When you’re making waffles, little things matter. These waffle tips – from separating the eggs to warming the buttermilk – will lead you to waffle nirvana.
If you’ve been on the hunt for the perfect gluten-free double pie crust, you’ve come to the right place! Today we’re going to show you how to quickly (and easily) make a gluten-free double pie crust everyone will love. The secret? Our gluten-free Measure for Measure Flour. We specifically developed this flour to make gluten-free baking […]
With cooler days and less time on our hands, make-ahead desserts are a key part of a busy baker’s arsenal. These recipes, like shortbread and lemon pound cake, can all be made well in advance without skimping on flavor.
You love your self-rising flour in biscuits and pancakes – where else can you use it? A couple of simple tips is all you need to put that self-rising flour to work!
The post How to substitute self-rising flour for all-purpose flour appeared first on Flourish – King Arthur Flour.
‘Tis the season for pumpkin bread. Moist, tender, and brilliant orange, it’s the essence of autumn – and at the top of everyone’s “must-bake” list these days. But what happens when the thrill is gone? I mean, a slice of pumpkin bread is really tasty. But it’s still just a slice of bread. And as […]
It’s that time of year. Time to dust off the rolling pin, come home from the orchard or farmstand, and choose which fall pie recipes will grace your table. Sift has done some exploring for you, and would like you to make the acquaintance of the talented Emily Hilliard. She contributed the feature story […]
In honor of King Arthur’s 225th birthday, we went in search of a recipe that would have been baked in America at the same time our company was founded. That’s when we discovered Cooking in the Archives, a blog written by Alyssa Connell and Marissa Nicosia. Part archaeology, part history, part mad science, their site […]
What’s America’s favorite cupcake flavor? Chocolate… and vanilla. Yes, the data shows that Americans love chocolate and vanilla in their cupcakes: either vanilla cake with chocolate icing, or chocolate cake with vanilla icing. So when you need enough cupcakes for a crowd, you can’t go wrong with either one of these combos. I often bake […]
Apple pie: everyone’s favorite fall dessert. You’ve mixed and rolled, peeled and sliced, filled and chilled, baked and cooled and cut and… AAARGGHHH! The filling has shrunk to a shadow of its former towering self, while the crust has stubbornly held its ground, yielding apple pie with a large and unsightly chasm between apples and crust. […]
Are you ready to learn some new artisan baking techniques today? If you haven’t been following our sourdough baking adventure, yesterday we explored a new type of sourdough starter – a “stiff starter,” one with double the normal amount of flour. We went over how to convert your liquid sourdough starter to a stiff starter, […]
At last, a baked loaf! This is the third and final installment of our artisan sourdough bread tips series. If you haven’t been following us over the past few days, check out part 1 & part 2, which detail how to make a stiff starter, then use it in a naturally leavened (no commercial yeast) […]