Used to proof in the oven with the light on, switched to a proofing box last fall

For years I did the warm oven trick, cracked door and all. It worked okay but the temp swung too much, my dough would overproof on one side. Picked up a Brod & Taylor proofing box at a garage sale in Boise for $40 and now I just set it to 78 degrees. Night and day difference, especially with sourdough in the winter. Anyone else make the switch and never look back?

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