As I am getting ready for winter my thoughts are turning to making sour dough bread. I have done this for awhile but not really well. My latest revelation is that I can't make good sour dough without actually building a warming box in order to grow the yeast and bacteria in the dough needed to come up with a good bread. The required temperature is 85 to 90 degrees F. Guess what? I am now building a bread warming-pumpkin seed germinating box. Yes. It will be multipurpose. In the winter I will use it to develop my breads and next spring.......you've got it, a germinating box. If I add steam or mist I will have a proofing box too or steam box as some bakers call it. This will all make winter pass more quickly as I select and bargain for seeds for next year. Marv in Altoona PA