The Hobart N50 has "only" 5 watts of power. Like the Varimixer W5a, it also "walks the walk". If you are planning to go up to 8-10 quart capacity, the choice starts to get wider and pricing better. But you will also need to contend with processing larger batches for the machine to work properly. Some folks making small amounts of dough per day or whatever get around the breaking mixers problem by having a bread machine but use it to only knead the dough and then proceed with their normal baking. Here is a link that might be useful: Varimixer pdf

I have the Cuisinart DLC XP which is the largest Cuisinart made: 20 cups, and heavy duty. The shaft is steel. You can find them new from dealers on ebay, as well as the entire set of blades, which are approximately 8 inches in diameter. I hear the Magimix is very nice and and Chefs catalog has a package deal on the 5150, less expensive than the DLC XP. I cannot speak for the former but the latter has never disappointed and is rated commercial by Cuisinart. If you're happy and accustomed to the RC, you may not have the same feelings with another machine. RC does have a web site and maybe you can send it in for repair. Also, they show up on ebay, some new, some used. The DLC is made in Japan; Magimix France, and the remainder are made in China, if it makes any difference. Once in awhile, ebay has an older KA new in the box that was made in France (rumor is by RC). Good luck.

Ah-hah! Im glad I measured the yeast now. I thought maybe there was a difference in brands, but if mfrs did that, it would mess up so many recipes that call for 1 packet. I waited 2 hours last night (yawn) before putting the bowl in the refrigerator but I didnt see much rising then. I used warm water and covered the bowl all around with some towels to keep it warmer. I would have left it out but I could not stay awake any longer. Since I have the baking stone I was not going to use parchment, thinking parchment might affect the crisp crust the porous baking stone is supposed to be good for. I have corn meal around (somewhere). But if parchment makes no difference to that tell me. I dont think I have an instant read thermometer but have the kind with a spike that you stick into meat, and my husband has this fancy gadget with a beam he got as a prize at work: you aim it at a surface (like the grill) and it tells you the temperature. But room temperature is easy enough to tell. Though it wont be warmer than 65 F in this house. Front of the stove is a smart idea. terrapots, I will think of your "Shadow" while mine sits next to me. Her blanket is a foot to the right of the keyboard but if she feels neglected she starts encroaching on the mouse. If I still dont give her enough attention she will stand between the keyboard and the monitor or walk on the keyboard. Thanks for the tips!

Of all the cooking classes that I have taught, the bread making ones are always the most popular. Even at the ones that have nothing to do with bread baking, I try to slip it in because so many people want to know how to make bread. I think it is very primal, that from so few ingredients, you can make something so wonderful and nourishing. If we don't have a memory of an aunt or granny that baked bread, perhaps we are trying to create new memories for us and our children. Steve