I have had mine for a while and have not had any problems until I realized once I put two separate thermometers in there it is running about 15° higher than what the display says. My starter has been OK but I am really disappointed. I recently bought a jar that had one of those tape on thermometers and it was reading over 90° when I had it set at 75. So I pulled out the refrigerator thermometer and it said the same thing. I just ordered some mini greenhouse thermometers and I’m going to test it when they come in in a couple days. When I put both monitors into the room that is holding at about 72° both of those thermometers read correctly. I never had to even thought that I probably should test the temperature inside of this thing, but I guess I should have.

Wife loves it, so I’m happy.

I’m nicely into sourdough again, after taking a break for years. This little unit, though a bit pricey, is so easy to use and the temperature readings are spot on. I’m also going to use it for making kefir and some other ferments that require stable temperatures which can’t often be found in the average home. I’m glad I purchased it from this site - the price was better and I know for sure that I was not sold a knock-off which sadly can be the case when you don’t know who the seller is. Wonderful service from this company.

As a novice in the world of sourdough, I started small and used the sourdough home for a two-step Poolish: One part flour plus one part water plus a sprinkle of yeast, let it double, add two parts flour plus two parts water, let it double, then treat this as a "starter".
After graduating the Poolish learning curve, I'm on day six of creating a real starter in the sourdough home. There are plenty of wild yeast and LAB naturally present in my freshly milled rye flour. So far, the new starter is behaving just like it should. Located in Canada, we keep our kitchen cold in the winter. The sourdough home has allowed me to control for temperature, which is one variable less I have to worry about.