Hi Carol! The temperature is going to affect the speed of the rise and the amount of flavor that's developed — usually the longer the rise the more flavor you develop. Other than sticking a thermometer into the Zo to see what temperature it tends to be at while its rising, you might be able to find its resting temperature in the manual or on their website. The water is really the only other thing you can control as far as temperature and we have a whole blog about that called Desired Dough Temperature if you're interested. 

• Reply