September 29, 2015 - 6:03am
Baking cabinet equipment
I found an old Hoosier baking cabinet in OK condition in an antique store. They were moving shop, so they happily discounted its already-low price, and I've spent the last two months fixing it up.
http://fupjack.tumblr.com/post/130129442779/i-rebuilt-this-and-now-i-have-to-bake-like-crazy
I'm not looking to bring it back to the original state - I have no use for a leaky flour dispenser, or a circular spice rack. I do want to dedicate it to baking, though. (The material in the second picture is from making a lemon cake last night.)
I'm already thinking of getting a decent hand mixer so that I don't have to schlep a stand mixer in and out, for anything not needing a dough hook. What do you all keep nearest to hand for baking?
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I don't have one, but if I had a dedicated space like your hoosier, I think converting one of the upper spaces into a thermostatically-controlled proofing box might be a good plan. Needs a see-through second door behind the first.
It's starting to cool off here now and I'm having to adjust my processes to accommodate, a proofing box makes everything a bit more predictable.
the tools I use most (mixing bowl, mixing spoon and whisk, bowl scraper, digital scale, bench knife) and ingredients. By close, I mean within a step or two. My wife rearranged some of our cabinets a few months ago and now all of my flours are 6-7 steps away from my primary work area. <sigh> She meant well.
Paul