I'm not sold on the 5 Minutes a Day book yet. I know a few people who use it, and IMO the bread doesn't have much depth of flavor. Does it improve over time the way a sourdough starter does? But to the person who asked about that dough whisk? It's worth every penny. I've had mine over ten years and it has served long and well. I've ended up buying quite a few of them for friends and family who kept eyeballing mine with a plaintive, "Could I just borrow it...." Renee, actually it does develop depth of flavor after several days in the fridge. The flavor improves as the cool fermentation continues - particularly the acidic notes, as acetic acid starts to predominate in a cool environment. PJH

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