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Hot take: I dropped $60 on a stand mixer for my sourdough and went back to my $6 dough whisk after 2 loaves
Bought a KitchenAid off a buddy 3 months ago because everyone on here swore it would save my wrists on 75% hydration dough. Used it twice. The dough just climbs the hook and I end up scraping it down with a spatula every 90 seconds. Went back to hand mixing with the whisk and my crumb came out more open. Maybe it's just me not knowing the speed settings? What am I missing here, and did anyone else's mixer just turn into a $60 paperweight?
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