The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
magazine has a great review of stand mixers. It's especially pertinent
to bread makers since dough working was one of the tests. It's worth
a look if you are in the market for a new or first mixer.
www.cooksillustrated.com

Thanks,

one would need to sign up for a "free trial subscription" to look at the
article - just you know and are not frustrated if you try the web.

Samartha

QX wrote:
> The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
> magazine has a great review of stand mixers. It's especially pertinent
> to bread makers since dough working was one of the tests. It's worth
> a look if you are in the market for a new or first mixer.
> www.cooksillustrated.com
> _______________________________________________
> Rec.food.sourdough mailing list
>
> http://www.mountainbitwarrior.com/ma...food.sourdough
>
>

QX > wrote:

>The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
>magazine has a great review of stand mixers

Apparently available only to paid members.


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

"Gary Woods" > wrote in message
...
> QX > wrote:
>
>>The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
>>magazine has a great review of stand mixers
>
> Apparently available only to paid members.
>
What the hell did you expect? A free magazine?

"Samartha Deva" > wrote in message
news:mailman.1131200471.22451.rec.food.sourdough@w ww.mountainbitwarrior.com...
> Thanks,
>
> one would need to sign up for a "free trial subscription" to look at the
> article - just you know and are not frustrated if you try the web.
>
> Samartha
>
What the hell did you expect? A free magazine?

"graham" > wrote:

>What the hell did you expect? A free magazine?

Well, yes... there are many. And many paid ones allow guests to
browse/sample.
But hey, I wasn't expecting some sort of Spanish Inquisition!


Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic
Zone 5/6 in upstate New York, 1420' elevation. NY WO G

graham wrote:
> "Samartha Deva" > wrote in message
> news:mailman.1131200471.22451.rec.food.sourdough@w ww.mountainbitwarrior.com...
>> Thanks,
>>
>> one would need to sign up for a "free trial subscription" to look at the
>> article - just you know and are not frustrated if you try the web.
>>
>> Samartha
>>
> What the hell did you expect? A free magazine?

Bloody hell in which time do you live?

Did it slip your attention that many on line publications are offering
free content and most references here are web references to hassle free
content?

It is probably possible to go through the free trial sequence and get
the article for "new-free" (including hassle, here disclosing email
address and canceling).

Your two responses on this thread contribute absolutely nothing
informative except maybe a statement of your frame of mind on a Saturday
morning.

Samartha

"Gary Woods" > wrote in message
...
> "graham" > wrote:
>
>>What the hell did you expect? A free magazine?
>
> Well, yes... there are many. And many paid ones allow guests to
> browse/sample.
> But hey, I wasn't expecting some sort of Spanish Inquisition!
>
Nobody expects the Spanish Inquisition!:-)

That may be interesting to some.

But, after years of reading in this August group, I've learned to make
OUTSTANDING bread sans mixer. And I don't knead by hand either. Of course,
as always, YMMV...


Dusty

"QX" > wrote in message
...
> The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated
> magazine has a great review of stand mixers. It's especially pertinent
> to bread makers since dough working was one of the tests. It's worth
> a look if you are in the market for a new or first mixer.
> www.cooksillustrated.com

No I don't think it was in August : -) Me too, I'd been cutting down on
the kneading for a long time, but then someone said something or other
about the window pain method which made be run back to kneading for ten
minutes or more. The window pain method works fine but you really don't
have to knead to get there. I made the best wholemeal I ever made at
the weekend using an autolyse coupled with a few folds. It certainly
spares the old joints and lets you get on with other things. : -)

Jim