Please help me with a choice!

Dear forum users,

I was on fire to buy a bread maker. What is required of her:

1) I heard that dry yeast is harmful, so you need to know how to bake with fresh yeast. That is, without "shamanism" with manual correction of the programs loaded into the bread maker: loaded, it baked. (I live in Lvov, Ukraine, we have a Lviv yeast plant)

2) I heard that all yeast is harmful And I wish HP could bake it with sourdough. Or leavened with the addition of a minimum quantity of fresh or dry yeast. I heard that some stoves have a manual mode - it is important that it is convenient. And the best thing is that the manufacturer himself provides for the sourdough programs.

3) Where to get the leaven so that it is very unassuming and could be stored for a long time and pick up delicious bread And so that it is convenient to bake in the bread maker, load it and forget.

4) I VERY love Borodino bread and my new assistant should be able to bake it, preferably with a program developed by the manufacturer.

5) A friend bought a Gorenje BM900AL, has been using it for a year, is happy, bakes with dry yeast. But whether she will bake fresh is not clear. And the manual mode has a time limit, I'm afraid it may not bake Borodino bread in automatic mode. I heard that the most convenient and high-quality HP is Panasonic, is that so? Is there a good HP that suits me according to the parameters described above? (Any firm)

I am in favor of buying once a good, comfortable thing, albeit an expensive one, and enjoy this quality and convenience for the rest of the time
But I’m not chasing brand looseness or high prices. On the contrary, I try not to spend extra money. (And still I often buy expensive)

Thanks a lot for the answers !!!

A small addition1: instead of Borodinsky, there may be another from the zhita, the main thing is that KHP can make delicious "black" bread

A small addition2: the dispenser, as I understand it, is a good thing, there is no need to watch when to add additives. Not critical, but I really would like to have such an option

[this temka]

Dear Wind,

what can I say?
1. Fresh (pressed) yeast can be baked in any bread maker - take at the rate of 1.5-2 grams of yeast for every 100 grams of wheat flour. Yeast can simply be crumbled to the bottom of the bucket (in the case of Panasonic), it can be diluted in water that follows the recipe. In Panasonic, it is very convenient to use pressed yeast in the form of a dough (I do this now almost always, I will find where I described it, give a link).

2. The fact that all yeast is harmful - I, as a person "rubbing" around biologists, have my own opinion on this matter. All these are horror stories for especially impressionable suspicious people. With yeast in one form or another, we meet almost from birth. Even starter cultures have a wide range of different yeast strains. In industrial, this is a completely pure standardized culture. In general, read here this temka.

I have a stove in which the "sour dough" program is incorporated, that is, dough with sourdough (total duration is about 12 hours, proofing is 9 hours). This is a German multi-cook UNOLD. I didn't like him as a bread maker. It cannot be compared with Panasonic - Panasonic is better! in many ways.

3. You can grow the sourdough yourself (look at our forum - there is a whole club of starters) or use the principle of residual dough - after kneading, take 100 grams of dough, put it in a container and send it to the refrigerator. At the next baking, add this dough to the batch, again take 100 grams from the finished dough and again into the refrigerator. Etc. Almost leaven (lactic acid bacteria develop quite actively, which are needed in the leaven).

All programmable ovens have severe programming limitations.

In general, following your requirements, I, as a "scary hidden agent of Panasonic", can only advise Panasonic. model 2501.

[yeast topic]

Please, here's a short rundown of how I bake with pressed yeast.

Here yeast topic

For Panasonic I tell you step by step the simplest option:

Calculation for pure wheat bread 1.5-2 g of yeast per 100 g of flour.
Fresh high-quality yeast crumbles (those that have lost their freshness look like plasticine).
Break off a piece from the pressed yeast (7-8 g per 500 g flour).
Crumble the yeast to the bottom of the bucket.
On top of the yeast, flour, water, salt, sugar, oil.
Run the "Main" program

========================================
The option is a bit more complicated:
The required amount of yeast + 200 flour + 150 ml of water - start the "pizza" program, wait until the end of the first batch, reset the program. We got the brew. Next, add the remaining amount of flour, water, salt, sugar and butter to the bucket, start the "main" program. You can do this immediately after kneading the dough, or you can do it after a few hours (by running the "main" programs with a delay of several hours), then you get a bread maker analog "White bread on a long dough".

Dear members of the forum, my best suspicions recently came true that Panasonic produces good bread makers

Are there any other bread makers that would suit me?

Well, I'll break the silence

I came across an interesting article about a way to bake bread from sprouted grains, such bread turns out to be delicious there and also replaces the entire first aid kit)
Yeast-free and even leaven-free. It turns out that microorganisms live on the grain, which will then become the best leaven. Who will try, write what happened. Now I want the bread maker to be able to be programmed under such bread, that is, to withstand the dough for 5 - 7 hours at a temperature of 30 - 35oC, then proofing and baking for 20 - 60 minutes at a temperature of 200 - 230oC. Please share your thoughts!