Almost! Especially for wet doughs, it's awesome to not get it all stuck on your hands. Just mixing with a whisk and leaving for 15-30 min to let gluten start to form really helps: until I switched to using a mixer recently, that was my go-to approach.
With drier doughs you still might have to give it a bit of manual kneading to incorporate all the flour, but those are much less sticky anyway.
I never use it. It's a personal preference thing, I guess. I find it helpful to get my hands into the dough while mixing, so I can get a feel for whether or not it needs more water. Recently I have started using a mixer, but still get my hands into the dough for a moment or two (after mixing is done) before starting autolyse or bulk.
Paying postage to Canada from Arizona probably isn't worth it, but if you want it, it's yours.
:D
No.
And you have to scrub very carefully to keep it clean.
Other than that it mixes very well.
Dave
Almost! Especially for wet doughs, it's awesome to not get it all stuck on your hands. Just mixing with a whisk and leaving for 15-30 min to let gluten start to form really helps: until I switched to using a mixer recently, that was my go-to approach.
With drier doughs you still might have to give it a bit of manual kneading to incorporate all the flour, but those are much less sticky anyway.
I love mine. I hardly ever have to use my hand to mix sticky doughs. I got the Jillmon stainless steel one. Easy to clean.
I never use it. It's a personal preference thing, I guess. I find it helpful to get my hands into the dough while mixing, so I can get a feel for whether or not it needs more water. Recently I have started using a mixer, but still get my hands into the dough for a moment or two (after mixing is done) before starting autolyse or bulk.
Paying postage to Canada from Arizona probably isn't worth it, but if you want it, it's yours.
Mary
Thanks for your input everyone!