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That $300 proofing box was worth every penny in January
I run a small bakery out of my kitchen in Minneapolis. Last winter my dough was taking 6 hours to rise because the house sat at 60 degrees. I finally dropped $300 on a decent proofing box and it cut my rising time down to 2 hours. The temp control is way more steady than my oven with the light on. Anyone else using one, or do you have a cheaper setup that works just as good?
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