How-tos

October: Apple Danish

This month's lesson is all about luscious lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the...

August: The Power of Flour in Chocolate Chip Cookies

Flour is the building block of all baked goods. But how does it affect your baking? Using the classic chocolate chip cookie as our...

Starting Your Own Sourdough Starter

Call it the mother, the culture, the starter, or your own pet name—this is the cornerstone of all sourdough bread. Looking for more bread...

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...

March: 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...
X