Control temperature (e.g. for mature sour dough *miamm*): 1. clamp or tape 2x servo motors on the switch of a socket strip. 2. make sure the motors spin correctly (I tested first with the knob sensor) 3. Put the end of the temperature sensor in the pot of water (and fix it with tape) 4. Put a heating device (not included) in the pot of water 5. Put your mature sour in a glass and place it in the pot (maybe you need to put a weight on it that it does not float). 6. For recipes check out https://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps If you made similar projects or made dough with this technique, please post your projects and ideas in the comments! Caution! Do not let the equipment unsupervised. Caution! The temperature sensor cable can stand max. 100°C! Caution! Make sure nothing can burn or break when the equipment fails.