My question concerns the sourdough starter cycle for the zojirushi model bb-cec20. For reasons to numerous to explain I have discarded my starter and am going to start over. The owners guide for cec20 gives instructions to use this cycle, but I lack confidence in it after reading this blog. I currently use the cycle to make a sort of polish for a buttermilk bread which is our ordinary toasting bread. Leaving it in the machine overnight, given the temperature used for mixing, gives me an adequate starter for the dough cycle to follow. Any suggestions as to using this cycle to develop and maintain a sour dough starter?

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