Sourdough in a bread machine; or…
… is that heresy?
I have a Zojirushi BB-PAC20 bread machine.
What kind of results could I expect with that machine to machine bake sourdough, with a really healthy starter, please?
If so, how do I adapt recipes - particularly those by volume - to take account of the extra liquid and flour in the starter… can I just assume I'm substituting 50% of each (flour, water) and deduct the amount I use from a recipe?
Or am I only ever going to get decent results worthy of a starter by manual steps? If so, that's fine :-)
Is it heresy to try; to add yeast etc?
Secondly, is there anything to be gained by vacuum-sealing my flours between baking, please?
Any advice gratefully received :-)