Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

lindag

lindag

Diana,

I use that proofing box as well and it works like a charm.  You can dial up whatever temperature you need depending upon your conditions and whatever you're proofing and there's a water tray to add moisture to the doughs.

I leave mine set up in the dining room all the time but it's nice that it collapses down for those who want to store it.

What a great picture of George!

lindag

lindag

Diana,

I use that proofing box as well and it works like a charm.  You can dial up whatever temperature you need depending upon your conditions and whatever you're proofing and there's a water tray to add moisture to the doughs.

I leave mine set up in the dining room all the time but it's nice that it collapses down for those who want to store it.

×
×
  • Create New...