Thanks John, I'm going to call you tonight about the mixer and also about an Italian Festival going on next month. If your interested, I'll volunteer my time as your stick man. I did my first new experiment a day and a half ago, different flour. Farina 00 used the Lehmann calculator, cake yeast for the first time, rest for 15 min. balled into round metal containers, into 2 diff refrigerators. One at 50 degrees, one a 35 (Wed 10:30PM). This morning (Fri. 9AM) the 50 degree dough looks ready to use right away, but i guess if I took them both out at the same time, the 50 degree ones would probably raise too much and the 35 degree one will be right on target. I'm willing to experiment and I know I have to long road ahead!
Talk to ya later,