Cool as a cucumber...
or all hot and bothered?
Here in the UK we have just had our coldest spring for 50 years. There isn't really a spot in my house which has a consistent temperature, so I just go with the temperature that there is, and it works fine, except things take longer. Sometimes much longer. I notice with some recipes posted on the site, that a time is given for proofing a dough, or whatever, and the temperature. What I am wondering is, is there any way of calculating how much longer each stage is likely to take, at the lower temperature here? I'm somewhat mathematically challenged but I can use a calculator. Are there any mathematical geniuses out there who could point me in the right direction? It would make it so much easier to schedule my baking!