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I’ve always found King Arthur to be reliable? Their recipes are good and include metric, you can get the flour anywhere and they’re very proactive with support
by throwaway219450 4mo ago
I’ve always found King Arthur to be reliable? Their recipes are good and include metric, you can get the flour anywhere and they’re very proactive with support if you have questions about tweaking. Also good books.
Good bread exists, it’s just not cheap like it is in Europe.
- nkrisc 4mo agoKing Arthur recipes are good in my limited home baking experience. As long as you remain somewhat near to it, you’ll get something edible. I’ve found though for things like hydration or proofing times your environment is going to have a noticeable impact on that. King Arthur recipes are written with their products in mind, so if you’re using other flour make sure to check the protein content and that it matches! I’ve made that mistake before when I had consistently bad results and realized the flour I had was quite a bit lower in protein content despite having the same general “all purpose” moniker.
- dredmorbius 4mo agoKA do make specific bread flours (high-gluten / high-protein), so that if you're used to those a GP or pastry flour will yield far less gluten development. That said, I've used a cheap bleached white AP flour when that's all that's available and had ... quite good results. My preference is bread flours, and generally at least some whole wheat in the mix.
- mauvehaus 4mo agoKing Arthur has classes in Norwich, VT! Come and take some! My partner got me a pretzel making class a couple years ago, and it has made baking soft pretzels a treat. Boston Logan is probably your closest truly useful airport, and the Dartmouth Coach goes direct from there to Hanover.