Who doesn’t love the annual Thanksgiving feast? The impressively large turkey with its crackling-crisp mahogany skin. The family heirloom bowl heaped high with mashed potatoes. Perfect gravy in an actual tureen. Green bean casserole – with or without the cream of mushroom soup. And pumpkin pie. Apple pie. Pecan, chocolate cream, strawberry, creamy coconut – […]
As the New Year dawns, we’re excited to announce our 2016 Recipe of the Year: No-Knead Crusty White Bread There are all kinds of no-knead bread recipes out there – from white to rye, and pourable-batter breads to long-rise stir-together loaves. But we all agree, this particular recipe – inspired by Jeff Hertzberg and Zoë […]
In our Holiday issue of Sift, KAF employee-owner Katie Walker traveled to San Francisco to visit Vermont native Josey Baker, who’s grinding his own flour and baking the freshest loaves ever. We wanted to share her story with you. ; ; It’s only been five years since Josey Baker, 32, first began baking bread out […]
With all of the varieties of yeast out there (let alone brand names), how do you know which yeast to use? Traditional active dry yeast and fast-rising yeast Active dry yeast (ADY), the stuff your mom may have used, is widely available everywhere. You’ll find it in your supermarket’s cold case in 1/4-ounce packets, three […]
The Coupe du Monde de la Boulangerie – the World Cup of Baking, a.k.a. the “bread-baking Olympics” – is being held in Paris this week. Teams of bakers from all over the world represent their respective countries in the quest for the top prize. Several members of our King Arthur Bakery team are onsite, including […]
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Good food is a passion many of us share – and recipes are how we connect. To me, baking is ALL about sharing – not just the bread and cookies themselves, but the recipes that they come from. I’ve never, EVER been one of those cooks or bakers who claims a “secret” recipe, one she’s […]
I’m a rye girl from way back. When I was growing up in Michigan I ate either rye or challah; these breads were the toast I had in the morning and the bread my mother used for our lunchbox sandwiches. My mother wasn’t a bread baker, but was able to find challah and rye at […]
Yesterday we prepared the rye sour, old bread soaker, and ground caraway seeds for our Jewish Rye Bread recipe; see How to Make Jewish Rye Bread, Part 1 for details. Today we’re ready to mix and bake our bread! But before we jump into this sticky rye dough, let’s talk a little more about rye […]
In the mountains of North Carolina lies a unique temple of wood-fired baking. Run by Tara Jensen, it’s a place where every expression of flour is brought to life in a wood-fired oven. This unique production and learning space is called Smoke Signals Bakery. In our Spring issue of Sift, we sent native North Carolinian […]
Bakers who keep a sourdough starter around are in a partnership with the contents of that little jar. To keep it in top shape, some of it has to go when you feed it. If your discard to the compost pile makes you uncomfortable, take heart. This collection of handy quick breads and yeast doughs […]
This is the second post in a series on baking with fresh-milled flour. Few things can compare to baking with fresh-milled flour. When mixed with water, the striking aroma, soft texture, and creamy color excite the senses. Milling flour at home requires a little extra time but it’s worth it for the added flavor and nutrition. This […]
You love to bake. Your chocolate chip cookies are classic. Your pie crust is without peer. Your muffins? Magnificent. So why mess with a good thing by substituting a whole grain, like sprouted wheat, for your favorite all-purpose flour? Because you need to get past your fear of whole grains. Or your resistance to change. […]
“I want to make a bread recipe that calls for all-purpose flour, and all I have on my shelf right now is bread flour. Is it okay to substitute bread flour for all-purpose flour?” There are countless reasons you may end up with a distinctive blue bag of King Arthur Unbleached Bread Flour on your […]
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