Amy

November 7, 2014 at 9:09pm

This sounds brilliant for all manner of fermented things, but it looks as though it might be a real energy hog, and I live somewhere where electricity is expensive. I have to (and hate to) ask: any specs on how much power it takes to run this? Maybe two hours for a dough raise wouldn't be too bad, but I'd want to use this chiefly for yogurt and overnight starters.
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