My efforts at finding The Magic Formula which predicts sourdough fermentation time if (Temperature in Farenheit and Percent Prefermented Flour) are known is not going so well.

The most precise fit of the data so far (after 3 hours of computation) is:

Fermentation Time in minutes = -5.66e10*log(Percent Prefermented Flour)/(Temperature in Farenheit + cos(Temperature in Farenheit))^4.616

I suspect my data source could be more sour than my starter.

TOO MANY VARIABLES! (or not enough maths).

(Reminds me of that scene from the movie Amadeus: TOO MANY NOTES, YOUR MAJESTY!: http://www.youtube.com/watch?v=IoY0Qa0zU0A [1])

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