Thoughts on The Brod & Taylor Bread Proofer
So I'm really zoning in on every variable for my bread baking to get a better crumb and ultimately a more consistent product. Right now I'm looking at controlling temperature a little better. I live in Texas, and if you don't know what that means, it means that the weather here is incredibly unpredictable. One day its 115 degrees and dry, the next day its 35 and rainy, and then the next day its 90 and ridiculously humid. I've been using my oven with the light turned on to create a warm environment for bulk fermentation but for the most part it's not super accurate and it doesn't account for my sourdough starter.
With all that said I found this Brod and Taylor bread proofer (https://www.amazon.com/Brod-Taylor-Folding-Proofer-Cooker/dp/B01MEEH0SE/ref=sr_1_3?ie=UTF8&qid=1525443453&sr=8-3&keywords=brod+and+taylor) and was curious if anyone has tried it or has an opinion on it? I would totally drop 150 bucks on this if anyone has had good experience with it. Either way, whether you have tried it or not, I would love to read some thoughts on this.