Buttered - How did you make the pluviometer? All I see when I google are rain gauges.
A pluviometer is simply a graduated cylinder. Find a skinnier glass jar with straight sides, and weigh water at some interval of stating height you like, draw line with sharpie, double water weight, draw line etc. In my case, I used a Hatch Organic Jalapeno jar, did solid lines at 30g intervals (30, 60, 90), and then dashed lines at the 15g intervals (45, 75).
When I posted about the
pluviometerspy glass last August, it was ultimately *not* helpful to me, because I had trouble even figuring out the right timing and my starter wasn't quite working, etc etc. Eventually I figured out timing with a new starter by accident and have since maintained very consistent dough with a couple dozen loaves now.
Recently, however, I wanted to change some variables (starter amount and temperature), so I used the
pluviometerspy glass to gauge the rise relative to my consistent loaf - first I made a consistent loaf and watched what height I ended bulk, then what height did I proof/bake. Then, when I made the next dough, I changed the variables to reduce starter and temp, and watched the fresh dough in the
pluviometerspy glass. When it hit the same heights, I ended bulk and proof respectively. It worked!

You can see examples in the earlier post with the drawn lines, there I used two kinds of jars, one was for capers the other was jalapenos.
https://www.pizzamaking.com/forum/index.php?topic=53740.msg541503#msg541503Hope that helps!