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I thought I had conclusively proven that the buckwheat doughs fermented faster than my regular ones.

Decided to check the proofing cupboard temperature record. The faster ferment is because the cupboard is now much warmer than dead of winter, not requiring the heater at all. The temperature was well over my usual 21°C all night without heater assist.

The peaks are likely from the fridge running (air is vented from back of fridge into the cupboard).

I'm going to have to think about this. 🤔