Tony, I've never tested Peter's formula. But I know he's a great guy, very knowledgeable bread baker, and if he says it's true I'd believe it. Now, remember there are other factors affecting rise, like whether or not you cover your bowl (and thus whether a rise-inhibiting crust develops on the dough). But I suspect those factors would affect absolute rise times, rather than relative rise times; so the temperature differential would still hold true. All I can conclude is, give it a try sometime – PJH@KAF

• Reply