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.
A sour dough rise is soufle fragile, so any secondary knock back completely deflates the loaf.
The sour dough recipe in the book, uses yeast!!
Has anyone been able to re-programme their machines to defeat this problem?
A small point.
We are in the UK and I had the kitchen especially wired with 110 Volts in addition to the regular 240 Volts.
Zojirushi have refused even to talk to us as officially I don't have one.
Rgds.
Canoecaper.
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1. Knead and First Rise
2. First Rise again if you need it, then Bake.
You need to be present at the end of program 1 to start program 2, so the whole process is not fully automatic.
An option!
Not really what I had in mind but definitely could work.
Was hoping for a chip swap or other upgrade to the electronics.
However, this simple fudge should work.
Many thanks.
I love mine!
What the Zo does used to be and probably still is, the best.
Other than the bowl spindles, bushes and paddle area, my machine also seems very durable as well.
Running it on 110V 50Hz by the way.
I had 110V run specifically for this machne.
Our native supply is 240V 50Hz.
The bowl never sees detergent nor other than a soft brush.
Rgds.
Two long a second first rise maybe.
Went to bed with my second first rise working nicely.
Got a biscuit this morning.
Will cut the second first rise back from 7 hours to 5!
Rgds.
Canoe caper.
What else do you make in your Zo? Please share your ideas.
Yippee
In gluten free baking, the knock back is really damaging. Before the final rise, I remove the paddle, so the posts spin, but no damage occurs. Although recently I have forgotten once or twice and it didn't do much or any damage. I'm using whole grains now, so it might be more of a problem for high-starch formulas. I don't have a Zo, but I imagine the paddle can still be removed. You may need to time it to find the right moment to remove the paddle(s).
Removing the two paddles would be much more inconvenient than tandeming two programmes.
Tipping the dough out to remove the paddles would be a disaster.
Thanks for trying to help though.
Rgds.
There's no need to tip the dough out at all. Bread machines come with a wire doohickey that helps you remove the paddle(s) with minimum damage to the dough. It's much less damaging to do that before the final rise. However, use whatever technique suits you.
Didn't the instructions for your Zo tell you about removing the paddles so they're not baked in?
Not possible with a Zo. Seldom bake in (never with the replacement bowl and paddles). Was a problem with other machines. Size of paddles maybe, two smaller ones.
Is possible to tip it all out. Not necessarily desirable.
Rgds.
Canoecaper.
Whole meal is notoriously difficult to use for a dynamic starter.
Use freshly milled flour and it is most certainly active.
By fresh.
Mill the winnowed but unpolished wheat berries directly into the mixing bowl.
Aroma is also much deeper and more complex.
Cardiac cases are mandated to eat wholemeal everything. White, nothing.
Rgds.
Canoecaper.