The King Arthur Baking Company's All-Purpose Baker's Companion (Revised and Updated)

Just amazing, jazzed up, or just plain classic recipes. Obviously immediately took off the book jacket because this will be used a LOT, just need to find the right protector for it. Very tired of phone scrolling and wanted a tangible object full of no nonsense tested recipes. Huge sections of techniques, what to do when adding certain types of grains, additives and fruits, well, basically everything a beginning to advanced baker needs to know. I am relatively familiar to baking, but I like to start with exact base recipes to the grams, then next time start changing things up. Had the book 24 hours and made brownies (amazing), Basic White loaf 101 (fantastic crumb, just firm enough for sandwiches, toasts perfectly, I mistimed warming my oven and overproofed by about 30 minutes, which created an “uglier” loaf, but that was my fault. Bake when dough is final proofed 1” above top of pan like it says, dumped the ingredients in my bread machine, ran the dough cycle, 1.5 hours later shape/pan/final rise/bake, very easy), and Japanese milk rolls (added a generous brushing of garlic butter and sprinkled seat salt out of the oven, they basically disolve in your mouth) have been using King Arthur’s Pain de Champange for my sourdough recipe for a month now (it’s not in the book but it’s fairly similar, and the proofing times are about perfect for my schedule, and I love it, have to bake 2-3 times a week, but I usually make a batch bread bowls). Easy enough recipes to start moving to much more complicated projects. Which I greatly look forward to, unfortunately couldn’t afford the other two, but ONE day I’m getting the collection! Now, my issues with the book: 1. Already tired of hearing “I am gonna get SOOOO fat!” 2. Im going to go broke buying ingredients. (I somehow stumbled on 5$ bags of KA bread flower on sale at Walmart… so I bought 30 pounds of flower… something I never saw myself doing.) Will have to either find cheaper alternatives or curb it to 2-3 new things a week unfortunately, but currently having tons of fun developing my passion for this skill. 3. That’s about it, if you enjoy learning and baking just buy the book, you will not regret it. Update: Been baking as much as I can, with a combination of this book for techniques/base recipes, and variations of recipes from the site. From milk buns, different types of bread loaves, fudge brownies, cinnamon rolls, eclairs, sourdough to basic naan bread and zephyr pancakes. Going to have to start selling stuff on Facebook so I can buy more ingredients just to keep baking every day. Most of the pics are my first time making the recipe, and every time gets a little better. Hope to get a proper set of pans and the other two books someday. But still having fun a month later and reference the All-Purpose Bakers Companion almost daily.

One Of The Books On Baking - Easy To Read & Use- Informative - Gave Inspiration To Try Different Baked Goods.

This is an enormous grimoire of grains!! I got the spiral bound and don't be discouraged if it's a bit stiff at first because it will break in with use. I like the spiral bound because it will lay flat on a table, perfect for when your hands are covered in flour and dough! It's got a recipe for about anything bread or bread-adjacent you will ever need. Excellent quality printing, perfect for you or for gifting.

The only cookbook you will ever need for baking. There's so much detail. Failproof! It gives you hints on how to make things come out the best they possibly can. I cannot believe I made it to my 60s before I bought it.

In 2003, the first King Arthur Flour Baker’s Companion Cookbook became a reality. I was in heaven, a company I revered, and one I followed closely, used their products, had given us a beauty of a cookbook. I have used it for these past 18 years. A little tattered and torn, but all there in black and white. And, now, 2021, we have the revised. and updated companion. The King Arthur bakers have been working on this cookbook. since 2019. What we have is 550:pages of 450:recipies, and so much more. Much has changed in these years, and this cookbook reveals that. But, it also maintains the basics of cooking and baking. This is a hefty book. Thrre are 15 new chapters. In the middle of the book are the photos, beautiful colored photos of the food. And,the more you dig in, the more you want to know. The introduction is followed by a chapter on measuring. This is all important in baking the correct weight. A kitchen scale is a must in. 2021. The table of contents includes every kind of baking. The recipes easy to read, the nutritional contents at the bottom of the page. Anything and everthing you might want to know is included. The cookbook is a worthy addition to your collection. You will use it everyday. Recommended. prisrob 03-03-2021 The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

My husband is the baker in our house. He actually uses this book quite a lot. Considering he has maybe 20 baking books, that's pretty impressive.

Very good reference sections in this book. Ingredient weight chart, and high altitude tips are great. I was stymied by some of the recipes, though. For example, "White Bread 101" requires potato flour, which I could not find at any of the regular grocers and ended up having to order online. (could have substituted instant mashed potatoes for it but I have an aversion to food dust in a box - so the nonfat dry milk requirement didn't make me excited either). The recipe for English muffins in this book is different than the KA recipe online - results were similar though. And don't ever substitute flour for Instant ClearJel unless you want the biggest runny fruity mess you've ever had in your kitchen. Take heed at using your kitchen scale to weigh ingredients rather than measure - if for no other reason than the teeny tiny fractions are really hard to see sometimes without a magnifying glass.

Este libro de panadería/repostería es una actualización a la versión original del 2003 (ISBN: 9780881505818, en caso de que esten interesados). No tengo la versión original, pero tengo entendido que algunos de los cambios fueron correcciones de errores, también se agregaron y removieron ciertas recetas. El libro en sí incluye un gran número de recetas detalladas para realizar pasteles, pays, galletas, panes, etc.; así como información invaluable para principiantes, desde equipamento, técnicas para mezclar, como medir ingredientes, consejos para que todo salga perfecto y lo que pudo haber salido si una receta falla. Entre las mismas, hay ilustraciones a blanco y negro para detallar algunos pasos o equipamento. Como buena noticia, no todas las recetas están en su página web. También se incluyen varias tablas tablas para realizar alteraciones a las recetes base. Por ejemplo, la receta para pay viene con una tabla para hacer distintos tipos de rellenos, la cual incluye la cantidad de fruta a usar y la cantidad de agente para espesar. Por otro lado, el libro tiene algunos detalles a considerar que pueden no gustarle a algunas persona. Primero, las tablas mencionadas anteriormente sólo incluyen medidas en volumen, no en peso, por lo que hay que buscar o realizar las medidas para hacer las alteraciones con precisión. El segundo es que la letra para las cantidades en fracciones (digamos, 1/2, 3/4, etc.) es muy pequeña y puede causar confusiones. Sin embargo, las medidas para peso son perfectamente legibles. El tercero, y el que me parece más importante, es que, de los cientos de recetas, solo hay alrededor de veinte imágenes a color, todas en medio del libro. La mayor parte de las imágenes (sin incluir estas) son las ilustraciones mencionadas anteriormente. Esto puede ser un problema para pincipiantes que no saben como se debería ver una receta finalizada. En cuanto a recetas, no es un mal libro excepto por la sección de galletas, que es corta y donde utilizan ingredientes como margarina (en lugar de mantequilla), así como jarabe de maíz. En este caso, las recetas de galletas de su página web son mucho mejores. A decir verdad, me parece un libro excelente debido a la cantidad y la calidad de la información y recetas dentro del mismo. Pero por los detalles anteriores, quizá lo recomendaría más cuando este en oferta. Ahora, si buscan algo enfocado a galletas, mejor busquen los libros de Bravetart de Stella Parks o 100 Cookies de Sarah Kieffer, o bien, consulten las recetas de galletas en la página web de King Athur.

Wish there were more photos!

جيد للتعلم و اكتساب المعرفة

Best cookbook

My first triumphant bread was "The Easiest Loaf of Bread You'll Ever Bake," a King Arthur Flour recipe I found through Google. I immediately loved the simplicity of the ingredients, the friendly way the recipe was written, and all the tips and tricks that helped me bake this successful loaf. Thank you so much, King Arthur Flour company!!! Being 40+, I've realized that I can bake. After more than a year of starting to bake, I still in awe of myself. Without hesitation, I bought the new King Arthur Flour All-Purpose Baker's Companion on the day I saw it on Amazon. I've already baked 101 Bread, Carrot cake and Lemon Zucchini muffins. The recipes in the book, just like the recipes on the website, are written in an easy-to-understand, friendly-explained and supportive way. The book contains not only the recipes but practical information about baking ingredients and tools. There are some photos in the book, but not how modern cooking boos present them. All images are gathered together separately from the recipes they belong to. I'm so happy that I have this book. I feel so encouraged after every successfully baked recipe. I wish that King Arthur Flour's online store could ship to Canada or sell their products on Amazon Canada.