That fancy proofing box my sister swore by, total game changer for my sourdough

I thought it was a waste of $60 until I used hers last Tuesday and my loaves finally got that open crumb I'd been chasing for a year. Has anyone else had a cheap alternative work, or is the temp control really the whole secret?

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maxpalmer1d ago

Read somewhere that the real magic is the steady temp around 78-80°F. A cheap seedling heat mat with a thermostat can get you close for like $20, but the key is the thermostat. Without it, the mat swings too much and your dough gets moody. Also heard of folks using a cooler with a warm water bottle, but that's more babysitting than proofing, if you ask me. Your mileage may vary, but temp control is probably 80% of the game.