Hi Marie, our kitchen is generally around 70°F, so you aren't too far off. If your house is on the cold side, start with a little warmer water (up to 100°F), and try to find a warm spot to let the dough rise. I often boil some water on the stove and then stick a pyrex cup of the boiling water in my microwave to heat up that small space. This works well as a make shift proof box. You could also use your oven in this way, except you'll likely need a pot of boiling water set on the bottom shelf to heat the larger space. Don't turn the oven on, as yeast dies at 140°F, and your oven may cycle higher than that. Aim for a dough temperature and proofing temperature of 75-78°F. Barb

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