tag:blogger.com,1999:blog-7743868897329219789.post1455090587470697505..comments2012-09-19T20:31:09.115-05:00Comments on Theresa's Pantry: Stout Bread with Spinach, Onions & GoudaTheresa Vaughanhttp://www.blogger.com/profile/16520867523585514524noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7743868897329219789.post-19030403271567593812012-08-19T20:12:40.365-05:002012-08-19T20:12:40.365-05:00Well, I started with a warmish dough from the heat...Well, I started with a warmish dough from the heated stout. After that, I just left the risings at room temperature, although the oven was on for part of that time. So, I dunno, 74, 75? I think as long as the room isn't overly air-conditioned, you should be ok.Theresa Vaughanhttps://www.blogger.com/profile/16520867523585514524noreply@blogger.comtag:blogger.com,1999:blog-7743868897329219789.post-69696711528955449732012-08-19T19:32:52.551-05:002012-08-19T19:32:52.551-05:00Once again, sounds delicious and looks that way, t...Once again, sounds delicious and looks that way, too! How warm does the rising place need to be?Lindahttps://www.blogger.com/profile/17414625112361602326noreply@blogger.com