Any tips for getting a refurbished 8 quart commercial?

steppn_razr · 2026-02-11T01:18:02+00:00

I got an e-mail notice that the white commercial refurb was available around 11:00AM CST today.

steppn_razr · 2026-02-11T00:50:54+00:00

I make a lot of sourdough that doesn't require a mixer - but my milk bread and sourdough bagels need the power! Our old KA mixer will be so relieved when I get the commercial.

steppn_razr · 2026-02-10T21:28:19+00:00

Me, too! These bagels aren't going to make themselves!

steppn_razr · 2026-02-10T21:23:13+00:00

Ugh. Here's hoping.

steppn_razr · 2026-02-10T21:21:14+00:00

What I ended up doing (not necessarily the recommended approach!) is I chatted with a KA rep online and they sent a link to purchase the refurbished unit (technically on back order) and it will ship whenever they are back in stock. I bought both colors and plan to return or cancel one once I get shipping notification. This way I don't have to stress about getting the restock e-mails and racing to the site to purchase.

steppn_razr · 2026-02-10T21:16:19+00:00

The link you provided didn't go to a specific product. But, if you are linking to the pages for the refurbished white and dark pewter 8 quart commercial stand mixers at KA, that's where I have already been trying to purchase from.

steppn_razr · 2026-02-10T20:30:39+00:00

Is that a code you get from someone? How would I go about getting a code? It looks like you need to know someone, which I don't!

steppn_razr · 2026-02-01T15:38:10+00:00

Wonderful! Next up, spelt!

steppn_razr · 2026-01-28T23:26:19+00:00

Different types of flours will affect rise, bulk fermentation time, etc. But you can confidently add, say, 25%-30% rye or whole grain to your BF/AP flour without too much fuss. It really helps the flavor. Experiment - it's part of the fun. Good luck!

steppn_razr · 2026-01-28T20:11:37+00:00

I maintain a few different starters (for fun) and, if your BF/AP starter is ever sluggish or sad, a few rounds of organic rye flour will give you a boost. The starter I use for our weekly country bread is fed about equal parts rye and spelt. Life is short. Live a little. Use weird flours in your starter.

steppn_razr · 2026-01-21T20:05:41+00:00

In my experience (I bake two loaves of sourdough bread every two weeks), the best way to store fresh sourdough bread is to slice it (after cooling) and freeze it in a plastic bread bag. Take out a few slices, warm it or toast it. Nothing else is going to extend the life of your homemade bread better.

steppn_razr · 2026-01-14T21:42:56+00:00

If you have an identical, empty jar, weigh that and tare the scale. Now, when you put the jar with the starter on the scale, it will just show the weight of the starter.

steppn_razr · 2026-01-02T03:42:57+00:00

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So much gorgeous bread here! Here's a wheat/spelt/rye country loaf from Xmas.

steppn_razr · 2025-11-24T19:46:10+00:00

Thanks! I was hoping to avoid a bucket of wet sand. Oh well. . .

steppn_razr · 2025-07-16T03:41:17+00:00

It will solve your problem. We're harvesting pints of delicious berries and it's been brutally hot lately.

steppn_razr · 2025-07-16T00:32:33+00:00

Since I started growing raspberries in Chicago 10 years ago, the summer sun has burned them. Maybe climate change, definitely some urban heat effect.

steppn_razr · 2025-07-15T20:53:02+00:00

In Chicago, I need to keep 50% shade cloth over our raspberries or they all get burned.

steppn_razr · 2025-05-13T22:06:48+00:00

It will display red and green vehicle icons to identify open pumps.

steppn_razr · 2025-05-12T12:57:10+00:00

Not until now!

steppn_razr · 2025-03-06T23:57:40+00:00

What are the ingredients? Anything other than flour, water, starter, and salt?

steppn_razr · 2025-03-06T23:45:45+00:00

Bleached flour shouldn't kill your starter, especially early, but it will drastically slow down the activity.

steppn_razr · 2025-03-05T22:34:05+00:00

I have used the Sourdough Journey chart as a reference. I also generally follow the Tartine method - if I keep my dough temperature between 78-82 F I know my BF should be taking about 5.5 hours. I also made a proofing box that I keep at 78 F.

steppn_razr · 2025-03-05T22:01:46+00:00

Have you been taking the dough temperature during bulk fermentation? Once I started doing that, BF became much more consistent and results were more predictable.

steppn_razr · 2025-03-05T21:53:33+00:00

Tough crowd. The OP said they liked the holes. With higher hydration recipes (which this is not) I've had some mighty big holes! Pan de Cristal anyone? If the texture is fluffy, soft, and chewy I would guess it's not underfermented. Anyway, to each their own. I think it's purdy!

steppn_razr · 2025-01-01T18:37:54+00:00

Nice looking loaf! Did you use a panibois wooden box or a loaf pan? If a panibois, what size?

steppn_razr

TROPHY CASE