So I I've broken another hand mixer. I have gone through countless hand mixes. So whenever I make cookie dough or sour dough the mixer makes a really horrible sound as the dough gets thicker. I know that it's not good to completely stall or stop the mixer for long periods of time some reason. It was still able to spin but it was just spinning at an extremely slow pace. It did complete stop a few times but not for long but I gave it 10 or so minutes to cool down before I used it again. I don't have the money to buy a kitchen aid. Dose anyone have any ideas or suggestions or has anyone else had this kind of experience with a hand mixer
Unfortunately, a hand mixer really isn’t designed for heavy doughHand mixers are meant for whipping and mixing light cake, cupcake, and muffin batters, eggs, custards, and creams.
TBH, even KitchenAid stand mixers cannot handle heavy bread dough. I own three KitchenAid mixers in different sizes—none handle heavy dough well.
For cookies, you can use the hand mixer to cream the butter and sugar. After that, switch to a spatula or mixing spoon to mix in the flour and any add-ins.
Another option is to use recipes made with melted butter or brown butter. Those don’t rely on the creaming step at all, so you can mix the entire dough by hand without any problem. Shortbread, biscotti, and no bake cookies do not require a mixer.
And for sourdough, you don’t need a mixer at all. I bake sourdough twice a week and mix everything by hand. I combine most of the water and flour and let it sit for about an hour for the autolyse. Then I mix in the levain, salt, and the remaining water, followed by four sets of stretch and folds every 30 minutes. Between the autolyse and the folds, the gluten develops very well without any mechanical mixing.
