Temperature × recipe
Sourdough English Muffin at 63–67°F
Adjusted timing: 3.8h bulk + 22.8h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 3.8h
- Baseline proof
- 12h
- Adjusted proof
- 22.8h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 72%
- Bake temp
- 350°F
Why the timing shifts
Cool kitchen — spring/fall without heating, air-conditioned summer. Ferment 1.5× longer than baseline. Good flavor development territory. Dough develops more complex sour notes. Manageable schedule. Extend bulk and proof by 50% vs recipe defaults.
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 65°F
- 1.9×
- Adjusted bulk ferment
- 3.8 h
- Adjusted final proof
- 22.8 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.