I have a question about the recipe "Sourdough Spelt Bread" from Sabrina. There are no mentions of temperature for the autolysing and the leaven...70 F 95F ....give us a range please.
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76F is an ideal default for flavor development and yeast activity. Nuances can be achieved with other temperatures, but unless you have a proofing cabinet with accurate temperature control, your best bet is to aim for a desired dough temperature (76F is likely) using water temperature calculations then to keep your dough stages in a warm part of the room.