Joan – Teacher, Plankinton, SD

Baking bread for 60 years, I gambled on temperature and drafts. My one-hundred-year-old home varies 10-15 degrees room to room. Using the proofer to make sourdough, rye-potato, Italian olive oil, and seeded oatmeal bread, my results are phenomenal! Perfect rise, crumb, crust and stunning shape and appearance…not to mention aroma and taste. Thank you, Brød & Taylor.