Berlinsbreads

A few years back my K-5 stripped a gear after six years of almost daily bread making. My husband took it apart and we ordered a new gear mechanism and after putting it back together it worked fine---the only issue he had was getting the speeds right. He actually felt like "upgrading" it a bit because he questioned some of the design (I think it was the plastic part Kitchenaids were using at the time that one was built--I think they aren't doing that anymore). Anyway, it's doable!!

I have the new model with the new dough hook---as well as my old 5-qt with the old style. I have to say I was a bit skeptical of the new design at first but after running through some of my usual bread recipes it seems to work better. The dough doesn't tend to climb up the hook as much and it seems to me that it mixes it faster and more thoroughly. Like I said, I was skeptical at first but now I do think it's better.

I was looking for a great quality non-stick fry pan to replace the one that finally started to peel after much use. I am not a huge fan of non-stick and the only non-stick I use are small and large fry pans, when needed. Well, I read about Calphalon's new One cookware and thought it would be the answer. It is supposed to be non-stick but without a coating on the surphace but rather in the metal material. It also allows food to brown, etc. I received my pan last week and I'm undecided. Food still seems to stick to the surface pretty well. Although it's a wonderfully beautiful pan (thick, heavy, feels great in my hand) I also have some All-Clad fry pans that I use when not needing non-stick and it seems to fill that same role. It was not cheap, although I did purchase it with a $25 off coupon. So have any of you out there used this cookware? What do you think?

I have to plug Nancy Silverton's book, too. It really did change my bread baking life! I made her sourdough using grapes and that whole process and then almost all the breads in the book. Over time, though, I have gotten lazy and started spiking the dough with commercial yeast, too. I just don't have the time anymore to work around the sourdough's schedule! The breads in the book are wonderful staples in my repetoire! The Baker's Apprentice came out later than Silverton's book so I haven't had as much time with it but I love it and also Artisan Breads Across America--there's some great stuff in that one, too. So many books, so little time!

I am soon to be working as a relief baker at a recently opened artisan bakery and was amazed to find out what the owner has been doing this past year. This town was in dire need of a bakery so it has become very busy but she is the only baker. She has been baking all the bread, etc, for 6 to 7 days a week for the past year. She had a very successful restaurant before this and works very hard. I know if I had my own business that is what I would be doing, too, as I am a hard worker but I would also see burnout on the horizon. I guess that's why she hired me, huh!? It's important to take a some time for yourself before your body makes you do it! I love Breitenbush for that reason!! The non-profit I've been toiling at for the past five years takes a yearly retreat there and the stress just melts away!!

Yes, is the bakery located in NW, NE, SE, SW? Where?

Mel- I, too, am loving reading your posts. I live over on the Northern OR Coast and am just starting my first job as a baker soon. I hope to visit your bakery on one of my many trips into "town." Your list of products and your philosophies are right along the same lines as mine----I can't wait to check your place out. It is one of my dreams to open a bakery someday, too, so it's so fun and interesting to read what you're going through. Do tell where you're going to be located and when you're goal is for opening! Also, what was the blurb and was it in the Oregonian? I missed it, too. Good luck to you!!

Great, thanks all. I am looking at the Dansko Casey which is from the "work" line and they look like they have a little layer of more grippy material on the bottom of the sole. Also, I'll look into some good socks, too. You sold me on them!!

I will be starting my new baking job in a month and I often have trouble in the beginning of a job standing on my feet for long periods of time. Any suggestions on shoes? I read thru some old posts on this topic but thought maybe there would be some added suggestions this time around. I am leaning toward Danskos (have worn them for many, many years) but I'm wondering if they would do okay with flour on the floor, etc, and after standing in them for hours. Suggestions, opinions?

I just ran across this thread and found it fascinating. I am constantly disgusted and truly worried when I read or hear about what our youth are eating for their daily lunches in the US. Those Japanese lunches sound wonderful---not only for the food content but because of the what I think might be the philosophy about the lunches and food. Someone in the thread said that school lunches in Japan are considered part of the curriculum and therefore they are respected. In some ways I think that in the US we find whatever "food" is the most cost effective that will "fill the void" of children's hunger. The pictures of the lunchables, etc, from the US teacher are a very familiar site for US lunches. I work at a private, parent-run school in the US and one of the big reasons I work so hard for my children to attend this school is because of the philosophies surrounding the children's food and lunches. Children there are happy to find sushi or nori in their lunch or other healthy foods rather than passing around cheetos or bragging about what prize or treat they have in their Lunchables or guzzling soda. Yes, we do have a few Lunchables that show up but for the most part that's not the norm. It's a very important topic for me.