Hi Betsy, you can use your stand mixer on almost any of our sourdough recipes. If the recipe includes an autolyse, my general procedure is this: 2-3 minutes on the lowest speed to blend the ingredients (minus the salt), cover the bowl and pause for the autolyse, and then add the salt and knead on speed 2 (on a KitchenAid mixer) for 2-3 minutes. Without an autolyse you might find you need to knead a bit longer (3-4 minutes). However, if you're working with a very high hydration recipe you may find that the series of folds recommended in the recipe works best. Martin Philip has added some great information on how to do this in his two part blog series that begins here. 

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