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Egg wash: adding colour and shine to the surface
King Arthur compares different washes on a pastry surface.
Published22 Oct 2026
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Egg-white foam: why a clean bowl matters
Whipping egg whites creates a protein structure around air bubbles.
Published22 Oct 2026
Food
Eggplant: skin, roasting and the flesh inside
The eggplant can be prepared whole for a soft inside or cut into cubes. The two methods lead to different dishes.
Published22 Oct 2026
Food
English muffins: cooking bread on a griddle
The English muffins in King Arthur’s recipe are made from fermented bread dough, shaped and cooked on a griddle or in a pan.
Published22 Oct 2026
Food
Ensaymada: a large spiral made for sharing
King Arthur Baking's Giant Ensaymada is an enlarged version of a Filipino sweet roll topped with cheese. The enriched dough also contains mashed potatoes, while this particular recipe b...
Published22 Oct 2026
Food
First fermentation: the dough is still a common mass
Bulk fermentation is the fermentation of the whole dough before dividing and shaping.
Published22 Oct 2026
Food
Flax gel instead of egg: suitable for some of the recipes
King Arthur describes an egg substitute made from ground flaxseed and water.
Published22 Oct 2026
Food
Focaccia: thickness changes the feeling when eating
Focaccia is a flat Italian bread whose character includes olive oil and toppings.
Published22 Oct 2026
Food
Folding dough: strengthening between breaks
Folding stretches part of the dough and brings it over the remainder in a specified sequence.
Published22 Oct 2026
Food
Folding in foam: why the bowl matters
When folding whipped egg whites or another foam into a mixture, the aim is to distribute the ingredients without unnecessarily losing the air.
Published22 Oct 2026
Food
Fougasse: openings need to survive the rise
The source’s olive-and-onion fougasse uses a poolish preferment and a cut-out shape. Openings contribute to the finished bread’s characteristic silhouette.
Published22 Oct 2026
Food
French crullers: piped choux pastry
The French crullers in King Arthur Baking's recipe begin with choux pastry: flour is added to heated liquid and butter, with eggs incorporated at a later stage. The shapes are piped and...
Published22 Oct 2026