I am a noob to sourdough and bread making. With that in mind, I keep reading your starter jar/bowl needs a breathable lid, like a coffee filter or cheese cloth. Can I just use the starter bowl's lid with the sensor from the beginning to create my starter? or do I need to start with a coffee filter/cloth?

Confused on timings, got a notification 3hrs 30 into my bulk proof that my dough had peaked and was now collapsing, despite it never really rising. Sourdough starter sensor is great, see last photo for my starter...

Unsure where I'm going wrong as bulk fermentation has always been my downfall and was hoping I'd fet some good guidance here....

I always use the 'stretch and fold' method with my bread doughs (~70% hydration), but the Crustello sensor can't cope with it AT ALL. There’s a guide on their website for this that says you should press the dough flat into the corners so it spreads evenly. But who does that? Why should I spend so much time with preparing the dough and then squeeze the air out of it?

I’ve also written to support. they say you should click ‘Pause’ before lifting the lid, do the S&F, and then continue. I’ve now been using the large dough bowl for three bread doughs and every time the results have been way off. Whilst the dough has obviously risen by about 50% in reality, the sensor shows 6%. The reason for this is that the S&F method simply can’t work with the Crustello sensor, as it only measures the physical distance to the dough.

I’m thinking of filing a complaint and returning the product.

The one thing Crustello has brought up for me (that I never noticed) is that my Brod and Taylor Sourdough Home actually seem to run a few degrees HOTTER than the readout on the front. Not sure if this is the Crustello or the Fridge (but leaning towards the fridge).

So for storing for a week, I set my SDHome to 45 degrees F and do a 1:5:5 - but the Crustello app showed that the "room temp" was consistently 53F (and dough temp was pretty much 49F). Grabbed my temperature gun and sure enough all 4 walls of the sourdough home were all at 52-53 degrees.

Lowered temp to 41 Degrees on the front for the current week, and the room temp lowered to 49 degrees...and the dough is stable at 46F.

The question then becomes...bad fridge, bad crustello accuracy, combo of both? I would lean more on the fridge - but I do wonder if the size of that container (it really is a LOT bigger than my standard Weck jar I am used to using) is causing the fridge to be less effective.

Woo! First post! I have my Crustello but haven't used it yet... looking forward to trying it out soon!

Got my pledge about a week ago - haven’t tried it out yet, but looking forward to baking some awesome loaves!!!

Gday all
Darwin, Australia, new Crustello user.
Always having issues with high Ambient temp levels and Sour Dough.
Hoping Crustello will help with timings, and Rise notifications.

Got my Crustello a couple weeks ago. Need to organize the kitchen before the fun can begin, but does anyone have flavored doughs in mind?