Thought I'd share a technique I just used to create a sourdough starter with my Anova Sous Vide.
I came across a recipe for making a sourdough starter from scratch, but one key element is that the starter must proof between 80-85 degrees. Given that it's winter right now and my home temp is set to 68 degrees, providing the warm environment suitable for proper fermentation is challenging.
Enter my sous vide solution.
By following the recipe instructions (which requires placing the sourdough starter in a glass jar) and placing the glass jar in an 85-degree sous vide controlled warm bath, the fermentation took place exactly as described in the recipe.
The attached pic shows the fermentation process at about 20 hours after initially mixing the ingredients together (flour and water, how simple is that?) and then placing the jar in the sous vide bath. The fermentation is nice and bubbly as it should be.
I hope others find this useful!