Sourdough

Say you have two favorite and trusted bread recipes, one using white bread flour and the other all-wheat flour. Each recipe has an “ideal” hydration (ratio of flour and water in the dough)...

Pasta and pizza lovers are familiar with semolina flour – does noodles with teeth and crispy crust. But this versatile flour excels in many other baking applications, from soft galette crusts to...

If you like sourdough bread, then it's time to go out and try some authentic breads with complex flavors. If you're familiar with the popular bakeries, you may have wondered, is Panera's s...

You can tell what you get when you mix cake batter: a dense cake with a firm texture (and maybe even a few unappetizing sticky streaks). But far fewer bakers know that undermixing the dough can cause ...

You've heard of sourdough starter. In fact, you've pampered and prepped your sourdough starters in hopes of achieving the healthiest, firmest starter there could be! So what exactly is sourdou...

There aren't many things I'm afraid of. Snakes, clowns, needles, slipping while walking and falling off a cliff – the usual stuff. In the kitchen, I'm afraid I'll forget to corre...

I have a top-of-the-line oven that produces bakery-quality baguettes, puff pastry and fresh-crust loaves to envy. But when summer—long awaited and not guaranteed—finally arrives in Vermont, I ditch ev...

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

It is an indisputable fact that croutons make any salad tastier. They're necessary for some salads (Caesar, I'm looking at you!) but an improvement on all. They turn something bound with compo...