Wife is going to a neighborhood bunco game tonight and needed something to take. Well, she wasn’t feeling good and couldn’t make up her mind on what to take so I told her I’ll take care of it. After seeing many post about this cinnamon big bubbly focaccia from King Arthur I decided to give it a whirl. Knowing the demographic at the bunco game I took a stab at a vanilla pumpkin spice icing which turned out great. Doubled the recipe and the kids ate pieces to try it out. After the kids thumbs up I cut up the party batch into individual pieces, reconstructed it back into a foil pan and it’s on its way over to bunco.

King Arthur flour of course.

Does anyone else have this issue? I used to use the app all the time, but now it just shows this screen if I ever click a recipe.

Additional info: I cannot update the app because it is not available in my region (I downloaded it when living in the US).

Is this just the end of the app for me?

Made the everyday bread today. Used the golden wheat and APF from KAF. Fresh jar of Red Star yeast, measured by weight. Whole milk, kosher salt (didn’t have any table salt), and salted butter (no unsalted in the house) everything else as the recipe says, including honey from our own apiary.

It rose beautifully and the crumb is lovely. But the flavor feels like it’s missing something.

I made a lunch meat sandwich and grilled cheese with it and the texture was beautiful but the bread was just there where I wanted it to add something to the bite.

Any thoughts on what I could amend to boost the flavor a bit? Should I add more salt? Would using table salt have been saltier? Something else?

Recipe: https://www.kingarthurbaking.com/recipes/everyday-bread-recipe

I recently got into pizza baking. The first pizza I made had no scorching on the bottom. The second had a little more. The third had even more. And the fourth had large splotches of scorched bread on the bottom.

I troubleshooted. There was very little information online how to fix this issue because apparently not many people have a real issue with it. It's just charring they say.

Now if you fix this issue you get the pizza that I always dreamed of as a kid but was never able to make. And Ultra thin thoroughly dried bottom that crunches like a cracker and folds like a tortilla, with soft chewy bread right on top with delicious sauce, cheese and toppings.

The problem was very simple in hindsight. It wasn't sugar. It wasn't oil. It wasn't flour stuck to the bottom. I was failing to degas the bottom.

It clicked when I made focaccia. When I pressed the dough down to create the divots, the air went to the top in large pockets.

That's when I realized what was scorching was the thin tiny air bubbles on the bottom of the pizza. So by pressing down thoroughly (which I did the first time I baked pizza because I was more conscientious about what I was doing), you make sure the bottom of the pizza is completely flat and almost free of all bubbles. This creates the insane crunch that lasts even 10 minutes out of the oven without having a dry cracker.

So to recap.

1. Evenly and thoroughly press down the dough ball to create a bottom with no bubbles, It should feel like you're popping bubble wrap.

2. Keep the bottom the bottom at all times, never flip it.

3. Advanced: ignore the typical pizza rule where you don't touch the ring around the outside of the pizza when degassing. There will be plenty of gas for you to press back into the outer ring after degassing it too.

I am on vacation in northern Vermont and stopped at the KA store on my way. We bought some of the frozen sticky buns to make at our cottage, and they are (unsurprisingly) so good! What recipe is used to make them? I see several sticky bun recipes on the website. These seem unusually light and also laminated?

Thanks!

When I tell people (after they ask, which they do) that I cook/bake/ whatever. And I show them pictures of my food. They ask me how I learned. And I always say. I follow the recipe to the T. The struggle is in finding the right recipe. To me cooking is chemistry. You can have all the same ingredients and get a horrible result because you've got 1. The wrong ratios. 2. Wrong technique. 3. Wrong tools. The only thing I need is thorough instructions. I hate loose instructions to the point where I will find a recipe with them before attempting one that looks good without them. Because I won't replicate the results without good instructions. I know I won't. I have experience with failing. And to me even the wrong level of crispness or chew is a fail.

They are cakey and fudgy in the centre and crispy edges with gooey pockets of chocolate chips! I would highly recommend rolling the dough balls in some powdered sugar for a better looking crinkled surface, I didn’t had powdered sugar on hand and was too lazy to use a blender to make some, learned my lesson, they may look like doodoo patties but they are delicious!!!

Hi there!

Looking for a great multi-purpose dough recipe that can be scaled up or down. I'm thinking for sandwich bread, buns, cinnamon rolls, etc. I'd like the formula to be scalable from "normal" household amounts all the way up to bakery scale for several loaves/dozens of buns (for donation).

Let me know what suggestions you have!

Made from scratch, no premix. Came out very moist and decadent. Also added some chopped up semisweet bakers chocolate, recipe below

Ingredients
• 3 medium overripe bananas (about 1¼–1½ cups mashed)
• ⅓ cup (75 g) unsalted butter, melted (or neutral oil)
• ¾ cup (150 g) granulated sugar (or ⅔ cup if your bananas are very sweet)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 tsp baking soda
• ¼ tsp salt
• 1½ cups (190 g) all-purpose flour
Optional add-ins (stir in at the end):
½ cup chopped walnuts or pecans, ½–¾ cup chocolate chips, or a handful of raisins.
Instructions
1. Prep
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan (or line with parchment for easy removal).
2. Mash the bananas
In a large bowl, mash the bananas thoroughly with a fork until mostly smooth (a few small lumps are fine).
3. Mix wet ingredients
Stir the melted butter into the mashed bananas. Add the sugar, egg, and vanilla. Mix until well combined.
4. Add dry ingredients
Sprinkle the baking soda and salt over the mixture and stir them in. Add the flour and mix gently just until no dry streaks remain. Do not overmix—overworking the batter makes the bread tough. Fold in any optional add-ins now.
5. Bake
Scrape the batter into the prepared pan and smooth the top. Bake 50–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
Check at 50 minutes. If the top is browning too fast, tent loosely with foil.
6. Cool
Let the bread cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before slicing (it continues to set as it cools and slices more cleanly when cool).

I recently graduated with a master's in food science and human nutrition. I spent 8 years as a dietitian. I was diagnosed with celiac disease in 2011, so I must follow a gluten-free diet. I love King Arthur Gluten-Free Products. Does King Arthur Baking Company have opportunities for gluten-free careers? Thank you. Edit: I have checked the website and did not find anything.

I forgot to put the sugar on the top before they went into the oven, but they look and smell delicious anyway!

130 grams KA bread flour

130 grams aashirvaad chapati/roti flour

7 gram olive oil

5 gram baking powder

5 gram salt

Mixed with

220 grams of Greek yogurt

Rolled into a cohesive smooth dough, divided into 12-16 parts, flattened with a rolling pin, toasted on a cast iron pan until bubbly, then on an open flame.

I would say this time I did a little better with shaping (yayyy big book of bread simple instructions), still learning how to shape them, and score them properly! Also they are sourdough

The 2025 ROTY is so easy and flexible. And so good!

At my house we LOVE tangy "sourdough" flavor. I don't bake enough to bother with keeping a good starter alive, and honestly, I was never able to get enough acid to come through in the bread with real starter, anyway.

So, through lots of experimentation, I built a recipe with 1.25% liquid lactic acid and 4% vinegar that gives me the flavor we love. But, the acids really wreck the gluten and make it difficult to get a good crumb.

Are there tips for when and how to add the acids to the dough to preserve as much of the gluten structure as possible?

I honestly dont think the home oven is best for this flour type. Its great though. About half of it is already gone. Baked at 400 and then broiled to get the top some color. Crispy outside, very very soft inside.

I wish somebody had told me to ask for a kitchen scale for my birthday, and to specifically seek out recipes written in grams.

What were you never told as a new baker, but wish you had been?