This is a tip mainly for bread-makers like me, who have to contend with ME/CFS, as well as the vagaries of beating bread dough into submission (or anyone, really, who is physically weak/sick or otherwise impaired, and bakes).
For more years that I care to remember, I’ve used a Mason Cash earthenware bowl for mixing pastry, or bread dough. However, a few months ago I switched to a 5 litre stainless steel bowl (I may have mentioned this elsewhere).
Bigger than the Mason Cash bowl, it has the room to work the dough until it’s all incorporated – then it can be tipped out onto the work surface in a neat lump, for kneading.
Today, though, I’d carelessly put something else in my steel bowl, so I had to… Read more at my bread-making blog