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Semolina: durum wheat and milling
Semolina from durum has a characteristic shape and culinary applications. Such common names do not mean that all coarsely ground cereal products are interchangeable.
Published22 Oct 2026
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Food
Shortbread: the butter dough is collected without kneading like bread
Shortbread is a butter-rich dough brought together without the prolonged kneading used for bread.
Published22 Oct 2026
Food
Sieving flour: when the step makes sense
Sifting breaks up lumps and introduces air into a dry ingredient.
Published22 Oct 2026
Food
Soda and baking powder: why not the same ingredient
Both may be involved in the burst, but the composition and mode of action are different. The recipe determines why one or a combination of the two was chosen.
Published22 Oct 2026
Food
Soft pretzel: the soda bath is involved in the surface
King Arthur’s Hot Buttered Soft Pretzels recipe dips the shaped dough into a prepared baking-soda solution before baking.
Published22 Oct 2026
Food
Sorghum: one plant, several forms for the kitchen
Sorghum is available as grain, flour and other products. The form determines what task it can perform and why the substitutions should be specific.
Published22 Oct 2026
Food
Sourdough crackers: another use for starter discard
In King Arthur Baking's Sourdough Crackers recipe, unfed starter discard is mixed with flour, butter and salt. The result is dough for thin crackers, rather than bread intended to gain...
Published22 Oct 2026
Food
Sourdough pandesal: why breadcrumbs coat the rolls
Pandesal is a Filipino bread roll, made with ripe sourdough starter in the King Arthur Baking version examined here. Its coating of fine dry breadcrumbs gives the outside a texture dist...
Published22 Oct 2026
Food
Sourdough starter: a living culture that needs maintenance
The starter is maintained by successive feeding with flour and water. Distinguishing the main crop, the portion for the recipe and the final rise helps when working with leavened bread.
Published22 Oct 2026
Food
Spelt: wheat with different forms of use
Spelt is a type of wheat, and its name does not automatically mean wholemeal product. The form and composition should be read separately.
Published22 Oct 2026
Food
Stabilized cream: when the foam carries other layers
Stabilizing whipped cream helps it hold its shape longer or support layers in a dessert.
Published22 Oct 2026
Food
Steam when baking bread: the moment is important
Steam at the beginning of baking delays the formation of a firm crust and helps the loaf expand.
Published22 Oct 2026