Advantage of using wine cooler as proofer - manipulating temp while at work
I wanted a proofer that would handle chilling the dough to get longer ferment times, some suggest pizza fermentation is much better when chilled, but significantly warmer than the average home refrigerator. So I bought a small wine cooler. I later wanted to work with some higher temps - like the 82 F. I bought one of the cheap digital controllers, and wired it up , then hooked it up to a heating pad which I kept in the wine cooler. So when I wanted a warm ferment, I unplugged the fridge, plugged in the controller for the heating pad, and when I wanted cooler temps. unplugged the controller, plugged in the wine cooler.
Today's revelation was I wanted a 6 to 8 hour ferment at 82F to bolster the sour in the sourdough, but knew I would not be back at home for about 12 hours. Found two of the outlet timers you use to make lights go on and off when you are on vacation, set one up so that the heating controller would run for 6 hours, then set up the other timer to bring on power to the wine fridge ( which defaults to 54 when it is plugged in ) to kick on after 6 hours, and to run till I got home. I came home to a very well risen, but not overproofed bulk ferment. Sorry I hadn't thought about it earlier. It may not work for everyone, but it may help with someone else struggling to fit sourdough fermentation around a work schedule.