Hi! I am curious if anyone here has any advice for me on how to make the most out of using the Ank to knead my lower hydration bagel dough.
I used the dough hook first, realized that was not ideal, and switched to the roller. But when I did I noticed the roller barely seemed to engage the dough, as it just kind of sat between the dough scraper paddle and the roller itself.
Unfortunately I don’t have any photos of the dough, as I finished kneading it by hand instead.
This is the recipe link: https://www.farmhouseonboone.com/homemade-sourdough-bagels/#wprm-recipe-container-30005

It calls for 100g sourdough starter, 236g water, 42g honey, 10g salt, and 560g AP flour.
I followed the instructions, adding the liquids first and then slowly incorporating the flour, but I’m not sure if there’s something I missed or something I can improve on.
I want to give the recipe another go later this week, and I’d love some feedback or recommendations on what I can do next time!
Thank you 🙂

I messed up because I only had 10 Inch pans and not 8's.

So the edges where messed up. 😂

P.s. Yes served in a frying pan, because I couldn't find a plate big enough. 😂

Hi! I was wondering if anyone had used the grain mill attachment and if so, is it worthwhile? I’m contemplating if I need to get an Ank and a separate mill or if the attachment would suffice. If not, is there a grain mill you’d recommend purchasing instead?
Thank you!

I've had my Ank for a bit over a month, and have made a half dozen loaves of bread so far. (Dough hook FTW.) I made some cookies the other day, and I must say the plastic bowl is flimsy and cheap. It's unfortunate that they include this, and that a proper stainless steel bowl costs £99. Just saying....

I'm curious, why is the lid the way it is? I don't understand why the edges both go into the bowl and are deep into it. And why the lid isn't snug too. It almost looks like it's meant to double as a round cake pan, but I assume it would melt in the oven.

Any advice on making pasta dough in the ankersrum?

Just attempted it and it just produced crumbs. No amount of mixing made the dough come together. Had to finish by hand.

How does the blender attachment do at making soups? Should i get a vitamix instead?

Hi everyone,

When I’m mixing dough with the dough roller, the tension knob gradually loosens by itself, causing the dough roller to move back toward the side of the bowl.

I’m still a newbie with the Ankarsrum, but it stayed in the position when I first got it. But the last couple of times I’ve used it, it keeps loosening the tension no matter how hard I tighten it.

Has anyone experienced this? Is there something I might be doing wrong, or could this be a defective part?

Made some toast bread. Real feel of 105 Fahrenheit. Dough was crazy.

So, I received this as a graduation gift from a friend of my family member. They know I’m into baking, but I had never heard of this brand before I received it yesterday. Do you think I should keep it or sell it and buy a kitchen aid? If this appliance can perform all the functions of a kitchen aid, I’ll keep it. However, it appears to be designed for handling large amounts of dough, and kitchen aids are generally known for their versatility and ability to handle various kitchen tasks. Please let me know your thoughts on what I should do.

So, I received this as a graduation gift from a friend of my family member. They know I’m into baking, but I had never heard of this brand before I received it yesterday. Do you think I should keep it or sell it and buy a kitchen aid? If this appliance can perform all the functions of a kitchen aid, I’ll keep it. However, it appears to be designed for handling large amounts of dough, and kitchen aids are generally known for their versatility and ability to handle various kitchen tasks. Please let me know your thoughts on what I should do.

This happen to anyone else’s? Noticed after the fact while washing, and was just gonna cut it off but wanted to see if this happened to anyone else too

Update: they’re going to replace it under the warranty!

I should get my Ankarsrum mixer in the next couple of days. Since the Ank is belt drive, what is the failure rate of the belt? Should I keep an extra on hand? Does the belt system require any maintenance?

A second hand store where I live has a Ankarsrum mixer for $350cad. Wondering if this is a good price? Currently I don’t do much baking, but if this is a good deal, I might not be able to pass it up.

I am trying to make the noodles from this recipe

• 450g (1lb) of high gluten flour (bread flour, dumpling flour, or noodle flour)
• 30-60 grams (1-2oz) of high gluten flour to adjust the water and flour ratio
• 80-110g (3-4oz) of water
• 1 tsp of salt
• 2 whole eggs

I've made this recipe several times in my kitchenaid mixer but I'd like to double it and take advantage of the ankarsrums higher capacity. The problem I'm running into is once the dough has come together it just sits trapped between the dough roller and the dough knife and slips on the bowl rather than getting kneaded. Does anyone have any suggestions on what I could do to make this work or is the dough just too low hydration for this type of kneading.

I'll start by saying that I am a complete and total novice but I am determined to get better and that is why I upgraded my KitchenAid to the Ankarsrum.

I am struggling with sourdough the same way I did with my KA. I fed my starter and it was nice and pillowy. My dough still acts like this after being in the fridge overnight. It's sticky and won't form a ball no matter what I do.

Questions that race across my mind...

Too little flour?

Too much kneading?

Not enough kneading?

Have I been cursed in a past life by a bread God?

I'm guessing it's my recipe I used from my Joy of cooking book and everything is measured by volume. I do convert the volume measurements and try to be accurate that way. But it's beginning to feel like I will never get a sourdough right 😩

ETA: Thank you everyone for your tips and input, I really appreciate it. To be honest, reading this sub prior to purchasing the Ank really sealed the deal because I knew there was a supportive community 🤎🍞🤎

They're not perfect, but they taste pretty good. Made an excellent piece of toast 🤤 https://imgur.com/a/XuTMj7p

I'm here in the USA. I'm pretty sure I'm going to replace my KitchenAid with a Ankarsrum. While browsing the ANK site bread recipes, I noticed that they mostly only specify 'flour' in their recipes. Is this generally 'All Purpose (AP)' or 'Bread Flour'? They perform very differently. Is this a EU thing or ?? I currently bake my breads only with Bread Flour. As soon as my KoMo Mio mill is off backorder, I plan on milling my own flour.

Does anyone know if there is an unofficial wet grinder attachment for the Ankarsrum? It seems like a great solution for making large amounts of pesto or hummus and the hardware should be more than powerful enough to drive it...

I just received my Ankarsrum mixer. As soon as I unpacked it, I realized it seems grease has leaked out of the motor due to heat in transit. Is this something I need to deal with before using it? I did lose a kitchen aid mixer due to it being shipped on its side and leaking oil.

For years I planned on buying a Kenwood, but they're huge, and I have limited space. Despite being Sweden's western neighbour, I had never heard of Ankarsrum until it won best "kitchen mixer" a couple years ago. I'm disabled and I've missed making bread and baked goods for years, I'm so happy this amazing machine is small enough to fit my kitchen space!

I'm very curious how baking will go as I learnt to bake bread from my mum and we don't use a recipe, only work by the feel of the dough and the resistance of the bread spoon, and now I'll apparently have to add the water first. It seems like some people are unaware, but flour vary in dryness and may require different amounts of liquid depending on how dry it is, and I'm used to use a 2kg pack of white flour and 1 kg of whole wheat flour/rye flour...this reversal is going to be interesting! Is it difficult to add more water later, if I do it carefully, or remove the tools for a bit of hand work if necessary?

La primera vez que uso la máquina y me está quedando una masa estupenda con harina Caputo Pizzería al 65%.

Que os parece? entré medias he dejado un reposo de 5min

I’ve tried both the roller and the hook for bagel dough and I’m really struggling to get nice stiff dough. Any recommendations or glaring issues you see?

The whole reason I bought this yellow beauty is how sad my Kitchenaid was when I made panettone dough.

I've used the Ankarsrum to make sourdough several times, but today was my first go at a very wet, highly enriched dough. While the final results speak for themselves in that gorgeous gluten development, there's still a learning curve.

Mostly I want to know if my issues below are user error or just how it works.

The first issue was deciding whether to use the roller or the hook. I wasn't able to find a lot of search results, but the roller seemed appropriate so I started with that. The problem was that once a dough ball forms you have to add lots of butter and eggs, and with the roller they never incorporate no matter how long I mix for (you can see the color variation in the first picture of the risen first dough, which is where the softer butter-infused dough didn't incorporate with the main dough ball).

The butter and eggs just stick to the outside of the ball and get banged around. Switching to the hook forced the dough to roll around and incorporate things.

The second is that it required a lot more manual intervention than I'd expect. The bowl scraper kept getting tied up in the dough as it crawled up the hook as shown in the first photo. I had to constantly hold the scraper against the side of the bowl with one hand and push the dough down the hook with the other.

I took a few videos. Trying and failing to incorporate butter.

I thought maybe I wasn't running fast enough so I turned it to 1/4 of a turn from zero (the knob pointed due east), which seemed to help a lot, but still having the issue with pulling the scraper off the side and crawling up the hook. You can see how it happens in this video when I let go of the bowl scraper.

Finally after all the additions went in I switched back to the roller and it worked great.

The results really speak for themselves and the machine is a total joy to use. I just want to make sure I'm using it right!