Thin Cornmeal Tortillas Recipe | King Arthur Baking
A twist on a classic tortilla, combining the sweetness of cornmeal with the soft texture of flour all in one delicious tortilla.| King Arthur Baking
A twist on a classic tortilla, combining the sweetness of cornmeal with the soft texture of flour all in one delicious tortilla.| King Arthur Baking
On a recent episode of our podcast, Things Bakers Know, I mentioned how I lived off local sweet potatoes when I went to school in North Carolina. (I had a crate of them stashed in my closet, true story.) What I didn’t mention are all the things I baked with them. The post Forget pumpkin. Sweet potato is the best for fall baking.: Mix things up this season! appeared first on the King Arthur Blog.| The King Arthur Blog
In recent years, an interesting movement has been happening for some people who experience gluten sensitivity: They avoid wheat, except in the case of sourdough bread. The post Is sourdough bread healthy? : It’s complicated! But there are key differences between commercial yeast and sourdough breads. appeared first on the King Arthur Blog.| The King Arthur Blog
Ordering a drink at a café goes beyond just plain black coffee; it’s become an experience. Whether you want your coffee combined with spiced chai or go the colorful strawberry matcha latte route, there’s an entire spectrum of flavors to choose from. So naturally, we wanted to turn those beverages into snackable, sharable desserts. Here’s a dozen of our favorite barista-inspired bakes. The post 12 barista-inspired bakes, from chai bars to cider snickerdoodles : Your café order goe...| The King Arthur Blog
Bread flour is a versatile flour that can be used in recipes beyond bread, including cookies, brownies, and more.| King Arthur Baking
Boiled cider: a thick, syrupy, apple-scented secret ingredient that brings your favorite apple desserts from good to "how on earth did you make this?!" Wood's Cider Mill creates this pantry staple here in New England. But what happens when you finish the last drop and have a hankering for pie or Apple Cider Caramels?| King Arthur Baking
Perfect pancakes that pack a protein punch.| King Arthur Baking
Imagine a secret ingredient that could make chocolate taste more like chocolate. Too good to be true, you're thinking, but such a miracle exists: espresso powder.A pinch of espresso powder greatly enhances and intensifies the chocolate flavor in brownies, cakes, and more — without transitioning your treat to mocha-flavored. Think of it as a supporting actor that helps the star ingredient shine, much like a pinch of salt takes the flavor of cookies from flat to robust, without adding any sav...| King Arthur Baking
A warm buttery perfume fills your kitchen. Through the oven window lies a perfect golden crust. Your Bundt is done. The dreaded fear of not successfully turning it out of the pan has been subdued thanks to our post: How to prevent your Bundt from sticking. But lo and behold, you try to remove the pan — and it won’t budge. Ladies and gentlemen, we have a stuck Bundt.| King Arthur Baking
A Detroit-style pizza with crispy, caramelized edges and a thick layer of sauce and cheese.| King Arthur Baking
Yesterday, my 14-year-old son made his first quesadilla, starting with a homemade tortilla. A couple of weeks before that, his 12-year-old brother carefully piped frosting onto a giant layer cake bound for his grandfather’s 80th birthday. I texted my coworkers: It’s happening. My kids are becoming bakers. The post Our new kids’ cookbook has entered the chat : Presenting Sweet & Salty!, a book for young bakers appeared first on the King Arthur Blog.| The King Arthur Blog
When your pie recipe calls for prebaking the crust — what do you do? The post Baking trials: What’s the best way to prep a pie crust for prebaking? : There’s a practical solution to this weighty problem. appeared first on the King Arthur Blog.| The King Arthur Blog
A good pumpkin pie is delicate, featuring a just-set filling that’s smooth, creamy, and even a little jiggly. And it’s that exact quality that makes these pies so tricky to transport. The post Things bakers know: Bringing pumpkin pie to dinner? Do this.: Our Test Kitchen has a smarter way to make pies portable. appeared first on the King Arthur Blog.| The King Arthur Blog
What do jobs, school, sports practices, and commuting have in common? They all prevent us from baking as much or as often as we’d like. But when we do get the chance, we want a slam-dunk recipe — or 15. Here’s a list of our favorite fall recipes we’ll be making this month: from cinnamon-stuffed muffins to spooky fudge brownies to a swirled milk bread studded with maple and walnuts. The post The 15 best recipes to bake in October: It’s peak baking season — here’s what to make. ...| The King Arthur Blog
How do you ensure your chocolate chip cookies have the perfect texture? For best results, use a cookie scoop!| King Arthur Baking
The subject of preferments is one that can cause immense confusion among bakers. The variety of terminology can bewilder even the most experienced among us. Words from foreign languages add their contribution to the complexity.| King Arthur Baking
Chocolatey, moist brownies that you'll never know are whole grain.| King Arthur Baking
Few baking disappointments sting more than pulling a tray of cookies from the oven and realizing the bottoms are darker, tougher, and drier than you intended. The tops may look just right, but underneath, they’ve taken on too much heat. The post Things bakers know: Bake your sheet pan ... on another sheet pan: How to protect delicate bakes from overbrowned bottoms appeared first on the King Arthur Blog.| The King Arthur Blog
Have you seen yet? We dropped our ranked list of the 49 best fall recipes! The post The 12 recipes we missed on our best fall bakes list: Where was the apple pie?! appeared first on the King Arthur Blog.| The King Arthur Blog
Planning your Thanksgiving pie menu can be a daunting task. Do you go with a traditional apple pie, or add some sourdough starter to your pie crust for a little something different? Choose a classic pumpkin pie, or opt for a cheesecake version? Whichever route you choose, we have a Thanksgiving pie recipe for that. The post 19 Thanksgiving pie recipes, from classic to creative : Desserts that may just upstage the feast. appeared first on the King Arthur Blog.| The King Arthur Blog
My 6 favorite ways to make fancier pie, from the simplest to the most intricate pie designs.| King Arthur Baking
A flavorful rye sourdough starter perfect for rye bread.| King Arthur Baking
Sourdough bread made with little hands-on effort and long fermentation.| King Arthur Baking
Avoid excess discard by feeding and maintaining a smaller then normal sourdough starter.| King Arthur Baking
The quality and consistency of your starter and bread are easily improved with a new tool, the Sourdough Home from Brod and Taylor.| King Arthur Baking
Here at King Arthur's Baker's Hotline we hear a common lament from frugal sourdough bakers: “Why do I have to throw out so much sourdough starter every time I feed it? Isn’t there a way to avoid all this waste?”| King Arthur Baking
When it came time to decide the top recipe on our recent list of the 49 best fall bakes, Old-Fashioned Apple Cake wasn't even on our radar. But as we narrowed down our top 10, it felt like the perfect apple recipe was missing. The post Penuche frosting becomes the main character: It’s not just a type of fudge — it’s for your cake topping too. appeared first on the King Arthur Blog.| The King Arthur Blog
The most important thing to establish about high-altitude baking is that it’s more of an art than a science. Or, to put it slightly differently, it’s an art informed by science. There are several reasons for this — “high-altitude” can mean many things, anywhere from 3,000 feet above sea level to 6,000 feet, or even higher. What works for a baker in one location won’t work the same for another baker elsewhere. And an adjustment that performs well in one recipe won’t necessarily...| The King Arthur Blog
It’s finally shoulder season, when summer begins to give way to fall. At the farmers markets there are the last tomatoes and the first apples, cool mornings turn into warm afternoons, and there’s an anticipatory energy in the air. And, as always, there are things to bake and reasons to bake them, from a simple bread that will keep lunchboxes full to an apple cake that can sweeten any gathering — and of course, the first pumpkin bakes of the season. The post The 15 best recipes to bake i...| The King Arthur Blog
Like any ingredient, the amount of sourdough starter called for in a recipe varies. Some recipes only need about 3 tablespoons (40 grams) of starter; others might call for 1 cup (227 grams) or even 2 cups (454 grams) of starter. The post How to build the exact amount of ripe sourdough starter for a recipe : Need more starter for a recipe? Here’s what to do. appeared first on the King Arthur Blog.| The King Arthur Blog
This new sourdough starter container takes everything great about our standard-sized containers and shrinks it to a 1-quart capacity.| King Arthur Baking
Flatbread rounds made with gluten-free sourdough starter.| King Arthur Baking
Making crispy, crusty, golden loaves of bread at home has never been easier. It all starts with bread baking in a Dutch oven (lidded pot), the perfect vessel for making artisan-style loaves. The steam that's created inside the pot miraculously transforms the dough, ensuring the bread's crust will shatter into delicate shards with each bite. The best way to produce steam inside a lidded pot? It's simple: preheat the pot.| King Arthur Baking
With the year drawing to a close, it's time to give one final shout-out to our 2016 Recipe of the Year, No-Knead Crusty White Bread.| King Arthur Baking
No-Knead Crusty White Bread, our 2016 recipe of the year, brings three special benefits to the table:| King Arthur Baking
No-Knead Crusty White Bread, our 2016 Recipe of the Year, is one of the most popular recipes on our website. And with good reason: I daresay millions of bakers around the country have made bread using this simple technique since it first popped up on the culinary landscape over 10 years ago.| King Arthur Baking
Warm apple pie à la mode. Super-smooth, luxurious pumpkin pie topped with a dollop of cinnamon whipped cream. Classic pecan pie, with its signature salt-sugar crunch in every rich bite. Homemade pie: what’s not to love? Well, maybe the fact that you need the time to put together the crust and get out your rolling pin and flour your counter and gently, GENTLY roll out the crust while hoping the pie gods smile on you… De-stress your life!| King Arthur Baking
These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. Create the perfect baguette with King Arthur Baking!| King Arthur Baking
They sound the same, they look the same ... but they each work differently in your baking. Here’s a breakdown of the differences between the two, what they contribute to baking, and substitution options.| King Arthur Baking
Delightfully soft and bursting with flavor, these fresh fruit cookies are an easy way to use some of your pick-your-own bounty or market haul. Mix and match the fruit until you find your favorite combination!| King Arthur Baking
Imagine the flavor of banana bread but the texture of a blondie: you have these banana bread bars! Banana lovers, bake these today.| King Arthur Baking
Here's a trick for making picture-perfect cookies that takes just two seconds.| King Arthur Baking
Many cookies get a sprinkle of salt right before baking. These cookies eschew a sprinkle — and opt for a salty shell.| King Arthur Baking
It’s hard to find great gluten-free bread at the supermarket. The options are often dry, crumbly, and sometimes weirdly small in stature — not what you’re looking for! The post The best (and easiest) gluten-free bread recipe: Skip the store-bought stuff and bake gluten-free bread at home instead. appeared first on the King Arthur Blog.| The King Arthur Blog
When you’re adding sprinkles to your ice cream or folding them into a birthday-themed bake, you’re probably heading to the pantry to grab a jar. But what if we told you our Test Kitchen recommends storing them next to your ice cream pints instead? “For maximum shelf life, it's advisable to store sprinkles in a cool, dark, dry place. And it doesn't get much cooler, darker, or dryer than your home freezer,” explains Recipe Developer David Turner. The post Things bakers know: Store...| The King Arthur Blog
Ready in an hour and bursting with any fruit you have on hand, these Pick-Your-Own Fruit Cookies are the unofficial cookie of the summer.| King Arthur Baking
Because pierogi freeze well, they make quick, satisfying last-minute meals. Create the perfect pierogi with the help of King Arthur Baking Company today!| King Arthur Baking
Soft, moist potato rolls, packed with buttery, yeasty flavor.| King Arthur Baking
Get your kids out of your hair and into the kitchen with these 10 kid-friendly baking recipes.| King Arthur Baking
These rich brownies combine the ultra-moist texture of fudge brownies with the subtle rise of cake-like brownies for the best of both worlds. Bake a batch of Fudge Brownies today with King Arthur!| King Arthur Baking
So, uh, what exactly is sourdough discard? Do I really need to toss it? We’re here to answer all that and more.| King Arthur Baking
Our summer recipes are fast, easy, use a handful of ingredients, and take advantage of the season’s vibrant produce.| King Arthur Baking
A sourdough starter to use in your gluten-free baking.| King Arthur Baking
A crusty, golden loaf, moist inside and filled with flavor.| King Arthur Baking
An easy-to-roll enriched dough that’s often used as a base for French tarts and pastries.| King Arthur Baking
This gluten-free pie crust has golden color and a flaky texture. Our gluten-free pie crust is the best option for all of your gluten-free pies!| King Arthur Baking
A creamy tart topped with fresh fruit.| King Arthur Baking
Searching for ways to use sourdough discard in your baking? Look no further! These 16 sourdough discard recipes make the most of that excess starter you have to hang around after feeding your starter. From blueberry muffins to savory pancakes to chocolate cake, you'll never want to throw away your unfed sourdough again.| King Arthur Baking
Moist, dense, and flavorful — who doesn't love carrot cake? Especially when it's topped with rich cream cheese icing. Bake this carrot cake recipe now with King Arthur Baking!| King Arthur Baking
Shop| King Arthur Baking
A bright-gold, shiny braid, lightly sweetened with honey.| King Arthur Baking
Gluten can be a confusing concept, but understanding what it is and how it works will take your baking a long way.| King Arthur Baking
Whether you want pastry that's flaky or tender, lofty or compact, the temperature of your butter is the key. Find out just how butter works in pastry and why its temperature is so important.| King Arthur Baking
This classic egg- and butter-rich bread is delightfully tender, perfect for shaped and filled sweet breads. Perfect brioche with King Arthur Baking today!| King Arthur Baking
Pan de Cristal is a light, open-crumbed loaf with a crisp crust.| King Arthur Baking
Classic snickerdoodle cookies, including a yummy caramel-stuffed version.| King Arthur Baking
How do you know when your yeast dough has fully risen? And what about sourdough starter? You feed it and it grows and bubbles for hours, but when is it actually at its baking peak? Many claim dropping a bit of dough or starter into water to see if it floats answers both these questions. But we weren’t convinced — so we did our own float test to find out.| King Arthur Baking
Different doughs require different methods. Here’s your guide to the most common approaches.| King Arthur Baking
Discover King Arthur Flour's wide-ranging collection of thousands of recipes, covering everything you love to bake from apple pie to yeast bread.| King Arthur Baking
Our professional bakers are ready to guide you through any baking challenge. Call, email, or chat online - we can help.| King Arthur Baking
This flaky, tender, simple pie crust relies on butter for both its flakiness and wonderful flavor. Pair it with apple pie, mixed berry pie, or really any of your favorite pie fillings.| King Arthur Baking
A light and summery lemon chiffon cake, topped with berries and whipped cream.| King Arthur Baking
Rye flour adds an extra dimension to your baking. But how to decide which type to use? Our rye guide breaks down the different varieties of rye flour and how to choose the right one in the kitchen.| King Arthur Baking
How do you know when your bread dough has been kneaded long enough? Perform this simple test and see with your own eyes what stage the dough is at.| King Arthur Baking
With so many options — from Dutch to natural to black — cocoa powder gets confusing. Here's your guide to different types and how to use them.| King Arthur Baking
High-rising, light-textured white bread, perfect for sandwiches.| King Arthur Baking
A simple recipe for self-rising flour.| King Arthur Baking
Dough temperature is key to achieving consistently great results in your bread baking.| King Arthur Baking
How can you elevate your favorite dinner rolls to new levels of pillow-y softness — in one simple step? Ditto your old-fashioned sandwich bread, tender cinnamon rolls, and gooey sticky buns. The answer: tangzhong, the Asian yeast bread technique that has made its way into American kitchens.These days, with “artisan” the byword for many yeast bakers, we aspire to breads that are ever more crusty/chewy: pizza crust, baguettes, bagels.| King Arthur Baking
If you’ve ever overbeaten whipped cream, you’re not alone. It only takes a few seconds of excess mixing to turn fluffy whipped cream into a dense, clumpy mess. The good news? You can learn how to fix whipped cream and save a broken batch in no time at all.| King Arthur Baking
The best shortcuts not only save time but also produce superior results. And that’s exactly what baking with a parchment paper sling does: it makes tasks like transferring cakes, cooling quick breads, and removing bars a breeze. We’re no strangers to using parchment paper in pans, but this time-saving tip now has us head over heels for this stuff!| King Arthur Baking
Made by beating softened butter directly into your dry ingredients, rather than creaming it with sugar alone, this unexpected technique is the key to a velvety crumb, tender texture, and less doming in your cakes.| King Arthur Baking
Your recipe calls for Dutch-process cocoa, but all you have is natural. Go ahead and make the substitution — but first, read and follow these tips for a better result.| King Arthur Baking
If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Make this pizza crust recipe today with King Arthur Baking.| King Arthur Baking
The flavor of this cake will remind you of your favorite bakery cake or wedding cake.| King Arthur Baking
Is it really necessary to dissolve active dry yeast before using it in bread? Inquiring bread bakers want to know! You may have heard over the past year or so that active dry yeast (ADY) has been reformulated into a smaller particle size, and can now be used without dissolving it first – as had always been the requirement. Note: Dissolving yeast and proofing yeast are two distinct processes. First we'll cover dissolving; see the end of this post for information on when to proof yeast.| King Arthur Baking
Wouldn't you love to pull a stunning freeze and bake fruit pie out of your oven in less than an hour, start to finish? Impossible, you say? Au contraire – your grandma could have done it. That is, if you had a grandma like mine, with a big chest freezer full of unbaked pies. My grandma was born in 1894, in northern Wisconsin, in a house without what we'd consider amenities critical to daily life: running water, electricity, and central heating, for instance.| King Arthur Baking
Soft, pillowy bread rolls made using a special Japanese technique.| King Arthur Baking
This is the tried-and-true method we use for making homemade sourdough starter here at King Arthur, and we feel you'll have success with our sourdough starter recipe.| King Arthur Baking
King Arthur| King Arthur Baking
Despite its ubiquity in bakeries nationwide, great homemade versions of this chocolate-on-vanilla duo are somewhat elusive. Make this Classic Birthday Cake today!| King Arthur Baking
A light, airy pizza crust, equal parts chewy and air.| King Arthur Baking
This guide covers the basics of sourdough baking. Make your own starter, bake, and keep your starter healthy with King Arthur Baking Company today!| King Arthur Baking
Shop| King Arthur Baking
Want to ensure your baked goods are completely gluten-free? It can be a complex process, but here's how to choose all the right ingredients, from vanilla extract to chocolate chips.| King Arthur Baking
Signature FloursOur Signature Flours are All-Purpose Flour, Bread Flour, Self-Rising Flour, Whole Wheat Flour, Golden Wheat (formerly White Whole Wheat) Flour, Regeneratively-Grown Climate Blend, and their organic versions.| King Arthur Baking
Rich, deep-dark flourless chocolate cake with chocolate-ganache glaze.| King Arthur Baking
And you thought you'd never enjoy your favorite sandwiches again! Create the perfect gluten-free bread using King Arthur's recipe today!| King Arthur Baking
Why refrigerate chocolate chip cookie dough — or for that matter, any basic drop cookie dough — before baking? Does chilling cookie dough really make any difference? Yes — here's why.| King Arthur Baking
