Water temperature calculator — hit your dough temperature
Dough temperature decides how fast fermentation runs. The classic formula works backwards from the temperature the dough should end at, to the temperature the water needs to be.
The formula
The classic three-factor formula: water temperature = 3 × target dough temperature − room temperature − flour temperature − friction.
The three comes from the dough taking heat from three sources: the room, the flour and the water. Water is the only one you can adjust precisely in seconds, which is why the correction lands there.
Why dough temperature beats the clock
Fermentation follows temperature, not time. Five degrees cooler roughly doubles the rise. A recipe that says "bulk for 4 hours" was written in a particular kitchen at a particular temperature — if yours is colder, those four hours are simply wrong.
Hit the same dough temperature every time, and your timings become predictable all year round. It is the single change that does most for consistency.
Frequently asked questions
What dough temperature should I aim for?
24-26 °C is standard for sourdough. Lower means a slower rise and more acidity; higher means a faster rise and a milder loaf.
What is the friction factor?
The heat generated by mixing. Roughly 1-2 °C when kneading by hand, and 4-8 °C on a stand mixer depending on speed and time.
Why does it sometimes ask for a negative temperature?
Because the room and the flour are warm enough that the dough reaches your target on its own. Use ice water, or lower the target dough temperature.
Does dough temperature really matter that much?
Yes. Five degrees changes fermentation speed by roughly a factor of two. It is the most common reason the same recipe behaves differently in summer and winter.