Hi. I've been lurking for a month or so (and baking for about a year)--what a wonderful community! I'm excited that I'm going to have significant time this summer to spend baking, and I was wondering if any of you had some advice. My apartment doesn't have air conditioning, so it is often upwards of 85 F. I don't mind baking in the heat, but I’d like to figure out how to compensate for such warm ambient conditions. In particular, I was wondering about the best ways to mimic slow "room temperature" rises. Also, is it possible/desirable to cool the dough down before kneading? While I know books say to knead dough until about 77-81 F, my dough is starting out significantly warmer than this even before any kneading. Thanks!