Mark A.Meggs wrote:
On Mon, 18 Feb 2008 19:40:30 -0600, Del Cecchi
wrote:

Mark A.Meggs wrote:
On Mon, 18 Feb 2008 09:55:04 -0800 (PST), Susan
wrote:

On Feb 16, 9:38 pm, Mark A.Meggs wrote:
I'm getting backing into baking bread. I'm currently using my
KitchenAid mixer with a 4.5 quart bowl to mix/knead the dough.

I'd like to make enough dough for 2 largish loaves (9x5 pans, 1.5 to 2
pounds each). WhenI try this with the KitchenAid, the dough starts
climbing above the top of the bowl.

I'm thinking I need something with about a 6 quart capacity, and just
as sturdy as the KitchenAid.

Does any one have suggestions - preferably based on experience?

Thanks in advance!

- Mark
You like the kitchenaid, and want 6 quarts.
Why not get the 6 quart kitchenaid? ??

Pierre

That is one of the options. Since KA is the only thing I have
experience with, I was hoping to get some information on others.

Thanks!

- Mark
There is a function on Google that lets one search newsgroups to find
posts from the past. Some people use it to avoid barging into
newsgroups and irritating people by expecting them to drop everything
and provide free consulting.
t
If you have confined yourself to using Google for Usenet access, I
truly feel for you. Google groups is so separated from Usenet that I
can't begin to describe it.
e
Perhaps you should consider using that function as part of your
information gathering, especially since you seem to have exacting
requirements for the answers.

It is not as if the subject of mixers hasn't been discussed often in
this group.

- Mark

You apparently can't read OR use a search engine to find past threads in
this group or alt.bread.recipes related to mixers suitable for your
exacting baking requirements.

Or perhaps you are so wrapped up in yourself that you were unaware that
the google newsgroup archive allows searching?

I believe the proper response to your arrogance is *plonk*

goodnight and good luck.

Mark A.Meggs wrote:
On Mon, 18 Feb 2008 19:40:30 -0600, Del Cecchi


If you have confined yourself to using Google for Usenet access, I
truly feel for you. Google groups is so separated from Usenet that I
can't begin to describe it.

Perhaps you should consider using that function as part of your
information gathering, especially since you seem to have exacting
requirements for the answers.

It is not as if the subject of mixers hasn't been discussed often in
this group.

Mark, I think Del was referring to the search feature that is now in
Google. Years ago it was on another site that went away. It's a great
way to search the archives of any Usenet group. I didn't read his post
to have anything to do with reading postings on Google.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Del Cecchi wrote:

You apparently can't read OR use a search engine to find past threads in
this group or alt.bread.recipes related to mixers suitable for your
exacting baking requirements.

Or perhaps you are so wrapped up in yourself that you were unaware that
the google newsgroup archive allows searching?

I believe the proper response to your arrogance is *plonk*

goodnight and good luck.

I just went to Google and searched this group for "bread mixers" and
found 400+ posts. There is a very interesting thread in 2006 that
describes lots of different machines.

I think you gave him a wonderful suggestion and he deserves a good
"plonking" from you, Del. g

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon, 18 Feb 2008 22:26:23 -0600, Janet Wilder
wrote:


Mark, I think Del was referring to the search feature that is now in
Google. Years ago it was on another site that went away.

Hi Janet,

That was Deja-News... ('always loved that name.}

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Sat, 16 Feb 2008 22:38:38 -0500, Mark A.Meggs
wrote:

I'm getting backing into baking bread. I'm currently using my
KitchenAid mixer with a 4.5 quart bowl to mix/knead the dough.

I'd like to make enough dough for 2 largish loaves (9x5 pans, 1.5 to 2
pounds each). WhenI try this with the KitchenAid, the dough starts
climbing above the top of the bowl.

I'm thinking I need something with about a 6 quart capacity, and just
as sturdy as the KitchenAid.

Does any one have suggestions - preferably based on experience?

Thanks in advance!

- Mark

Of the 28 responses to my original message, exactly 2 addressed the
question I asked.

Thanks very much to "The Cook" and
cowguy@aol,com "Susan/Pierre".

Thank you Peter A for understanding where I was coming from!

For the rest of you - if you don't have anything tos ay, don't say
anything.

Good Baking!

- Mark

On Tue, 19 Feb 2008 10:21:09 -0500, Mark A.Meggs
wrote:

On Sat, 16 Feb 2008 22:38:38 -0500, Mark A.Meggs
wrote:

I'm getting backing into baking bread. I'm currently using my
KitchenAid mixer with a 4.5 quart bowl to mix/knead the dough.

I'd like to make enough dough for 2 largish loaves (9x5 pans, 1.5 to 2
pounds each). WhenI try this with the KitchenAid, the dough starts
climbing above the top of the bowl.

I'm thinking I need something with about a 6 quart capacity, and just
as sturdy as the KitchenAid.

Does any one have suggestions - preferably based on experience?

Thanks in advance!

- Mark

Of the 28 responses to my original message, exactly 2 addressed the
question I asked.

Thanks very much to "The Cook" and
cowguy@aol,com "Susan/Pierre".

Thank you Peter A for understanding where I was coming from!

For the rest of you - if you don't have anything tos ay, don't say
anything.

Good Baking!

- Mark

Interesting calculation Mark...

First, the vast majority of "the 28 responses" were not
directed to you at all.

Also, I suggested that you consider a used Hobart, and later
when you commented on flour mills, I offered you my
experiences with C.S. Bell, and Diamant as on the link you
provided to Lehman's.

You did not bother to respond to either.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Tue, 19 Feb 2008 10:40:12 -0500, Kenneth
wrote:

On Tue, 19 Feb 2008 10:21:09 -0500, Mark A.Meggs
wrote:

On Sat, 16 Feb 2008 22:38:38 -0500, Mark A.Meggs
wrote:

I'm getting backing into baking bread. I'm currently using my
KitchenAid mixer with a 4.5 quart bowl to mix/knead the dough.

I'd like to make enough dough for 2 largish loaves (9x5 pans, 1.5 to 2
pounds each). WhenI try this with the KitchenAid, the dough starts
climbing above the top of the bowl.

I'm thinking I need something with about a 6 quart capacity, and just
as sturdy as the KitchenAid.

Does any one have suggestions - preferably based on experience?

Thanks in advance!

- Mark

Of the 28 responses to my original message, exactly 2 addressed the
question I asked.

Thanks very much to "The Cook" and
cowguy@aol,com "Susan/Pierre".

Thank you Peter A for understanding where I was coming from!

For the rest of you - if you don't have anything tos ay, don't say
anything.

Good Baking!

- Mark

Interesting calculation Mark...

First, the vast majority of "the 28 responses" were not
directed to you at all.

All of the responses occured as a result of my original post.

Also, I suggested that you consider a used Hobart

Yes you did - I apologise for overlooking that response. Thank you!

, and later
when you commented on flour mills, I offered you my
experiences with C.S. Bell, and Diamant as on the link you
provided to Lehman's.

You did not bother to respond to either.

Since it was OT, no I did not. And, yes I am aware that my response
to Will was OT.

All the best,

- Mark

On Feb 19, 9:21 am, Mark A.Meggs wrote:
On Sat, 16 Feb 2008 22:38:38 -0500, Mark A.Meggs

Of the 28 responses to my original message, exactly 2 addressed the
question I asked.

Not for nothing Mark, and I mean this constructively... but if I posed
a query to a newsgroup and only 7% of the responses were relevant, I
would conclude that: a) my question was poorly articulated or b) I was
mis-interpreting the response.

For the rest of you - if you don't have anything to say, don't say
anything.

I would not conclude that everyone was stupid. :-)

On Tue, 19 Feb 2008 14:10:14 -0800 (PST), Will
wrote:

On Feb 19, 9:21 am, Mark A.Meggs wrote:
On Sat, 16 Feb 2008 22:38:38 -0500, Mark A.Meggs

Of the 28 responses to my original message, exactly 2 addressed the
question I asked.

Not for nothing Mark, and I mean this constructively... but if I posed
a query to a newsgroup and only 7% of the responses were relevant, I
would conclude that: a) my question was poorly articulated or b) I was
mis-interpreting the response.

For the rest of you - if you don't have anything to say, don't say
anything.

I would not conclude that everyone was stupid. :-)




Hi Will,

You may remember that the unpleasant part of this thread
started with Mark writing:

"I know this is going to make me sound like an ass, but..."

and then continuing to make his comment anyway.

How dearly I value my hard won lessons in that arena:

I now know with certainty that if I am aware that something
I am about to say is going to make me look like an ass (or
something worse) I should not say it.

On occasion, I am even able to allow that knowledge to guide
my behavior...

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:
On Mon, 18 Feb 2008 22:26:23 -0600, Janet Wilder
wrote:

Mark, I think Del was referring to the search feature that is now in
Google. Years ago it was on another site that went away.

Hi Janet,

That was Deja-News... ('always loved that name.}

All the best,

So it was! My rememberer often malfunctions. Thank you.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Feb 19, 7:28 pm, Kenneth wrote:

You may remember...

What I've noticed over the years is that threads, if they're going to
go snarky, tend to start down that path in the evening. Check the
timestamps. The old "in vino veritas" syndrome.

Got a Poilane going :-) . If I get into the oven tomorrow evening, it
will be ready Saturday. You probably know this... but if you pull back
on the water a bit, that formula makes a killer bagel.

Will

On Wed, 20 Feb 2008 07:59:41 -0800 (PST), Will
wrote:

You probably know this... but if you pull back
on the water a bit, that formula makes a killer bagel.

Hi Will,

Well, no, I did not know that...

And just last evening I was talking with my son about the
fact that I had not made bagels in quite a while.

All the best, and thanks for the tip,
--
Kenneth

If you email... Please remove the "SPAMLESS."