I posted yesterday about how I loved your Blitz Bread No Fuss Focaccia recipe. I forgot to tell you that I put 1/4 cup of your Vermont Cheese powder in and since I knew I was going to make two layers out of it , I didn't want Italian seasoning on top because it would be on the other layer so I added 1/4 cup of your artisan bread seasonings in it....and oh! the aroma as it was baking was scrumptious! Thank you for such a lovely variety of additions that make all of our cooking experiences so marvelous! I have a question, I live in a very old home whose walls have no insulation as they're just lathe & plaster. We have extra sheet rock on them but the house is probably cooler than a more modern home. I read in an article by a Chef Headley that was connected to your site by someone's link that I could turn my oven on to 200 degrees for five minutes and then turn it off and place my bread in the oven to rise that it would cut my rise time in half. Would It still have sufficient heat in the oven for the second rise also or would I need to reheat it again for 5 more minutes. My stove is electric not gas or I'd just use the heat from the pilot light to rise the bread. Thanks again for such marvelous products and thank all of you for being such lovely, gracious, caring and helpful people.

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