Dear all

I live in Sydney, Australia and now that the colder months are upon us I'm finding it difficult to anticipate proofing time and the lenth of time between starter feeds.

Any tips on creating a DIY proofing cabinet minus the $$$$?  Ideally I'd like for it to be both humidity and temperature controlled.

In the alternative, when it gets cold, how do you make sure your yeast maintains a healthy appetite?

Regards

Josh Khoo