Hi! Cool product. How long can you leave this running? For example if I have sourdough culture, can I leave it running constantly? I was thinking of getting a Starter Guarder (small counter-top appliance) for my starter since it costs less and is smaller, and keeps the starter at the desired temperature. Has anyone tried one of those? Hi! Cool product. How long can you leave this running? For example if I have sourdough culture, can I leave it running constantly? I was thinking of getting a Starter Guarder (small... » Read More Hi! Cool product. How long can you leave this running? For example if I have sourdough culture, can I leave it running constantly? I was thinking of getting a Starter Guarder (small counter-top appliance) for my starter since it costs less and is smaller, and keeps the starter at the desired temperature. Has anyone tried one of those? « Show Less
1979340
I am not certain, however it runs on very low heat so I can't see an issue. I keep my sourdough culture in the refigerator and take it out as I need it and then bring it to room temperature. I only use the proffer once the doug is mixed. I contacted the company directly with a question and they responded very quickly. It would probably be best to ask them.
1979341
You don't feed your sourdough? Interesting. I suppose you could leave it running forever, but I wouldn't. At $150 a pop, that's an expensive way to keep your culture going.. try another method. How did they do it before proofers? :)
1979342
I've kept mine one for 3 -4 hours at a time making Artisan French bread. Don't know why you'd need it for a sourdough starter though. They will grow in the frig.. And my poolish grows quite well at room temperature over nigh just sitting on the counter. I do like my Proofer and use it often.
1979343
Of course. I have used it for my sourdough since the week it came out. Amazing. I also have made natto with it, and kefir.
1979344
Do you mean run forever?? I feed my sourdough, I use it to make preferments and then I put the starter away in the fridge. I don't think you want to leave it out all the time, do you?
1979345
As my kefir and CSY (Caspian Sea Yogurt) proofer; had it running for almost a year, not an issue.
1979346
I bought this for my daughter who used it to make yogurt, which takes ~ 6 hours. I'm sorry I don't know the answer to your question.
2043892
This yeast does not and will not proof. If u let the dough rise/ferment in the fridge, the dough gets a little bigger. Where it does come "alive" is in the oven. The outside crust gets a bit high, but the center does not. It scared me a bit the first time, but the yeast works. As far as flavor---I didn't k=notice the difference. Was it worth it? American yeast will proof, and if u leave it in the fridge to ferment w/the dough, it will rise.....Any other questions, feel free to ask.....
1674038
I am very glad I got mine; we make a giant 2-pound loaf every 5 to 7 days. I have complete control over what goes into our bread - no lists of added chemicals! It's also the right temperature for starting dough for items like rolls. I like to embed cheese and pepperoni in the middle before the second rising. Cleanup is limited to one pan and a rubber spatula. I got this model because our first bread maker relied on cheesy clips to hold down the pan, which didn't last. This one has the pan twist in, in the same direction as the paddle spins, so unclipping during kneading is impossible. We've gotten so spoiled by our higher-quality, homemade breads, very little at the store bakery is still appealing. I am very glad I got mine; we make a giant 2-pound loaf every 5 to 7 days. I have complete control over what goes into our bread - no lists of added chemicals! It's also the right temperature for starting dough for items like rolls. I like to embed cheese and pepperoni in the middle before the second rising. Cleanup is limited to one pan and a rubber spatula. I got this model because our first bread maker relied on cheesy clips to hold down the pan, which didn't last. This one has the pan twist in, in the same direction as the paddle spins, so unclipping during kneading is impossible. We've... » Read More I am very glad I got mine; we make a giant 2-pound loaf every 5 to 7 days. I have complete control over what goes into our bread - no lists of added chemicals! It's also the right temperature for starting dough for items like rolls. I like to embed cheese and pepperoni in the middle before the second rising. Cleanup is limited to one pan and a rubber spatula. I got this model because our first bread maker relied on cheesy clips to hold down the pan, which didn't last. This one has the pan twist in, in the same direction as the paddle spins, so unclipping during kneading is impossible. We've gotten so spoiled by our higher-quality, homemade breads, very little at the store bakery is still appealing. « Show Less
639607
If you take some from your first batch and just freeze it in an ice cube tray you now have several batches of starter, and when you run out you can repeat the process up to 10 times/generations before it doesnt set up well. I only buy some starter about once a year and i eat yogurt almost every day. I have also found that time to set up increases as you get several generations into the process.
988288
I am a novice (been doing this 3 days), but I purposely chose a model with a timer to shut off. It has already been most valuable. I was dehydrating a pasta sauce, and saw recommendations to check it after about 10 hrs and turn it over when it is solid enough. At 10 hrs it was not ready, but was a couple hrs later, when I was ready to go to bed. So I turned it over, set the timer for a few hours, went to bed and my dehydrated sauce was ready to package this morning.
1780769
I plan to try it and I'll be happy if it's a different strain than S.F. starter yeast. I've used S.F. starters twice now and I didn't care for the taste of them that much (though I normally love all sourdough bread).
1688419
The majority of the posts are positive. However, a few fuss about "breakage" and/or the heating element dying out after a couple of uses.What model is yours? I am begining to comprehend the proper uses and the best recipes, but "model numbers" are not given with the posts.MML
1364759
You can use yogurt from your last batch to make the next batch. Keep in mind the batch size does shrink down when strained meaning you won't have as much to enjoy for eating. I keep a store bought container around for starter. I keep the homemade for enjoyment.
1625834
I have a book about yogurt that doesn't say anything about not using the homemade batch as starter. I suspect it probably has more to do with the company wanting to sell you more starter than it does the quality of the homemade batch as starter. I'm not an expert, however, so I've compromised. I use fresh starter about every fourth or fifth batch. So far, no problems... I should mention that last time I bought a different brand of starter which has no warning about not using the homemade stuff as starter!
2141540
I'm in Seattle, too. I used a smaller size transformer first couple of time. But it couldn't handle 5~6 hours of use so the bread maker stopped couple time in a short time.That result a poor finish of the bread. Then I decieded to bake a bread without the transformer. The machine made beautiful breads since then and I have no problem so far until today.I have used machine for about 4 months and it is working great...... so I think if your machine couldn't get started, there must be another issue?? This is a great bread maker, hope you can start to use it soon!!
963328
You must follow directions to "multiply" the amount of starter available to both have enough to make the bread and have some to save for the next time. This can take 3-5 days. (Starters kept fed, used weekly, and kept in the refrig will actually live for decades - my last one was in constant use for over 30 years until I forgot about it and it died. After growing it the first time all it will need is overnight the following times.) Enjoy! Might I suggest sourdough banana nut bread? A great favorite with family and friends.
849864
No. Sourdough starter is kept alive, or "fed", by adding flour every few days. Sorry
21269
I have been using it for Sourdough Starter for about 5 years. I like having three to have a clean one when needed and to experiment in. Being the same size and weight helps for feeding.John Z
1166394
The mixer is still working great for me. I store it in my garage, and since I live in Arizona, the temp goes from close to freezing to blistering hot. Hasn't caused any issues yet. I haven't noticed the mixer getting really hot after usage but I only use it about once a week for around 3 hours. No issues at all other than I might be ready for a larger mixer now. Great 1st mixer for my 4-5 piece band.
1301265
My understanding is that it's to let the ingredients get to the same temperature, especially refrigerated yeast which won't work well when cold. I have never noticed it doing more than 20 minutes, though it's not like I time it... still, not a full hour. But yeah, being unable to skip that step is one of the few things I dislike about this machine.
942000
You can reuse it once you make yogurt. However, I have found this product to be unreliable, especially if you have it delivered during the heat of summer. It is much better to use a cup of yogurt as a yogurt starter. It is much more reliable and you can guarantee the refrigeration since you get it from the store. If this item is your only option due to allergies or intolerance, I recommend ordering a large batch before it gets too warm out.
161259
My question is: do you just get the commercial yogurt and let it sit on the counter for a day? I guess as long as it is sealed other stuff can't get in there to ferment as well. I'd appreciate hearing if you have tried this.