wine fridge for dough fermenting?

[Samdar]

Any used a wine fridge to age their dough?  Mine can be set at 54-64F so that fits in the range of 60-62 that most people use on their dough.  Anyone try this or have any problems.  I figure this should be more controlled than a cooler

[Bill/SFNM]

http://www.pizzamaking.com/forum/index.php/topic,12266.0.html

[Pete-zza]

Samdar,

Are you planning on using the wine fridge only for the dough or for both wine and dough simultaneously?

Peter

[dmaxdmax]

I've thought of using our second fridge (the Beverage Command Center) as a wine/dough/beverage fridge.  Soda and water might call for ice cubes and red wines would have to sit out for 20 minutes but how would dough behave in the mid-50s?  I generally fridge dough for 1 to 3 days, would that equate to 12 to 36 hours at the higher temp?  (please realize I made those numbers up)

I guess the first step will be to find the highest temp the box can hold.

Thanks
Dave