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Topping bread dough with seeds and grains is a simple and effective way to increase the nutrition, flavor, and texture in a baked loaf of bread. Most of us have experimented with mixing seeds, nuts, dried fruit, and even other grains into bread dough. However, adding the ingredients to the exterior is a surefire way to develop […]

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

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When you bake a cake does it sometimes peak into a big dome on top, instead of staying nice and flat? Frustrating, isn’t it? Learning how to bake cake evenly can be a challenge. True, beauty is only crust deep, and sometimes you don’t care if your cake is convex rather than flat across the […]

The post How to bake cake evenly appeared first on Flourish - King Arthur Flour.

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Blueberry Hand Pies, the subject of our July 2017 Bakealong challenge, inspired great feedback from many readers. You rocked Instagram with your beauty shots, and filled our Facebook feed with comments. Most important, you shared suggestions and questions, here in our blog and in your recipe reviews, thus giving us the opportunity to riff on […]

The post The return of hand pies appeared first on Flourish - King Arthur Flour.

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Do you ever have trouble with a much-loved yeast recipe suddenly starting to misbehave? Maybe your baguettes, always shaped so nicely, mysteriously fall flat. Or the dough for your favorite weekly sandwich bread, usually so easy to knead, is suddenly unbearably sticky. Plus your shaped loaf rises in what seems like just half the time. […]

The post Winter to summer yeast baking appeared first on Flourish - King Arthur Flour.

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There are few things sweeter than an abundance of fresh fruits. Peaches, berries, apricots, cherries, and more exploding from farmers’ markets and the produce aisle of your grocery store are happy sights to see. If you ever have more fruit than you know what do with, fruit that isn’t quite ripe, frozen fruit, or if you […]

The post Grilling and roasting fruit for baking appeared first on Flourish - King Arthur Flour.

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Do you want to make dessert that will separate you from the crowd? Something that will make people go weak at the knees? Something that will make folks say, “You made this from scratch?!” Then you need to learn how to make pastry cream. Pastry cream, or crème pâtissière, is a rich, velvety filling. It’s a […]

The post How to make pastry cream appeared first on Flourish - King Arthur Flour.

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How often do you make popovers? Once a week? Once a year? Never? If you seldom (or never) make popovers — well, why not? These light-as-air breads feature a soft, rich interior surrounded by a crisp shell. High-rising and golden brown, they’re as much a feast for the eyes as the tummy. And easy to […]

The post The art and science of popovers appeared first on Flourish - King Arthur Flour.

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Pâte à choux is a simple dough that's the building block of infinite pastry creations. Learn how to make it, step by step.

The post Pâte à choux perfected appeared first on Flourish - King Arthur Flour.

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I am not much of a rule-follower in the kitchen. I don’t like to leave well enough alone, and I don’t like thinking someone else (trusted recipe writers, for instance) know better than me when it comes to flavor profiles. I consider recipes a nice jumping off point, never the final word. (Perhaps, then, you […]

The post Banana Zucchini Bread and more appeared first on Flourish - King Arthur Flour.

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What’s more disheartening than baking your very favorite potluck dessert, then having maybe half the crowd say, “No thanks, not for me”? You’ll probably hear “Sorry, I’ve gone gluten-free.” Or “Does that have tree nuts? I have to be careful.” Or “We’re dealing with allergies in our house, so we eat dairy-free and egg-free.” Or […]

The post The very best potluck dessert appeared first on Flourish - King Arthur Flour.

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