My house tends to be cool, maybe 65 degrees or less. I like it that way but my sourdough starter yeast doesn't. It rises, but s-l-o-w-l-y. I fell asleep waiting one time. So now, if the house is cool or the rise is slow, I set the pan on a wire rack on top of a heating pad, set to the lowest setting. Works great, but you have to watch that rise. Once it warms up it really gets going.

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