Is it just me, or did the price on KitchenAid stand mixers jump astronomically when I wasn't looking? I just looked and the Pro600 is listed at $499 on their website! I swear, when I got mine a couple of years ago it was right around $300, maybe $325?
A lot of experienced bakers on this forum sing the praise of stretch and folds for gluten development, workable wet dough and open crumb. I understand the concept, and I think it's pretty darn smart. Problem is, I cannot do it because of my handicap.
I have this brand new KitchenAid Artisan stand mixer that easily kneads a high hydration dough for a long time, without heating up. I followed the discussions in the forum, but most focus on S&Fs as an alternative to extensive mixing.
I have a 5 qt Kitcchenaid "Professional HD" lift bowl (the one you get from Sam's Club, not the standard 5 qt lift mixer).
My wife ran the aluminum plated spiral dough hook through the washing machine before I could tell her that the instructions said not to do this. Of course all the silver plating is gone.
Is this bad? Is it "You need to get a new dough hook" bad? Is it "you should stop using that dough hook before you gradually get posioned and die" bad? Are there any aftermarket spiral dough hooks that I shoudl consider?
The following was on amazon. the issue is not so much the metal gears, but the fact that the metal gears where held in the housing with plastic pins that eventually failed. See the following from KitchenAid and their willingness to stand by an out of warranty item that fails:
Anyone else had the problem of the bowl slipping off that little tab in the back that you pop it into before you raise the bowl? Don't exactly know what to do about it and I can't get bagel dough to knead properly unless I figure it out. I'm okay with doing something myself, but I can't think of anything that would work. Extending the little metal piece that pops into the tab would be my best guess as to what to do, but I'd have to find someone to machine the little part and then put it on for me. Worst case there, though, is that I'd have to buy a new bowl if it didn't work.
Well I just found out about this site and can't believe how much information is here and I can't wait until later tonight after I tuck the kids into bed so I can wander around and check everything out!!!
The pin on my vintage 1974 Kitchenaid 4.5 qt. mixer keeps sliding out every time I knead in it--started happening about a week ago. I just keep pounding it back in, but am wondering if anyone else has had this problem and/or if any one knows why this keeps happening?
I'm *considering* not committed to replacing my 12 year old KA SM (4.5 qt but a workhorse -- I think the older ones were more powerful...maybe I'm wrong...).
Hope anyone out there could help. I currently use 2 mixers for my production, a 20 quart planetary mixer and a 5 quart KitchenAid mixer. I use my KA mixer for small batches or to test new formulas. Then I use my 20 quarts for bigger and heavier doughs. My problem is... when i mix dough using my KA mixer, my bread usually turns out soft, but when I mix it using the bigger mixer, it kinda turns harder than expected. Now my question is, would there be a difference in the final product when making larger quantities?