For Christmas, my dad built me a thermostatically controlled lightbulb and fan so I can carefully control the temperature of the oven at fermentation temperature. It's already been great for bread (set at 98 degrees--as high as the home thermostat will go) and I'm about to try 70 degrees for some root beer. Hopefully this will eliminate the lengthy and flakey fermentation caused by our 55-60-degree kitchen.
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