A new "smart" DDT formula/calculator
I'm not sure how many use the DDT (desired dough temperature) formula to get the dough to the right temp at the beginning, but I spent the last two months making a new one that I think is a lot more reliable and doesn't require a "friction factor".
It's now available here:
And I did a big writeup about the history of the DDT formula and how I made the new one here.
If you try it, I'd love to hear how it works for you.