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DDT Calculator
Calculate Desired Dough Temperature and required water temperature
Desired Dough Temperature (DDT) is critical for consistent fermentation. By controlling your final dough temperature, you can predict fermentation timing more accurately.
The Formula
DDT × 4 = Room + Flour + Water + Friction
Solving for water: Water = DDT × 4 - Room - Flour - Friction
Typical DDT Targets
- 75-78°F: Standard sourdough (slower ferment)
- 78-80°F: Active fermentation
- 80-82°F: Fast fermentation (warm weather)
Temperature Inputs
Enter temperatures in °F
Typical range: 75-80°F for sourdough
Heat added by mixing (20-30°F typical for stand mixer)
Required Water Temperature
To achieve your desired dough temperature
145°F
Warning: Very hot water needed. May damage yeast/starter.
Room Temperature72°F
Flour Temperature70°F
Water Temperature145°F
Friction Factor+25°F
Final Dough Temp78°F
Tips for Consistent Results
- Measure your friction factor: Mix dough with room-temp water, then measure final dough temp. The difference from your calculated DDT is your friction factor.
- In summer: Refrigerate flour overnight or use ice water to compensate for warm room temps.
- In winter: Warm your water and let flour come to room temp. Consider proofing in a slightly warm oven (turned off).
- For long ferments: Target the lower end (75-76°F) to slow fermentation.
- For same-day bakes: Target higher temps (79-82°F) to speed things up.