Sinmag Europe FERMENTO 80L Manual Del Usuario página 7

6. SOURDOUGH PREPARATION
1. First add 20% of levain base (mother)
2. A dd water Fill the machine with the specified volume of water. The water tempera-
ture should be about 40°C. Please note, if the temperature is too low, the sourdough
cannot ripen. After mother dough and water have been put into tank, press the
AUTO Start Button.
3. Add bread slurry
4. A dd flour. Add the desired amount of flour into the sourdough fermenter. Add half of
the desired amount of flour and close lid so that the mixing paddle stirs. After a few
minutes of stirring, open the lid and add remaining flour slowly. This process will help
you avoid making lumps of flour. At last, close the machine's lid. If the lid is left open,
the safety switch will prevent the mixing paddle from functioning.
7. REFRESH THE SOURDOUGH
Refreshing the sourdough is a procedure identical to the one described under "Sour-
dough Preparation", with the sole difference that some amount of dough remaining in
the container is used for starter material.
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