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Baking in a cold house

In winter, kitchens in the Netherlands sit structurally below nineteen degrees, while almost every recipe counts on twenty-four. That gap is no detail: as a rule of thumb, rising time roughly doubles for every eight degrees lower. Where the recipe says four hours, at nineteen degrees you're looking at a good six. You have three dials. Find a warmer spot — on top of the fridge, or in the oven with just the light on, already buys you three degrees. Use more starter, and it moves faster. Or accept the longer time and plan around it; that's what the bake planner is for.

What you need

• Translation missing: en.knowledge.koud-huis-bakken.ingredients

How to make it

1. 1 Translation missing: en.knowledge.koud-huis-bakken.steps