I want to know what kind of unhinged bakers are employed at King Arthur flour who put a 73% hydration pizza dough recipe on the back of their 00 flour bag.
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Y'all I just found some King Arthur gluten free chocolate chip cookie and fudge brownie in a cups and I am freaking out excited about this
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the pretentious windbags over on the new york times cooking page have nothing on the genuine, salt of the earth maniacs that leave these kinds of comments on a king arthur flour recipe
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Cooking With Christie: Traditional Soda Crackers
Inspiration: I love soda crackers. Unfortunately, all major brands use enriched flour, something I can no longer have (stupid allergies), leaving a square shaped hole in my heart.
Until I stopped and thought about it — there’s no reason why I can’t make my own!
Looking around the internets, I discovered a promising recipe by King Arthur Flour…so I tried it out. Sadly, my first attempt was not…
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Not me on Day Six of Passover, Google image searching "bread"! Nope, no siree Bob.
Anyway this recipe looks frankly fantastic.
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Support King Arthur Baking Company
image description for the screenshot above:
I borrowed this screenshot from the Libs of T i k T o k account. This screenshot is of the Baking Pitchfest page, where LoT has circled that King Arthur is specifically only allowing "Person of Color led business" to enter into the Product Competition and "Person of Color led bakery" to enter the Bakery Edition.
The Libs of T i k T o k and other white supremacist assholes have forced King Arthur Baking off of Twitter for specifically focusing on uplifting bakeries and businesses owned and led by Black, brown, Indigenous, Asian, Middle Eastern, African, Latinx, and other people of color.
Don't know about King Arthur? Well, they are an incredible 100% employee-owned company with high quality ingredients and a ton of gluten-free options.
They focus heavily on food access and justice, climate change, and underrepresented and forcibly oppressed folks. Plus, they're one of a few businesses who practices what they preach. Their DEI page really highlights a lot of work they've done, both internally and externally, to make the word a better place.
They also have a baking school with virtual options, a ton of recipes, and other tips and tricks. And, of course, their shop has many flours and baking mixes. They also sell other ingredients, kitchen tools, and bakeware.
I have a lot of love personally for King Arthur Baking because they were one of the early companies that started selling gluten-free mixes and flours in mainstream stores. I had to ditch gluten in 2012 and I thought I'd never enjoy breads or pastries again. The supply of gluten-free items was sparse in those days, y'all. Phew! Thankfully, I found them through the amazing Chef Brad, and learned SO much from the tips and tricks they shared.
It sounds like hyperbole, but they changed my life. I only hope that we can help support them so that they make it through this ridiculous LoT issue unscathed.
PS: I also borrowed the below screenshot from an upset asshole on Twitter, and I really like the way KA replied:
image description:
an email reply from King Arthur Baking Company (written by Amy) to an upset asshole. The email reads:
Hi Cathy,
We're sorry to hear that this doesn't sit well with you and you feel compelled to go elsewhere.
Helping build joyful, equitable communities that celebrate diversity is an important part of who we are as a company.
Please know that we'll be here and hope there'll come a day when you feel ready to rejoin our community. We love baking with anyone and everyone. Our simple expectation is that everyone show respect for one another.
Kind Regards,
Amy
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Infused Cream
I've got a Galentine's Sweet Swap this weekend and I was trying to think of what I'm going to bring. I thought about making chocolate truffles which are always lovely, but I wanted to do a little more. Then I read through a recipe that mentioned infusing the cream with cinnamon (or etc) before making the ganache.
And from there, I stumbled across how to whip cream in a mason jar. Posting this now so I can come back to it later.
https://www.kingarthurbaking.com/blog/2021/11/16/mason-jar-whipped-cream
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Recipe: No-Fuss Focaccia
No Fuss Focaccia.
No-Fuss Focaccia is a light modification of the recipe of the same name from King Arthur Flour. It’s perfect when you crave a savory flatbread but don’t have the time or patience to manage a long ferment. Makes one 10×13 focaccia, about a dozen servings.
Recipe:
420 g all purpose flour
320 g warm water
1 T (not a misprint) instant dry yeast
1 ½ t salt
3 T olive oil, plus…
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recipe times that are almost always lying to you:
how long this bread will take to double in bulk
how long it will take to caramelise onions
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