How to use the water temperature calculator
- Choose your desired dough temperature (DDT). 24–26 °C (75–79 °F) is the classic range for sourdough.
- Measure your room, flour and starter with an instant-read thermometer. If you don't have one, use the room temperature for all three.
- Pick how you mix. Mixing creates heat through friction – a stand mixer adds far more than hands.
- Use water at the temperature shown, then check the dough after mixing.
The desired dough temperature formula
Bakers control dough temperature by adjusting the one thing that's easy to change: the water. The final dough temperature is roughly the average of everything that goes into it, plus the heat from mixing.
Example: you want 25 °C dough. Your room and flour are 22 °C, your starter is 24 °C, and you mix by hand (friction about 1 °C). Water = 100 − (22 + 22 + 24 + 1) = 31 °C.
Why dough temperature matters
Fermentation speed depends mostly on temperature. Dough mixed at 22 °C can take twice as long to finish bulk fermentation as dough at 27 °C. Hitting the same dough temperature every time is the simplest way to make your bake day predictable – and to make recipe timings actually work in your kitchen. See how temperature changes timing with the bulk fermentation calculator.
Finding your friction factor
Every mixer, speed and dough is different. To find yours: calculate the water temperature, mix as usual, then measure the dough. Take the actual dough temperature, subtract your DDT, multiply by 4 (or 3 without starter), and add it to the friction you used. Next time, use the new number.
Frequently asked questions
What is desired dough temperature?
The temperature you want the dough to be right after mixing – usually 24–26 °C / 75–79 °F for sourdough. Hitting it consistently makes bulk fermentation times predictable from bake to bake.
What is the friction factor?
Mixing adds heat. Hand mixing adds very little (about 1 °C / 2 °F). A stand mixer can add 10–15 °C / 20–30 °F depending on speed and time. To measure yours: calculate your expected temperature, mix, then take the dough's temperature – the difference is your friction factor.
What if the calculator says to use ice-cold or very hot water?
Water below about 2 °C means you'll need ice (or chill your flour); above about 40 °C / 105 °F risks harming the yeast in your starter. In either case, adjust room conditions or accept a slightly different dough temperature and adjust bulk time instead.