dlx mixer and sour dough starters
hi new to the forum, and just purchased a dlx mixer....I only make natually leavened, sour dough breads that tend to have a medium to high hydration...and am use to using a 6 quart kitchen aid... is anyone familiar with the conversion from a ka to a dlx...when using the ka - my dough is sticky and clinging to the walls and as it mixes and develops comes clean into a mass - i mixed yesterday and needed almost 12 minutes of mixing time using the roller and scraper to get the same gluten development i get with the KA in 7min. i am going to try the bread hook today...
the manual says only mix on level one...any thoughts - with the Ka i mixed at 3 one above what they recommend
is the bread hook good for smaller amounts...i do everything by weight - about 3 3/4 lb of material