Baking Center: Why, How, What, And Where?
''I don't bake.'' I believe I've said that before, and it was the truth, so I've been designing my kitchen with no special provision for baking.
Now things have changed, a little. Thanks to the inspiring folks over in the CF, I've started baking bread, and if I can ever get decent at it, want to move on to croissants, eclairs, madelines, tartes, and the like. I bought my first-ever stand mixer, and bags of different flours are starting to accumulate.
I think it is time for me to apologize to the bakers and learn about baking centers.
What is desirable in a baking center? What features and dimensions? For the space-limited, what is the ''minimum useful'' list? How about the ''dream works'' list?
Can the baking center comfortably multi-task with - co-exist and share space with - another zone?
Why have a purpose-designed baking center at all? What is the biggest aggravation of not having one?
I don't really know if I can make particular accommodation for baking in my kitchen, but feel as if I need to consider it instead of simply dismissing the black art of baking.