Frank writes:
>what I should do to be more consistently successful with the KA. I hope
>they offer their responses, because I'm interested to hear them. Right now
>I use my KA for cakes and cookie mixes and making meringues.
I bought a KA about 4 years ago because age was creeping in and kneading
bread made my hands and wrists sore. I bake 4 loaves at a time and soon
learned that I couldn't knead them in the KA all at once.
I mix up the liquid ingredients, shortening, salt, sugar and a portion of
the flour in the KA. Then I pour out half of it, add flour and let the KA
knead the remaining portion. That then goes into a big bowl, the other
half goes into the KA to get its flour and kneading.
Kind of a pain and you get an extra bowl dirty, but it works. Two loaves
is definitely the limit and sometimes they "creep" up the shaft if they're
on the big side.