For more than 200 years, King Arthur Flour has been in the business of making the highest quality ingredient in all of baking: flour. They have done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. This title brings you more than 350 recipes that teach which ingredients work together, as well as what doesn't, and why. It is this knowledge that should allow you to unleash your own creativity and to experiment in the kitchen. From leavening, mixing, proofing and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes - from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favourites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts and pastries. The volume provides a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats and more. You'll find information on substitutions and variations, as well as troubleshooting advice from the professionals at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear step-by-step instructions and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations.