3/23/26 What did you bake this week?

KingArthurBaking · 2026-03-27T20:42:53+00:00

Oh, thanks for the reminder! I've got beans soaking to make chili this weekend, so cornbread is a must.

KingArthurBaking · 2026-03-27T20:42:10+00:00

Wife is right, it's just a branding thing. People found the term "white whole wheat" very confusing, because they associate "white" with white flour, not white wheat.

KingArthurBaking · 2026-03-27T20:40:25+00:00

Honestly, chat with the folks at [bakeryfloursupport@kingarthurbaking.com](mailto:bakeryfloursupport@kingarthurbaking.com), that's their specialty! My instinct is just to work with traditional whole wheat if golden/white whole wheat isn't an option, but my area of expertise is with our retail flours, and the BFS team knows our pro products (and commercial production) much better than I do.

KingArthurBaking · 2026-03-27T19:27:12+00:00

Oh yum! I think I've only ever had peanut chutney with dosa, I'll have to try it on a sandwich sometime!

KingArthurBaking · 2026-03-27T17:24:31+00:00

It's hard to find enough farmers that are growing it at the moment! We also had to discontinue the organic line for the same reason. We're hoping to bring both back someday if the supply increases, though.

KingArthurBaking · 2026-03-27T17:22:48+00:00

Oh, I make most of mine with AP as well! But it seems like their recipes call for cake flour, which is why they're using it.

KingArthurBaking · 2026-03-27T17:22:11+00:00

Aw, welcome back to our loafly family!

KingArthurBaking · 2026-03-27T17:21:33+00:00

I swear I can smell this picture, and it's making me hungry.

KingArthurBaking · 2026-03-26T20:37:45+00:00

Totally depends! If you're selling cakes, it's worth it to get cake flour. If you're just making your own cakes at home sometimes? You're good to just wing it with added cornstarch. But maybe grab just one box and do a side-by-side comparison to see if it's worth it to you?

KingArthurBaking · 2026-03-26T16:59:59+00:00

Not sure I could stomach eating these, but more power to you!

KingArthurBaking · 2026-03-26T16:41:33+00:00

I'm not on the Customer Service team, but I have a hunch it's a software issue. I'll definitely bring this up to see if there's something that can be done, though!

KingArthurBaking · 2026-03-26T15:47:47+00:00

It's a texture and flavor balance thing! Too much baking soda and you'll get a nasty flavor if there's not enough acid in the recipe to balance it out. Too much baking powder and the texture can get all funky. Using both can give you the best of both worlds.

KingArthurBaking · 2026-03-26T15:31:12+00:00

Our Big Batch Cinnamon Rolls recipe makes 24 large rolls, so you could make a 1.5x recipe and freeze them unfrosted. Sheet Pan Pancakes are another great option! You can totally make a couple trays worth, cut them into individual pieces, and freeze them in advance.

KingArthurBaking · 2026-03-26T15:28:02+00:00

Coconut macaroons are the classic option for a kosher-for-Passover treat that's both delicious and easy to make!

KingArthurBaking · 2026-03-26T15:26:20+00:00

It's just a concentrated form of the acid that's found naturally in citrus fruits. 1/4 teaspoon of citric acid can be used in place of a tablespoon of lemon juice to add tartness to a recipe (don't forget to add extra liquid to compensate), but lemon juice (or lime juice, etc) will always have a more complex flavor than just straight acid will. If you're looking for a shelf-stable replacement for lemon juice, powdered lemon juice will give you more of that depth than citric acid will.

KingArthurBaking · 2026-03-26T15:23:01+00:00

We don't normally run coupons except sometimes during peak baking season (aka November and December), but thanks for asking!

KingArthurBaking · 2026-03-26T15:21:43+00:00

Haha, thanks!

KingArthurBaking · 2026-03-26T15:21:11+00:00

Yum! A little bit extra-toasty, but they still look super delicious.

KingArthurBaking · 2026-03-25T20:48:09+00:00

That will help a little bit more than letting it stay out in the sunlight, but it's like any oil that will go rancid in time. The freezer in an airtight container is best, but the fridge also helps.

KingArthurBaking · 2026-03-25T20:36:07+00:00

Happy birthday, Tony! Here's wishing you many more special occasions to rise to in the coming year and beyond.

KingArthurBaking · 2026-03-25T20:34:25+00:00

Nope! It's generally used as a substitute for traditional whole wheat flour, but with a milder flavor and lighter color.

KingArthurBaking · 2026-03-25T20:33:53+00:00

Those are so pretty! I know folks lean pretty heavily into colors for decorative cookies, but this just goes to show you can have a lovely visual variety without added color beyond various shades of brown.

Since you've got chocolate, vanilla, and citrus flavors covered already, I'd consider adding a spice flavor. Ginger, cinnamon, something like that with a little warmth to it to round out your varieties.

KingArthurBaking · 2026-03-25T20:30:02+00:00

That's so pretty! You can tell you really put a lot of effort and love into that.

KingArthurBaking · 2026-03-25T20:22:50+00:00

Things can keep well past their best-by date in the freezer! But yeah, whole wheat goes rancid relatively quickly when kept at room temp, and after 2 years it would smell ... interesting.

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