Joy - I live in Southeastern PA and made this bread right about the same day you posted this comment. My apt is never above 68 (old house, central heat system, single control for entire building). I put my bread to proof on top of the radiator. It came out beautifully. So much so that I have to convince myself not to bake more so I don't eat it all. (Hazard of living by oneself) You can do it! Get back on the horse...or in the oven...you will figure out the quirks of baking in a new environment. The humidity can be weird (I'm from Eastern WA originally - desert environment) but you learn to get the feel for it after a while. I am sure you had some tricks in the pockets of your apron back in CA...you just need to learn a new set of tricks! Don't despair!

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