RiversideLen
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I have the KA flex beater (the one made by KA, not an after market model). I use it for cake batter but not for anything heavy like cookie dough. I like it, it does a pretty good job of scraping down the side of the bowl.
I'm not saying it won't work for heavy cookie dough, it's just that I never tried it for that. I read some of the comments in that article about the flex beater, seems like mixed results (no pun intended). I wonder if there is user error or perhaps it matters whether your mixer has the narrow or wide bowl (mine has the wide bowl). I know the wide bowl is better for beating egg whites.
I made my rye/wheat/semolina buns but I changed up the procedure a little. Last night I took the rye with a pinch of yeast and soaked it with an equal amount of water (3 ounces). I reduced the milk the the same amount and added 2 teaspoons of apple cider vinegar to it and let it stand in the fridge overnight. That worked out real well, the buns baked up taller and lighter than before.
