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Thought a $400 proofing box was a scam, then my bulk ferment sat at 78 degrees all winter in my Toledo kitchen
I fought buying one for 3 years because I figured a towel and a warm oven worked fine, but after dough took 14 hours to double in January I caved, and now I want to know if anyone else thinks a cheap cooler with a seed mat does the same job for half the price.
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max_ross25d ago
A towel and warm oven worked until your "bulk ferment sat at 78 degrees," so why trust a seed mat to hold steady?
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