King Arthur is America's oldest flour company, founded in 1790. The company prides itself on its high-quality flours with no chemical additives. It is the best selling flour in New England and its popularity across the country is on the rise with its Baker's Catalogue and Web site.
Because they’ve been making flour for so long, the folks at King Arthur produce consistently great products. If I could afford it, I would buy King Arthur flour all the time, and they're not even paying me to say that. They also sell just about anything you’d need to make great bread and other baked goods, from mixes to bowls and spoons, from scales to yeast to fillings and spices.
But of course this Web site offers much more than an excellent place to buy supplies. The recipe section, in my opinion, can’t be beat for variety and quality. You can browse by categories including yeast breads and rolls, bread machine recipes, pies, quiches, tarts and turnovers, and holiday and festival. There’s even a section on soups and stews, two of the best food items to serve with your bread.
You can also search for specific recipes by keyword, ingredient or title. Among my favorites are English Muffin Batter Bread, Harvest Grains Bread and Walter Sands’ Basic White Bread. These are all really simple, delicious recipes. If you’re not already into baking, I encourage you to try them out.
If you need a little help honing your baking know-how, check out the section on Sharpening Your Baking Skills. It tells you about classes offered at the King Arthur store in Vermont, as well as containing online courses about bread machine basics, pie and more. These “classes” offer recipes and techniques to make your baked goods great.
The site also has information about the company, how professional bakers can buy King Arthur flour, and fun news bits about the company. You can also sign up to join The Baking Circle, which gives you access to message boards on the site, an e-mail newsletter and heads-up on upcoming sales and specials. It’s really great if you’re into baking.
Go To Page: 1 2
