusted proof
- 0.2h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 60%
- Bake temp
- 400°F
Why the timing shifts
Warm kitchen or proofing box — ideal for accelerating fermentation. Ferment 25% faster than baseline. Good for schedule compression. Watch carefully — dough over-proofs quickly. Ideal for hot-weather baking when you want to get dough into cold retard before too much fermentation happens. Consider reducing levain to 12-15% to slow things back down.
Technique for Sourdough Tortilla
Mix all ingredients (fat cut in like pie dough). 30 min rest only. Divide into 60g balls, roll thin (about 7 inches). Cook on dry cast-iron skillet at medium-high heat (400°F) for 30-45 sec per side until lightly browned with some bubbles.
Calculator pre-set to these values
- Multiplier at 80°F
- 0.78×
- Adjusted bulk ferment
- 0.4 h
- Adjusted final proof
- 0.2 h
How the math works
Multipliers are piecewise-linear interpolations between reference points measured by Myhrvold et al. in Modernist Bread vol 3. 76°F is the baseline (1.0×); every 10°F drop roughly doubles fermentation time, and every 10°F rise roughly halves it.