Hi Audrey, we're so happy to hear you found this information helpful! As I said, the friction factor is quite variable and the model of mixer used, as well as the amount of time necessary for mixing and kneading, will certainly have an impact on this number. A longer mix/knead will increase the friction factor. I'm not sure, however, that your mixer will necessarily require more time to develop the dough. The key to finding an accurate number for your friction factor is testing your own dough in your own mixer. I'll show you how to do this in my next blog post, but in the meantime you can use the number I've given, and then add or subtract any difference in your final dough temperature to the friction factor. For example, if you're aiming for a desired dough temperature of 75°F and you used my 22°F friction factor in your calculations and your dough actually ends up at 78°F, you would add 3 degrees to your friction factor the next time you mixed a dough, going with 25 degrees of friction instead of 22. Barb

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