July: Pâte à Choux Two Ways
For our seventh module, it’s time to take on the French classic: pâte à choux. A twice-cooked dough—first on the stovetop and again in...
November: Lattice Topped Pumpkin Pie
For this month’s lesson of Baking School In-Depth, we delve into the science behind the ultimate tender and flaky piecrust. Finding the right piecrust...
June: Heirloom Tomato Pizza
Summertime: the tomatoes are ripe, and the baking’s easy. Time to dive deep into pizza, the best way to turn a simple recipe of...
May: Blueberry Cornmeal Galette
Welcome summer with the brightest blueberry galette you’ll ever taste. Our tender galette crust is courtesy of Bob’s Red Mill Organic All-Purpose Flour and...
Baking School In-Depth: Hot Cross Buns
Nothing sweetly symbolizes Easter season quite like hot cross buns. For centuries, they have been baked and enjoyed on Good Friday, marking the end...
Vanilla Bean Macarons with Strawberry Buttercream
Meet the macaron challenge with fearlessness! This classic French dessert is a simple formula of almond flour, sugar, and egg whites but requires an...
February: The Ultimate Brownies
The ultimate brownies should be a decadent exploration of what chocolate can bring to the texture and flavor of a baked good. Our Triple-Chocolate...
January: Do-It-All Dough
We’re kicking off our Better Baking Academy with our Do-It-All Dough, a versatile enriched dough powered by Bob’s Red Mill Organic All-Purpose Flour. This...
