Hello!

About to make my first attempt at this, very excited. The water temp at mixing is listed as "warm" in the 90 degree range. If I want to be specific, should I be doing a regular DDT calculation for this dough? Using cold discard for "levain"? This would end up being water temps around 120-125 or so. Is there a risk of going that high? It seems this level of precision is not necessary, considering Maura's long experience and success with cooler temps. However, I did notice mention somewhere in the comments that you recommend a DDT of around 76 or so.

Another question is if you have had success, or think this method may apply to a range of doughs? I might just try a few, but curious if you or Maura have done any further exploring with this method.

Thanks so much!

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