Posts by PJ Hamel

PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food!

Three buttered sourdough crumpets on a plate.

Sourdough Crumpets

The fastest, easiest, tastiest way ever to use discard starter

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How to make a simple hearth bread

Crusty, chewy — and easily done

Two bowls of brown sugar, light and dark

"What can I substitute for brown sugar?"

Some straightforward advice

Naturally leavened sourdough bread made with yeast water in place of standard sourdough starter, sliced open and set on a wooden table.

Baking bread with a yeast water starter

Can fruit successfully stand in for flour?

Pizza being topped with sauce, four bowls of sauce: pesto, romesco, white, and pink vodka.

Tips for saucing your favorite pizza

Hint: Think beyond tomato

Bags of Swerve sugar replacement, granulated sugar, and Truvia Cane Sugar Blend, all pictured with chocolate chip cookies.

Sugar alternatives for baking

Fewer calories, but do they yield great results?

Brown butter melted in a skillet surrounded by pound cake and shortbread wedges.

Brown butter

How to make your buttery baked goods even better

Thick-crust pizza on a cutting board, cut into wedges.

Introducing our 2020 Recipe of the Year

Crispy Cheesy Pan Pizza is a cut above

Two loaves of Christmas Stollen, sliced on plates on a table.

Stollen pleasure

Fresh-made Christmas Stollen is the real deal

Gingerbread cake plain, made into apple upside-down cake, and gingerbread cupcakes.

Gingerbread cake

Still tasty after all these years

Golden soft dinner rolls in a bowl, one on a bread plate.

Amish Dinner Rolls

The soft potato rolls everyone loves

Slice of apple pie on a plate, flakes of crust scattered around slice.

An unorthodox path to flaky pie crust

Does it yield better results than the standard?

Gluten-Free Almond Flour Chocolate Chip Cookies dusted with sea salt on a marble board

Gluten-Free Almond Flour Chocolate Chip Cookies

Discover this enticing new version of an American classic

Loaves of sourdough bread on a cutting board, one loaf sliced.

Rustic Sourdough Bread

Sourdough made simple

Opened can of pumpkin, bowl of homemade pumpkin purée

Leftover pumpkin

Whether half a can or most of a bowl, how to deal with your surplus purée

Square of apple cake with brown sugar frosting on a plate with a fork, coffee on the side.

Old-Fashioned Apple Cake

Oh, that brown sugar frosting!

Loaf of oatmeal bread sliced, with knife and saucer of butter pats

Back-of-the-Bag Oatmeal Bread

Taking a beloved classic in new directions

Loaf of white sandwich bread, sliced, on a cutting board in front of a pain de mie pan.

There's more to this pan than pain de mie

The 9" x 4" loaf pan is your newest kitchen workhorse

Yellow layer cake with a chocolate crumb coat, final layer of icing being applied on top.

How (and why) to crumb coat a cake

The simple path to faultless frosting

Peach scones on a baking sheet, fresh from the oven.

Tender Peach Scones

A sweet salute to summertime breakfast

Skillet cornbread, corn muffins, and cornbread in a pan, on a table and ready to serve

Cornbread, reimagined

A simple start leads to tasty takeoffs

Sourdough for breakfast via @kingarthurflour

Sourdough for breakfast

Starter adds a flavorful edge to buttery biscuits

The secret to super-flaky pie crust via @kingarthurflour

The secret to super-flaky pie crust

Two pivotal ingredients and a special twist

Classic Sourdough Waffles step-by-step via @kingarthurflour

Sourdough Waffles

The ideal use for your discard starter