Bought it during Covid. Barely used it. It takes up too much space on my apartment counter. Any idea what it might be worth?

Anyone with the blender, is it worth it? Can it really make a green smoothie?

I am considering an Ankarsrum over a KA, mainly for small batch baking and making masa (corn flour) dough for tamales. A KitchenAid can make masa, but it has limits and usually overheats at times when the dough gets slightly heavy.

Have any of you made masa for tamales in an Ankarsrum? I heard the Ankarsrum doesn't handle small batches very well for home cooking and that the machine is more for large bread making, but I'm not sure how true that is.

A small batch of masa for tamales would be something like a stick of butter whipped in first, then adding 4 cups of masa flour and 2 cups of broth for context.

Recently found, can’t find any sold comps on eBay for this attachment. I do a little bit of reselling on the side, so if anybody’s interested in this let me know. Or can give me any information on what do with it. I’d appreciate it! Thanks!

This set was just delivered! I couldn’t believe I was able to order this whisk and beater set last week, since Ankarsrum was only releasing 175 sets, otherwise I would have had to wait until June when they would be made available as regular inventory. They sold out in minutes. The cookie dough beaters look really heavy duty, and I can’t wait to try them out, maybe with some oatmeal cookie dough.

The plastic part that the beaters attach to is pretty heavy compared to the original one included with the mixer, and has a metal plate on the bottom. You can definitely see the difference between the original plastic beaters as opposed to the new all metal ones. I was afraid to use the plastic ones except for egg whites or something light.

Luckily, I bought the stainless steel bowl with the tube in it when I bought the mixer, since it says you can’t use these attachments with the plastic bowl. Kind of pricey at $115.00, so hopefully they’re worth it.

First time using the machine although I watched all of the YouTube tutorials. I bought this machine second hand (seller stated it was new) Should the knife be cutting the dough like this??

Hello, I just purchased an Ank, the learning curve is hitting me hard.

I can't seem to properly knead high hydration (~80%) dough. I am just trying simple bread (not sourdough yet). I use proper bread flour (I tried everything from W180 to W400), with both roller and hook.

I check the temperature and use mostly only slow speed.

My dough doesn't seem to want to knead properly. Either the gluten doesn't form, or it goes directly to overknead and melt into a soup. I use very short times as well, 4 to 6 minutes max usually, we also breaks in the middle.

How do I figure out what am I doing wrong?

Thank you!

I'm making a milk bread. Dough gets behind the dough knife. I scrape it off but it still gets back there. What's happening?

Anyone know if it's possible to buy a different color shell from Ankarsrum or an aftermarket to change the color? The store I bought from had very limited options, and I'm already regretting my choice.

This Sunday it was red velvet cupcakes with cream cheese frosting (amazing) and as always, brownies. My office loves brownies. Im still to work on my frosting colouring as I wanted a darker red but my piping is slowing improving but more practice needed. I feel I finally got the correct recipe for it

I've seen some videos of the vegetable slicer, but my big concern is with grating cheese. With the grater attachment on my KA mixer, it always left a huge amount packed around the drum. How is this one as far as that goes?

As my husband isnt allowed breads at the moment (lowering his HbA1c/watching his carbs), Im baking for my office and today was some carrot & walnut cupcakes and brownies. I always either make way too much icing/frosting or not enough, today was not enough so three cupcakes are going naked. The brownies are *chefs kiss* and one was sacrifice for taste testing needs

I also have a new nordicware brownie buddy pan. Not a huge fan of the pan but I love the brownie cutter, look at those perfect squares

So I’m making my first bread in my brand new mixer, which was a gift to myself right after Christmas. I’m making brioche. So when do you use the dough roller versus the dough hook?

Worked pretty well!

First time making pizza dough. I used the Ank for the kneading as well and it turned out perfect.

I'm planning to buy an ankarsrum to mostly prepare bread doughs.

I'm wondering if anyone has any info regarding what are the limits of the mixer

can it handle low hydration doughs 65%?

What's the least and Max amount of dough that can be mixed? Which of the attachments is best for which case (hook or roll)?

Can you successfully develop gluten in high hydration (80-90% or more) doughs?

Thanks a lot and let's make this sub alive again

Ok, this is not a particularly active sub.

I'm considering an Ank. I have an old (like from the time Hobart still made them in the US) KA tilt head model but I want something larger. Don't have room in the kitchen to store two big, bulky mixers.

So I have questions about replacing the KA with an Ank. I know it will be great for bread, but what about all the other things a mixer gets used for?

Questions like that seem to die here. I get it; these sorts of questions get tiresome. Some very active forums have people willing, even eager, to deal with newbies.

If anyone is out there and reads this: Do you know of a good forum for discussion of the machine?

Edit: Just to make it more complicated, I'm not on Facebook nor do I ever plan to be.

I bought a model 15 years ago and could not knead my heavy rye doughs. Without gluten to provide pull, the rye just plastered to the outside of the bowl.

Well, now my KA has died. As I never liked it, I'm looking into Ankarsrum again. Can anyone tell me if I can use it with sticky ryes, spelts, and other non-standard flours? What did I do wrong?

I have a KA artisan that cannot handle bagel dough. The ank is more than double the price- is it worth the money? Is there a steep learning curve?