NEW! Review of Sourdough PROOFERS and Temperature Control Devices: The Sourdough Gadget Guru
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- Опубліковано 3 лип 2024
- In this video, Tom -- the Sourdough Gadget Guru -- reviews all of the new and popular sourdough proofers and temperature control devices.
Check out the Companion Guide to the video thesourdoughjourney.com/revie... for all the products and specifications.
For all of the products shown in this video, visit thesourdoughjourney.com/products
In addition to the classic "warming proofers," Tom reviews a new class of warming and cooling proofers -- using a new technology breakthrough -- thermoelectric cooling devices.
This video includes reviews of:
- Brod and Taylor Folding Proofer
- IVYX Scientific 5-liter Incubator
- IVYX Scientific 25-liter Incubator
- Brod and Taylor "Sourdough Home"
- Goldie, by Sourhouse
- Raisenne Dough Riser by Reliheat
- MQ Warming Mat
- Cozy Bread Heat Mat
- and more...
(see Chapters below to jump to a specific section)
Tom also reviews low-cost, DIY options for controlling your dough and starter temperature.
Also, an important update on the VEVOR 25-Liter Incubator.
The new breed of warming and cooling proofers are opening up a revolution in options for sourdough home bakers to control their dough temperature. By controlling dough temperature, you can make more sourdough bread even if you have a busy schedule. This video features many devices that can be used with the methods featured in two recent videos:
- Post-Pandemic Sourdough for Busy People: The Low and Slow Method, and
- Two-Stage Bulk Fermentation - A Sourdough Breakthrough
For all of the products shown in this video, visit thesourdoughjourney.com/products
I may have relationships with some of the manufacturers and retailers of items shown in this video. I may receive a commission on some sales. I purchase many of the items at my own expense.
CHAPTERS IN THIS VIDEO
0:00 Introduction
2:04 Why do you need to control dough temperature?
3:33 Overview of Sourdough Proofers
4:49 Brod and Taylor Folding Proofer
8:14 Breakthrough Technology: Warm and Cold Proofers
11:57 IVYX Scientific 5L Incubator
18:34 IVYX Scientific 25L Incubator
22:24 Important Update: VEVOR 25L Incubator
25:11 Brod and Taylor Sourdough Home
28:51 Goldie, by Sourhouse
30:41 How to Size Fermentation Vessels
31:34 IVYX Fermentation Vessels
33:52 Brod and Taylor Fermentation Vessels
37:50 Hot Spots
38:51 How to Create a Fermentation Measuring Vessel
41:29 Warming Mats
44:25 Don't Trust the Thermostats
45:48 Low-Cost Warming Options
52:57 Low-Cost Cooling Options
56:03 The Future of Sourdough - Навчання та стиль
I’m the beneficiary of your love for sourdough and geeky gadgets. I feel as if I’m in school with every video.
Can’t thank you enough
Thank you.🙏
I have also found it amusing when people comment that "one doesn't need all these gadgets, people have been baking bread for thousands of years without them". My great-grandmother baked bread using a saucer to measure flour. However, she got up at the proverbial crack-of-dawn and baked several loaves of bread EVERY DAY, FOR DECADES to feed the family and workers on the farm. Since I don't have the time or inclination to amass that experience, I'm very thankful that with your research and a few gadgets, I can consistenly turn out lovely bread while keeping my day job.
One other positive feature of the Brod & Taylor is that it is multi-functional. You can use it with a metal, covered pot inside it to slow cook (and even sous vide per the manufacturers website).
I totally agree. Thank you!
As a past (silver/chemical) photographer who always did his own darkroom work, time/temperature has been my friend and foe. Therefore I very much appreciate your focusing on these elements and applying them to sourdough baking. I must confess, until I recently discovered your videos I was a pretty haphazard baker. Now I'm obsessed with watching all of your podcases and, armed with your tools and examples, will create my own journey.
Re today's topic: not long ago I got into tempeh/natto/amazake fermentation that require temperature control over long periods and, serendipitously, found a Vevor reptile egg incubator on sale. It works perfectly and am happy you like it, too. Thanks for the tip for fixing that pesky fan. You are an inspiration!
Thank you! I appreciate the feedback.
I'm so glad you are such a techno geek. I was not aware of these products, and this saved me a lot of research. Thanks so much. I can't believe how affordable these IVYX units are.
Thanks!
You cover all bases. Thank you for the thorough research and useful information . All your videos, your website and your extensive and ever-growing knowledge base constitute a huge and much needed contribution to the field of sourdough baking. Thank you!❤
Thank you!
I ended up buying the Sourdough home about 6 hours after I saw your video. Then went to your website and ordered that glass vase that fits perfectly, you are the man!
Thank you! Good luck.
I need to order that. I just got the home as well.
@@Tigress-qk1ql it fits so perfectly! Amazon just delivered it. How are you liking the Sourdough Home?
Wow. I learned so much from you sir. I’ve been struggling with all the problems you mentioned of feeding the starter and find the right temperature for the dough. This is the most valuable video to me of my own sourdough journey. Just bought a Brod and Taylor sourdough home. It helps my starter so much. Thank you so much for your work and teachings.
Thanks!
You never fail to make me laugh😂
Thank you for all the work you do. I too am obsessed with sourdough!
Thank you!
Thank you so much for doing all the work for us! While just starting this journey, every time I think of something you have found out and shared all about this subject. 👍🏻👏
And also easy on the ears, etc. 😊
Thanks! There are a few new updates here. thesourdoughjourney.com/review-sourdough-proofers-and-temperature-control-devices/
I just wanted to thank you for all your help. We also follow you on Facebook and you always get right back to us with good advice. I keep trying because of you. Thank you again
Thank you! Good luck.
This video is so helpful. I've been on the fence about getting Brod & Taylor's Sourdough Home until your video made me realize that I can also use it to proof my dough. Thank you!
If you check my website; I have I list of vessels that fit the a sourdough Home. It is small but you can bulk ferment single loaves in there.
Thanks for all your thorough investigation and testing! Another great video.
Thank you!
An immense amount of information! Thanks for all your work!
Thank you.
So informative! ! ! I love your passion. Thank you so much for putting this video together! ! ! !
Thank you!
The ability to control temperature for bulk fermentation and final proofing is fantastic! Thank you.
Thanks. I use it year round, especially in the summer when I use the “cold proofers” to keep my dough cool overnight. Such a simple method when I don’t want to spend a lot of time in a hot kitchen.
Thanks for your passion and dedication. Always learn something new.
Thank you!
Nice overview Tom! Thanks for including us.
Thanks!
What a GREAT VIDEO! THANK YOU! The science part of making sour dough is over my head, but I enjoy TRYING to make it work! I've enjoyed every part of this video & I feel a bit more ready to try to tackle sour dough, after many failures! I just ordered the Sour Dough Proofer & am thinking the Sour Dough Home is the next to buy. You've thought of everything for us! Again, thank you for sharing your knowledge with us!
Thank you for the feedback. Here are a few new updates. . thesourdoughjourney.com/review-sourdough-proofers-and-temperature-control-devices/
Wow, great video and loads of information. Thank you.
Thank you!
Fantastic information! Thank a lot! ❤
Thank you!
About 20 years ago, I purchased my first wine cooler/refrigerator. The temperature range on this device is 46 to 64°F. I often put my dough in this refrigerator to retard my dough to develop flavor and to fit bread- and pizza- making into my life. I mention this as an option for people who may already have a wine refrigerator. It is also a great place to stash potatoes if you live in a warm climate as I do.
Thank you for this excellent review. I have been baking bread for about 35 years and sourdough for probably 30 years. I love the science behind bread baking, and I greatly appreciate all of the time and effort you put into your many experiments. I continue to learn.
Thank you! A wine fridge is a great idea.
Though I came here for the sourdough, I also picked up a tip for storing potatoes in a warm climate (south Louisiana here)! Thank you!
Packed with insights!
Thanks!
I love your attitude! ❤
Thanks!
So happy I found this channel! Eeeek, just what I needed to hop back on the sourdough bandwagon.🤗
Thanks! Also check out my website at thesourdoughjourney.com
I have a Brod & Taylor proofer. I use it for bread but also yoghurt and natto (Japanese fermented soy beans). Like you said, having a thermometer to cross check the temperature is really useful. Of course, it needs to be accurate. Previously when using the proofer, I had been double checking the internal dough temperature with a multimeter probe. The temperature would gradually rise but never reach the setting on the proofer, so I compensated by setting the proofer 2 ~ 3°C higher than my desired dough temperature. Then I treated myself to a high quality, accurate Thermapen food probe. Using this, I came to realise that the multimeter was under-reading the temperature by around 2.5°C and the proofer setting was, in fact accurate after all.
The Thermapen comes with instructions on how to check the calibration on the thermometer at 0°C (using an ice bath) and 100°C (using boiling water). If accurate at those 2 points, one can assume accuracy at all the points in between.
Interestingly, when making natto, which ferments at a much higher temperature of 35 ~ 45°C, the internal temperature was getting too hot, reaching over 50°C. This ruined the fermentation - I believe the microbes (Bacillus subtilis) begin to die off or go into survival mode by forming spores at 53°C. Using an additional rack (available from Brod & Taylor) to raise the culture further from the heating plate solved the problem. Again, my trusty Thermapen came to the rescue.
Thanks. That is a great device.
My favorite Proofer Brod & Taylor!
Love mine.
A GOD send. Really the best. Bring to camp. Sourdough, yogurt, dutch oven slow cooker.
Thanks so much. Long videos, but a ton of info. I have one now that only warms,, by summer I will have one that cools also. Gonna watch again to make my choice. Thanks for the indepth info.
Thanks. Check out the Cooluli unit. It came out after the video. It’s in this doc. thesourdoughjourney.com/review-sourdough-proofers-and-temperature-control-devices/
@@thesourdoughjourney thank you. I'm not worried about the fan, and I like the 25l size. I have time before summer
I'm a big fan of the ice pack in the cooler method for my Brisbane summers. I love the look of that 25L incubator though! Thanks for the overview.
That method works. Thanks.
wow thank you so much for a comprehensive video. no idea all these devices exist! Personally, I place my starter/dough on top of my computer's outtake fans to keep it warm during winter.
Thanks. Here is an updated list with a few additions.
thesourdoughjourney.com/review-sourdough-proofers-and-temperature-control-devices/
Great video. I’m very tempted to buy the Goldie….thank you!
Goldie is nice for very cold kitchens. And I like it because it is silent. Other devices have fans.
@@thesourdoughjourney I’ve got the B&T, but I like the idea of having a smaller, more specific gadget for Starter. Need vs want….
That opener is amazing, hahahaha. Thank you for all you do!
Thank you! 😉
Love this
Thanks!
I have many coolers from Omaha Steak, the bigger the order the bigger the cooler. I bought VIVOSUN 10 in. x 20.75 in. Seedling Heat Mat and Digital Thermostat Combo Set for $39 from Home Depot and put it into the cooler .Works Great for those of you on a budget.Thanks Tom for all your videos.
That’s a great option. Thanks for sharing.
I did something like this in a Coleman cooler. It works great, but I’d love a Brod & Taylor one day. I like that you can fold it and put it away.
Thanks!
Thank you!
Wow. You are a wizard!
Thank you.
Wonderful video! I've been using my Omaha Steaks Styrofoam cooler with an LED bulb on a dimmer switch and it works great during Wisconsin winters. These are fabulous options and will be investigating further since +90°F temps are coming soon to a kitchen near me.
That’s awesome. Thanks for sharing.
Great video thanks. I’m fairly new to sourdough and also a gadget freak. You may have just changed my life 🤣
Thank you!
Love the passionate intro!
Thank you!
Thanks for the wealth of information. I recently purchased a B & T Proofing box, and am deciding whesther or not to keep it. Probably will. Also thinking about purchasing the Sourdough Home because my kitchen is too cold int he winter and too hot in the summer to keep a starter healthy. Meeting the needs for keeping starter and for bulk fermenation certainly requires a lot of counteer space. INstead of lputting wind fridges in our luxury kitchens we will be putting in sourdough appliances.
The B&T proofer is awesome for warm bulk fermentation.
Great video! Thank you for all the research you do and the knowledge you share. Recommend all viewers to visit your website as well, great docs there!
Is there any news about a pH episode going in-depth ? Secondly would it be of interest to publish a graph with the cool down of various weights of dough to 4c ? With my newly pH meter (thnx for the earlier made recommendation) would love to contribute to the data collection
Thank you. I’m still doing experiments with the pH meter. It is not as simple as expected. I’ve published some preliminary results from my starter experiments here. thesourdoughjourney.com/research/
I will create charts on dough temp, and am open to any data you’d like to share.
I recently bought a used Cooluli from Amazon ($120). Tested it at 50°F; worked fine. Tested at 78°F; worked fine. Tried to keep dough at 72°F; would NOT go to 72.
Set at 69; stayed at 69.
Set at 70; stayed at 69.
Set at 71; stayed at 69.
Set at 72; stayed at 69.
Set at 73; stayed at 69.
Set at 74; stayed at 69.
Set at 75; stayed at 75.
Thought it must be defective, so sent it back and bought a new unit ($150). Same result.
Then, the ambient temperature in the kitchen dropped a little (because autumn). When ambient is closer to 68, the unit will maintain at 73°F.
Current hypothesis: it won't regulate at a temp close to ambient temperature because that would require frequent switching between cooling and heating. Otherwise, I am happy with the unit.
Btw: Some may wonder why I would want a unit to maintain temperature at close to ambient temperature. Because ambient temperature changes quite a bit overnight. And who wants to leave dough out at ambient and then get up in the middle of the night to move the dough into a temp controlled unit? Not me.
Thanks for sharing. I've been happy with that unit, but I've only tried it at cool and warm temps. I'll do some testing at ambient and see what mine does. I think you may be correct. I built some DIY versions of these in the past, and with the warm/cool switching thermostats, you can set a "buffer" range (usually 3F), where it does not constantly switch back and forth, as you indicate.
Copying, printing, and framing the soapbox speech (3:15 to 3:34), you are my hero. Thanks for the great content.
Thank you! 😜
"Stone tools" thanks for the chuckle. ( :
😎
I bought the Govee thermometers, as shown on your website. Had they come with just temperature readings for a few dollars less than temperature plus humidity, I would have chosen that option, since I was only interested in temperature. And I love love love being able to monitor temperatures from the sofa, using my phone.
But I have discovered something about humidity that I find surprising and intriguing. The humidity in the Cooluli, with my starter inside and temperatures maintained at about 76°F, often quickly climbs into upper 70s or even into the 80s. I can only surmise that the fermentation process gives off H2O?
It’s not really the fermentation process. If your dough has 350ml of water, for example, and you just put a cup of 350ml of water in the Cooluli, I’m guessing the humidity would be the same. It’s a large amount of water in an enclosed space. And warmer temperatures help the air “carry” more humidity.
Humidity is important because a humid environment more evenly distributed heat around the entire fermentation vessel.
Like your passion!
Thanks!
Thanks Tom, great insight as usual.... Hey, why don't YOU make the proofer/calibrator /predictor app??
I’m getting there with my fermentation time tables…. Need a bit more work.
A great science experiment I would Love to see is the use of a stiff starter. I just changed mine to a stiff starter and it has made all the difference. I live in a very warm Climate and my regular starter was showing little activity until I changed to a stiff starter. His name is Stiffler!
Thanks. Love the name. I have done some experiments with stuff starters. Will discuss in an upcoming video.
For the first time in my life, I am seeing another person who has more gadgets than me, I bow in front of you sir.
Thank you. (I also have a sourdough starter strength testing lab in my basement).
Just found that the Costco Wildbrine sauerkraut tub is a perfect fit for my Sourdough Home! Square 6 1/4” high,
4 1/2” wide/deep. BPA free plastic.
Excellent. Thanks for sharing!
I use a ceramic reptile heater for Kombucha with a temperature control mechanism in an igloo cooler . . . Works nicely. I just need something to cool my bread in the heat of summer months. This is a fantastic video!!!
Thanks!
I just ordered a Koolatron 6 bottle countertop wine cooler with variable temperature control. It has a window with a light so I can check on my bread dough without opening the door. And, I believe this will help with summertime sauerkraut and other fermentables . . . Thank you for this idea. Additionally, I ordered the Brod &Taylor sourdough home for the starter. I believe my failures have been a result of temperature issues. Thanks so much!
I enjoyed seeing this side of cobbling together setups for fermentation control. I repurposed my homebrewing equipment and have a plastic tub (insulated) with a carboy heater under a wire cooling rack and an inkbird controlling temperature. For beer (and now dough) I have a chest freezer with a space heater inside and the temperature controller can utilize both heating and cooling.
I think the future of fermentation control, at least for long ferments, is going to be using a thermowell poked into the center of the dough used in conjunction with a temperature controller. Automating temperature control based on the internal dough temperature. We could also set things up to automate a hands off transition from bulk fermentation to a cold retard, but that's experimentation and data collection I would want to leave to you.
Thanks!! Yes there are a lot more options. I’m just getting started!
Another low-cost heating option is a slow cooker and an external thermostat. This is especially useful for higher temperatures found in recipes that use prolonged scalds (55-65 °C) or use thermophilic bacteria (40-45 °C). I don't have a one, but I think some of the larger/fancier InstantPots can dial in a temperature setting for heating. Both of these require a water bath with the dough in a bowl floating in it.
Thanks. Yes that is a good idea.
I was wondering about that! Thx for asking.
Will I get any of those ever? No, since I prefer to adapt my inoculation to fit my schedule and the current temperature. Trying to use as few gadgets and consumables as possible in my sourdough baking. Will I still watch every second of this video since Tom is just hilarious and I will still learn a ton? Yeees.
Thank you. I appreciate your approach. Thanks for the feedback. Check out my “Post Pandemic Method” which uses your approach of adapting the inoculation to the room temp.
I just bought the Brod and Taylor. I’m
Excited to start using it. So I’m just starting 3 loaves in and all under fermented. I’ve been watching your videos and I made another batch last night. My dough temped at 76 after mixing then after the last S&f 70 and I tried to maintain that very hard in my cold kitchen. I gave up now the dough temp is 68 And it’s now been 18 Hours and only rose about 30 percent. Do you think my starter is weak? I really don’t think it is
The Brod and Taylor folding proofer? What temperature do you have it set to?
This is awesome
Thank you.
@thesourdoughjourney do you plan on keeping them all for different times? What do you do with so many. I've been saving for one of them but now I'm unsure haha was going to go with the home one but feel like maybe the reptile incubator is better a nice medium size
I’ve given away a few and purchased a few more!
Hi there! Thanks for all these videos on sourdough, they have helped immensely! I purchased the small IVNX incubator, it stopped turning on after I was testing it, only had it a week, returned and got a replacement (Amazon). I put a double batch of dough in w the container you recommended (amazon), and put it overnight at 20 degrees celcius/68 F at around 5:30 pm, the dt going in was 70.2. I get up early, (5:30) thought I'd be fine, and more than doubled , checked the temp inside and the incubator and it was almost 70. I currently have 2 thermometers in there and the machine seems to be about 1-1.5 degrees off on the cold end of the spectrum, but accurate at warm end. Have you had this issue w this device?
I have issues with every device with a thermostat in it. They almost all run warmer or cooler than the thermostat setting. Test your dough temp a few times and then make the necessary adjustments to the setting, The dough temp is the “real” temp you want to measure. The thermostat setting is the temp of the air in one spot in the device.
These decides use a new technology and I’ve heard they can fail unexpectedly, but I have not had any issues with mine. If you are rapidly changing from warm to cold proof setting, it is helpful to leave the door open for about 5 minutes to let it come to room temp before switching to the new temp. Then the device doesn’t need to work as hard to move the temp. And if builds up less condensation.
Thanks for sharing. Please let me know how it works for you. You can also email me at thesourdoughjourney@yahoo.com
@@thesourdoughjourney thank you!!
You could also use the large unit for a root cellar. I live in Texas and my potatoes and onions etc. go bad so fast so I recently bought a wine cellar to store my potatoes. I’m thinking about buying a separate small unit to store my onions in.
yes, it would be good for that.
Profound ! "If we control temperature we control time ."
It is true.
Great video! At what temperature should sourdough starter be left at ?
You can keep it an any temperature between 40-80F. You can manipulate the temperature to control the time it takes to peak. Cooler temps will slow it down so you can feed it less often.
that bleep was worth every second it took to get to it, lol
Thank you! 😀
That was hilarious
Your videos are great! Very interesting. By the way, do you know that BROD with the stroke thru the O (Brød) means "Bread" in Norwegian😊. Best regards from Thor in Norway
Thank you! I was aware of the “ø” character but did not make the connection to bread!
I love the intro Bhaaahaha
Haha..thanks!
Ok ..I purchased the IVYX 5l incubator .( delivery on 2024/06/28) .but it runs on 110 Volts !! Europe uses 240 Volts .now then ..Is there a Adapter that wont fail to use it at 12V supplied ?? I can not find it in the discription.Thanks Tom for the awesome instructions .your the Best!
Sorry. I don’t know about a converter.
You would need a 240 to 110 converter. The 12volt DC converter is inside the unit.
Is it possible to return the item?
The electronics are quite sensitive in these units and I’m not sure I’d trust a converter.
Somewhere along the line I missed the transition where you'd talk about a 30 % rise for the Country Bread recipe at 78-82 degrees but now your talking about 100 % rise in these units. Is this a modification of the original recipe or a different temperature range?
I am amazed at the quality and quantity of your work, I just wonder how you eat all that bread! 🍞👨🍳
Different temperature range. At 80F dough temp you still want 20-30% rise. At 70F or lower you can go for 75-100% (that’s the “cold proofer” function of these devices. I generally use 100% as the max possible rise when sizing these units. I rarely go above 75% even at low temps.
thesourdoughjourney.com/the-mystery-of-percentage-rise-in-bulk-fermentation/
In the video there is a small flaw.Led lamps in Ovens do not give any heat.
Good point.
Tom, You are one AMAZING DUDE!! Can you recall where to find the folding box similar to the Brad & Taylor? I want to make a cheapo mock proofer (you inspired the cheap in me!) BTW, my new LG range proofs @ 95*F...what a rip! Thanks!!
Thanks. I bought that a long time ago. Let me see if I can track it down.
Here is a similar one. That prior model is no longer available. a.co/d/iqxNdOt
@@thesourdoughjourney Well! You've got me wound up and I'm working on building my own knock-off Brad&Taylor style proofer box! You may have created a monster here! New subscriber & follower, Thanks! OOPA! Almost forgot to ask how you feel about home milling? I'm tempted by the Mockmill, made in Germany and appears to be #1 , fresh, real whole grain flour has to improve every aspect of Sourdough. Pricey but still....
Pls share details when you get it done.
What is the aqua colored folding box at 44:10? Ingenious! I think this set up is right about my price point! New fan, just found you.
Here it is.
ROOMHOME Foldable Plastic Storage Bins Clear Containers for Organizing Collapsible Organizer Bins Decorative Storage Boxes with Lid&Handle for Office,Bedroom,Closet,Kitchen Cars Stackable 1 Pack,Blue a.co/d/00AMRPin
I purchased the Cooluli temperature controlled device. I am brand new to sourdough and was having difficulty getting the starter “started” so I figured my kitchen was too cold and bought the Cooluli. I set it at 78 degrees F. I started seeing bubbles in the starter but it would not double in size. Not even close. I began with a San Francisco starter packet. I fed it per the starer packet instructions every 12 hours for 5 days. Still seeing bubbles but not increaSE IN SIZE. WHAT AM I DOING WRONG?
You may be overfeeding it, if you’re feeding it every 12 hours. And 5 days is not a long time to get it up to full strength.
Try giving it more time between feedings (24 hours) and see if it improves.
I was resistant about buying another kitchen gadget. I'd been using the oven light on method then the oven light burned out. A replacement bulb(with shipping) ran me must shy of $40. I was thinking oven lights might not be up to continual use--live in NH in drafty antique house. Found, on Walmart, a 20L warmer/cooler (Cooluli brand) for $150. Been using it for the last 3 days. I've always had problems with timing 2 starter feeds--my starter is refrigerated. 1st feed no issues the starter peaked in about 5.5 hrs. The 2nd feeding, overnight, was the problem; on the counter it would be past peak in the AM. In the refrigerator, it often took so long to peak after removing it that I had to start bread making much later than I wanted. Yesterday, I left the starter, after the 2nd feeding, refrigerated. At 6AM stuck it in the proofer at 10:30 AM it peaked & I was ready to go. I'm trying the 2-step bulk fermentation method--Tartine with the twist. At the 4th fold the dough temp had fallen to 79F. Upped the temp on the proofer after an hour it reached 82F. My only regret is that I didn't buy a proofer sooner. Now I can make sourdough bread on my schedule---no more trying to cook dinner & deal with bread dough. So far, I'm liking the 2-step bulk fermentation method.
Thank you for doing what you do. I've learned so much from you. I appreciate your acquiring & sharing & passion.
Awesome. Thanks for sharing. The Cooluli unit looks like a great size. How loud is the fan noise on that unit?
@@thesourdoughjourney Barely perceptible. At a 3' distance, I can't hear it at all & I hate appliance noise. I also bought a 1 gal. plastic measuring pitcher with ml embossed markings supposed to be food safe. It fits the proofer perfectly have yet to try. BTW the 24hr cold retard ends today at 3 PM. Just checked on the loaves. Have a good rise. Just for grins did a "poke" test both loaves quickly sprang back. Can't wait to bake & try. Flour--50% white bread flour, 40% whole wheat, & 10% buckwheat. 2 loaves 1 batard & 1 in a loaf pan--unlike you I don't limit myself to 1 variable.
@@thesourdoughjourney Tried to do a cold retard using the Cooluli, since both of my refrigerators can be subject to traffic. Turns out the Cooluli is too small to hold any of my bannetons. No biggie bought some smaller--8.5" range--which is actually better for us for freezing.
It may sound crazy but if your lay the unit on it’s side you can fit at least one banneton in there.
@@yarnexpress Could you please give a link to the measuring pitcher you have that fits the 20 L Cooluli?
Hi Tom, I bought an IVYX unit, and there is an unpleasant odor inside. I'm afraid my dough will pick up the odor. Just wondering if you experienced this and if you have any suggestions. Thanks!
I have not experienced that. Can you return it?
Just beginning to investigate “ sourdough “ due to a diagnosis of Pre-Diabetes. Have already ordered a “ sourdough home “ as my kitchen is too small for the larger units. Now, I can bake my own whole wheat sourdough bread and not have to spend $12 per loaf and drive 20 miles round trip to get it. Can also gift loaves to family and friends. Win-Win!
Good luck!
Can you do a video using other kitchen appliances like a dehydrator, an instant pot or a toaster oven to bulk ferment dough? I know for me and lots of others we have existing appliances in our home that already can proof with maybe a little tweeking. Also maybe using a wine cooler for cold ferment etc.
U did the wine cooler
Log you have a thermometer put 375ml of water on any device and set the temp.
Take the temp every hour until it stabilizes. That will be your dough temp.
The water is a loaf of dough without the flour. It’s exactly what your dough temp would be.
@@thesourdoughjourney thanks. I will try that.
Hi Tom … question…which sourdough proofer is better : Brod & Taylor Folding Proofer or IVYX Scientific 25-liter Incubator ? I have Brod & Taylor “Sourdough House” which I like & use it all the time… I need your honest opinion… 🇨🇦
The folding proofer only warms the dough it does not cool it. The IVYX cools or warms, but it is much larger than the brod snd Taylor folding proofer.
It depends what methods you plan to follow. If you only do warm bulk fermentation with stretch and folds, the B+T warming proofer is better. Or tou paln to do warm and cold bulk fermentation, the IVYX is better, but it’s too bulky to fit on the countertop.
This came out after the video was made. It is a warmer and cooler and fits on the countertop.
Cooluli 20L Mini Fridge For Bedroom - Car, Office Desk & College Dorm Room Glass Front Digital Temperature Control 12v Small Refrigerator for Food, Drinks, Skin Care, Beauty Breast Milk (Blue) a.co/d/cJso0hc
Can the fan be easily removed from the VEVOR?
Yes. Cut the black or white wire to disable it. Or both; tape them off individually and unscrew the fan. 5 minute job. It’s all low voltage power, so safe to work with.
Can you remove the shelves onthe door and the shelf inthe refrigerator. Onthe cooluio
Yes, they are removable.
I am curious about the way you lay the incubator on its side to accommodate containers such as bowls. Are you able to operate thermo-electric units safely in any position? We are constantly warned to operate refrigeration units in their proper upright positions. Do thermo-electric units not contain anything that may leak or cause problems when not running in the intended position? Are warranties voided?
Good question. The thermo electric cooling device has no moving parts, and no coolant. It is a simple ceramic chip that gets hot or cold.
There is a fan in these units, but I do not believe there is any issue with the fans running in the horizontal position.
@@thesourdoughjourney - thank you for all your research. The incubator I've been successfully maintaining my lievito madre in died almost a month ago after only 1 1/2 years - not interested in getting another one. I got a B&T Sourdough Home to replace but no luck in the free position upright because the walls are too narrow for a worthwhile amount to bloom properly. I also tried a vertical rest in water in a tall, narrow container, but again, the device is too small - can't deal with the humidity and the top did not "crust" over due to excessive moisture. My LM is currently doing well fermenting in water in the horizontal position, in a small wine fridge, alternate solution number 2, but the cooler is malfunctioning and will be returned as soon as I decide on yet another solution. But after seeing your video, I decided to try the SD Home one more time on its side before I give up on it, a rolled cylinder LM in a sealed container, resting in the horizontal position, at 62F, refreshed every 24 hours (I could also try binding in the vertical position but not interested in that method at this time). I do the warm refreshments prior to baking in the B&T Folding Proofer that works great. I have the SD Home on now and it should be at the proper temp when I refresh in the morning. I've placed on a metro rack so there is ventilation on all sides. Stay tuned!
Here is another unit I am testing right now. It is much, much larger than the Sourdough Home, but still fits on my countertop under my cabinets. It is 20Liter capacity which is very large. This unit heats and cools very well. a.co/d/fbbNNNs
my oven has a proof setting too but it runs with the fan. Should I be worried about that?
You should check the temperature. Put a cup of water in the oven on the proof setting and test the temperature every 30 minutes until it stabilizes. That is a good indication of what your dough temperature will be. You never want your dough to get above 87F. The fan is fine.
Which would you choose if you had to choose one? The IVYX Scientific 5L Laboratory Incubator or The Sourdough Home. Normally, dough is kept in fridge. However, I like the idea of a separate, quiet, small, temp control equipment that cools the dough between use then warms the dough for use. (Btw, I have the B & T Proofer).
I like the IVYX 5L over the Home. It is larger and has better temperature control. I don’t like the way the IVYX clicks on and off. It could be quieter. The Home has a pretty loud constant fan running. Neither are perfect but I like IVYX especially if you want to warm/cool dough.
@@thesourdoughjourney Thanks for responding. I was leaning towards the IVYX. Do you recommend other proofers- small, quiet, & fridge-like? Do you have any plans to do a video on this type of proofer? Btw, I have the Brod & Taylor Folding Proofer. Do you recommend both types or only one?
There’s nothing better in the market right now. I’m working with all the manufacturers to get them to produce better sizes and quieter units (and a window on door). It will take some time. In the meantime IVXY is the best I’ve found. I definitely use both the warm proofer and the warm/cold proofer. With the IVYX you should look into overnight cool bulk fermentation (65-70F). It make beautiful dough and is almost foolproof. I use it all summer when my kitchen is too warm.
You can see a demo of that method here. ua-cam.com/video/M8SiQJzFrrw/v-deo.htmlsi=ik2SW9XeZ9ljTGmp
Do you have any schematics or other specs for your prototype? I have some other applications for such a thing for which none of the commercial products are adequate, and while I am capable of starting from scratch it would be awesome to get a head start.
I have a box of parts and some notes. I’m basically a hands on designer / rapid prototyper. I’m happy to share what I’ve done if it is of value. You can reach me at TheSourdoughJourney@yahoo.com
I found a mini fridge a bit bigger...
Thanks! I saw that one right after I made the video. How do you like it?
@The Sourdough Journey I just received it today. I will have to keep you updated. So excited that it fits our fermentation vessels nicely...
Did IVYX ever make the vessel for proofing
No but I’ve found many that fit. Scroll down here until you see the unit. The links are there. thesourdoughjourney.com/products/
What you think of the Vegapunk Soughdough / proofer/ cooler- now on Amazon. Same as IVYX incubator?
Just saw it. Looks closer in size to the Brod and Taylor Sourdough Home. I think the inside dimensions are a little smaller than the IVYX. I’ll order one and test it ASAP.
Also, can the IVYX 5 liter turn on the side to hold a loaf pan for final proofing? I like how you turned the 25 liter one on the side to fit under the cabinet.
Yes, it works on its side and holds one banneton.
Also check out this unit. Cooluli 20L Mini Fridge For Bedroom - Car, Office Desk & College Dorm Room Glass Front Digital Temperature Control 12v Small Refrigerator for Food, Drinks, Skin Care, Beauty Breast Milk (Blue) a.co/d/aJWw3To
Would you recommend two sourdough homes verses the one proofer?
Hmmm. That would only be if you wanted to keep your starter in one Home all the time, and then use the second Home for single loaf batches.
This method dows not work really well at that warm temp. Here’s an example of how to work at 30C.
When is Bulk Fermentation Done? Episode 7 - "Some Like it Hot: The Temperature Effect"
ua-cam.com/video/SUa9aY7r9w4/v-deo.html
I 'am just retired and I have time on my side. Temparuture is giving me a hard time here in Belgium , the land of chocalate and Beer ( always raining sinds 5 months ) soo ..Is the proof box for Bulk a solution for envirement / air humidity ? thanks Nicolas..( BTW can I use Beer in sourdough bread ?? That would be awesome !)
If your kitty is too cool, the “warm proofers” are excellent for controlling temperature. If your kitchen is too warm, the warm/cold proofers will keep it cool, especially for longer overnight fermentations.
I have a heat mat for seed germination. It just slightly warms up. These are very inexpensive. Have you ever heard of people doing this?
yes, I’ve done that many times. Try to find one with a thermostat controller built in.
Does anyone know how many hours of usage one might expect to get from one of these Peltier thermoelectric cooling chips?
It is difficult to say. They have no moving parts and don’t really have a “lifetime,” like a lightbulb, but I’ve heard that they can fail “unexpectedly.” I don’t know any way to predict. I’ll see if I can find any info.
One of the units suggests when switching from a very warm to very cold temperature setting, to turn the unit off and open the door for 5 minutes to let it cool down first. I assume that the rapid temperature changes stress the chip.
When I was testing the chips early on, I only had a few fail when I massively power surged them with too much voltage, or If I physically damaged the chip (screwing it down too hard).
I just did a very quick search and found three sources indicating 5 yrs, 10 yrs and 22 yrs.
It occurred to me that it's probably a bad idea to encourage anyone to tip refrigeration equipment on its side. Standard refrigerator compressors/motors are lubricated by oil in the system which gravity keeps in place. That's why if you tip a refrigerator you're supposed to leave it upright for an hour before plugging it in.
This unit does, use a compressor. It uses a thermoelectric peltier chip,with no move into parts. But I should have clarified that.
Just found a Brod on eBay used once with $50 off full price
Great find.
@@thesourdoughjourney Thankyou for your great experiments I’m a lapsed baker and getting to grips with my sourdough again
Another great video. Will the smaller incubator be large enough for a single batard banneton. The larger one looks great, but the price is a little more than I can afford, I'm looking to spend around $150 and being able to retard in banneton.
Thanks. It is too small for a banneton. There are new devices coming out all the time. I’ll see if there is anything new out there…
@@thesourdoughjourney Great. Thank you, I'll be watching
I tried the coffee cup warming device, does not warm evenly, it will cook the sourdough starter in the bottom of the jar!!
Oh, thanks for letting me know.
Do you like the Goldie?
It’s only a warmer and you can’t control the thermostat/temperature.
I’d use it if I lived in a cold house and generally wanted to keep my starter warmer than room temp all the time. Or I use it occasionally if I want to speed up my starter after feeding. It is silent and has a small footprint. It really depends what your needs are.
I just bought the IVYX 5 Litre after watching this video. Now thinking was that the right one as i would like to be able to retard too after shaping. Is it a disaster to do the bulk ferme t then the retard and then shape in a banetton.
Retarding after shaping, in a banneton, is usually done in refrigerator..
@thesourdoughjourney yeah that is how I normally do it. Just trying to save space in my fridge and hoping it would work with this smaller incubator for the full ferment. Maybe I return and get the bigger one that way I can put in the banneton
If you turn the unit sideways, you can fit one 9-inch oval banneton in there. It works fine in that position too.
Brod and Taylor should hire you… just saying
👍
Why don’t you invent the perfect proofer.
I’m working on it!
@@thesourdoughjourneyThat's awesome! Any estimate on when it'd be available for purchase?
The reviews are not good. And only works for 6-9 months. Costly considering
These are all using new technology and there is some risk. Some people try to use these like a refrigerator and they just don’t get down to that temperature.
For sourdough proofing where you ar maintaining a temp fairly close to room temp, they are much more effective.
Newer models are continuing to come out.
Thanks!
Thank you!