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King Arthur Flour Blog by Kye Ameden - 17h ago

Have you ever wondered how to make your favorite recipes dairy-free? Let us show you the way by making some of our most well-loved recipes with non-dairy ingredients. In this post we explore how to bake with yeast while avoiding dairy, including dairy-free bread, sweet rolls, even pastries! Note: for the sake of this post, […]

The post Dairy-free bread appeared first on Flourish - King Arthur Flour.

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A question posed by a reader in a recent issue of Sift magazine covers familiar territory for many of us yeast bread bakers: how to deal with over-proofed dough. “Every once in a while I have over-proofed dough. So what can I do with it? I just hate waste and don’t want to throw it away,” writes […]

The post Over-proofed dough appeared first on Flourish - King Arthur Flour.

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It’s easy enough to enjoy banana bread for breakfast: just cut yourself a slice, pop it into the toaster, maybe add some sweet butter, and kick back with a cup of coffee. Simple, right? And after awhile, not exactly boring, but… commonplace. Yes, a slice of banana bread for breakfast tastes just fine. But what […]

The post Banana bread for breakfast appeared first on Flourish - King Arthur Flour.

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Maurizio Leo, head baker behind The Perfect Loaf, regularly posts here on artisan bread recipes and techniques. Among the many steps we perform to bake bread at home, there’s one crucial step that we often overlook until the very end. When the time comes to bake and we realize we need to figure out how […]

The post Transferring bread dough appeared first on Flourish - King Arthur Flour.

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  Sift magazine teamed up with Cynthia Chen McTiernan to share her recipes and techniques for shaping Asian dumplings. Cynthia is the curator of the blog Two Red Bowls, where she presents comfort food influenced by her Chinese and her husband’s Korean family backgrounds. Shaping dumplings is a wonderful skill to have, and perfect for getting […]

The post Shaping Asian dumplings appeared first on Flourish - King Arthur Flour.

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Chocolate — in all its forms — is woven through our concepts of seduction, romance, indulgence, and reward. Good-quality chocolate is an occasion all by itself, and that experience can happen with many types of chocolate. That’s why bakers reach for it when it’s time to pull out all the stops. As much as chocolate has […]

The post Types of chocolate appeared first on Flourish - King Arthur Flour.

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With a luscious brown butter caramel frosting and a smoky, salty, nutty chocolate crunch topping, these brownies are firmly in the "best-in-class" baked good territory.

The post Chocolate Caramel Almond Crunch Brownies appeared first on Flourish - King Arthur Flour.

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With a luscious brown butter caramel frosting and a smoky, salty, nutty chocolate crunch topping, these brownies are firmly in the "best-in-class" baked good territory.

The post Chocolate Caramel Almond Crunch Brownies appeared first on Flourish - King Arthur Flour.

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Welcome to our February Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this decadent Chocolate Mousse Cake with Raspberries, then share a photo of your creation, tagging it #bakealong. Enjoy! OK, let me start right out […]

The post Chocolate Mousse Cake with Raspberries Bakealong appeared first on Flourish - King Arthur Flour.

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Have you ever wondered how to make your favorite recipes dairy-free? Let us show you the way by making some of our most well-loved recipes without dairy. In this post we explore how to make dairy-free cookies and brownies, as well as a few other sweet treats. Note: For the sake of this post, eggs are […]

The post Dairy-free cookies and brownies appeared first on Flourish - King Arthur Flour.

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