I'm so glad to have found this forum to post my questions. After reading several posts, I know I can get the help I need.
Newbie here. Could anyone advise on what the proper fit is like for attachments?? Meaning, should some attachments not touch the bottom of the bowl?
I just bought a used 10 qt Hobart c-100, and I need some things: a whip/whisk, dough hook, and possibly another bowl. Does anyone have any of these that they might want to sell?? Or maybe you know someone who does?? There are just a couple on ebay, but pricey, especially the whip.
I made some French bread dough and it was rising. It had a smell like fingernail polish remover. I tossed it and am starting from scratch. What might have caused it? And how do I prevent it?
This is my first atempt at making Pain Au Chocolat or any type of pastry for that matter. I made a typical laminated dough required for this kind of treat which wasn't as hard as I thought but I see it can be tricky if the dough is not kept cold.
Fruit flies hover around and even dare to land on my rising dough and my cooling bread. Yelling at them and threatening them with my rolling pin has not scared them away. Is there some sort of netting that would keep them off or other solution?