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That fancy proofing box set me back $220 and it still runs too hot
Bought a stainless proofing cabinet online in March thinking it would fix my sourdough timing issues. The thermometer reads 78F but the internal temp sits at 92F near the back wall, so my loaves overproof in 2 hours instead of 4. Customer support stopped replying after I sent them my digital probe readings. Anyone else have luck converting a wine fridge instead of buying these overpriced units?
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