Sourdough

I have always loved black pepper and use it liberally in my home kitchen. But I gained a new appreciation for this common ingredient many years ago on a visit to the Malabar coast of Kerala, in southe...

Maybe you're a brand new sourdough baker looking for a recipe you'll love. Or maybe you've been baking sourdough bread for years but need something to mix up your repertoire. Whatever kind...

There are two reasons to try grass-fed flour Kernza in your next sourdough bread. First, it gives the bread a unique flavor profile that some bakers call savory or herbal—and most eaters call savory. ...

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...

Scones are a welcome treat at any time of day, whether you enjoy them first thing in the morning or as an afternoon snack. But we can't always bake them right before eating, and they can quickly b...

I recently saw a loaf of bread that stopped me in my tracks. It was a loaf that seemed to have all the qualities of a great loaf: taste, texture, nutrition. And above all, beauty. Beauty, after all, i...

Have you ever stood in the bread aisle, pondering the plethora of options, and found yourself asking, “Is rye bread really healthy?” You are not alone! This age-old question has puzzled ma...

Salty, smoky, crunchy – delicious. That's bacon, right? Although it is usually positioned as a side for eggs, pancakes, waffles and other favorites, it can also be an interesting baking ingr...

Have you ever stood in the bread aisle, confused by the term 'enriched bread'? You are not alone. This staple of American diets often leaves consumers questioning its nutritional value and how...