Hi Barb,

I'm a new baking student and we use DDT in the classroom, but it's great to have this breakdown of DDT, especially for the home kitchen and our smaller stand mixers! Since I'm in Canada, I make all of my calculations in metric. However, when I convert the friction factor of 22-24°F to °C, I get -5 to -4°C, and my calculations always end up with a water temperature that's too warm and my dough is warmer than the recipe calls for. I'm wondering if I'm missing some step in converting the friction factor to metric that would help solve this issue? Any insights would be greatly appreciated! Thanks :)

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