PJ, I’ve just posted but I still have a burning question! It refers to making dough in the ZO (hey, that rhymes!) I hear KA staff and, also Peter Reinhart, respond positively about making their dough in the machine. Well, I’m accustomed to keeping my dough at about 80 deg F. I had learned on a Breadman Ultimate, a long time ago and have some recipes in those books that I love. The dough worked perfectly as far as I know. At least the end product was impressive. I don’t remember the dough being so warm. Now, I’ve tried the dough in the ZO, and I was shocked to find the dough at 95 degrees, and risen at completion. (When making a loaf of bread it is also very warm at this stage and remains warm—but a lovely loaf is created. I’ve thought about just making the specific dough in my stand mixer, what’s the big deal? But I really want to get a good basic dough out of the machine. I’ve thought about using much cooler water—I can’t even use the 240 Factor to determine the water temp. because I have no idea what temperature the ZO is programmed for to mix the dough. Do you have any suggestions? Thank you! Carol

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