banner image

Kingarthurbaking.com recipes

Site Title : King Arthur Baking - Try it Once, Trust it Always

Site Description : Recipes you can count on. Shop Online for Flour, Ingredients, Baking Mixes and Kitchen Tools.

Baking Tips & Techniques | King Arthur Baking

Link: https://www.kingarthurbaking.com/learn/resources/baking-tips-techniques

Using another spoon of the same size, scrape the dough off the first spoon onto the baking sheet. Scoop the dough against the side of the bowl, using the lip of the bowl to level off the bottom, then squeeze the scoop's handle to release the dough onto a baking sheet. When dough begins to stick in the scoop, rinse scoop with warm water. ... See Details

Created: 2 days ago

Sourdough Baking Tools | King Arthur Baking

Link: https://www.kingarthurbaking.com/learn/guides/sourdough/tools

Perfect for scraping sticky starter out of its crock, or dough out of a bowl (or off your kneading surface). Scale For best, most consistent results in sourdough baking, weigh your ingredients: flour and water for feeding, all ingredients for baking. ... See Details

Created: 1 days ago

Tools and Pans | King Arthur Baking

Link: https://www.kingarthurbaking.com/learn/resources/tools-and-pans

Spatulas are used to scrape cake batter off the sides of the mixing bowl, spread filling onto cinnamon bun dough, or any number of baking tasks. They are made of heat-resistant silicone so they also can be used to stir custard, scramble eggs, or turn doughnuts in a deep fat fryer. ... See Details

Created: 2 days ago

Scone Baking | King Arthur Baking

Link: https://www.kingarthurbaking.com/learn/guides/scone

When you're checking out the breakfast options at your local bakery or coffee shop, scones are a given. Somewhere between biscuit and muffin — with a delicately crusty exterior, and tender, light crumb within — scones have become part of the morning ritual for many: grab your travel mug and a scone, and hit the road. Wedge-shaped or round, filled with chocolate, or even savory (bacon ... See Details

Created: 2 days ago

Tips for using a long covered baker | King Arthur Baking

Link: https://www.kingarthurbaking.com/blog/2015/06/06/using-long-covered-baker

But if you'd like that crunch to last a little longer, turn the bread out of the pan and place it back in the turned-off oven, laying it right on the rack. Crack the oven door and allow the bread to cool in the oven. Any residual moisture from the bread will be wicked away by the hot oven, resulting in mega-crunchy crust. ... See Details

Created: 2 days ago

Bread baking in a Dutch oven | King Arthur Baking

Link: https://www.kingarthurbaking.com/blog/2017/02/21/bread-baking-dutch-oven

Making crispy, crusty, golden loaves of bread at home has never been easier. It all starts with bread baking in a Dutch oven (lidded pot), the perfect vessel for making artisan-style loaves. The steam that's created inside the pot miraculously transforms the dough, ensuring the bread's crust will shatter into delicate shards with each bite. The best way to produce steam inside a lidded pot? ... See Details

Created: 1 days ago

Sourdough Baking FAQ | King Arthur Baking

Link: https://www.kingarthurbaking.com/learn/guides/sourdough/faq

Combined with water, flour's protein develops into an elastic web (gluten) that traps the carbon dioxide gas given off by yeast, making dough rise. Water: Water activates the gluten in flour. It's also a vital necessity for growing yeast; and is the "solvent" that disperses all of the remaining ingredients. ... See Details

Created: 2 days ago

Feeding and Maintaining Your Sourdough Starter | King

Link: https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe

There may be a bit of light amber or clear liquid on top. Either drain this off, or stir it in, your choice; it's simply a byproduct from the fermenting yeast. Remove all but 4 ounces (1/2 cup) starter; see "tips," at left, for ideas on what to do with it. Add the flour and lukewarm water to the remaining starter. Mix until smooth, and cover. ... See Details

Created: 2 days ago

Where to put dough to rise | King Arthur Baking

Link: https://www.kingarthurbaking.com/blog/2019/03/12/where-to-put-dough-to-rise

Whether you have a woodstove, radiators, or baseboard heat, find a warm spot nearby. This isn’t as foolproof a solution as some of the others, since the heat can cycle on and off, but it’s better than your cold kitchen counter. In a cooler preheated with a bowl of boiling water. This is a similar situation to a microwave oven, though not as ... See Details

Created: 2 days ago

Convection oven vs. traditional oven | King Arthur Baking

Link: https://www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum

We've heard tales of cookies being blown off their baking pans onto the oven window; a shot I'd dearly love to reproduce, but so far haven't managed. Wetter batters or doughs can literally be blown sideways by the fan as they're rising. Note that the wind in this case was blowing from the east. ... See Details

Created: 2 days ago

© 2017 tfrecipes.com. All rights reserved.
View Sitemap