While surfin’ through the interwebs today, I found a blog written by the masters of baking over at King Arthur Flour, the Baker’s Banter. Filled with gorgeous, saliva-enducing photos and step-by-step instructions on how to make every baked good imaginable (check out this fab, fab, fab entry on how to make biscotti), these bakers have it down.
For the bake-aholic, King Arthur Flour produces a delightful catalog filled with everything a baker could crave. Along with selling gadgets and techie goodies, they sell some of the best flours for the devoted baker — plus they sell hard-to-find flours that are key for making artisan breads (like dark and light rye, spelt, amaranth, nut flours…).
I recently bought the King Arthur Flour Whole Grain Baking book and have made several really great recipes, including a bread packed full of cranberries and nuts. I highly recommend this cookbook for someone who is looking to switch over to healthier baking but is wary of “light” and “healthy” recipes.
I know, I can’t stop raving. I just love this company.