The DDT or "Desired Dough Temperature" is the temperature reading of the dough by using an instant read thermometer. The current temperature of the dough, whether it be for cookies, breads, or batter strongly influences other things like butter state (solid or liquid), the amount of dissolved sugar, and fermentation rates (for breads). This in turn will affect the spread, texture, and flavor of your baked good when it hits the oven. Taking the DDT is optional, but I like to provide these measurements to ensure you get the same outcome as I do in my kitchen.