So dear boyfriend gifted me with a new 14 cup Cuisinart food pro for my birthday this week. My old model was a crappy Black and Decker that was seriously held together by duct tape, so needless to say, I'm a psyched.
What I am wondering about is why you would make yeasted doughs in the food pro? I typically make my doughs in my KitchenAid, which works well for me. Is there an advantage to the food pro? To me I can't imagine the dough would be worked as well in the food pro than a stand mixer, but I haven't tested this out yet. Is it just a personal preference thing? Are recipes interchangeable?