Sourdough starter quantity predictive model

[TXCraig1]

Thanks @TXCraig1 for this. I looked at the reference paper and seems like it has different peak temperature compared to the graphs in the original post. For example L. sanfranciscensis peaks at ~90F while in your graphs it is ~80F.
I'm fermenting at these temperatures and find that the dough is overproofed. Could this be the reason?

L. sanfranciscensis is the blue line in the chart. It peaks near 90 in the chart and the model. It's Ganzle's formula, so they should be identical. The combined yeast+LAB model (green line) looks a lot more like the yeast (red line) than the LAB as the yeast provides significantly more of the total fermentation byproducts (CO2 in particular). 

[MrPibbs]

I love using the Sourdough Home to control temps.  

• https://www.amazon.com/dp/B0C9SJ9FRW/?tag=pmak-20

I use this Weck jar which fits perfectly.

• https://www.amazon.com/dp/B08D3YDKT5/?tag=pmak-20

[PapaJawnz]

I love using the Sourdough Home to control temps. 

• https://www.amazon.com/dp/B0C9SJ9FRW/?tag=pmak-20

I use this Weck jar which fits perfectly.

• https://www.amazon.com/dp/B08D3YDKT5/?tag=pmak-20

Thoughts on a seedling mat with temperature control and put the proofing bowl on instead of the brod and taylor?

https://www.amazon.com/dp/B016MKY7C8/?tag=pmak-20

It would only heat from the bottom but maintains temps very easily.

[MrPibbs]

Thoughts on a seedling mat with temperature control and put the proofing bowl on instead of the brod and taylor?

https://www.amazon.com/dp/B016MKY7C8/?tag=pmak-20

It would only heat from the bottom but maintains temps very easily.

With a covered container on top, it should work...but I would first do a test using a Thermopen probe to see how bottom temps compare to upper level starter/dough (proofing), and cross checking device temp accuracy.