I love King Arthur Flour. They stock the best cooking equipment, and their flours are high quality and reliable. I also have a Pavlovian response to their cinnamon buns.
But… my appreciation is deepened every time I find valuable resources – tiny treasures for bakers – hidden in their website. Today, it was a table of how to thicken fruits for pie using flour, corn starch, tapioca, sure gel, and their branded “Pie Filling Enhancer.”
King Arthur Flour has this super-useful chart on their website to convert volume to weight. Importantly, their flours have different weights for a 1 cup volume, and you can find that specific info at this page.
I can’t say enough about baking by weight. It’s always difficult for me to bake by volume anymore – I hate sifting dry ingredients and, when it matters, I don’t want to skip the step and have overly dry baked goods. I still turn to the tablespoons and teaspoons for things like vanilla, salt, or baking powder/soda but everything else – give me weight to give me cake!
In anticipation of the storm, Sam was able to bake bread. He makes whole-wheat loaves using King Arthur (local!) flour. The bread pans are the Alfred Bread Pan from Tufty Ceramics. The two brown pans are the new ones I gave him for his birthday. The blackened pan is over 20 years old – his father used it to bake similar wheat loaves for his family.
So unlike the emptybreadaisles in East Coast grocery stores, we have fresh bread that will last us throughout the storm. We may get real sick of peanut butter sandwiches, but I’m guessing not.