February 9, 2007 - 10:24am
Heat source for proofing box
I've been searching the forum on proofing box designs and heat source and it seems some use a light or dry source for heat and others a warm water or moist source. Is there a difference on the overall effect? Does extra moisture effect the sour dough? Just wondering what the community has tried. Just getting ready to build some type of device and was hoping for input