Sorry if this is the wrong forum, but I thought it fit best.
I'm trying to make salt rising bread with the recipe here. However, I do not have a proofer, and my oven doesn't go as low as 110 degrees Fahrenheit. Would a slow cooker keep a set temperature reliably for the 7-12+ hours it says? Or should I figure out a different way to keep the starter at 110 degrees?
Last year there were several threads on making salt rising bread and they were very detailed on the process. There are also many threads on proofing and holding dough at warm temps. Take a few miinutes with the "search" box.
It says until it shows fermentation. So I guess you can also let it sit at room temperature, it just will take longer.
If your slow cooker goes to that temperature (it should), then go for it.