Sourdough

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...

Lemon poppy seeds are one of those combinations that we bakers never tire of. Muffins or bread; glazed or not, it's a classic flavor profile that doesn't need to be improved. But can anyone ch...

People don't talk about it, but July is actually one of the best months to bake. The market is overflowing with fruit that shines in everything from cobbler to shortbread, plus there are options t...