"THE INQUISITIVE COOK" By Anne Gardiner and Sue Wilson with the EXPLORATORIUM
Discover How a Pinch of Curiosity Can Improve Your Cooking

This is definitly a good one for beginner or advanced cooks and bakers alike. It has some excellent info, and introduces you to the science of cooking and baking, but in a freindly, easy to understand way. They do experiments, some on the questions most of us are afraid to ask, like, "Could I put extra baking powder in my muffins if I wanted really puffy ones?" etc. It is really very interesting, and a great learning experience. Hope you're able to read and enjoy this book.

-BaguetteQuest

Ok, I have an idea and I'm looking to see if anyone else agrees. I have a KA mixer and make alot of wheat breads from my fresh milled grain. My dough has a tendency to stick to the sides of the bowl but, the same recipe won't stick in a breadmaker pan while kneading. My idea is to convince KA to make a mixing bowl with a non-stick coating inside like a breadmaker or rice cooker pan. I think that this would benefit MANY recipes and I want your opinions. I think if enough people liked the idea I may be able to get somewhere. Thanks.

Rather than creating a new topic each time I want to post messages and photos of what is coming out of my oven most recently, I'm going to try blogging. Maybe I'm the last person on the planet to set up a blog, but this is a first for me, so here goes ...

David