Finally got a proofing box and it saved my first sourdough attempt

I've been killing it with regular loaves but sourdough kept coming out like hockey pucks. So last week I dropped $45 on a basic proofing box off Amazon. Honestly I thought it was a waste but my kitchen is always cold and my dough would take 10 hours to rise. First try with the box and my bread had actual oven spring for once. Has anyone else found that temp control was their biggest issue or is it just me?

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