Thanks! Let me know if you have any leads on a small rack oven. Might like to play with steam in the garage this summer.

Amazing oven spring and less fermentation time than I'm used to. I'm definitely a convert.

That's usually what I do with a no knead batch but am too impatient with all of my stretch and folds to tuck it in for the evening.

Brod and Taylor's proofing box is also a godsend during the winters here when it's hard to keep a high enough temp to properly ferment. It doesn't really affect my proofing since I prefer a nice long, cold nap for most of my breads. I like to experiment with a lot of flour other than my high protein

Indeed. I received a Brod and Taylor Sourdough Home for Christmas last year and it has been a revelation, as has finding the right hydration levels for the locally milled flours I use.

I always thought of levain as a pre-ferment. All apologies, fellow baker.

I wouldn't suggest using salt in your levain since that would slow fermentation. Final dough, absolutely. Starter, probably not.

Ah yes, good old Cookie Run. I think my wife got to Level 1k something on the OG iteration during the pandemic. I'll have to look for some artwork.

This is Snickers in her happy place.