Temperature × recipe
Sourdough Tortilla at 63–67°F
Adjusted timing: 1.0h bulk + 0.6h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 0.5h
- Adjusted bulk
- 1.0h
- Baseline proof
- 0.3h
- Adjusted proof
- 0.6h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 60%
- Bake temp
- 400°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 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 65°F
- 1.9×
- Adjusted bulk ferment
- 1 h
- Adjusted final proof
- 0.6 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.