Temperature × recipe
Sourdough Tortilla at 58–62°F
Adjusted timing: 1.3h bulk + 0.8h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 0.5h
- Adjusted bulk
- 1.3h
- Baseline proof
- 0.3h
- Adjusted proof
- 0.8h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 60%
- Bake temp
- 400°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 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 60°F
- 2.55×
- Adjusted bulk ferment
- 1.3 h
- Adjusted final proof
- 0.8 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.