Thread: Brian's First Blade

I know. It's just hard! :grumpy:

Right now I have them in that little bathroom and the door is shut. My wife made me turn down the thermostat, so I know if I open the door, all that nice built up heat is going to dissipate. I REALLY want to check on them though! Must-be-patient-----

Originally Posted by medicevans

I know. It's just hard! :grumpy:

Right now I have them in that little bathroom and the door is shut. My wife made me turn down the thermostat, so I know if I open the door, all that nice built up heat is going to dissipate. I REALLY want to check on them though! Must-be-patient-----

Some ovens have a "proof" setting which will get you about 90-110F.

Another trick is to use an ice chest and some empty water
bottles. Fill the empty bottles with warm to hot tap water
and mostly fill the ice chest. Then add your yeast bread
or scales with CA or other slow to catalyze/ cure finish and
check the results in the morrow.

An ice chest in the winter can keep water from freezing
should you loose power. If you travel much in the winter
and get stuck in a snow bank for a day or two drinking
water in contrast to snow can save a lot of calories.
Food temperature storage still needs to be correct but
drinking water is way better when not frozen.

If you use an oven it will have to be cleaned.