Paulette – Chico, CA

I have anxiously waited a long time for this product to be available and am so very proud to have been chosen a tester.

Traditional Yeast Breads/Biscuits: Buttermilk, Potato, Whole Wheat Berry, Oatmeal, Cinnamon Raisin, to name but a few … The Brød&Taylor Proofer has proved to be a most valuable asset to my kitchen experience in bread-making, my loaves rise effortlessly without the intrusion of external elements in the environment. I have baked several types of biscuits and bread loafs of various types, flavors, to include a cheddar loaf that has always given me difficulties with rising and falling, “It was PERFECT” … beautiful texture, flavor, aroma, and I have to attribute this to the effortless and uninterrupted manner in which it was given the chance to rise. I have not as yet had one loaf of any kind and/or type of bread that has not turned out exquisitely …

Sourdough Starters: It has always been difficult to establish a steady temperature to create, feed and grow a sourdough starter, it’s either too warm and fades or too cold with no activity at all. I have many, one of which I have had for over 30yrs, that have been dried and the ones I have resurrected have done beautifully, the Brød&Taylor Proofer enables me to stabilize the perfect temp uninterrupted while feeding and proofing my starters to include the final stage of rising the completed loaf all done with the Brød&Taylor Proofer, while I have used a technique of cold storage rising (in the refrigerator) to help enhance the sour of the loaf it can also take up to 24 hours, while it does eliminate the climate control factor it has never proved to be the most resourceful method, my most recent prize using the Brød&Taylor Proofer was my ‘Garlic’ sourdough, completed in no time at all, two loafs at a time with absolutely no problems, … Totally YUMMMMMM.

Melting Chocolate: I have just started experimenting with various types of Chocolate both White, Dark, and everything in-between so my input might not be as complete however, by utilizing the steady temps it is wonderful not to have to worry about it burning or turning, … We have just started working with chocolate in dipping pretzels, cake balls, donut holes, cookies and I am working on Halloween and Christmas treat ideas for my clients, chocolate recipes have been smooth, no separation, simply delicious … While fresh strawberries are no longer in season we do have them frozen (not as good) and Yogurt will definitely be my next triumph, …

Everything In-Between: I have used the Brød&Taylor Prooferfor a wide number of purposes, everything from keeping caramel warm to enable bare hand manipulation to maintaining temps in a wide variety of goods by simply keeping them warm to serve, and the water tray has proven to be invaluable in helping to maintain moisture levels while keeping the item warm, this appliance is showing it’s functionality in so many countless ways, I am truly enjoying the total functionality of this product …

As my experimentation has continued to progress I must say that the simplicity of having such a unique and wonderful appliance has greatly contributed to bringing back the joy of effortless baking. Where I presently live has always posed considerable difficulties in the outcome of the final product and (in all good conscience) I must attribute it in great part to the one crucial element in yeast type breads, to include sourdough, that is so necessary for the successful outcome of the final product (texture, crust, and flavor) with that being the restful stage of uninterrupted rising, (much like taking a power nap) … The overall compact design of the Brød&Taylor Proofer is beautifully functional, and makes it readily available in my kitchen, thank you so much for my new found joy, or as my grandchildren would call them, “Grandma’s Gadgets.” Again, thank you so very much.