Seth: I use a KitchenAid stand mixer as well, and I find it to be rather maddening for bread dough. By trial and error, I've determined that anything more than a modest 600-700g batch of dough (about a pound and a half) tends to be more trouble than it's worth. In my case, the big frustration is that once the dough gets to a certain consistency it climbs the (pick an expletive) dough hook and gets wound around the head of the mixer. I have devised a number of methods for getting around this. One is to do large quantities of dough in small batches, and then combine them in a large bowl for fermentation. Another is to take the dough out of the mixer, hand-knead it to a certain texture (which, alas, I'd never be able to communicate verbally) and then return it to the mixer. A third is to make a lot of "rustic" breads with a rather wet dough, which is easier to mix and does not climb. Another technique, which does not cure the problem but which helps and is always useful, is to give the dough a twenty-minute rest (the "autolyse," if you're a boulanger) after about 2/3 of the flour has been added. Gluten strands don't form, of course, until the flour is hydrated; giving this rest time allows the gluten to form up without giving your arms (or your mixer) quite the same workout. After the resting period, you'll find that the dough comes to the correct consistency with much less work. McDuff, I found your comments about pastry-making quite interesting. After 20+ years as an avid home cook/baker, I am about to graduate from a reputable culinary school here in Canada. Although I've enjoyed baking for years, and have made things like brioches and puff pastry from scratch, I'm finding my time in the pastry lab (two weeks down, two to go) quite enlightening. There are just so many ways to combine the basic techniques into different products! Wrt apples, btw, have you ever tried one of those little hand-cranked jobbies that peel, core, and slice the apples all in the one go? My parents made 30+ apple pies per day at their homestyle bakery in Nova Scotia, and that thing was a godsend. The cheap ones will only last a few months, but the better ones will stay sharp for years (and are adjustable, so you don't lose half of your apple with the peel).