Can't wait to try the recipe. The 90 minute rise time made me remember a question I've wanted to ask King Arthur for ages. About what temp is your test kitchen? I know rise time isn't set in stone, etc. I'm not new to making bread. It's just that my kitchen must be a lot warmer because my breads never take the same amount of rise time as a KA recipe. Thanks. Ginger, our kitchen can vary between high 60s to high 70s - usually more towards the mid- to high 70s. And if you bake bread a lot, your dough will rise more quickly - you'll have lots of wild yeast in the atmosphere to help things along. PJH

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