She is using the traditional route at her house, while I'm attempting a little scientific experiment. We live in Southern California so as you may have heard, it's been very dry and great fluctuations in daily temperature. I'm trying this way to see if there is any difference in stabilized temperature and a constant humidity source. I know this isn't a traditional sous vide use, and the results will be negligible, but hey, I'm having fun and it requires basically the same output of effort. Started today at 11am, using wheat flour and maintaining a constant 79.5 water temperature which translates to approximately 75 degree bottle temperature (i added a stick on thermometer to the bottle after this photo was taken.)
by 2020DOA
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Sounds fun, I think yours will be more consistent but my guess is end of the day you will both have starters. Wondering what the taste and yield difference will be. Love to be kept in the loop on this one. I’m a science and food geek too