Dough Girl
I went to the "Artisan-Style Breadmaking" class on Friday night and now I'm dreaming of yeasty bowls of sour-dough starter and lusting after a factory-reconditioned KtichenAid RRKP50 Professional 5-quart mixer I found on Amazon.
We made cranberry-walnut "celebration" bread and crusty baguettes and rosemary foccacia and marble rye and oh, what heavenly smells....not to mentions the melt-in-your-mouth taste.
The chef pretty much talked me out of trying to mix the dough in anything less than a stationary mixer. But they're so expensive. And they take up so much counter space.
I can get the reconditioned KitchenAid for about $175.
Should I go for it?
(Photo from The Harry's Bar Cookbook.)
12:03:01 PM 
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