The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sPH..dough whisk question

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Paddyscake's picture
Paddyscake

sPH..dough whisk question

Just wondering about the dough whisk. Do you just stir around or is there a method to using it?

mountaindog's picture
mountaindog

I picked up a large dough whisk from the King Arthur baker's catalog when I had some other items I needed to order there. I think it was worth it, I find it mixes dough more quickly and easily than a spoon does and is less messy than using hands right away, no dough gets wasted. The whisk is very strong and the loops are very large and open, so dough goes right through without getting stuck but still gets mixed. As soon as I've added all my water and flour and anything else to the mixing bowl, I just grip it the same as you would a wooden spoon and stir, scraping the sides as I go along, until the dough comes together and is ready for kneading. It is certainly not a "must have" item, but it is low tech, inexpensive, and I think a very nice tool. Here is what it looks like:

 

Paddyscake's picture
Paddyscake

Mountaindog! I know I asked sPh before about the whisk, but had forgotten about it. For the $10, I think I'll try it. I'm not crazy about trying to do an initial mix with a spoon (don't feel it mixes well enough), I don't like doing it my with my hands (too messy and I guess I am a priss). All your comments are golden for me.

sphealey's picture
sphealey

I go back and forth between the dough whisk and the samauri method (two spoons). The problem I have with the whisk is that I have a harder time scraping flour out of the bottom/corners of the bowl with it. But I suspect that for larger batches the whisk would be preferable (I have the large whisk from KA).

 

sPh