Sourdough

Every year we prepare a barrel of fermented vegetables. This year we mixed red cabbage and carrots and seasoned it with caraway seeds. Mostly, we prepare fermented cabbage as a salad, but yesterday wa...

A few months ago, I came across one of those clever baking hacks, the kind you find when you're browsing social media late at night, the ones that make you wonder, “Why didn't I think of...

King Arthur's Bakers are here to solve the culinary puzzles you share with us, whether by phone, computer or by the good old postal service. In Ask the Baker's Hotline, Annabelle will pick the...

I like the basics. Or rather, I like to go back to basics. It's like coming home, very sensible. For me, one of the most inspiring 'back to basics' rituals is making basic, simple and nutr...

Stale bread is a rare occurrence in my kitchen. I usually bake a batch of sourdough once a week and eat it in the next three or four days (okay, sometimes in three hours). After four days, your sourdo...

You are bringing your favorite cups of cream tea on a morning at the office and you'd like to enjoy them a little. Or maybe the berries are on sale and you're wondering what to bake with them....

A few months ago, test kitchen manager Sarah Jampel sent me a link on Instagram, with a message in big letters begging me to check it out. The link in question it was a bobbin from the baker And Langa...

Looking for the next best sourdough bread recipe to impress the family? Then this particularly delicious and super easy sourdough fougasse bread recipe has your name written all over it! The best thin...

Springtime baking can be difficult—we crave bright, fresh flavors, but there's not much season yet. That's where citrus and pantry staple heroes like desiccated coconut and canned pineapple co...