All posts tagged King Arthur Flour


Learn a Better Method for Shaping Sandwich Loaves

A tighter loaf means a higher rising bread.

Continue Reading...

When Life Gives You Lemons … Start Baking!

My wife's grandparents have a giant lemon tree outside their condo. When we visited them recently, I took the liberty of picking a dozen or so lemons.


Lemon Yeast Cake

In my mind, there's a clear distinction between baker's yeast and chemical leaveners. I use yeast in breads and chemical leaveners in cakes, cookies and other delicate


My Cookie Tin: Lemon Sable Cookies

With a bunch of lemons on my hands, I was eager to try out new recipes. This one, from King Arthur Flour, is the French


Chocolate Cherry Cream Pie

The key to this recipe (adapted from King Arthur Flour's Baker's Companion cookbook) is the unsweetened baking chocolate. Use any other type and the chocolate


Tested: What Makes a Great Cherry Pie?

Today is national cherry pie day, which is as good a reason as any to dive into the world of cherry pies. The folks at


Bread Baker: Multi-grain Braided Loaf

I let my bread-baking slip as 2011 drew to a close. That's mainly because there's a big difference between baking cookies and loaves of bread. You can


Using Up Old Baking Powder and Immersing Myself in the World of Biscuits

Back in March, I wrote about the need to change out baking powder and baking soda on a regular basis. For baking powder, that's every six


Bread Baker: Seeded Whole Wheat Sandwich Bread

Sometimes I can still surprise and impress myself. My wife requested a sandwich bread that "was healthy, with lots of walnuts, sunflower seeds, and fiber." I was hesitant


Bread Baker: Sticky Buns

I've made no secret of my love for King Arthur Flour. I was thrilled when my wife

Powered by WordPress | Deadline Theme : An AWESEM design