PH reader workflow

Hi everyone! I recently got a ph meter and I’m obsessed 😍

My question is for those who regularly use a ph meter:

What is your workflow like?

The meter and everything I have found online says more or less:

Open and take it out from storage solution.

Rinse in distilled water and shake or bloat slightly

Read sample

Rinse

Put it back in the storage solution

I have a few problems with that:

Is the distilled water enough to wash off the storage solution so that it doesn’t intervene with my starter or dough? This is my main question because I definitely do not want that 3M potassium chloride getting in my starter.

And after the reading, will the distilled water be enough to rinse the probe so that it doesn’t take anything back to the storage solution?

I got 2 ph meters and the cheap one has a cap with a sponge with the storage solution. I hate sponges 😅 I imagine stuff growing there in the dark, so I will probably not use that one. The other one was the bread one from Hanna and the cap is clear and it has the solution so I can see the solution is clean and clear. I will keep that one.

What if you are taking multiple measurements during the day?

Today for example, I made 3 different loaves of bread because I had enough starter and time. They all had different flour types.

I wanted to just stick it in all 3 lol but I rinsed in between.

It felt like a lot using 3 different rinse cups and then changing the water a couple of times for the other readings I did before shaping.

Perhaps rinsing under running water might be easier, but there is a better way?

I wonder how bakeries do it.

Thank youuu you are the best!!