I have a very basic question...
I keep reading about fermenting at room temp... What is the correct room temp? I live in Phoenix and in the summertime I keep my apartment at around 76 to 78 degrees.
Is that too warm?
BTW... my first formula from this site is the Rosemary Olive Oil Bread, have the pre-fer in the fridge right now and will be baking the bread tonight hopefully.