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  1. I'm surprised at your responses. Please tell me if you have tried any of the other methods. My house is rather cool, around 65 degrees F. I put the dough in the oven with a pan of boiling water. The dough did rise but not to double height. There was a fairly exuberant thread on egullet in 2006: people posted photos of plastic boxes complete with light bulbs, aquarium or reptile thermostats. I have a seedling mat and thought I'd give that a go. It would be so helpful if you could raise specific objections to this set up -- if you have any. I want to learn. Thank you!
  2. Dear Egulleters/Bakers Hi. I'm new around here. I found your website from googling bread dough proofing box. It appears the last post was in 2006. I am making a Swedish coffee-cardamon bread, "Nisu". I am looking for feedback and/or recommendations for the following setup: I will use a seedling mat. Invert a shallow plastic container over it. Place dough bowl on plastic container. Fill a small steel cylinder with boiling water. Set next to dough bowl. Cover all with an inverted large plastic container. Up until now I have not taken the internal tempe
  3. Posted 6 hours ago Dear EGulleters, ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to tha
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