Sourdough

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...

We all know that sourdough money can be stored for years. But have you ever come across the oldest sourdough starter? I'm not talking about the 4-year-old sourdough starter, I'm talking about ...

Biscuits they're often the first thing we learn to bake: they're simple, fun and comforting. But just because they're straight, that doesn't mean they're always right. Are you plag...

Have you ever tried feeding your dog bread? You've probably seen them scavenge some leftover pieces of regular bread, and while it may have been harmless, you're probably thinking of a healthi...