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...
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.
1323209
Mine runs for about 2 and half hr. .some tone I restart it for another 2 hrs. I have found if I do it Every 2. Days it gets it dine in 2
1323211
I leave mine in for two to as much as five hours at a time and have had no problems. There have been two times when I have basically forgotten to check on it and it has stopped running. I think my breaker trips on my outdoor outlet and I am not sure why. I have no trouble getting the Aquabot running again though. When I leave it for extended time I do check on it but do not feel the need to constantly watch it. We did leave it turned off for several hours when we needed to leave before the job was done but I would not leave it in overnight or anything. When "junior" finishes I always take him out, remove the "basket" and rinse "junior" down with fresh water before putting him away. I think that may help prolong his working parts.
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.
918247
Thank you! I have found that one cannot repeat using started yogurt--by putting one I made into the new batch. Interesting that the culture "gives out" after a few repeats.
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.
1625835
I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!
1679403
I don't know that I would leave anything running 24/7 but don't see why you couldn't. What I did was get a timer so it would go on and off regularly without any effort on my part. That way it can run at the most important times for four hours three times a day.
2061570
I have been making bread with mine since day one! I haven't had any problems with it and even let my bread sit and rise in the bowl and then turn it on low to knead the bread! I have used it mostly for bread and stiff dough and as long as you keep it on low and don't get in a hurry....it doesn't even heat up? I have made dough for pretzels, regulat white bread, pizza dough, and even wheat bread "which seems to get the thickest and stalls it a little more, but has been doing just fine for me! Just don't make the mistake that I did on my first one and try to do butter and walk away for a min or two because the butter will turn out of nowhere and splash all of the cream or whey out "even with a towel over it" and if it gets under the unit...it will suck up into the fan which is right under neath the unit about a 1/4 of an inch from the work surface and will suck up into the motor and burn up or short out the unit! But other than that...I have made about 50 loaves of every kind of bread you can make in the last 3 or 4 weeks and use it daily, sometimes 2 or 3 times a day and I have no problem! Yes a cover and maybe a little more power would be nice, but I can make 2 BIG loafs of any kind of bread in it and I have had no problems, just do the dough on low to #2 until it gets thick and turn it down to low, let it rise and put it back on low for 5 mins to knead the bread!
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Lisa, the mold is a function of the bread as much as of the storage. If you make your own well fermented sourdough bread than it will not have any mold for 2 weeks. Fermented bread bacteria fights mold. I experimented leaving such bread for 2 weeks. If you buy regular bread then it will last without mold about 4-5 days. The best way to deal with bread is to freeze it and then pull out as needed. Frozen sourdough bread does not change its taste and comes out as good as fresh. If you cut your bread in several parts and freeze you will be able to eat fresh bread all the time. If your bread becomes moldy, clean the inside of the box with vinegar. Vinegar is the most effective against mold. Lisa, the mold is a function of the bread as much as of the storage. If you make your own well fermented sourdough bread than it will not have any mold for 2 weeks. Fermented bread bacteria fights mold. I experimented leaving such bread for 2 weeks. If you buy regular bread then it will last without mold about 4-5 days. The best way to deal with bread is to freeze it and then pull out as needed. Frozen sourdough bread does not change its taste and comes out as good as fresh. If you cut your bread in several parts and freeze you will be able to eat fresh bread all the time. If your bread... » Read More Lisa, the mold is a function of the bread as much as of the storage. If you make your own well fermented sourdough bread than it will not have any mold for 2 weeks. Fermented bread bacteria fights mold. I experimented leaving such bread for 2 weeks. If you buy regular bread then it will last without mold about 4-5 days. The best way to deal with bread is to freeze it and then pull out as needed. Frozen sourdough bread does not change its taste and comes out as good as fresh. If you cut your bread in several parts and freeze you will be able to eat fresh bread all the time. If your bread becomes moldy, clean the inside of the box with vinegar. Vinegar is the most effective against mold. « Show Less
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I used to put a piece of parchment paper on top of and to the sides of regular bread dough in a Pullman pan, because I did not want to coat the sliding top with butter and flour (I didn't want butter leaking to the bottom of my oven) but completely lining a bread pan with parchment paper on the bottom and the sides looks like an awful hassle to me. My bread books say indeed that the sourdough starter should not come into contact with metal - but I guess it's alright when you're in the dough phase, that you can bake in a metal pan.
324945
I had the same problem so I exchanged mine for a new one. The new one works fine. I believe the original one had a faulty thermal cutoff switch. Mine would run for a minute or two when I first started it and then cut off. 30 seconds later it would run again but only for a few seconds. I wondered if I was somehow stressing the machine to much, perhaps I was working it too hard. But I'm just re-tilling a garden so my soil is not hard. And the new one works great, though I'm using it exactly the same way. So if you have this problem, I suggest you exchange it for a new unit.
1679405
I suppose you could leave it on 24/7 but I see no need to. It has up to eight hour increments so I would think that would be plenty if you gave it a rest in between. However, I doubt that it would hurt it. I let it run most of the time but if no one is going to be in there I see no need. I guess the best bet would be to contact Oreck but I am certainly pleased with the purifier and will be getting a larger one for our living area later.
155895
Good Morning, As you can see I purchased this just a week or so ago. The day it arrived I used it for 3 hours to pure my pumpkin for pies and had not one issue. I am unsure of what the problems are but just let the receiver of the gift know if something should go wrong to let you know!
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.
21267
I find them very useful for developing the dough. For the Starter I use something much smaller; like a Peanut Butter or Pickle jar. I imagine if the amount of starter was more than for the use of several people; as in a commercial enterprise this container would work. But, I only make 2 or 3 loaves of bread at a time. Since a sourdough starter takes a longer rise time than commercial yeast, I like to use these containers. Just put them away for a while, sometimes 12 to 24 hours and let mother nature do it's work. Hope that helps.
1198779
I refrigerate my starter and just pull it out for refreshing or warming up before use. Maybe you should try refrigerating it. You will see a dark liquid after a few days, pour it off, it is not harmful. Add your replacement flour and water, stir, let it set out at room temp until you see small bubbles (that't the yeast activity), then put back in the fridge.