Recipe: None
“Ooooh, so THAT’s what that Saccharomyces cerevisiae has been doing in there!”
Working in the test kitchen here at King Arthur Flour is not without its… uh, mishaps. Herewith a comic compendium of the year’s high (low?) points in the kitchen.
Recipe: None
“I am putting in the yeast, NOW!”
“Testify, sister!!”
No, it’s not religious revival, it’s another day in the test kitchen.
Every one of us in the test kitchen has done it more than once. We mix and knead everything together, go away for an hour or more, and come back to see that our dough has done… nothing. We wonder, “Did I add the yeast? If I did add the yeast, is it dead?”
Thus we developed the call and response technique. We sing out as the yeast goes into the bowl or machine, and by outwardly affirming our action, have more confidence that it actually happened. (more…)
Recipe: None
Lots of folks who call our bakers’ hotline (802-649-3717) comment that they’d love to work in the King Arthur test kitchen. “Boy, what a great job. I really envy you,” is an oft-heard comment. In truth, it IS a good job. Baking, eating, writing… (more…)
