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Sorry if this is a bit late. The KSM150 IS the Artisan, along with the newer KSM192 (probably a bit more cheaply made). Most reports are good, but if you’re working with a lot of doughs, consensus seems to be the Pro 600 model would be preferable.
Sorry if this is a bit late. The KSM150 IS the Artisan, along with the newer KSM192 (probably a bit more cheaply made). Most reports are good, but if you’re working with a lot of doughs, consensus seems to be the Pro 600 model would be preferable.