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Sourdough starter only has two ingredients: flour and water. But while water is self-explanatory, you have more options when it comes to your choice of flour. So what’s the best flour for sourdough starter?
The post Best flour for sourdough starter: How to choose: How do different flours affect your sourdough starter? appeared first on the King Arthur Blog.kingarthurflour_feed
This piece is a lightly adapted excerpt from Mia Castro’s new cookbook, Cocina Puerto Rico.
When I think of Puerto Rican desserts, the first that comes to mind is flan — a richer, more flavorful cousin of the classic French crème caramel. It’s a delicate custard made with evaporated milk, condensed milk, and eggs, gently baked in a caramel-coated pan inside a steamy water bath.
The post An expert's tips to nail your flan: For stunning, silky-smooth flan, follow these pro tips. appeared first on the King Arthur Blog.kingarthurflour_feed
If you’ve melted solid chocolate, you know that even a tiny bit of water inadvertently splashed into the bowl can make that beautifully smooth, glossy chocolate “seize,” turning it into a dry, dull, grainy mess. Melted chocolate and water just don’t mix!
The post You can (and should!) make chocolate ganache with water: For purest chocolate flavor, ditch the heavy cream. appeared first on the King Arthur Blog.kingarthurflour_feed
This month, we’re going big on flavor. The markets may not be bursting just yet, but we can still lean into bakes that pack a major punch. These include a flaky pastry with a hidden filling of vibrant guava; citrus-laden blondies; and the cheesiest sourdough loaf possible.
The post The 13 best recipes to bake in March: Celebrate spring and get baking. appeared first on the King Arthur Blog.![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
