Hi Margaret, I think you have a point that the preferment can be a fairly small percentage of the total dough weight, but this amount varies considerably from one recipe to the next, and it's also important to realize that the preferment and flour are both generally room temperature ingredients, so it's just underlining the significance of the room temperature factors that play out in the final dough temperature. For a more detailed look at the DDT formula, check out our article geared for professional bakers. 

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