Electrolux DLX... should I bother? Do I need a mixer at all?
Hi all... am new to all this craziness.
I have a KA Artisan, and am not super impressed with its ability to handle anything over 700g or so... I think I might be breaking it.
I have some birthday $$ I can put toward the Electrolux Assistent, from Pleasanthillgrain.com, but it is serious $$! On the other hand, I do like to buy one thing and do it well, rather than junk to be replaced.
I'm wondering if in this world of cold fermentation and stretch-and-fold techniques, its even necessary? How does it fit into the workflow of the high hydration dough concept? I do have a young family, so we'll be eating a fair amt of bread in the coming decade, but I also am a full time professional, so I'm not going 'back to the land' and planning to handmake bread as my new job : )
Over on the pizza forums they rave about this thing, and it looks very cool, I just wanted to see the latest opionions before I drop the big bucks.