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[quote=Anonymous][quote=Anonymous]There is this fancy Swedish mixer I’ve read about, but it’s expensive. https://www.epicurious.com/shopping/this-swedish-mixer-is-more-powerful-than-a-kitchenaid-article/amp[/quote]

I used to have a KA, but now use the Ankarsrum. If you primarily want to make bread, this is a fabulous machine. It’s got a stronger motor than KA and much bigger capacity. I also love that the motor is is in base, so it is less prone to ‘weak’ across the counter when mixing a stiff dough, and it leaves the top open, which makes it so much easier to add ingredients while the mixer is running. Plus it has a paddle that continuously scrapes the sides while the mixer runs, which I found awkward with KA (you have to stop-scrape-restart in order to avoid blotches of unmixed flour/butter).

There is one recipe that it cannot seem to do well - a very airy focaccia recipe that I used to make, where the KA paddle did a fabulous job of stretching and twisting the strands of gluten, the Ankarsrum just cannot achieve this.

For cakes, the attachment mixer & bowl work fine, but are nothing special.

I also use the slicer/grater attachments, which work by turning the machine awkwardly on its side. Looks strange, but works well.[/quote]

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