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OMCAN 20 QUART MIXER

So my mixer came in yesterday, and boy it was hefty. Somehow the dimension as printed in their website did not configure well in my brain as i pore over the pages since my mind was set on a bigger mixer. I used a 10 quart mixer for 12 years and i did not want to settle on the same size. Looks like this 20 quart model is way too big, i can set up a bakery on my own with just this one. I wish i had one this big back when i was teaching back home in the Philippines, i could have made my lessons so much easier.

Anyway, it was a good deal and i like the features it has. I still need to wait for my bread improver to arrive, i have tested several brands of flour here and i want to try mixing a sweet yeast dough with a bread improver this time. Problem is, if i make a sweet yeast dough, the sponge is not enough to extend the shelf life to more than 5 days. I am currently thinking of devising some natural ingredients to fix this problem, looking into our pantry to see if there is some hidden magic ingredient there that i can use to replace the bread improver somehow.

The best thing is that i would be mixing a bigger batch this time, instead of the 1 kilogram batch i do back home. Pretty neat!!!! The only downside i see is that the bowl is heavier than me, for those who have attended my baking classes, you know what i mean right? I am intimidated by the balloon whisk, it looks like one of Freddie Kruger's weapon or something.

Another problem with my experiments is that there are not too many occupants in this house to eat my breads. Half a kilo would take a week and a half to disappear while in the Philippines, 1 kilogram of dough would be gone in two days. I am too shy to knock on our neighbor's door lugging a baguette on my arm. This neighborhood has not grown on me yet. I saw a squirrel the other day, and i sowed some seeds and onions into pots yesterday. I need to see more green after weeks of torturing winter cold and snow.

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