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Serious question, is a $220 dough sheeter worth it for a home setup or just a counter hog?
I bake maybe 15 dozen cookies a month for a farmers market booth in Boise, and rolling by hand was killing my shoulders by week 3. So I grabbed a used dough sheeter for $220 off a bakery that closed in Nampa, and now I can knock out a batch in half the time with way more even thickness. But here is the other side, my neighbor says for that money I could have bought a second stand mixer and just chilled my dough longer, and honestly she might be right since the sheeter takes up half my counter and is a pain to clean. Anyone here run one at home and did it actually pay for itself, or did you end up going back to a rolling pin after the novelty wore off?
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tyler_hall925d ago
Hang in there, because that shoulder pain is no joke and you already found something that works for your body. I get the guilt about counter space and cleanup though, that stuff wears you down in a different way than sore arms do. Your neighbor makes a fair point about the mixer and cold dough, but she is not the one cranking out 15 dozen a month, so only you know what your hands and shoulders can take. Maybe time yourself both ways for a couple weeks and let the numbers decide instead of the guilt. Either way you are not wrong for buying it, you were solving a real problem.
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