>Well said, and very good advice. However, for the *small* (quantity)
home
>baker (whether frequent or in-), is there a reasonable, scaled-down
>version of the great Hobart, that can handle 5 to 7 quarts, instead of

>20-plus?
I would recommend a 10 quart HOBART C-100 which is excellent for
small scale baking ranging from batters, doughs and pastes.
Here you can mix optiimally small scale doughs that range in
stiffness from bagels to ciabattas.
A kilogram flour base for any dough fits nicely and that is what should
every baking enthusiast do so he or she can apply both small the
commercial formula and larger scale homemade recipes.
The 20 qusrt model is over the top for the baking hobbyist. and need at
least 2 kilogram of llour to be of optimum performance for doughs.
Roy