Proofing temps- Starter & Loaf (revisiting the topic)

Hi, newbie to the forum, so sorry if I’m revisiting an old topic.  I’ve a new kitchen, equipment workflows etc, and just starting to bake again after 5 months off.   The monogram (dual-fuel) oven has a proofing setting but it tends to run warm and isn’t adjustable.  Manual says it should hold at about 100f.   Is that definitely too warm for my starters and dough proofing?   Anybody else using this oven?

This might also be temporary - I’m awaiting installation of a steam oven, which might also have a proofing setting that might be more moderate.

Thanks