Temperature × recipe
Sourdough Tortilla at 36–40°F
Adjusted timing: 1.4h bulk + 0.9h proof (multiplier 2.90×).
- Baseline bulk (76°F)
- 0.5h
- Adjusted bulk
- 1.4h
- Baseline proof
- 0.3h
- Adjusted proof
- 0.9h
- Multiplier
- 2.90×
- Activity
- dormant
- Target hydration
- 60%
- Bake temp
- 400°F
Why the timing shifts
Refrigerator territory — used for overnight retard during proofing or bulk slowdown. 12-16 hours at this temperature is equivalent to 1-1.5 hours at 76°F baseline. Essential for flavor development in artisan sourdough. Cold retard improves shape retention, enables flexible scheduling, and develops deeper tangy flavors. Place dough in floured banneton, cover, refrigerate at this temperature.
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 38°F
- 2.9×
- Adjusted bulk ferment
- 1.5 h
- Adjusted final proof
- 0.9 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.