i'be just acquired a used kitchen aid mixer, and have consequently given
away my old DAK "R2-D" breadmaker. i've been happy with the kitchen aid, but
i'm a little uncertain just how long dough needs to be kneaded.
i know enough to wait til the dough gets non-sticky and somewhat elastic:
does anybody have any other tips? i.e., "three more minutes after it gets
elastic" or "wait til the dough bounces like a tennis ball" or whatever.]
not having an instruction book makes me kind of uncertain. i'd appreciate
any pointers.
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in theory, there's no difference between
theory and practice, but in practice, there is.
flash gordon, m.d., f.a.c.e.p. http://www.well.com/user/flash
flash@well.com / flash@toad.com / flash@sirius.com / flash@river.org