A fermenting heat box takes the guesswork out of sourdough. Whether you’re trying to get your starter bubbly or your dough to rise consistently, temperature control is one of the biggest factors in successful baking.
The heat box creates a warm, stable environment for fermentation. In this guide, we’ll show you how to use it properly, how to care for it, and how to fix common issues if things don’t go to plan.
How to Use It
Using your heat box is simple, but a few small steps will help you get the most consistent results.
Set the right temperature
The ideal range for most sourdough starters and dough fermentation is between 25 and 28°C. This range supports active fermentation without overproofing or drying out your dough.
Place your dough or starter inside
Once your dough is shaped or your starter is fed, place it in the box and close the lid. Make sure it’s on a flat, stable surface.
Beginner tip: Use a clear container or mark your jar so you can easily track the rise without opening the lid.
Add humidity if needed
If you’re in a dry climate or working with a lean dough, place a small bowl of water inside the heat box. This helps create a humid environment and reduces the risk of a dry crust forming on your dough.
Always cover your dough or starter
Use a damp tea towel, beeswax wrap or loosely fitted lid to keep your dough or starter protected. Even inside the heat box, covering it helps prevent skin from forming and keeps fermentation smooth.
Caring for Your Heat Box
Like any appliance, a little regular maintenance keeps things running smoothly and helps prevent issues.
Wipe down regularly. After each use, unplug the unit and wipe down the inside with a clean, damp cloth. This prevents any flour, dough or condensation build-up that could affect future use.
Keep it dry. Avoid leaving water sitting inside the box. Always remove bowls of water when finished and allow the interior to dry completely before closing the lid or storing.
Store properly. When not in use, keep the heat box in a clean, dry spot away from moisture or extreme heat. Coil the cord neatly to avoid damage.
Troubleshooting Common Issues
Even the best equipment can have hiccups. Here’s how to resolve the most common issues with your fermenting heat box.
Not heating?
- Make sure the unit is plugged in properly. Check both the wall plug and the connection underneath the base of the heat box
- Test a different wall outlet to rule out electrical issues
- Avoid placing the unit near open windows or in cold rooms
- After turning it on, allow 30 minutes to stabilise and warm up
Beginner tip: The heat box doesn’t blast hot air. It warms gradually and holds a stable temp. A slight delay is normal.
Temperature seems inconsistent?
- Avoid opening the lid frequently. Every time you open it, warm air escapes
- Keep the box away from fans, heating vents or windows that could affect its internal temperature
- Double-check the built-in thermometer is positioned correctly (centre of the box, not pressed against the side)
Dough drying out?
- Cover your dough with a damp towel, beeswax wrap or plastic cover
- Add a small heat-safe bowl of water to the box to increase humidity
- Avoid placing unwrapped dough directly in the box. It needs to be covered just like in any other proofing environment
Final Thoughts
Your electric fermenting heat box is one of the most useful tools for consistent sourdough success. It takes care of the environment so you can focus on the process.
Remember these three essentials: keep it clean, keep it covered and give it time to do its job. If you hit a bump, our full troubleshooting guide is available anytime. And of course, we’re always happy to help if you have questions.
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