Hi, all:

There were a couple of discussions at the forum about the above mixer.   There's no doubt about the functionality and durability of this machine since users have given rave reviews about its performance. However, in one of the discussions, Susan@wildyeastblog brought up a point about its weight and the non-removable bowl and hook which make cleaning difficult.  I understand the weight is needed to stabilize the machine while it's at work, but together with the non-removable bowl/hook set up, I can't picture myself, who have serious back and hip conditions, dragging it across the counter to the sink for cleaning.  For those of you who have owned the same machine, would you please share your cleaning experience?     Also, if you could shed some light on how this machine handles relatively light weight(say, 500g - 1000g) dough, I'd appreciate it.  Thank you in advance for your input.

Yippee

I have A KA K5SS mixer from the early 70's. Just recently began making bread (okay, so I'm cautious about new things D) )

and I have read of problems with dough climbing the hook, but my problrm is the opposite. The hook just spins in the center of the bowl and pushes the dough to the sides of the bowl, where it remains.

If I try to push it back, the same thing happens. What to do?

BH

Hi All --

I was wondering if anyone had any opinions or advice on which machine would be best for baking gluten free bread? I'm looking for one that would let me put my ingredients in the same way a regular loaf is made instead of premixing it in a bowl and dumping it in the breadmachine to bake as I've seen mentioned on blogs. Basically I hate mixing GF dough. :)

I'm always looking for new GF bread/biscuit recipes if anyone has any to share.

Thanks so much!

Does anyone have any idea where I could find tempered glass to fit in my small oven door? I have called all over and no glass place carries any and can't reccomend where I could look. Just tried EBAY and no luck there either. The piece I need is only about 9 x 3 inces or so. I also did a google seach and no luck there either, or maybe I don't know the proper way to seach for what I need. Any help is apprecialted, it's for the door in our small pizza oven. Thanks, Mattie

Our local Goodwill had a half off sale today and look what I got for $1.49 (regular price $2.99)!

I've been complaining of having difficulty cutting my loaves evenly, so I hope this will help.  It needs some cleaning up--I will probably sand it with some fine sand paper because it feels kind of "greasy" .

I have had some good luck at thrift stores lately.  I got my "Apple Baker" cloche for $3.99 and today this.  Yay!

Janknitz

I use my DLX entirely for dough mixing and I adore it but have decided to give homemade pasta a shot.  Which is the better option?  Thanks!

I recently bought an oval banneton that is 8-1/2" long, 5-3/8" wide, 3" high from Fantes.  I guess I didn't realize how small it'd be in real life.  What weight dough can be proofed in this banneton?  Since it cost me nearly $20, I'm considering returning it for a larger size.

I don’t like my KA Artisan. It only brings me headaches and frustrations. That’s why I’ve been using my Zojirushi to knead all the sandwich bread I’ve made so far. However, when it comes to kneading baguette dough, I have to turn to my KA since the much heavier dough may ruin my delicate ZO.

After enduring all the clanging and banging and witnessing the horror of the mixer walking on the counter and the silver ring coming off the neck, finally the dough was done.

Cleaning time. But I couldn’t get the bowl out of the base, no matter how hard I tried! Did this ever happen to any of you? What can I do (besides turning to hubby for some muscles) and how can I avoid this from happening again?

Thank you.

I was very fortunate to visit SFBI today and I am now the proud new owner of two new bannetons.

What should I do to prepare them before using them the 1st time? They look a bit rough-should I sand them lightly or scurb them out with a dry nylon brush? Should I do anything at all? They look a bit "splintery" so I feel like they need "something".

Then, how does the flour stick? One source suggests spraying the banneton with a light coat of oil before flouring but that doesn't seem to be a common suggestion. Most sources say keep them dry and just wipe them out with a dry cloth between uses. Oil seems to be a bad idea in that case.

I'm trying to find a source for a replacement battery for my scale. It is one that fastens to the wall and folds down for use. It shows 1gram for 1000 grams and 2 grams from 1000 to 2000 grams as we;; as in similar range in ounces. It is really very usable and barely noticeable. Unforunately I cant find any  literature showing where I bought it or where to get service or replacement battery. I've been unable to conctact the manufaturer through email because its in Europe and my server says i can't. I bought a battery from Radio Shack sith the same battery number but it was too small to be held in the battery slot. Going through other sources there seems to be hundreds of different sizes.

 Does anyone have an idea how I can find a replacement? I really like to weigh my ingredients and would rather not have to but a new one, none that I have seen that have the advantages this one does. As they all like to say in speaches today, having said that, does anyone have a favorite scale?