Fiori di Sicilia is the flavor of spring : Why you need a bottle in your pantry this season.
King Arthur Baking Blog
by Tatiana Bautista
17h ago
It's springtime, which means flowers. (Groundbreaking!) But for some bakers, adding florals to their spring bakes means something entirely different — it means baking with Fiori di Sicilia.   The post Fiori di Sicilia is the flavor of spring : Why you need a bottle in your pantry this season. appeared first on the King Arthur Blog ..read more
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Which flour is best for your pizza?: It all depends on the pizza style you want.
King Arthur Baking Blog
by Rossi Anastopoulo
5d ago
Pizza crust is made from the same basic ingredients as bread: flour, water, salt, and yeast. But when it comes to flour, which one is best? Should you use all-purpose flour? The post Which flour is best for your pizza?: It all depends on the pizza style you want. appeared first on the King Arthur Blog ..read more
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How do I prevent dry scones?: Here’s how to make scones moist, every time.
King Arthur Baking Blog
by Annabelle Shippee
5d ago
The bakers of King Arthur are here to solve the kitchen conundrums you share with us, whether it’s on the phone, computer, or by the good old postal service. The post How do I prevent dry scones?: Here’s how to make scones moist, every time. appeared first on the King Arthur Blog ..read more
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An immersion blender is a must-have baking tool: Make silky ganache, smooth pudding, and velvety curds.
King Arthur Baking Blog
by Kye Ameden
6d ago
What do silky lobster bisque and lump-free pastry cream have in common? One simple tool: an immersion blender.   Sure, most people probably use their immersion blenders for savory applications like making soup, but I reach for my Breville Control Grip Immersion Blender when I’m baking, too; this versatile hand-held appliance has many uses. The post An immersion blender is a must-have baking tool: Make silky ganache, smooth pudding, and velvety curds. appeared first on the King Arthur Blog ..read more
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The 13 best recipes to bake in March: Chocolatey focaccia, tropical pastries, a sticky bun mashup, and more.
King Arthur Baking Blog
by Rossi Anastopoulo
1w ago
This month, we’re going big on flavor. The markets may not be bursting just yet, but we can still lean into bakes that pack a major punch. These include a flaky pastry with a hidden filling of vibrant guava; a pound cake full of zingy lime flavor thanks to a unique ingredient; and a focaccia with chocolate in not one, but two forms. There’s also Guinness for St. Patrick's Day, berries, and bars that have a quadruple hit of ginger. Hope you’re ready for one majorly flavorful month.  The post The 13 best recipes to bake in March: Chocolatey focaccia, tropical pastries, a sticky bun mashup ..read more
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How to shape scones: Match the method to the result you want.
King Arthur Baking Blog
by PJ Hamel
1w ago
What’s the best way to turn your bowl of scone dough into tender, delicious scones? It’s up to you: There are several techniques to choose from, depending on the results you want. Here are some factors to consider before making your choice:   What do you want your scones to look like?   The post How to shape scones: Match the method to the result you want. appeared first on the King Arthur Blog ..read more
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For crispy, crackly crusts, put a lid on it : Great steam makes great bread.
King Arthur Baking Blog
by Martin Philip
2w ago
I get tagged in lots of bread pictures online. Bakers of all levels often reach out for guidance on how to improve their bread, sharing images for me to diagnose the problem. And when I see a loaf that’s matte with no ears, a common occurrence, the first thing I recommend for improvement is steam.   The post For crispy, crackly crusts, put a lid on it : Great steam makes great bread. appeared first on the King Arthur Blog ..read more
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Things bakers know: Pepper can punch up your sweets: This common pantry ingredient can be a “secret weapon” in desserts.
King Arthur Baking Blog
by Pooja Makhijani
2w ago
I have always loved black pepper and use it liberally in my home kitchen. But I gained a newfound appreciation for this commonplace ingredient many years ago on a visit to Kerala’s Malabar coast, in southeastern India, to see my then-husband’s maternal grandmother. It was there, in Kannur, an important port on the Arabian Sea, that I tasted fresh black peppercorns — harvested, fermented, and sun-dried — from the pepper vines in his grandmother’s lush garden. The post Things bakers know: Pepper can punch up your sweets: This common pantry ingredient can be a “secret weapon” in desserts. appear ..read more
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14 super sourdough recipes for all your bread baking: Looking for an easy everyday loaf? How about a whole grain sandwich bread? We’ve got it all.
King Arthur Baking Blog
by Rossi Anastopoulo
2w ago
Maybe you’re a brand-new sourdough baker looking for a recipe you’ll love. Or maybe you’ve been baking sourdough breads for years, but need something to mix up your repertoire. Whatever type of sourdough baker you are, this list of sourdough bread recipes — featuring everything from a classic naturally leavened loaf to a soft and sweet sourdough challah — is for you. The post 14 super sourdough recipes for all your bread baking: Looking for an easy everyday loaf? How about a whole grain sandwich bread? We’ve got it all. appeared first on the King Arthur Blog ..read more
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How to store scones: The bad news: They don't last long. The good news: You can easily reheat them.
King Arthur Baking Blog
by Rossi Anastopoulo
3w ago
Scones are a welcome treat any time of day, whether you’re enjoying them first thing in the morning or as an afternoon snack. But we can’t always bake them immediately before eating, and they can quickly become dry and stale. So how long do scones last? And how can you enjoy a fresh scone days later?  How long do scones last? The post How to store scones: The bad news: They don't last long. The good news: You can easily reheat them. appeared first on the King Arthur Blog ..read more
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