That $35 proofing box finally ended my lopsided loaf streak

I kept getting dense, weirdly shaped bread for like 2 months and blamed my starter or the weather every time. Then last Saturday I splurged on a cheap proofing box on sale and set it to 78 degrees. First batch came out even and rose double what my countertop ever gave me. The kicker is I found out my kitchen was running way colder than I thought, like 64 degrees at night. Has anyone else fixed a mystery fail with one piece of gear instead of changing their whole recipe?

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hugo_jones17d ago

Cold kitchen got you too, huh? My "warm corner" was pushing 60 at night, and I was out here blaming my flour. Cheap temp probe told me everything. One set-and-forget gadget beats two months of guessing, easy. Now I just set it and forget it, and my loaves actually look like loaves. Welcome to the club, pal.