My question concerns the rising time for the starter and the bread. Overnight temps in my house hover around 60 degrees, and I don't think that is sufficient for rising. Daytime can get up around 67, depending on how much wood I put on the fire. My kitchen is normally cool, so what suggestions do you have for me to get my bread and starter to rise appropriately? I've found my bread is always flat, even if I rise it overnight in the refrigerator for those recipes. You can use a bowl of warm water in your microwave to raise the temperature. But a long cool rise is nice ane will develp nice flavor. You say you are experiencing problems with flat bread--call our bakers hot line to help you. Joan D@bakershotline

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