Temperature × recipe
Sourdough English Muffin at 58–62°F
Adjusted timing: 5.1h bulk + 30.6h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 5.1h
- Baseline proof
- 12h
- Adjusted proof
- 30.6h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 72%
- Bake temp
- 350°F
Why the timing shifts
Cold kitchen territory — cellars, garages, unheated rooms. Ferment time is 2.5× longer than baseline 76°F. Excellent for flavor development when you have the patience. If your kitchen runs this cold naturally, either move dough to a warmer spot or extend bulk and proof times dramatically. Consider using 20-25% levain instead of 15-20% to compensate for slow activity.
Technique for Sourdough English Muffin
Mix dough, 2h bulk. Refrigerate overnight (12-16h). Portion into 90g pieces, shape into rounds, dust with cornmeal, place in ring molds on parchment. Proof 60-90 min at room temp. Heat cast-iron skillet on medium-low (350°F), cook each muffin 7 min per side, flipping once. Split with fork (don't cut) for best texture.
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 5.1 h
- Adjusted final proof
- 30.6 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.