Anybody make one of Ed Wood's proof boxes out of a styrofoam cooler?

[pbspelly]

Hard to make? easy? worth it?

[wheelman]

http://www.pizzamaking.com/forum/index.php/topic,11976.0.html
works great.
bill

[Pete-zza]

pbspelly,

See, also, Reply 6 at http://www.pizzamaking.com/forum/index.php/topic,403.msg4887.html#msg4887 and the revision shown at Reply 69 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49752/topicseen.html#msg49752.

Peter

[parallei]

Or, if you don't feel like cutting something up:

http://www.pizzamaking.com/forum/index.php/topic,12050.msg112913.html#msg112913

Have fun!

[norma427]

pbspelly,

Even for a technically challenge person like me, I did make a proofing box with Matt’s help at Reply 257. http://www.pizzamaking.com/forum/index.php/topic,11044.msg102195.html#msg102195
s
I also use my proofing box for other doughs other than sourdoughs.

Norma

[Bill/SFNM]

worth it?

Absolutely worth having some kind of temp control, not just for initial activation, but for routine fermentation and proofing. Small temp differences over a day or two can have a major impact on the behavior of the culture.

[R2-Bayou]

I used to have an oven that had no light, so I built a styrofoam one. Works great. I now have an upgraded oven with a light, so I usually just turn the light on and proof in the oven. If the oven's in use I still have the stryofoam proofing box though..