Tag Archives: King Arthur Flour

Kneading Conference 2013

It’s pretty inspiring to have a chance to be with a vibrant group of bakers (both professional and home), grain millers and grain growers for three days. We’re all speaking the same language – albeit from a different perspective. This … Continue reading

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Rhubarb Upside Down Cake

Much to most Western Washingtonians’ surprise, we’ve had a warm, dry spring. It’s very strange. Most of my flower gardens are one month ahead of normal. The clematis have bloomed and gone, the calla lilies are in bloom (cue Katharine … Continue reading

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The Pie Crust Survival Guide: Make Your Best Pie Crust

It’s the Monday before Thanksgiving and you’re stressing about the pies you will be baking for Thursday’s feast.  You’re considering buying your pies instead of making them because the crust never comes out right.  Or you might be planning to … Continue reading

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Flour Power

It’s a cheesy title, I know.  But you have to get a little cheesy before you approach a baking topic as serious as flour.  One of the most often-asked questions I hear in Pastry Craft classes is, “Does it really … Continue reading

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