I use my crock pot and a temperature controller in tandem for sous vide cooking. I'm thinking I could set it at about 100 degrees, put the starter in a pyrex measuring cup and do it that way, just being mindful not to fill the water bath so full that the cup would float. As for the rising, If I did that in the daytime, I could keep my eye on the temperature in the oven. What do you think?

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