• mathprofrob on April 14, 2024

  Following up on LomaxHartCreative's comment: The sticky toffee pudding is on page 316 of my copy of the book. I've noticed that most of the page numbers listed in the recipe index for this book don't match my copy. Maybe the publisher did multiple printings with different numbers of pages?

• LomaxHartCreative on December 23, 2023

  sticky toffee pudding is not on page 354. I don’t see it in the book at all.

• foodie4fun on August 24, 2023

  Corrections for The King Arthur Baking School: Lessons and Recipes for Every Baker - I found this on their website. The link to the original text is below. On page 258, the tablespoon measure for the butter in the Sugar Cookie Cutouts is incorrect. It is listed as 24 tablespoons; the correct amount is 12 tablespoons. (The gram measure of 170g is correct.) On page 376, the gram measure for the milk in the Pumpkin Pastry Cream recipe is incorrect. It is listed at 22 grams; the correct amount is 227 grams. (The volumetric measure of 1 cup is correct.) https://www.kingarthurbaking.com/cookbook/corrections

Notes about Recipes in this book

• Tender sweet bread

  • Ordinaryblogger on February 11, 2024

    Filled with raspberry jam. Wow.

• Whole wheat waffles

  • dbuhler on April 14, 2024

    These were delicious waffles! I did sub brown sugar for the white sugar, and I added one cup of frozen wild blueberries that I dusted in flour before adding to the batter. Even with the berries I only got 3.75 waffles with my Belgian waffle maker. This was a great use of sourdough discard and they also provided some very helpful information on how to sub discard for some of the ingredients in any recipe. My kids especially loved these and I will definitely make these again!

• Traditional puff pastry (Pâte feuilletée)

  • jay.moe on February 09, 2023

    The dough stuck a little to the counter which exposed the butter layer. Rubbing some flour onto the butter helped coat the butter. It made a good puff pastry but it needed two different 5 hour rests.

• Palmiers

  • jay.moe on February 09, 2023

    It took closer to 12 minutes before they needed to be flipped. Browned nicer on a heavier baking sheet. The Demerara sugar made the Palmiers extremely sweet, tasting a lot like monkey bread. I maybe used more than was necessary to keep them from sticking. I will try using less or swapping the Demerara for granulated sugar.

• Apple filling

  • jay.moe on November 23, 2022

    Made the Brown sugar apple pie variation using Jonathon and Envy apples. Need to use closer to 900 grams of apples for a fuller pie, 800 grams was a little skimpy. The pie had a caramel, cinnamon flavor that made the perfect apple pie. Used two teaspoons of Crust Dust (recipe on King Arthur Baking's website) before adding the apples and didn't have a problem with the juices running once the pie was cut. The Sparkling Sugar on top added a sweet crunch which I liked better than dusting with granulated sugar.

• Oat chocolate chip cookies

  • dbuhler on February 28, 2024

    This dough was quick to put together and it doesn't require a fridge rest. Because of the coconut oil they do have a slight greasy feel. I also miss the flavor of butter. I did bake the first batch of cookies 30 minutes after mixing (fridge rest), and batches two and three about 2 hours after mixing (2 hours covered on counter, not in fridge) and the second and third batches spread a lot less than the first. I used my #50 scoop and got 33 cookies. I'm not sure I would make these again, but I did pass this recipe on to a friend who has family members who can't have butter and I think this technique of using a coconut oil is a good one.

• Chocolate-hazelnut biscotti

  • luluinphilly on December 14, 2022

    These were wonderful. Very easy and filled the kitchen with a toasty, chocolatey scent. They are more tender than a traditional biscotti.

• Florentine bars

  • luluinphilly on December 16, 2022

    Another wonderful recipe. The shortbread crust was difficult but not impossible to spread in the pan with added tenderness from the egg yolk. The topping is caramel-y and decadent. I am loving this cookbook for its tried and true recipes with clear instructions

• Blueberry muffins

  • takemori on July 04, 2024

    The raw sugar on top really pushed these over the edge! Baked perfectly at 16 minutes; muffins were able to withstand an acute excess (extra 1/2c) of berries with minimal structural impact.

• Lemon bundt cake

  • rgraham on April 07, 2023

    Page 346

• Basic bread

  • luluinphilly on January 19, 2023

    This is my back-pocket white sandwich bread loaf. (I discovered it first at a King Arthur sour dough class before the pandemic and this is the same recipe.) It is plush and similar in texture and shelf life to milk bread created with tangzhong technique. But- it skips the extra step of cooking the flour and uses starter instead. I find that the starter can be fully fed or discard, as the addition of yeast insures a good rise. You can also adjust the amount of starter if you want exclude instant yeast, and substitute milk for the water and milk powder.

• Baguette shaping

  • kkmatti on July 23, 2023

    Excellent baguette recipe. I used a King Arthur YouTube video along with this recipe to make my baguettes.