The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My kitchen Aid mixer leaves unmixed ingredients at bottom.

cara1983's picture

My kitchen Aid mixer leaves unmixed ingredients at bottom.

So I was hoping that some of you might be able to help me out with this problem.  I have the Pro 600 6quart mixer.  The bottom of the bowl has that little hump in it and it never fails that at the end of mixing, there is still dry ingredients left unmixed.  If this is normal then okay but if I can fix it then I want to know how.

LindyD's picture

It's easily fixed, cara1983.  Check your manual and it will have the instructions.  There's a screw on the motor head that needs to be turned (manual will show you where it is located and further details) to lower or raise the beater/hook. 

wmtimm627's picture

Found this with a quick Google search:


Hope it helps. This is how I adjusted mine.

Mason's picture

This happens to me sometimes, if I'm mixing bread dough, and have added pieces of a soaker and levain as well as salt and a little extra flour (as in Reinhart's WGB).  

I originally thought it was a clearance issue, as others have suggested.  Follow the instructions for your mixer to set the bowl clearance correctly.  But there is no need to drop it for the dough hook.

My problem was that there is dry flour and salt at the bottom, and the dough on top slides over it continually and does not mix in.

One trick I have found to fix this is to slowly slide a tablespoon or so of water down the sides while the mixer is running.  I sometimes only have to do that once or twice (at different sides of the bowl).  The water gets mixed into the dry ingredients at the bottom and makes them sticky enough to be picked up into the rest of the dough as it mixes.  the dough hook should pick it up and clean the bowl after that.

If your dough is now too wet, you can always add a little extra flour after bowl mixing, by kneading by hand a minute or two to finish it off (that last knead is usually a good idea anyway).

Do this earlyish in the mixing process to ensure those ingredients get properly mixed in.

To prevent this from happening, try adding levain and soakers (already dough-like) on the bottom of the bowl, and sprinkle dry ingredients on top.


suave's picture

You should put liquid ingredients in first. That will also speed up the mixing.

amauer's picture

I have the same problem, but I just poke my rubber spatula around the bottom of the mixer so it gets caught up in the dough mixture.

wally's picture

Most bakers I know (professional) add the liquid ingredients first and then the flour and other dry ingredients.  What you're describing happens in commercial mixers too.  Wet first, dry second solves the problem.


HuskerMychal's picture

I am like amaure, I use the rubber spatula method. Least on the days I put in the dry first. Which is about half the time. Most my mixing tho is muffins

LDabbs's picture

When we make muffin mix in my operation, it's always better to undermix. I often have the same problem with dry at the bottom. Folding it the rest of the way at the end with your hand or a spatula should be the best way to go. Our mix always comes out best when it looks a bit "dirty" or lumpy.

As a side note: For our blueberry muffins, when we have to add the dreaded frozen blueberries, we have to fold them in manually at the end anyhow so we don't have "barney" purple muffins. :)