Good reminder to weigh your ingredients and not trust the bag weight. I have to say I was particularly bummed to see this egregious light packing from KA. Plugra in its 5g wrapper weighing correctly for reference.
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.
this one was a Sheldon kitchen recipe. Big fan of it because it makes it very easy to create the filling base and then whatever protein or veggie option you want to use. This comes out perfectly fluffy. Although I don't think this is a recipe I would ever want to knead by hand. Just not a fan of hand kneading Tangzhong and butter. luckily it's very simple in the stand mixer. I really like that the batch size makes 12 nice sized buns. Although I should've known that the gremlins would put a dent in them if I left the kitchen for a minute before taking a picture. 😅
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!
So I've been using the Hot Buttered Soft Pretzels recipe to make pretzel bites and I was annoyed because they'd brown all over and I wanted the pale ends like you see in shops. Cracked the code this morning, rather than slicing them into bites and then doing the baking soda bath, I gave my dough ropes the bath first and THEN sliced into bites. Ended up with the perfect visual appearance. Definitely doesn't make a bit of difference as far as taste goes, but I'm thrilled I finally got the look I wanted.
Used the Classic Birthday Cake recipe and subbed in the Swiss Meringue Buttercream for the icing. Got rave reviews at the birthday party on Saturday, so many people complimented it.
I made the cakes about 2 weeks in advance, let them cool overnight before splitting them into halves. Wrapped each cake in double cling wrap before popping into the freezer. The day before the party I made the buttercream and assembled the cake, storing in the fridge until the party. Was perfection.
Okay, I know I need to work on my technique but these were so good! The exteriors were crispy and the insides fluffy and so full of flavor. I’d had my eye on this recipe for ages and finally decided to try it. They weren’t supposed to turn out this high, but I’m going to blame the warm weather and the newly opened package of yeast on that. No matter, they were tasty. Definitely a keeper.
House smells amazing. I threw in some crystallized ginger for funsies and didn’t use coconut. Also swapped in bulgur instead of wheat germ. This recipe is so riffable. https://www.kingarthurbaking.com/recipes/morning-glory-muffins-recipe
From the King Arthur recipe collection. Such a straightforward and delicious recipe! I used both dark chocolate and white chocolate chips.
Sourdough beer bread, made with the Artisan Bread Flour as well as my KA starter (which is thriving!).
I love KAB, but this recipe has some confusing parts
In the first step it says to boil the tangzhong, but tip 4 says to bring it to 149°.
Like me, many people don't have black cocoa. In the Q&A section two people have asked about substitutions. Both times the response is confusing. The answer is to "Reduce the flour in the tangzhong by 2TBs and add 2TBs of cocoa." But the tangzhong only has 1.5 TBs! Can a tangzhong be made only using cocoa?
Has anyone made this?
A plain and a jalapeno cheddar loaf
I saw this recipe pop up elsewhere in Reddit today and was wondering if cold fermenting it in the proofing basket would be beneficial in any way. I do this with a few different recipes and have been pretty happy with the results, but considering the preferment in this one, I am concerned of going too far.
https://www.kingarthurbaking.com/recipes/everyday-french-loaf-recipe
Really tasty and easy biscuits
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!
Hey all! I saw someone post a pic of their Boston Cream Pie not too long ago and they mentioned they used King Arthur’s recipe. Since that is my mom’s favorite cake, I decided to see if I could make it for Mother’s Day. I was a bit nervous because I’ve never made it before, but the recipe wasn’t complicated. Overall, I’m happy with the outcome and my mom really enjoyed it. Happy Mother’s Day!
Hey there bakers.
I was just given 20 pounds of King Arthur All Purpose flour. Here’s the problem. It was stored in a chest freezer for at least 18 months in just its own bag. No extra covering.
Anyone have an idea whether it is still good? I hate to just toss it. Maybe test it with a small bake??
Made these babies this morning, regular size not mini. Super yummy. House smells great! https://www.kingarthurbaking.com/recipes/maple-french-toast-muffins-recipe