It reminds me of the logarithmic tables from high school.

Anyway, if your temperatures are somewhat stable, math can be simple.

Example:

My fridge is 38F, my RT is 77F almost all year round.

Looking at the table, it seems that 24 hours at 38F are roughly equivalent to 1 hour RT (values in row 38F are between 23 and 25 times the corresponding values in row 77F)

Hence, I only look at the 77F row, select the hours it will be RT, and then add 1 hour if it will be 24h in the fridge, 2h if 48h, and so on.

What if I need to postpone the party for the next day? That means the dough will stay 24 additional hours at 38, and therefore it will need one less hour at 77F.

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If I had a cooler at 65F, checking the table and dividing the values in row 65F by those in row 77F, i realize that 2.6 hours 65F are roughly equivalent to 1 hour at 77F.