Trader Joe's certainly caused quite a hubbub when they decided to stop carrying King Arthur Flour and switch over to a store brand. We saw the new Trader Joe's all-purpose flour on the shelves for the...
We grew up on bagels, and taking a bite of that warm, ultra-chewy bread is still one of our favorite food experiences. Ask any good bagel baker and they'll tell you that the key to that chewy crust an...
Every once in a while in our baking, we come across a recipe that calls for a tablespoon or two of vital wheat gluten. Since it's almost always listed as "optional" and since the ingredient was hard t...
If you make bread every weekend or have an obsession with cakes, it makes sense to keep specific flours for those recipes on-hand. But what about the rest of us? Is there such a big difference between...
The windowpane test is one of the best ways to tell if you've sufficiently kneaded your bread dough, though it can sound like a pretty bizarre instruction when you come across it in a recipe! Here's w...
Ah, gluten. Bread bakers love it and pastry chefs keep it at a respectful distance. So what's the deal with gluten and what can we oh-so-humble home cooks do about it? All flour contains a certain pe...
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