March 7, 2022 - 6:22am
Using a small egg incubator for firm starter. This is a Lievito Madre I am developing to use in Panettone.
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Using a small egg incubator for firm starter. This is a Lievito Madre I am developing to use in Panettone.
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Nice one Sue and very original!
I have also recently invested in a new proofing chamber comprised of a heat mat and regulator in a box. Gone are the days of having to constantly manage the temperature by adjusting the door of my airing cupboard!
Before this years ago I did use an aquarium heater but that eventually packed up on me with a coil burning bright flash!
Do you need this thing when the weather warm up? My kitchen had been in the 70-degree F all winter (since Nov) and two days ago it jumped to 77-degree F which threw me off track immediately with something seemingly wrong with my dough, which I did not realize until later on. Now I will need to readjust the hydrations of my recipes until the next weather cycle come.
Right, I think if the weather is warm, there is some point at which the balance of LM would be too difficult to maintain. It might be necessary to use a cooling chamber or air conditioning.
I need something for storing the LM at 16C - does this go down to that temp? Any ideas?
I also need a wine cooler for overnight refreshes of my LM. This little incubator is only good for warming small amounts of LM to do the daytime refreshes.