I mentioned this in maybe 1 or 2 posts just as an off hand remark, but I've started to think more about it.......What does anyone think about sous vide control of fermenting doughs??? Anova has a low of 25c° or 77f°. Any apllications for doughs or anything else at those temps? Any applications to combining sous vide and vacuum sealing doughs or other items given different vacuum or sous vide temp cominations of temps and vacuums with perfect control. Grains, poolishes, alcohols, you get the idea, just thinking out loud. Seems like something could be done here......or maybe just a few shots tooo many on my side...........I know some of you get it???