I just acquired a small foldable proofing box for home use. I'm not sure what temps I should be using for the bread I make ie. chabata, sourdough, baguettes and rye. Any advise as to proper temps and humidity would be most helpful.
Thanks
Mike Robinson
I just received my packet of San Francisco Sourdough Starter from Sourdough International. The instructions call for a proofing box for the first five days. Is this absolutely necessary? I have a Styrofoam cooler but don't want to have to run to the hardware store and get the light socket, etc. Anyone have luck growing this starter without constructing the proofing box? I don't want to experiment with this starter since it's pricey.
Thanks for your input!
Trish
