I read somewhere that blade angle matters a lot for that.

You used a hand mixer for bread dough? That's brave, mine would probably start smoking. Those little motors aren't built for that kind of work, it's like trying to pull a trailer with a scooter. The stand mixer has the power and weight to really develop the gluten without shaking itself to pieces. Makes sense your dough turned out so much better, right?

How many subs did you stack to pull that out?

My old boss in Chandler drilled that into us, said offering three prices just makes people pick the middle one without understanding it. He made us practice giving the single best option with a clear reason why. It turns the call from a confusing menu into a simple yes or no, and you can always explain the other stuff later if they seem unsure.

Always figured you needed special lubricant but this is a game changer.