Hi,

You mentioned the cool temps in your home. Do you mind giving an approximate temp? I'd like to know to gauge how much of an adjustment to time / starter amount to make to your recipe.I have been using the basement to ferment (both 1st and 2nd rise) my dough. The temp in the basement is 56-58F just about year round.

Also, I am at high altitude (5300'). Should I make any adjustments to accommodate?

Thanks in advance,

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