I use strands of Christmas lights! Wrapped around a thick bowl, or coiled into a “nest” for the bowl to sit it, even for final proof, I’ll wrap a strand around the outside of my bread pans. I have a small bakery in NH and I discovered this method while trying to keep my starter warm on the days when our ovens are off and it’s 50 degrees in the kitchen. It’s great! I prefer short strands for ease of untangling. They give off just their right amount of heat and you can easily adjust it as needed by how close you wrap the strand to your dough. And it looks like a party!

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