Huge learning curve! I noticed immediately that I needed to add water for this gizmo to work. The result is a much wetter dough. Since Jeff wrote volumes on this subject, I'm studying his formulas. I suppose this was a good thing since I was getting cocky with Kitchen Aid formula and technique.
It's a weird machine but it really makes big batch. Seven pounds of dough and it didn't break a sweat. I'm diggin' it.