I keep thermometers around the kitchen so I can adjust where I put the dough depending on how much time I have or whether I want a slow or quicker rise. Slower rise gets near our window sills (~60F this time of year overnight), while on top of the fridge (usually 70-75F) is the spot for quicker ferment/proof. What's your opinion/experience with Peter Reinhart's formula from his book "The Bread Baker's Apprentice": "Every 17 degrees F (about 8 degrees C) effectively doubles or halves the proofing time"? Thanks for the great info!!!

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