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By: ArtandLemons
Thanks, Megan! You’re an inspiration. I want to convert my recipes as well and use the scale instead of cups. Baking habits are hard to break, but I’m trying.
View ArticleBy: ArtandLemons
Carolyn, Thank you! I really enjoyed meeting you and hope we run into each again.
View ArticleBy: Primlani Kitchen
It was indeed a pleasure to connect with you Nikki!! Thanks for stopping by at my blog too. Looking forward to more deliciousness from you!!
View ArticleBy: Robyn Stone | Add a Pinch
I’ve always imagined their test kitchens to be like the very best bakery on steroids mixed with the gentleness of my grandmother’s kitchen. Now, that is something for a kitchen to live up to, isn’t it?...
View ArticleBy: ArtandLemons
Rashmi, Yes, you too! Can’t wait for more veg-lovin’ goodness on your site as well.
View ArticleBy: Sara
I was looking forward to this post. I was there when they were building the new test kitchen but haven’t seen it yet. I know you’d sent me the link before, but I didn’t recall that it was 4.25 ounces...
View ArticleBy: ArtandLemons
Thanks, Sara. Standardized flour weights do vary, King Arthur bases their measurement on their brand of flours, but I imagine it differs by brand (how fine the grain was milled and if other flours are...
View ArticleBy: a visit to King Arthur Flour, part two (blitz puff pastry)
[...] you can catch on part one (bread basics) of my trip to King Arthur Flour here. I filmed this video of Susan’s short-cut pastry technique so you can see how the dough comes [...]
View ArticleBy: King Arthur Flour Blog and Bake Recap | Healthy Green Kitchen
[...] Art and Lemons The Professional Palate Mommie Cooks http://www.stetted.com/index.php/2012/06/10/silent-sunday-king-arthur-flour/”>Stetted Thyme In Our Kitchen Whisk. Write. Repeat. Bakeaholic...
View ArticleBy: Julie M.
Great post Nikki! It was such a pleasure to meet you up in Vermont. I hope we cross paths at another blogging event soon!
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