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
Hard, shiny glaze for decorating cookies| King Arthur Baking
Crisp and light chocolate graham crackers.| 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
Every baker eventually confronts a recipe that calls for a pan they don’t own. Substituting a different pan might be fine — or it could wreak havoc, particularly when it comes to baking cake. As a pastry chef, I wish I could tell you there was one scientific formula for converting every recipe to a different pan size. Alas, I firmly believe it’s as much an art as a science, and depends just as much on the cake itself as the pan. The post Why the size of your baking pan matters so much...| The King Arthur Blog
You could order delivery, or you could churn out pizzas in your very own kitchen. From artisan Neapolitan-style pizza to weeknight-friendly pies that come together in under an hour, we have a recipe — and pizza style! — for every baker. Some of these recipes come together in just a few hours, while others might require longer fermentation or an overnight rest. We’ve included the total time so you can pick the recipe based on your pizza schedule. The post 16 pizza recipes to turn...| 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
August calls for recipes that celebrate summer’s final stretch, from juicy stone fruits to peak-season tomatoes. Whether you’re baking a fudgy zucchini cake, whipping up a no-churn ice cream with the kids, or making a golden cobbler for backyard dinners, these recipes capture the flavors and fun of late summer. Here’s what to bake this month. The post The 13 best recipes to bake in August: Recipes to savor summer’s sweetest days. appeared first on the King Arthur Blog.| The King Arthur Blog
If a perfectly baked loaf of crusty artisan bread is your goal, then a Dutch oven can yield excellent results. These heavy-duty lidded bakers give your bread incredible oven spring, a reliable “ear,” and a crackly, blistered crust. The post This is the best way to keep your bread's bottom from getting too dark: My go-to way to prevent a burned bottom crust. appeared first on the King Arthur Blog.| The King Arthur Blog
You probably know that there are different styles of measuring cups for dry and liquid ingredients, which help ensure the most accurate measurements possible. But how do they differ? And how important is it really to use the right cup for the right ingredients? While we prefer to weigh ingredients for baking, sometimes that’s not always possible. Here’s why using different measuring cups for different ingredients matters, and how to use them the right way. The post When to use dry vs. li...| The King Arthur Blog
I love to bake and also live in a household of one, so I can rarely make it through a loaf of freshly baked bread on my own before it goes stale (or worse: moldy). To avoid throwing the ends of my lovingly made creations in the compost, I rely on my freezer to keep them fresh. Eating half a loaf of bread fresh and then freezing the rest for later is a helpful strategy to waste less and savor the entire loaf at your own pace. The post How to defrost bread: The best way to get bread from the fr...| The King Arthur Blog
I'm currently in the middle of my summer of sandwiches: I’ve been noshing on plenty of PB&Js, lots of overstuffed subs, and a healthy number of banh mi. But there’s one area where I’ve fallen criminally short, and that’s ice cream sandwiches. Thanks to a tip from ice cream expert and cookbook author Pooja Bavishi, though, I’ve found a new way to cool off this summer and keep up my sandwich streak. And it all starts, naturally, with sandwich bread. The post You should make your ice...| The King Arthur Blog
Get your kids out of your hair and into the kitchen with these 10 kid-friendly baking recipes.| King Arthur Baking
Our Impact| King Arthur Baking
What does it mean to blind bake a pie crust? Well, hearkening back to Merrie Olde England, where the term originated, blind baking a pie crust is simply pre-baking the crust, without filling, then adding the filling once the crust is baked. The pie can then be placed back in the oven for the filling to bake; or the baked crust can be filled with cooked filling, the whole left to cool and set.| King Arthur Baking
This savory vegetable tart (torta rustica) is filled with spinach, potatoes, ricotta, and Parmesan cheese. Bake one for your next brunch or vegetarian dinner!| King Arthur Baking
Shop| King Arthur Baking
Classic blueberry pie, juicy and flavorful.| King Arthur Baking
You can thicken your fruit pie filling with lots of different starches — here are our favorites.| King Arthur Baking
Which knife is best for slicing cleanly through a tender, flaky pie without destroying its crust? Serrations are the secret.| King Arthur Baking
Soft, fluffy cinnamon rolls topped with rich vanilla icing.| King Arthur Baking
Soft, buttery, pull-apart dinner buns.| King Arthur Baking
Classic hot cross buns, perfect for Easter.| King Arthur Baking
A classic American sandwich bread recipe with soft, easily sliceable texture.| 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
A buttery, tender pie crust that's easy to handle and rolls out beautifully.| 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
