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Feb 7, 2009 11:53 AM

Scored a cheap kitchenaid; dough hook usage?

Hey folks,

I scored a cheap kitchenaid mixer at a yardsale. Clearances are fine, it mixes fine, but I'm having problems with the dough hook.

I've tried varous recipes (that include stand-mixer directions) and it never quite seems to work. Total flour volume is typically 4 1/2 - 5 cups. The dough initially looks like it is getting kneaded, but eventually just forms around the hook and kind of "spins in place" without getting kneaded much, such that after 10 minutes it's not really kneaded much at all. Nor can I get the dough, to do as per instructions, clear the sides but stick to the bottom of the bowl.

My question: is this normal? I've been a hand-kneader for awhile so I have no idea. Is my kitchenaid mixer just too big for 4 1/2 - 5 cups of flour and should I be using more (aka: is it not kneading properly because there is too much bowl, not enough material)?

Help would be greatly appreciated.

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  1. Uhh, I think to much flour and dough. I usually use 2 cups of flour and whatever else and my dough hook works just fine.

    1. I'm a total beginner with dough but failed with the KA mixer and succeeded with the food processor.

      1. I haven't tried it, but did read a suggestion to spray the dough hook with non-stick spray to avoid the climb up.

        1. Have you tried kneading at a higher speed? The centrifugal force might pull the dough off the hook. Also, you might try using a slightly softer / wetter dough. Making a bigger batch might help, too.

          A little trial and error and you're bound to get it...

            1. re: janniecooks

              I know exactly what you are talking about, pickledgarlic--this is different from the dough climbing up the hook. Instead, the hook just sort of drills a hole in the center of the dough mass, but it really never grabs onto it and throws it around. I use my KA for mixing dough all the time, and sometimes this happens, particularly if:

              1) Dough is on the dry/stiff side.
              2) "Heavier" doughs (rye, whole wheat, etc.)
              3) Cold dough (e.g., just out of the fridge)
              4) Especially, dough that has not had an "autolyse" [a 20 - 30 minute rest just after the dough has been mixed enough to start to come together, before the addition of salt]

              I always use an autolyse and generally use moister doughs, and essentially no long have this problem at all.

              Hope this helps,


              1. re: zamorski

                Zamorski, you took the words out of my mouth. All great suggestions. I've also found somethings that giving it a bit more juice (up to about 5) can help get the dough going.

                1. re: zamorski

                  very informitant response, thank you!