Mixer for new baker
I have recently started baking thanks in part to some great classes as Johnson and Wales in Charlotte under Chefs Peemoeller and Reinhart. I currently use my wifes old Kitchenaid Artisan mixer. That however is stressing out under whole wheat and other heavy doughs. I did some research and was really impressed by the electrolux "magic mill". However I recently read a review from Americas test kitchen that stated...cookies, cakes, and even single loaves get lost in the abyss. The roller tool's grooves are a haven for butter, and the least intuitive user interface in the lineup had us constantly re-deciphering the manual before every task."
This has left me a little apprehensive as it was the only mixer tested that was not recommended. Can anyone give me any feedback into the validity of this revew? Was it the "learning curve" that I have read about that kept the testers from getting the most out of the mixer? Does using the smaller bowl give better results with smaller batches? I am also considering a 600 series Kitchenaid. I Plan to cook lots of whole grains but not usually more than 2-4 loaves at a time.
Thank You for your input.