King Arthur Baking Company’s Post

Imagine a frosted cake. Any size, any flavor. You cut into that cake… Expecting a clean slice… But see cake batter on your knife. Why is that a problem? Because no one frosts a cake knowing it isn’t done. (Unless they’re on a reality baking show and don’t have time to start over.) Likewise, to ensure your book’s content is → Compelling → Cohesive → Complete Only request a Line or Copy Edit AFTER a Content or Developmental Edit. Otherwise you may be serving your readers frosted cake batter. 👉🏾 Avoid the mistake of half-baked cake. Send me a message and let's talk about your book.

Have you tried chicken satay in the air fryer? Just 5 minutes prep and 15 minutes to cook and the chicken is so juicy! You can find the recipe on page 56 of The Ultimate Air fryer Cookbook. Photo by Danielle Wood #airfryer #airfryeruk #cookbook #lunchideas #foodphotography

I have been baking sourdough bread for well over five years now, and I have had some decent loaves, but many discards and flat loaves. I tried different techniques for folding, shaping, and hydration, but couldn’t really identify why some loaves turned out and others didn’t. After reading Joshua Seiden’s Medium article about bread baking as an illustration of the product development process, I took a step back and researched the different factors that impact fermentation and rise, and began to track my experiments using a spreadsheet. I finally identified the critical factor: temperature. Evidently, the recipe I was using was optimized for a 72 degree ambient temp, and my kitchen never gets below 74. This seemed like a good reason why my winter loaves were always better than my summer ones. After experimenting with reducing the amount of levain and increasing the amount of flour and water to compensate, I nailed it (see photo). So, thanks for the inspiration, Josh! But! This process also made me realize that, while experimentation is critical, it is equally important to identify the *right* set of variables to play with.

SLICE IT!! Like a thick juicy steak at Texas Roadhouse! No one would ever eat a good steak in one bite. That's what steak knives are for - to cut up into smaller, savory bites. That same logic applies to the ABOUT section on LinkedIn pages. It needs to be broken up into smaller, digestible bites. It's easier to read and more likely to be read! In plain English - use paragraphs or something approaching paragraphs. Don't put together a sea of continuous ink. Periodic editing and updating are good too. Make sure the page reflects current company information and organizational objectives. Need suggestions or help updating your page? Let’s talk! Explore ways you can Jumpstart today! PS. Texas Roadhouse has a good fully-loaded baked potato too!! #JumpstartToday #JSIN #LinkedInTips #branding #steakhouse

Proofing is a vital step in the baking process that affects the smell, taste, and, even more so, the volume and crumb appearance of the final baked product. In the next episode of the Baker & Miller Educational Webinar Series -- which will be presented LIVE in 5 different languages -- you'll learn the technologies and methods to help control the dough proofing process. Follow this link to select your session: https://bit.ly/3Q5aEoh #baking #milling #dough #fermentation #rheology #WeCraftAssurance

Discover the secrets of fryer maintenance in our upcoming webinar! Learn essential tips and techniques to extend the life of your fryer and achieve consistently delicious frying results and everything about fryer, frying & filtration. Register now to become a fryer maintenance expert! ➕ Get your personal certificate. ⚠️ REGISTRATION LINK: https://lnkd.in/eJifNGGD #webinar #event #onlinewebinar #vitofryfilter #oilfiltersystem #vitofilter #vito #frying #fried #fries #content #freeevent #filtrationsystem #kitchen

This review came from an Advanced Breadmaking course. We made sourdough bread, croissants and bagels, all very different methods and techniques. The croissants turned out particularly well, but it's always good when things don't work or don't go according to plan as it gives me an opportunity to use my expertise and teach students why it's happened and what to do to rectify or help the situation. What have you made recently that didn't go according to plan? #cookingschool #cookingclass #privatechef

A quick look at three ways ingredicons (in this case grains) get recipe-ready from their stored state as a pantry carb.  Cooked to order is great with an abundance of time, but it's increasingly rare to have such a luxury - even rinsing them can seem like too big a hurdle between you and a meal. That's where the power of prepblox comes in... Pre-cooking your grains speeds along a future build by getting ahead of the immobile cooking time they require. Better yet, prepare a bunch and freeze them! Using a flavorful broth to cook the grains in adds a deeper level of flavor that saves you having to build one later on.

Hello everyone 👋 I recently had the pleasure of finishing an exceptional #book 📚 authored by a great friend and colleague, Mike Fleming. The book, titled "Baking in Asia," is an extraordinary journey into the art and science of baking 🥖🍰. Mike's book stands out as an engaging read 📖. It masterfully brings to life the complex variables of baking, such as the impact of climate 🌦, the nuances of various baking processes, the importance of timing ⏱, and the necessary skill levels and equipment 🍳. The book not only educates but also ignites a passion for baking with its detailed and approachable content. Mike's dedication to sharing his extensive knowledge and experiences in the baking world is evident throughout. From the first page to the last, I found myself completely engrossed. This book is more than just a guide; it's a source of inspiration for both novice and experienced bakers alike 👨🍳👩🍳. Mike’s style of writing is both informative and engaging, making complex baking techniques accessible to readers of all skill levels. The vivid descriptions and practical tips he provides are invaluable. It's a book that not only belongs on the shelves of those who love to bake but also in the hands of anyone who appreciates the art of baking. Highly recommended for its motivational content and educational value, "Baking in Asia" is a culinary treasure that you simply must have in your library 📚🌟.

Learn how to make delicious Chiusoni pasta even without a pasta machine! With just a few simple tools, you can create this unique shape and enjoy it with a flavorful ragu. https://hubs.la/Q02j9sYY0