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Thermo cabinet for the kitchen

 
kogor
Hello everyone!
I thought where to place the topic, I decided to try my luck here.
Last year I had fun as far as possible with baking sourdough rye bread (I made sourdough several times and always seemed to work out). But lately I realized that there is not enough knowledge about the process, because the bread is sometimes bad, sometimes very bad, sometimes good. As a result, I realized that I did not understand the basics and could not manage the process in general. Began reading literature on bakery. At the moment, there is still a lot to be done ... but the main thing that so far I understood is the need to withstand the temperature regime, absolutely at the entire stage of production. That is, to get the same correct sourdough, you need to keep the temperature around 41-42 degrees. How to get such a result at home. An internet search has not given any answers yet. That is, there are some kind of ovens, but they are designed for storing vegetables on the balcony, that is, not that. I found a proofing cabinet in Germany, but the price with delivery becomes not humane at all. And at the first stages, I want more budget solutions. In my opinion, such a cabinet is useful in the kitchen. That is, it can also be used to make yoghurts, etc. Does anyone have the experience and how to solve the problem with the exact temperature? Maybe there is some obvious solution I missed? Otherwise, I'm already thinking about assembling a cabinet with an eletkroten and a thermal relay ...
Scarlett
kogor, you would have duplicated your post in the "Sourdough" topic - the girls will surely advise something worthwhile
Admin

Why scatter info on the forum - there is a topic Proofing cabinet for dough and yoghurt Brod & Taylor and there is a section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" where infa has long been collected on this subject
mur_myau
And I grew the leaven in a yogurt maker smile (38-39C).
Only then I ruined it anyway when I went on vacation. And the second time she raised it, and in the refrigerator it also deteriorated.
As a result, I came to the conclusion that either start a special. refrigerator for ready-made sourdough, or make a blank for sourdough (on the forum it was about).
And yes, Admin is right, all this has already been discussed on the forum.
mur_myau
And she defrosted the dough in a heating pad for feet, and in a cartoon, and in HP, and in a suvid. The last experiment is generally in the thermokuk. A sea of ​​possibilities.
niamka
In a slightly warmed and turned off oven, in an electric dryer. While there were no punctures.
 

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