And to think… It all started because I like fresh bread, pizza dough, and cinnamon buns.. and mostly because I might've burned out my wife's KitchenAid….. Let's see if I can figure this thing out.
by Equal-Topic413
28 Comments
Thurston_Unger
Wow! Congrats on that. All I can afford to do is watch them on YouTube. My KitchenAid was smoking last week.
anhedonicelf
You are in for such a treat. Actually, many treats that you’ll make with this! Was just visiting some friends in Norway who have one and I was able to use it a couple times. I didn’t find there was a learning curve but I did find it so much easier to add ingredients and get that dough working, especially at a large volume.
Congrats you deserve it and everyone around you will benefit from what you bake.
BR1M570N3
I think you’re supposed to cook those sous vide, not on the stovetop.
Either way, congratulations.
Odd-Preparation-6496
I got my Ankarsrum last fall, and I love it. The learning curve isn’t that difficult. I watched YouTube videos and read all the literature that came with it. It’s so nice not having to worry about which speed I’m using, how long I keep the motor running, or worrying about the mixer walking off the counter! Totally a workhorse!
I love the dough roller more than the dough hook. They both are very easy to attach and remove. Also, the roller and bowl scraper are very easy to clean as well. They’re dishwasher safe, but I won’t put the roller in there because at the top, there is a hollow space that can collect water. The bowl washes great in the dishwasher, but the bottom collects water that makes a mess when taking it out of the dishwasher, so, no.
haythrower
That’s where it starts! Next you’ll need a Mock Mill.
BlueGalangal
I got one 18 months ago and I LOVE it.
It creams butter and sugar so light and fluffy. But you really do have to make sure the butter is room temp. Use the roller and scraper in the steel bowl, set to 8 minutes — and *walk away*.
Also handles 8 lbs of dough routinely (I make bulk coffee cake dough and freeze it).
For bread, if your recipe says to knead with the machine for 6 min and they mean a KitchenAid, double it. The timer is my best friend.
ETA: do not walk away from the plastic bowl and whisk beaters for whipped cream. It seriously takes under 2 minutes.
Greenbow50
congratulations, you’ve reached the bottom of the rabbithole 🙂
ehiggins0704
I love mine. I’ve had mine for about two years and I haven’t used my kitchenaid since.
Jenga-47
Idk if others mentioned bc I don’t want to read all the comments, but just a quick word to the wise- this operates differently, always do liquids first then add 3/4 dry ingredients to barely mixed then other 1/4. Kinda like a commercial mixer
yeroldfatdad
LoL, I saw a 20 quart Hobart and was thinking I would use it, but where would I put it. My current 8qt Kitchenaid Professional is running well but always looking. Let us know what you think after you use it a while.
Flying_Trying
Thanks ! i won’t have to go down that rabbit hole 😉
HeadlessChicke
Do these handle small dough amounts ok? Or do they need d decent amount to work well like some other mixers?
Thinking a 500g flour/300g water mix.
Ta!
ryubraska
Just ordered mine this morning!
Ill-Course8623
You don’t want that junk. Really…send it to me. I’ll take it of your hands.
**envy envy envy**
dxlsm
I’ve had mine for a few years, after the typical “why is my KA making these awful noises” time period. It was game changing for bread. I especially love the timer—set it and I can go clean up prep bowls or whatever else I need to do and not feel like I have to sit there paying attention to time.
I do still have the KA and pull it out for cookies and buttercreams. I’ve creamed butter and sugar for things in the Ank, and the beater bowl makes quick work of many things, but that big honking paddle on my (old, bowl lift) KA is fast and hard to beat (pun intended).
Fluid_Lingonberry467
Next thing you know it you will be buying 100 pound sacks of flour
Equal-Topic413
And also I’d like to just say, “wow!” What a supportive community! You guys and gals are all f**king awesome.
GlitteringRecord4383
Ok…I’m almost afraid to ask…what is this thing exactly?
Prudent_Valuable603
A Busch mixer is great, too. But, congratulations on your Ankarsrum!!
ddwood87
This is on my thrift store list.
luvthegsp
I would love to have one but the price point is too far out
KinderGameMichi
So, if I want one of these, I need to smoke the wife’s KA. Tough decision.
iwantmy-2dollars
I just used mine for the first time today! Omg she is a TANK. No more chasing the kitchen aid across the counter. No more worrying it’s going to over heat.
We went to a local baking retailer/classroom and had them show us one then we ordered through the store. I thought it was going to take forever to figure it out but it was literally two minutes. It will take time to understand how long to knead my dough but the machine adjustments were super easy. We immediately made a batch of [Stromboli](https://sallysbakingaddiction.com/homemade-stromboli/), a batch of [sourdough pizza dough](https://www.kingarthurbaking.com/recipes/sourdough-discard-pizza-crust-recipe), and a double batch of my husbands pizza dough.
Dive in, you’ll fall in love!
meatheadinc
Its hard to explain to others how much better built, and how much more powerful this is vs a KA you have to use it and touch it to realize; Unlike many, I do use the dough hook for sourdough and it works great; I use the roller for pizza dough. It is actually a joy to use, and very easy to adjust to.
Liawolf11
Damn, congrats on the purchase!
I’m curious, what ka did you have? And how does the motor/ mixing sounds compare? I have a ka 6qt that sounds like a rock tumbler, and an 8qt commercial that is decently quiet on low speeds.
LiefLayer
Right now I own a KitchenAid bowl lift because it was a really cheap model that they do not make anymore (I paid half the price of an Ankarsrum) and since my mother KA is still working after 20 years I doubt I will change it soon, but if I had to buy a stand mixer right now I would go with Ankarsrum too (right now KA bowl lift are really expensive here in Italy and I know the last models will break a lot more than my own “old” model (end of series so it was also on sale when I got it)).
7 years of warranty and stellar reviews from a lot of people are clear indication of a really good quality machine.
The only good alternative would be a spiral mixer (I saw some of them for the same price as an Ankarsrum) but they are massive machines (I got no space for something like that) where you cannot make a small dough and that don’t whip egg whites and cream, for example (I use KA for that too and I know that Ankarsrum does that too). Finally I know the basic most not expensive model of a spiral mixer is not made for high hydration dough, that model goes for at least 1500€, so I’m not sure the basic model would work better than a stand mixer for high hydration.
I think Ankarsrum in that price range is really the best stand mixer right now.
If there was a smaller model at a lower cost I probably would have gotten that instead of my current KA. Still I think my current KA is great. Being a bowl lift it is much more stable than the other models. Speed 2 is absolutely sufficient for low hydration dough (and it has no trouble working even doughs with 60% or slightly less hydration), while with more hydrated dough you can tell it has no trouble at all going faster (true that the instructions say not to go beyond speed 2 but I think they were written for the 60% hydration standard, and I think most people use the KA without worrying about this limit set only in the instructions).
I don’t think it’s as good as an Ankarsrum but I paid half as much as an Ankarsrum so I’d say it’s more than okay and I would still suggest that model if it was still available for that price new.
Damadamas
This thing will live forever. I still have my mom’s Electrolux (what this was called before) and it’s around 30 years old, still going strong. I don’t even think she ever had it serviced.
28 Comments
Wow! Congrats on that. All I can afford to do is watch them on YouTube. My KitchenAid was smoking last week.
You are in for such a treat. Actually, many treats that you’ll make with this! Was just visiting some friends in Norway who have one and I was able to use it a couple times. I didn’t find there was a learning curve but I did find it so much easier to add ingredients and get that dough working, especially at a large volume.
Congrats you deserve it and everyone around you will benefit from what you bake.
I think you’re supposed to cook those sous vide, not on the stovetop.
Either way, congratulations.
I got my Ankarsrum last fall, and I love it. The learning curve isn’t that difficult. I watched YouTube videos and read all the literature that came with it. It’s so nice not having to worry about which speed I’m using, how long I keep the motor running, or worrying about the mixer walking off the counter! Totally a workhorse!
I love the dough roller more than the dough hook. They both are very easy to attach and remove. Also, the roller and bowl scraper are very easy to clean as well. They’re dishwasher safe, but I won’t put the roller in there because at the top, there is a hollow space that can collect water. The bowl washes great in the dishwasher, but the bottom collects water that makes a mess when taking it out of the dishwasher, so, no.
That’s where it starts! Next you’ll need a Mock Mill.
I got one 18 months ago and I LOVE it.
It creams butter and sugar so light and fluffy. But you really do have to make sure the butter is room temp. Use the roller and scraper in the steel bowl, set to 8 minutes — and *walk away*.
Also handles 8 lbs of dough routinely (I make bulk coffee cake dough and freeze it).
For bread, if your recipe says to knead with the machine for 6 min and they mean a KitchenAid, double it. The timer is my best friend.
ETA: do not walk away from the plastic bowl and whisk beaters for whipped cream. It seriously takes under 2 minutes.
congratulations, you’ve reached the bottom of the rabbithole 🙂
I love mine. I’ve had mine for about two years and I haven’t used my kitchenaid since.
Idk if others mentioned bc I don’t want to read all the comments, but just a quick word to the wise- this operates differently, always do liquids first then add 3/4 dry ingredients to barely mixed then other 1/4. Kinda like a commercial mixer
LoL, I saw a 20 quart Hobart and was thinking I would use it, but where would I put it. My current 8qt Kitchenaid Professional is running well but always looking. Let us know what you think after you use it a while.
Thanks ! i won’t have to go down that rabbit hole 😉
Do these handle small dough amounts ok? Or do they need d decent amount to work well like some other mixers?
Thinking a 500g flour/300g water mix.
Ta!
Just ordered mine this morning!
You don’t want that junk. Really…send it to me. I’ll take it of your hands.
**envy envy envy**
I’ve had mine for a few years, after the typical “why is my KA making these awful noises” time period. It was game changing for bread. I especially love the timer—set it and I can go clean up prep bowls or whatever else I need to do and not feel like I have to sit there paying attention to time.
I do still have the KA and pull it out for cookies and buttercreams. I’ve creamed butter and sugar for things in the Ank, and the beater bowl makes quick work of many things, but that big honking paddle on my (old, bowl lift) KA is fast and hard to beat (pun intended).
Next thing you know it you will be buying 100 pound sacks of flour
And also I’d like to just say, “wow!” What a supportive community! You guys and gals are all f**king awesome.
Ok…I’m almost afraid to ask…what is this thing exactly?
A Busch mixer is great, too. But, congratulations on your Ankarsrum!!
This is on my thrift store list.
I would love to have one but the price point is too far out
So, if I want one of these, I need to smoke the wife’s KA. Tough decision.
I just used mine for the first time today! Omg she is a TANK. No more chasing the kitchen aid across the counter. No more worrying it’s going to over heat.
We went to a local baking retailer/classroom and had them show us one then we ordered through the store. I thought it was going to take forever to figure it out but it was literally two minutes. It will take time to understand how long to knead my dough but the machine adjustments were super easy. We immediately made a batch of [Stromboli](https://sallysbakingaddiction.com/homemade-stromboli/), a batch of [sourdough pizza dough](https://www.kingarthurbaking.com/recipes/sourdough-discard-pizza-crust-recipe), and a double batch of my husbands pizza dough.
Dive in, you’ll fall in love!
Its hard to explain to others how much better built, and how much more powerful this is vs a KA you have to use it and touch it to realize; Unlike many, I do use the dough hook for sourdough and it works great; I use the roller for pizza dough. It is actually a joy to use, and very easy to adjust to.
Damn, congrats on the purchase!
I’m curious, what ka did you have? And how does the motor/ mixing sounds compare? I have a ka 6qt that sounds like a rock tumbler, and an 8qt commercial that is decently quiet on low speeds.
Right now I own a KitchenAid bowl lift because it was a really cheap model that they do not make anymore (I paid half the price of an Ankarsrum) and since my mother KA is still working after 20 years I doubt I will change it soon, but if I had to buy a stand mixer right now I would go with Ankarsrum too (right now KA bowl lift are really expensive here in Italy and I know the last models will break a lot more than my own “old” model (end of series so it was also on sale when I got it)).
7 years of warranty and stellar reviews from a lot of people are clear indication of a really good quality machine.
The only good alternative would be a spiral mixer (I saw some of them for the same price as an Ankarsrum) but they are massive machines (I got no space for something like that) where you cannot make a small dough and that don’t whip egg whites and cream, for example (I use KA for that too and I know that Ankarsrum does that too). Finally I know the basic most not expensive model of a spiral mixer is not made for high hydration dough, that model goes for at least 1500€, so I’m not sure the basic model would work better than a stand mixer for high hydration.
I think Ankarsrum in that price range is really the best stand mixer right now.
If there was a smaller model at a lower cost I probably would have gotten that instead of my current KA. Still I think my current KA is great. Being a bowl lift it is much more stable than the other models. Speed 2 is absolutely sufficient for low hydration dough (and it has no trouble working even doughs with 60% or slightly less hydration), while with more hydrated dough you can tell it has no trouble at all going faster (true that the instructions say not to go beyond speed 2 but I think they were written for the 60% hydration standard, and I think most people use the KA without worrying about this limit set only in the instructions).
I don’t think it’s as good as an Ankarsrum but I paid half as much as an Ankarsrum so I’d say it’s more than okay and I would still suggest that model if it was still available for that price new.
This thing will live forever. I still have my mom’s Electrolux (what this was called before) and it’s around 30 years old, still going strong. I don’t even think she ever had it serviced.
😍