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Vent: That fancy proofing box was a total waste of my cash
Bought a $120 proofing box off a baking supply site after seeing it on a food blog. Used it three times over 6 months in Seattle and my dough came out drier every single time. Regular oven with a pan of hot water does the same job for free, I feel dumb for not testing that first. Anyone else shell out for gear that made their bakes worse?
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