My $35 proofing box changed my sourdough game for good

I used to think proofing boxes were a waste of money. I had this whole argument that my oven with the light on worked fine, and I could just use a bowl of hot water. Then last month my dough kept coming out dense and flat, and I could not figure out why. Turns out my kitchen was too cold at night, like 62 degrees, and my 12 hour proof was actually more like a slow nap. I finally bought a cheap little proofing box on sale for $35 and the first loaf came out with the biggest oven spring I ever got. I am honestly mad I spent two years fighting with towels and warm spots. Has anyone else had a weirdly simple tool fix a problem they thought was their recipe?

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