I use this method and it works well. It is a great tool. Thank you for these helpful tutorials.
One thing that I factored in on my own is the type of bull that I'm using. My mixer requires a metal bowl. Metal is a great conductor of heat.

For example when I'm using a bread machine, I placed the liquids at the bottom and then the flour on top. I know that the temperature of my liquids will decrease by 1 or 2 degrees simply because they are being poured into a metal object. The longer it takes me to add the flour and start mixing, the more quickly the heat from my liquid will dissipate.
I find the most important factor is the room temperature. In fact, one fall day it was chilly in the morning and a pleasant 73 degrees outside in the afternoon. I had the heat on in the morning and forgot to turn on the air conditioner or open the windows. I like the heat so I was comfortable, even though the room temperature was 75 degrees. My dough temperature was 80 degrees that day. I had not used the formula to adjust the liquid temp. Live and learn!
Anyway, I find this formula for friction factor and for DDT very helpful. With these tools and little common sense, the end product is much more consistent. So far so good.

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