Baking School In-Depth-receive free recipes and tutorials in your inbox each month

Baking class is officially in session! Here for both the seasoned pro and beginning baker, Bake from Scratch brings you Baking School In-Depth, a one-year, baking education series that will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Created to empower the home baker, the Baking School In-Depth brings the classroom to your kitchen to help you conquer recipes you never thought were possible.

Baking is truly an art, a combination of both expertly combined ingredients and technique. For success in the kitchen, it’s crucial to master essential baking techniques, but also understand the ingredients you’re working with. At the start of each month, bakers will receive a custom baking lesson. Each module will feature a crave-worthy recipe with a corresponding ingredient breakdown, tutorial, and step-by-step images that demonstrate every technique used in the recipe. Within a year, you’ll accumulate a vast array of skills—from bread to pastry to cake—and graduate as a stronger, more well-rounded home baker armed with better baking knowledge and a collection of 12 epic recipes.

The best part? Baking School In-Depth is free! We’ve even created a Facebook group where you can share your bakes and join the Bake from Scratch baking community (linked here).

For more information, view frequently asked questions about the program.  

Enroll today to join us on this baking adventure!











Don’t miss our special Better Baking Academy episodes on our podcast, The Crumb! Find it on your favorite podcast platform.


I’ve waited patiently until October 1st to bring out the pumpkins because this is the official start of fall for me. These pumpkin muffins from A Good Bake by melissafunkweller made the house smell so good. They’re really just a perfect muffin that I will definitely want to bake again. I had to sub half AP flour and half bobsredmill whole wheat flour for whole wheat pastry flour and used golden raisins instead of black.  They still turned out incredibly moist and tender. 

I initiated my new to me and extremely vintage muffin pan. I found this while on vacation this summer in a senior thrift store. The woman ringing it up looked at me like I was crazy to pay what it was marked for an old grungy pan. Without asking she knocked $5 off the price. I recently saw it for sale online for almost six times what I paid for it. Who’s crazy now? Also experimenting with this new IPhone 13 Pro camera. I usually use a DSLR, but I have to admit this is a pretty great phone camera with a whopping three lenses. 

A Good Bake is the Sep/Oct baking book for #rainydaybitescookbookclub. 
#agoodbake #pumpkinmuffins #fallbaking #fallbakinghasbegun #thebakefeed #feedfeed #betterbakingwithbobs #bobsredmill #bakersofinstagram #bakinglove #bakefromscratch #vintagebaking #kingarthurbaking #inmykitchen #iphone13pro #iphonefood #foodphotography #foodstylingandphotography #cookbooks #thekitchenismyhappyplace
Got some spare time on your (clean) hands? Why not bake these AMAZING peanut butter brownies?!?!? katiebirdbakes got in on the Better Baking Academy with thebakefeed and bobsredmill and brought peanut butter to these chocolate studded brownies! Then I took things even further (as one does) by adding peanut butter chips (yes, they do exist) to mine! Link to her post in my profile. Happy baking everyone!
When we say “do-it-all dough”, we meant every dang thing you can think of. I have been craving Nutella lately, and I knew this dough would bake beautifully into the babka of my dreams... so here it is, Nutella Babka. If you haven’t signed up for our FREE Batter Baking Academy with bobsredmill and thebakefeed, then you don’t know how easy this Do-it-All Dough is. Also, check out the IGTV video in thebakefeed to watch me and la_crandall make this easy and delicious dough! Link to sign up in my profile!
After all the variations of chocolate chip cookies I’ve had in my life it’s good to know I can still be surprised by a new combination. I baked up the Rye Chocolate Chip Cookies this weekend from The Milk Street Cookbook 2017 to 2020 by cpkimball 177milkstreet. I haven’t met too many CCC I didn’t like, but these are definite front runners. I want to use this bobsredmill rye more. Should I bake some bread or just save it all for cookies? 🤔

I’m often a day early for these national food days like tomorrow’s #nationalchocolatechipcookieday . This is your notice to go turn the oven on and bake some cookies so you’ll be right on time. I’m also participating with cookinglikeimeanit and katyconstantlycooking for their #milkstreetcookalong happening every Tuesday. Thank you to voraciousbooks for the complimentary copy of The Milk Street Cookbook.
Triple chocolate brownies with swirled strawberry preserves = absolute perfection and you can’t tell me otherwise. And what if I told you that chickpea flour seals the deal with amazing flavor and texture? Now you see why the Better Baking Academy with bobsredmill and thebakefeed is something you can and should do! Bonus: you can hop over to thebakefeed for an IGTV video (starring moi) and it will feel like we are baking together! Link in profile for sign up.
If you’re excited about July’s Better Baking Academy lesson, the video demonstration is here! Editor-in-chief @brianharthoffman walks you through all the steps to successfully create pâte à choux both ways, crunchy Choux au Craquelin with Diplomat Cream and savory, cheesy White Cheddar and Chive Gougères. These two recipes feature @bobsredmill Organic All-Purpose Flour, a protein-packed flour that helps the choux to hold its puffy shape and allows you to achieve pastry perfection. We’ll show you how easy it is to make both of these delicious choux with one adaptable and versatile recipe. Let’s get baking! #sponsored #thebakefeed #bakefromscratch #betterbakingwithbobs #betterbakingacademy #bobsredmill #bakersofinstagram #bakestagram #thebakefiles #pâteàchoux #chouxaucraquelin #gougères