Fermentation timing

Sourdough Tortilla — Timing by Kitchen Temperature

Baseline: 0.5h bulk + 0.3h proof at 76°F. Adjust for your kitchen below.

Temperature × time table

Kitchen tempMultiplierBulk (h)Proof (h)
62°F2.20×1.10.7
68°F1.58×0.80.5
72°F1.23×0.60.4
76°F1.00×0.50.3
80°F0.78×0.40.2
85°F0.56×0.30.2

Calculator pre-set to Sourdough Tortilla

Multiplier at 76°F
1×
Adjusted bulk ferment
0.5 h
Adjusted final proof
0.3 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.

Sources: Myhrvold et al., Modernist Bread vol 3 (temperature multipliers); Mexican traditional formula adapted for sourdough.