Hi, all:
My BT in slow cook mode has plateaued at 35C/95F for the past hours, but I need a 52C/126F environment. I've already covered it up with a blankie to compensate for its poor insulation. Still, the temperature is not rising. 
What should I do
Do you encounter a similar problem with your BT?
Yippee
P.S.
Found the solution, hopefully - set the slow cooker at a much higher temperature so that the temperature inside the proofer will remain constant at 126F.
Check with Brod & Taylor. They would best be able to answer that. My B&T maintains very accurate temps, although I haven’t used it in slow cooker mode.
Danny
It worked❗️❗️❗️
1️⃣8️⃣5️⃣? is the magic number to maintain a 126F environment.
I hope this is the end of my nightmares of repeatedly "cooking" my levains. Don't ever want to stress about temperature again❌❌❌
How are you measuring the temperature? I read recently that the temperature is set for the contents inside the vessel and not the ambient temp inside the proofer.
Idea - place a glass of water in the proofer and set a target temp. Periodically check the temp of the water in the glass and track the results.
If you continued to have problems, give B&T a call. I pretty sure they will take care of you.
Danny
With a thermometer that measures humidity and temperature placed inside and the water tray filled my BT is never more than 1 degree different from its setting. It comes up to temperature within 15 minutes.
but I don't sweat it; because if a procedure is good enough for Rus, it's good enough for me. Wish me luck, I just can't take anymore accidents! They drove me ???!
The glass of water makes much more sense than my thermometer test. Sorry about that. Duh! I do use a thermoworks thermometer to check my dough temp though and that is always right on the money. If I have my dough going in at 78, it stays at that temp throughout.