The Sourdough Club

Baking as Lifestyle Medicine

Our small club is run from The Sourdough School and is the alternative way to learn if you cannot attend a course in person. Learn from Dr Vanessa Kimbell how to make the healthiest bread in the world and improve digestion, boost your mood, and connect with a supportive community that’s passionate about baking for better health.
Follow on Instagram

  • Facebook
  • Instagram
  • Twitter
The Sourdough School

Member Login

Navigation
  • Home
    • Contact Us
    • Member login
    • Terms and Conditions
    • Competitions / Prize draw terms and Conditions
  • Join the Club
    • Should I Join The Sourdough Club?
    • Customer Services
    • Newsletter – Magazine
    • Your Questions About Membership
    • Latest Reviews
    • Example Recipe library – Sweet Sourdough
  • About
    • The Sourdough School
    • The Team
    • Supporting alternative food networks
    • GP Referral Membership Explained
    • Connect Directly to the Farmer
  • Lifestyle Medicine
    • Prescription Membership
  • Short Courses
    • White Sourdough Starter Course
    • Courses with Kits
  • Shop
    • Sourdough Baking Equipment
    • Kit, Voucher & Course
    • Sourdough Books
    • Sourdough Ingredients
    • Flours from Farmers Directory
    • Add Farmers to the Directory
    • Gift Vouchers

Make your own DIY Dough Proofer out of an apple box

When the seasons change to the cooler months, having access to a proofing box — which provides a consistently warm environment — can be the difference between success and failure. I struggled with my proofing for two years, keeping my dough warm in the oven using the low heat emitted by the oven light. But after a few close calls with the oven accidentally being turned on, I know how unsatisfactory these ad hoc proofing methods can be. Similarly, moving the dough round to a warmer part of the house (and then forgetting about it), or using a bowl of hot water in a microwave, are very rarely wholly successful.

I was gifted a Brod and Taylor proofer for my birthday, which I have found very helpful. It helps me to have more predictable timings because the ambient temperature is consistent and the dough can remain in a draft-free spot. When fermenting your dough in a proofer, it’s possible to maintain the optimum temperature that encourages yeasts to reproduce efficiently even whilst your ambient room temperature is below 75°F/24°C. However, the Brod and Taylor, or the newly released Sourhouse Doughbed, are not inexpensive pieces of equipment to add to your baking kit, and if I had known that I could make my own proofer with an apple box and a seedling germination mat, I could have saved myself a lot of trouble!

How to Make Your Own DIY Apple Box Proofer: Step-by-Step Guide

Create a simple and effective proofer for your sourdough using an apple box and a few household items. This homemade proofer will help maintain the ideal temperature for your dough to rise perfectly.


Materials Needed:

  • Apple Box: A wooden or sturdy apple box to house your dough.
  • Seedling Heat Mat: Provides gentle, consistent warmth.
  • Tea Towel: Acts as a barrier between the heat mat and your dough.
  • Heavy Towel or Baking Tray: To cover the box and retain heat.
  • Covered Bowl of Dough: Your sourdough ready for proofing.
  • Optional: Wire rack (if you need to reduce heat intensity).

Step-by-Step Instructions:

  1. Prepare the Apple Box:
    • Place the apple box on a stable surface where it can remain undisturbed during proofing.
  2. Line the Bottom with the Seedling Heat Mat:
    • Lay the seedling heat mat flat on the bottom of the apple box. Ensure it’s plugged in and functioning according to the manufacturer’s instructions.
  3. Cover the Heat Mat with a Tea Towel:
    • Spread a tea towel evenly over the heat mat. This prevents direct contact between the heat source and your dough, providing gentle, diffused warmth.
  4. Optional Step – Use a Wire Rack (if needed):
    • If you find the heat from the mat is too intense, place a wire rack on top of the tea towel.
    • Lay another tea towel over the wire rack. This setup elevates your dough slightly, reducing the heat intensity.
  5. Place Your Dough in the Box:
    • Put your covered bowl of dough on top of the tea towel (or the tea towel-covered wire rack if you’re using one).
    • Ensure the bowl is centered for even heat distribution.
  6. Cover the Apple Box:
    • Place a heavy towel or a baking tray over the top of the box. This helps to retain warmth and maintain a consistent temperature inside the box.
  7. Begin Proofing:
    • Let your dough rest inside the proofer for the required time as per your recipe.
    • Avoid opening the box frequently to maintain a stable environment.

Additional Tips:

Keep cords and electrical connections away from moisture.d controlled environment that promotes optimal fermentation for your dough. Happy baking!

Monitor Temperature (Optional): If you have a thermometer, you can place it inside the box to monitor the temperature. The ideal proofing temperature is between 75–85°F (24–29°C).

Adjusting Heat Intensity: If the dough is rising too quickly or slowly, adjust the setup:

Too Warm: Introduce the wire rack to elevate the dough and reduce heat.

Too Cool: Remove the wire rack to bring the dough closer to the heat source.

Maintain Humidity: For a humid environment, place a small bowl of warm water inside the box alongside your dough.

Safety Precautions: Ensure the seedling heat mat is suitable for continuous use and doesn’t pose any electrical hazards.

Things to note:

You do not need to set your temperature on the mat at 75°F/ 24°C.

The temperature can be a few degrees lower or higher to maintain the desired dough temperature.

Having a thermometer inside the proofing box is a good idea so that you can check the temperature inside the proofer, as well as testing the dough temperature You can also add a small dish of water to help with humidity for an even environment.


Existing Member Login

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

Sourdough Seeded Loaf Ingredients Kit

Sourdough Seeded Loaf Ingredients Kit

White Sourdough Starter Kit & Course

White Sourdough Starter Kit & Course

Chocolate Sourdough Starter Kit

Chocolate Sourdough Starter Kit

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Instagram
  • Twitter

Get the Sourdough Club Magazine

Terms and Conditions | Privacy Policy
Copyright © 2025 Vanessa Kimbell
Call +44 (0)1604 881274 | Email [email protected]
Registered in England & Wales: 11513581
Website by Callia Web