Hello Melissa,
In the recipe you state that the initial rise is 7 hours at 72 degrees. My house/kitchen is almost always at 68 degrees so I am wondering if a 10 hour rise would be equivalent . Maybe there is a formula for calculating the rise of bread at various temps. Obviously I would keep an eye on the rise.
And the 2nd rise maybe 2 hours ? instead of the 1 you recommend. Thanks for you help.
That sounds about right. You could use warmer water to shave off a little time too.
Thanks…I had seen using warm water in a " cold" kitchen; sounds good. Many thanks… Even though I have been making a superb challah ( with yeast ) since 1978 ( from a recipe in a book entitled Bake Your Own Bread ) I was intrigued by your sourdough one. Just hope that my daughter, who does not eat bread in general. only my challah, will give this a try!
Thanks again…
Fingers crossed that your daughter likes the sourdough version. Yeast challah is pretty awesome, so I understand her attachment to it 