What kinds of fruit work best in an upside-down cake besides pineapples? Is it possible to make croissants that are dairy-free? Can you use instant coffee in place of espresso powder, or is that just asking for lightly-caffeinated disappointment?
No question is too big, too small, or too crispy on the edges for Question Wednesday.
Baking successes? Brag about 'em. Recipe failures? Commiserate. Fresh-baked pics? Share 'em! It doesn't matter if it's your weekly comfort cheesecake or a literal wedding cake, we all want to hear (and see) what you've baked this week.
And I promise I won't get jealous if the recipe isn't from King Arthur. There are SO many great recipe developers out there (and in here) who deserve our attention and love!
Edited to add: Reddit is kind of half down this afternoon (Monday 5/18), so most of your pictures aren't showing up for me, but hopefully they'll show up again tomorrow! Please consider making a burnt offering to the tech spirits so they'll bring our images back.
Extra edit: looks like images came back after a couple hours, but if you posted in the interim, Reddit ate your picture. Feel free to repost if that happened to yours!
What's something festive yet easy to bake for a large graduation party? What's the deal with osmotolerant yeast and why would I want it? Why do chiffon cake recipes always call for an ungreased pan?
No question is too big, too small, or too covered in toasted meringue for Question Wednesday.
Baking successes? Brag about 'em. Recipe failures? Commiserate. Fresh-baked pics? Share 'em! It doesn't matter if it's your weekly comfort coffee cake or a literal wedding cake, we all want to hear (and see) what you've baked this week.
And I promise I won't get jealous if the recipe isn't from King Arthur. There are SO many great recipe developers out there (and in here) who deserve our attention and love!
What's the bare minimum in tools and ingredients to start learning how to bake bread? What's a Mother's Day breakfast recipe that's simple enough for a kid to help with? Speaking of Mother's Day, is it ever appropriate to give your mom flours instead of flowers?
No question is too big, too small, or too drizzled in honey for Question Wednesday.
Listen, boules are great. A good ear, some cute scoring, nice blisters, an open crumb; we're here for all of it! But sometimes, a sourdough baker needs something different. Maybe something soft, squishy, or even sweet. If that's your sourjam? Here are 12 unexpected sourdough bread recipes that aren't crusty loaves.
(And if you've got favorites, please leave them in the comments to inspire the rest of us!)
Baking successes? Brag about 'em. Recipe failures? Commiserate. Fresh-baked pics? Share 'em! It doesn't matter if it's your weekly comfort coffee cake or a literal wedding cake, we all want to hear (and see) what you've baked this week.
And I promise I won't get jealous if the recipe isn't from King Arthur. There are SO many great recipe developers out there (and in here) who deserve our attention and love!
(And thanks for being nice to each other when I was out on the 1st! It was great to see how folks answered each other's questions when I wasn't around to tackle them.)
Do I really need to separate my salt and my yeast, or is that a myth? How can I tell if my baking powder is expired? Are homemade marshmallows actually worth the effort?
No question is too big, too small, or too drenched in maple syrup for Question Wednesday.
King Arthur Baking flours are famously "never bleached, never bromated." But while that's been on the bag for years, we haven't shared much about what bromate is, why some other brands use it in their flour, and why some countries (and now states as well) are moving away from its use.
I wanted to share this reference page on bromate from the professional resources on our website, rather than just a standard blog article. Why? It's a little more technical than a lot of the resources aimed at home bakers, but in today's world where so many people just yell "chemicals bad, nature good!" it's smart to lean into the technical a little. It gives us the space to explain why we might not want bromate in our bread, but we're totally fine with adding dihydrogen monoxide to our sourdough starter.
They're not the kind of fun facts that'll make you look cool at trivia night, but they might just help you help someone bake a better loaf. And isn't that what we're all about?
Baking successes? Brag about 'em. Recipe failures? Commiserate. Fresh-baked pics? Share 'em! It doesn't matter if it's your weekly comfort coffee cake or a literal wedding cake, we all want to hear (and see) what you've baked this week.
And I promise I won't get jealous if the recipe isn't from King Arthur. There are SO many great recipe developers out there (and in here) who deserve our attention and love!
Why on earth are they called cathead biscuits? How can I use up a bunch of leftover buttermilk? Why does my Gluten-Free Brownie Mix say not to use egg replacers?\
No question is too big, too small, or too garlicky for Question Wednesday.