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There is no standard "room temperature". Everybody assumes it to be the temperature in the place they live. For recipes with Western European or US origin, you can assume the range to be somewhere between 18 and 25 Celsius (64 to 77 Fahrenheit), but for others, it can be very different. Finns sometimes use their balconies as an extra freezer, and ...


In many recipes "room temperature" is a relative thing on a scale from: frozen - refrigerated - room temperature - warm - hot - boiling - baking / frying. For ingredients historically stored in a pantry or nowadays in a fridge or freezer, it means that you should remove the ingredient from the cold and let it warm up without actively heating it. ...


Stir. Remove half. Feed. Continue the process. You should always remove some at each feeding, to keep the acidity in check. I sometimes remove up to a half for each feeding. It should take at least a week to become usable.


For eggs and milk, ‘room temperature’ isn’t quite as significant as for butter. For butter, you need the butter to be not solid, but not a liquid. If you had a stick of butter, it would hold its shape, but you could actually bend the stick of butter without it breaking. This allows for the ‘creaming’ process to cut small pockets of air into the butter, ...

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