no I don't use a waterbath, I measure temp of water when first mixed and also room temps randomly through the fermentation process. I also don't have a sub-gram scale, I improvise by marking out levels inside a measuring spoon... measure 5g, and approximate 10 equal portions for 0.5g. and then try to correlate those markings to how well the bread turned out.
I think part of the fun is that you don't necessarily have full control over the fermentation process. as you come close to the end of the fermentation you observe the size of the dough, the quality of the rise, and you adjust your baking schedule depending on how hot or cold the room has been. the dough is the master of you, and you can only try to tame it.
it's the same for the levain - the feedings can be exact, but the nature of the culture, the smell, the taste, the vigor... everybody has a different culture even if they follow the same recipe.
I think part of the fun is that you don't necessarily have full control over the fermentation process. as you come close to the end of the fermentation you observe the size of the dough, the quality of the rise, and you adjust your baking schedule depending on how hot or cold the room has been. the dough is the master of you, and you can only try to tame it.
it's the same for the levain - the feedings can be exact, but the nature of the culture, the smell, the taste, the vigor... everybody has a different culture even if they follow the same recipe.