The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Ankarsum to save my KA

Macaddicted's picture

Ankarsum to save my KA

Poor KA 4.5 couldn’t handle 2600g of white wheat pizza dough. Bad freezing and “zzzt” noises convinced me to get the ank I already thought I’d end up with. 

I’ve wanted to move beyond my Zoji VP, which felt less like cooking and more like being a factory cog. But it is rather overwhelming to make this leap. 

Hope I don’t annoy too much with the questions which will follow. Thanks for looking in. 

Isand66's picture

I’ve had the Ank for a couple of years now so feel free to ask any questions you may have.

mariana's picture

I had my Ankarsrum first and never had any difficulty with it, it is a good looking machine and very user friendly. But then I got Zoji VP and it was rather overwhelming to make that leap :)  Ankarsrum is million times easier to master because mixing is the only thing it does, unless you buy attachments of course.

You will be happy with it, I am sure. It's a great mixer, very reliable and very capable. I love mine dearly. 

NumbWhistle's picture

I've had an Ankarsrum for just about a year and a half. I haven't found there to be that much of a learning curve, but full disclosure - I had never used a mixer prior to getting the Ank. I had only done hand mixing up to that point. I've also only used the roller and scraper thus far, having never taken the dough hook out of the box. With the roller, I've been able to mix a wide range of hydrations.

As you use it, you will undoubtedly get the hang of it. As you go, you will also be able to learn from the experiences of others. That is what is great about communities like this, as well as resources like YouTube. I've found the people on this forum to be incredibly helpful in the relatively short time I've had my mixer. The feedback from people on here was also one of the things that led me to choosing the Ank in the first place.

Happy mixing!