I've had my Ankarsrum Mixer for a couple of months now after my KitchenAid had burnt out and it's been fantastic. This thing is heavy duty, can handle any recipe I throw at it, easier to access the dough, doesn't walk off the counter, and kneads the dough well. I could honestly gush a bit about it. The price tag was pretty intimidating, but considering that KitchenAid mixers aren't exactly cheap either and my last one only lasted 2-3 years even though I intentionally avoided demanding or stiff doughs it might struggle with. The Ankarsrum didn't seem nearly as bad as an investment at that point. They also come with a 7 year warranty on top of that too, which sold it for me. Would absolutely recommend it without question.

I've only had two problems with it so far. The first is the biggest obstacles I think for most: the learning curve. This thing doesn't operate like your old KitchenAid. It feels a bit alien at first, but if you stick with it, you quickly get past that and it feels really good to use. I also found that my recipes also tend to have to be adjusted to have a higher hydration with the Ankarsrum. I'm not sure why that is, but converting all of my recipes to Ankarsum has been by far the hardest part of the learning curve, but it's been pretty fun too going back through everything and honing it in.

The second problem is a minor one. The dough scraper is an amazingly convenient tool, however I noticed that when the dough starts coming together, the scraper starts bouncing towards the center of the bowl a bit and ends up cutting the dough in half instead of scraping it off the side of the bowl. The dough doesn't have any problems because of it, but it's a bit annoying if the dough gets stuck. Any tips for either of this or the recipe adjustment problems would be awesome to hear!

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