Sour Dough in a Zojjirushi.
We have been using the World standard Zojirushi for many years.
A truly consistant and effective machine that just needs a replacement bowl and paddles every 1,500 loaves or so.
More recently, I have been attempting to create sour dough loaves in this beast.
I have however, been completly stymied by the Zojirushi incorporating a knock back prior to both rises 2 and 3.
In addition, although the first rise may be set very long, the secondary rise periods are much shorter than a true sour dough requires. Thus, skipping rise 2, doesn't help.