I have to say that in the couple of years I have been trying very unsucessfully to bake bread it is finally the "room temperature" that has done me in. My home in the winter is at 55-65 degrees. I was ready to give up on yeast bread making. I finally read a blog that told me yeast needs 75-85 degrees to ferment. Since I read this blog my starters are growing like they are supposed to albeit on a heating pad to keep them at the desirable temperature. I hope when "newbies" come to this site that maybe the room temp will be a little more clear. Every recipe is so specific about everything else except "room temperature". Really helpful info to us who do not know that room temp is 75-85 degrees.