The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

stand mixer

ChrisinMO's picture

Best stand mixer in $200-300 range

November 26, 2012 - 4:49pm -- ChrisinMO

Hi, I have been reading and learning since joining a few months ago. Now I have a question for you folks:

My wife's father has offered to buy her a stand mixer in the $200-300 price range. I realize that this is pretty low on the scale, especially if we're talking about kneading much dough. Still, she wants to know what is the best value, in you opinions, within those limits. If you can please explain your reasoning, it would help us. Thanks very much for your help.

By the way, he insists on buying new and probably online as he doesn't get around much anymore.

Amy7777777's picture

Too-slack dough. Could the culprit be a cross-country move? Or my stand mixer?

September 23, 2011 - 3:44pm -- Amy7777777

I had been baking pretty successful sourdough loaves using Maggie Glezer's recipes for a while now. I recently moved to Berkeley, Calif. from Pittsburgh, Pa., and now I'm finding my loaves are way too slack. I also recently started using a stand mixer I got as a gift, when I used to knead by hand. Could either of these changes be responsible for the difference?

sam's picture

Viking stand mixer revolutions

March 5, 2011 - 6:19pm -- sam


A few weeks ago, I acquired a Viking 5-quart stand mixer.  So far it's been working great.  However -- though maybe I am blind, I could not find in the included documentation from Viking, any reference to the revolutions per minute at different speed levels.

Sorry if this has been posted before, but I found a handy online reference that lists the RPMs for the various speeds, and thought I'd post it in case any other Viking users would find it useful.

cranbo's picture

So I've been baking breads for some years now and experimenting with various recipes. 

Today I've been working on these English Muffins as well as my version of Theresa Greenway's Griffin's Bread.

The versions I'm making are 62% and 68% hydrations respectively. 

Most of the time I use a KA mixer with C-hook to knead.

Both doughs clear the sides of the bowl reasonably well, but neither of these totally clear the bottom of the bowl. I ran them both for maybe 1 minute at KA speed 2 to combine, then about 3-4 minutes at speed 3. 

In the case of the muffins (which use about 70% preferment), there was about a 2.5" diameter circle at the bottom, and I added some additional flour (about 10g) and it shrank to about 2". 

In the case of the sourdough (which uses about 82% preferment), it stuck to a large circle at bowl bottom, probably 5-6" around. I had to add probably 30g of flour to make it clear the sides better, leaving about a 2-2.5" diameter circle at the bottom of the bowl. 

My questions are about hydration and mixing to clear the bowl: 


  1. Am I correct to assume that all 62% and above hydration flours will never totally clear the bottom of the bowl? 
  2. What hydration typically will clear the bowl bottom? 
If I was more accurate with my starter maintenance, I'm sure this would be less of an issue (I think my preferment hydration varies anywhere from 60-85%, because I eyeball it). I just want to get a better feel for the behavior of hydration and my mixing machine, so that I can make adjustments as necessary. At least I've learned not to add more flour to sticky ryes, I've ended up with quite a few bricks over the years. 


basbr's picture

If stretch and fold is not an option

January 26, 2011 - 1:22am -- basbr

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.

delta's picture

Good mixer for gluten free single batch loaves + extras

December 23, 2010 - 3:58pm -- delta

I have been searching and researching a new stand mixer.  I never needed one until we went gluten free and then my mother in law had an old Hamilton Beach Model K that she gave me and I used, however, the gluten free dough jams the double beaters constantly.  So I have been on the hunt for a new one. 

eat.bread's picture

Large Stand Mixer

September 22, 2010 - 9:01am -- eat.bread


I am in the market for a larger stand mixer.  I currently have the standard smaller kitchen aid and am looking to upgrade.  KA recommends this one:


Viking VSM700SG 7-qt Stand Mixer - 


anyone have any experience or suggestions?





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