Spent $220 on a proofing box, my bread still fell flat but my ego took the hit

Tbh I thought a fancy proofing box would fix my dense loaves, so I grabbed one from a local supply shop in Portland last month. Set it to 78 degrees like the manual said, waited 4 hours, and the dough looked perfect but baked up like a brick. Turns out my yeast was dead, not the temp, and I only checked it after the second failed batch. Has anyone else dropped cash on gear before realizing the problem was something dumb and basic? I'm back to using a warm oven with a mug of water, and honestly my wallet wishes I did that first.

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