Comments on: How to Use the Brod and Taylor Dough Proofer to Make Sourdough Bread

By: Kathy Twombly, M.Ac., Dipl. Ac

Kathy Twombly, M.Ac., Dipl. Ac — Thu, 14 Mar 2024 12:24:41 +0000

I just purchased the proofer and waiting for delivery. I keep my sourdough starter in the fridge as I don’t use it but every couple of weeks (single person) . When I do take it out and feed it, am I correct in keeping it in the proofer without the water tray while feeding and bringing it up to a good temperature for a robust starter?

By: Georgiana May

Georgiana May — Sat, 02 Mar 2024 16:19:11 +0000

In reply to Maurizio Leo. I've been thinking that fermenting at higher temperatures shifts the fermentation more toward bacteria, less yeast because it is more sour, less oven spring. Is that correct?

By: Melissa Swanson

Melissa Swanson — Thu, 01 Feb 2024 16:51:17 +0000

Thank you for all this wonderful information! I just plugged in my Brod & Taylor proofer and put in my starter. I’ve had it sitting in my kitchen for a few days now and I’ve been too intimidated by it to even open it. Decided today to read up on it and I stumbled across this article and it inspired me to open it and get it running. Thanks again! Happy baking!

By: LB

LB — Thu, 01 Feb 2024 15:01:52 +0000

In reply to G M. It is also a slow cooker. And for the confectioners among us, it's great for melting large quantities of chocolate overnight and maintaining it at the right temperature so it doesn't go out of temper before you're ready to use it.

By: G M

G M — Sun, 28 Jan 2024 20:44:14 +0000

Must be nice to be rich. That proofer had better do more than that for me to justify it.

By: Sue

Sue — Sat, 27 Jan 2024 07:28:01 +0000

My kitchen is 9C and I have had to encase my B&T in thick insulation as even at a set high temperature it doesn’t get above 20C. The proofer just can’t beat the temp difference. Would love it if B&T produced a warm jacket.

By: Always Beranti

Always Beranti — Sat, 02 Dec 2023 21:40:15 +0000

I love your articles. When you use the Rubbermaid tub, do you leave your starter outside the proofer? Doesn’t seem like you’d have room!

By: Benjamín Obiang Loeri

Benjamín Obiang Loeri — Sun, 07 May 2023 20:49:48 +0000

The article is wonderful, thanks for the guide. I usually make Panettone and I need a stiff starter. Normally the experts recommend three renovations. The final temperature of the starter should be between 26 – 27 ºC (79 – 81 ºF), with a normal proofer bread that warms the air we should select 28 ºC (83 º F). For panettone normally we make two o three renovations, every renovation should lasts 3:30 – 4 hours (depending on the amount of flour in relation with the starter). What do you recommend about of temperature of my B&T, the recipient, place where I put my recipient, covered or not, etc? Right now my home is at 25 – 26 ºC (77 – 79 ºF). Normally, I use a plastic bowl covered with a plastic wrap put in a corner of my proofer which is working at 24 – 25 ºC because I need that my starter is at 27.5 – 28 ºC maximum. But the currently results are not resulting good enough for me. Thanks.

By: Maurizio Leo

Maurizio Leo — Sat, 04 Feb 2023 19:07:56 +0000

In reply to Carol . Yes, I like 78°F (25°C).

By: Maurizio Leo

Maurizio Leo — Sat, 04 Feb 2023 19:07:47 +0000

In reply to Mila. You're welcome and that's a common misconception, we've all been there