The King Arthur Baking School: Lessons and Recipes for Every Baker

Baking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at teaching baking. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur’s unique approach is friendly and accessible to all levels, focusing on the “how” and “why.” So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to Baking School! Hardcover.

About The Author
King Arthur Baking Coimpany has been a baking resource since 1790, when Bostonian Henry Wood began importing flour from England to sell in America. With a long and storied history, King Arthur has set the gold standard for generations in providing expert guidance, inspiration, and premium products and ingredients to bakers. The company became 100% employee-owned in 2004, and a founding B Corp in 2007, solidifying their mission to use baking as a force for social good. They’re committed to much more than profit and dedicated to building community and protecting the planet. King Arthur runs a baking school with two campuses (Vermont and Washington State), educates children through its Bake for Good program, and works to spread the joy of baking through workshops, classes, instruction, and conversation—both digitally and in-person—to bakers everywhere.