TIL that "room temperature" butter actually means colder than my kitchen in July

I saw a comment last week saying you should leave butter out for 30 minutes, but my kitchen hits 80 degrees in the summer so that turns it into a puddle. I've been baking sourdough for 3 years and always just waited until the stick bends, not melts. Finally tried the microwave method at 10 second bursts last Saturday and it actually made my croissants flakier. Anyone else find that their house climate throws off every recipe timing?

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