The Dish: King Arthur
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- Опубліковано 3 жов 2024
- Founded in 1790, King Arthur was lalunched at the same time George Washington was giving his first State of the Union address. Ever since, it's been "king" when it comes to flour, the building block of our baked goods.
#kingarthur #flour #baking
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2 weeks after my first child was born I started working in a from scratch bakery in Westchester NY. I started at the counter at 4 am (it was across the street from a metro north station) and eventually became a baker. I worked there 12 very happy years having another child and finding empowerment that I could bake bread and croissant and make bagels. Baking is a science. But it is beautiful and so fantastic to be able to eat the fruits of your labor.
I’ve always used King Arthur. Still baking 35 years later.
Great show. I’m crying a little…
How lucky of you to have had the opportunity to work in a place that could teach you something that is so valuable and can do yourself at home. Love your story.
Honestly, I thought this was going to be a news story about them adding ground up bugs to the flour, like companies in Europe are doing. I'm glad it's not.
I Have a 11 year old with Celiac Disease and Type1, this company has made my family and Daughters life much easier with their Gluten-free products.Thank you King Arthur
There is nothing quite as satisfying as eating something you’ve baked yourself. ❤️
King Arthur also makes great gluten-free flour too, for those of us who cannot have wheat. Excellent company!
Thank you for highlighting this magnificent company and all the reasons why it’s so iconic in household kitchens. Thank you for reporting on substantive materials
Glad I happened upon this. I've been using their all-purpose flour for years. I always look at baking as using chemistry. If you put in the correct ingredients in the right amounts, you will get a good outcome every time.
I did not know it is employee owned! Good to know. Also, Bob's Red Mill became employee owned a few years ago. Both good stuff and honorable.
It has taken me years to get here, but King Arthur is my go to flour now. And their website, with all the recipes is so amazing, the amount of detail to them, the dedication to making sure they have provided something good, without pushing that you have to buy THEIR flour, is awesome. I value them as a company, they have provided an amazing amount of products and stand for great baking.
I use King Arthur flour exclusively. It's just what I do because I never have to worry about its quality. I also use their recipe library for much of my baking.
King Arthur is an indispensable resource for bakers. For the last two years, I have needed to start baking gluten free. It is a much more finicky sort of baking and their GF recipes … along with their phone line and quick answer to online questions … have been so helpful. And delicious.
Martin Phillip and his son Arlo helped get me through the pandemic with videos that helped me up my bread and roll baking game so much. Gluten filled, but that was when I unknowingly hurt my husband’s gut. King Arthur sourdough discard muppets (my name for the combo English muffin/crumpet) was a nearly daily thing in our house.
Whether you are GF or into sourdough, their chocolate cake recipes in each category are the bomb.
Happy that I came across this video. I have learned so much from the King Arthur tutorials on You Tube. In the past 4 months, I've made all of our sandwich loaves and have also recently started a sourdough starter. King Arthur is a great company with great product! I hope to visit them in Vermont some time!
So happy to learn they're employee-owned. I use their organic bread flour to make pizza. (It's hard to find any other organic bread flour brand in stores)
King Arthur's flour is always the finest quality and their astonishing website is invaluable to people with special needs baking. Thank you
Their bread flour is ALL I will use for my challah. I didn't have any right after Passover and used a random bag of something else in the back of the pantry. My kids could tell IMMEDIATELY that something was wrong. It didn't mix like King Arthur, didn't rise like King Arthur, and it certainly didn't TASTE like King Arthur. FLOUR MATTERS!
@@Dr-Pyssin-Shytz That's rude
I love King Arthur Brand products! I bake all of the time as and I use quite a few of their products. ❤
It's my favorite flour and website. They make so much information available!
I have been in California since I was in college, and lived in Scotland for 6 years, recently returned, so only recently have I ever heard of it and seen it in stores. I’m learning to bake “all over again” and so I don’t have a flour brand preference yet. It sounds like a really good company.
I have gone back to baking my own bread about a year ago, have learned the importance of using the right flour (when all-purpose is ok, when you must use bread flour) and now King Arthur has become my go-to flour. Yes it’s more expensive but well worth it. For one thing, it’s non GMO which is important to me. My breads are so much better now than they were before and I have expanded to making things like English muffins and bagels. Would love to get into sourdough but I really don’t eat enough bread by myself to be able to maintain the starter, keeping it alive and happy.
They are a great brand. Very dependable. Also Bob’s Red Mill is another good brand but I think a bit more expensive.
I’ve only used them for years!
KAF or KABC as it's now known, is the best. I'll never forget my pilgrimage there a couple years ago. Their products, recipes, and service are top notch.
I called their hotline recently with a question about using their 00 flour. I reached the most delightful person who was attentive, and answered my question and helped me a lot. I am now devoted to this brand. I am learning to bake and it is great to have some guidance as my mom and others in my family who could bake have passed on. Such a great company.
I love that they are an employee owned community. Awesome!
I love King Arthur Flour. I learned how to make a sourdough starter from their website over a decade ago. I still have that starter and a binder, including a lot of great recipes from their site, and King Arthur is the only brand I feed it.
I'm so thankful for their gluten free products. I had just built a house in 2017 and was looking forward to baking in my new kitchen when I found out I have celiac. I was crushed. Anytime I'm looking for a gluten free recipe I look to them first
Praise this young man for his believe in the possibility of peace breaking bread together.
There are few places around here where one can get a good croissant so I'll have to bake my own. Wish me luck.
I’ve been to King Arthur. I loved it
Cooking is art tinged with science; baking is science tinged with art.
King Arthur and Artisan Steve are my go tos
King Arthur Bread flour is all I use for my 18 hour rise no knead bread. It's the best. All-purpose works OK for my pizza dough as I like a thin crust.
Can’t say enough good things about KA. Absolutely a special company and absolutely the best baking company around!
The behavior with the rolling pin was very odd. I'd advise therapy. Meanwhile I am about 90 mins from there in Burlington. I know where I am going for my next day trip. So much over there to see and do.
Philip is GREAT! A true asset, his videos are super detailed and fun 👏🏻👏🏻👏🏻
I had no idea that King Arthur was in little ol' Vermont, AND that they have an in-house full bakery open to the public. I'd be in there 3X a week! My mouth was watering at the sight of all the different breads, etc. Bring the gluten!! Sometimes I think my absolute fave thing to eat is good bread and butter (like Jacques Pepin!)
Yes! King Arthur is here in little ol’ Vermont! We are so happy to have them here. I grew up in MA and it was the only flour my mom would use. Neither of us knew it was based in VT. I moved here 21 years ago and even though I am quite a distance from the store we made a pilgrimage when she and my aunt visited and drove to the store to while away an afternoon. I love all their products and it’s the best quality flour I have ever used!
We used to go up to Montshire children's museum and then to King Arthur's for lunch. It was great after they built the new building with the cafe. It was rough before that 😂
I use King Arthur for a few years now very satisfied with the results
My mother made breath taking bread which no one has been able to replicate. We finally figured out that the secret was the slow rise she got because it had to rise over night in a house without automatic heat. Now we',re trying to duplicate that without giving up full time central heating.
Love King Arthur flour. Glad to hear they are still doing well. Was initially concerned that this video was about their demise. Glad that is not the case. It's notable to be that their 5 lb bag is too big to fit in my flour container (I have a smaller container for overflow), which was designed for 5lb bags. Other brands fit fine in it (which I resort to when I can't find King Arthur).
mąkę możesz przespać do szklanego słoika.☝
Awesome, all the way around!
Lovely and informative video! Thanks, CBS & King Arthur!
Love King Arthur Baking Co 🥰
Appreciate they make gluten-free flour available. A lot of people have gluten sensitivity and so appreciate the options! ❤
I cried before clicking the video.
Love everything about this! ❤
King is a distribution company. They don't grow wheat, mill wheat or bag wheat flour. They must have an ace QC department since they source from so many places but it has never let me down.
They define the spec for their milling partners and hold them to tight tolerances. Most industrial grain mills have a pretty solid QC department and can make what you want to whatever degree of precision you define and are willing to pay for.
True. The wheat is actually grown across Kansas and northern Oklahoma. King Arthur has a huge flour mill in the southern burbs of Kansas City, where they actually mill the flour. The folks in Vermont are just the home office.
I went to visit mom two hours away armed with the ingredients to make shortbread. She saw the bag of unbleached King Arthur flour that I had brought and she said, "Why did you bring flour? I have flour." So I asked her to show me her flour. It wasn't King Arthur. It was a low protein bleached flour. I simply told her, "We don't use that."
Bleaching flour is immoral and it should be illegal.
WHOA!
I got scared there for a moment....
Thought King Arthur flour (my Favorite) was going out of business or something. 😱
I thought the same thing when I first saw the video before I watched it.
As did I
lucky me, I live 5 minutes from the bakery/cafe :)
The only flour I’ll use! Great that it’s 90 minutes away. I make trek at least twice a year. This summer, hoping to take a laminated dough class there. Also, baking is chemistry.. once you learn the proportions rubrics…you are good to go. My baking improvisation is used to change a flavor profile.
Changing their brand is a potential mistake. The baking company should have been set up as a separate entity. That way they maintain the original brand and financially separate it from the new endeavor.
I thought the video said it isn't a "new endeavor," it's something they've been doing all along, and they're rebranding to better reflect that.
Yes, but America is the midst of a French Revolution, so everything has to be changed.... because reasons.
I'm going with personal experience. Company my mom worked for, when I was growing up, the founder separated their company into two businesses. The high risk from the low risk. After he passed away his son ran the high risk side of the company into the ground and would have lost everything if not for his father's foresight.
You can’t get better ingredients anywhere. Totally consistent American grown non gmo wheat .
yum yum yummy delish.
I don't live in the USA. But it's my go-to website for recipes. Well tested, well explained and most importantly for me, available in metrics.
Which flour do you prefer?
King Arthur ,Pillsbury or Gold Medal flour?/
Me: All three .😊
Pillsbury is inferior. Gold Medal is decent. King Arthur is the best of the three. I've been using Arrowhead Mills, but they were bought out by a big corporation a while back, so I think I'm going to switch back to King Arthur.
@@jc3drums916 Thanks 😊 for the information. I myself like King Arthur especially when it goes on sale. 🤣🤣🤣🤣. But if my brand is sold out then I will buy Gold Medal.
White Lily is also a good brand to try if it's available in your area. I've never had anything bad from it but this is just my opinion and experience. 😊
I preferred Big Spring Mill flour. Open for over 100 years, but when the owner wanted to finally retire, and the children and grandchildren didn't want to take it on, they had to closed it. My granddaddy worked there all my life until he retired. Broke my heart. Another local business shut down.
I only use two brands of flour: Hecker's and King Arthur. Don't let a sale be nearby on flour; depending which one is up, I'm grabbing and it isn't too often that King Arthur's comes up on sale. But it makes the best zucchini and peanut butter breads!
Hoping you’ll do more pieces like this on American companies! Thank you.
Biscuits and banjoes? Sounds good to me!!!
Love king Arthur for my bread except white lily for my biscuits
The best flour in the world.
I have only used King Arthur Flour for the past 50+ years, it really does make a difference.
That took wack-a-dough to a new level with issues!😂
Taught myself to bake yeast bread from an excellent book in the 70s (wish I could remember the name or the author.) Discovered King Arthur in North Carolina over 10 years ago. I wouldn't consider another brand. All of the culinary pursuits are art to me, not science. Thank you, King Arthur. 😊
Watchibg him, bam bam, hit that butter gave me the best laugh, it just made my day! 🤣😂😆
Why did Costco stop selling King Arthur?
You don't need commercial yeast to make bread, make or obtain an active sourdough starter. King Arthur is great for it.
How long do you leave your flour and water mixture out to capture the yeast in the air?
KA is the best. I even love their catalog.
this video is misleading, you left out all the layerinig of that butter.
It was not misleading. It was not a video for a complete recipe it was as video about the company
Only flour I use
I like the regular flour and their gluten free is the best!!
Love King Arthur. Use its flour all the time. Nothing else
Love this flour and the company. If there’s a choice, I always buy King Arthur flour.
How does that Taste, like when it’s Baked?
Nicely, asked
Great flour, I use their web site and UA-cam channel a lot.
We spend the extra money on it because we love what they're doing.
And I spend that little bit extra because people who eat what I bake can tell the difference.
@@angelbulldog4934 It is top quality.
Have you learned about regenerative ag? They're finding healthy soil means everything. That our fruits and veggies aren't as full of nutrients as they should be because of crap soil. Sorry for preaching.
went there a few years ago that place is amazing. sandwiches are great.
2:11 Co oznaczają te %? 😮💨
Solid establishment for iconic bakers. Ooohhhh love it 😀
I’ve been baking with King Arthur for as long as can remember. I bake most days.
Listening to the logic of the co-CEO of the company reminds me of the marketing director for Bud Lite.
I only use King Arthur flour. It makes a difference.
....then spreads butter on the rice bread, without even tasting it!!
Why!!! Geez.
This is the only flour I use in my kitchen.
why did the one customer service person have thier laptop on a box. Can King Aurthor not afford a desk shelf?
King Arthur excludes Caucasians from recent baking competition. Bummer. I always used their products. Never again. Racism is racism no matter the direction it travels.
My mom bought gold medal flour, maybe Pillsbury flour, and possibly a generic or store brand.
It's been a while since I bought flour. I might have bought gold medal or store brand.
Much success and health to all.
I support the idea of supporting employee-owned businesses. There is a real value in this. And King Arthur is a good product. But can we push back against the media insulting us by passing off an advertisement as a news story? In the end this is nothing but a long-form advertisement. And this disease is spreading into everything.
King Arthur flour is the only flour I will use to bake. It's superior to anything else on the market, IMHO. And many of their mixes are quite good, too.
If I ever make it to Vermont, I'd definitely be up for a side trip to Norwich to visit the company. I think it'd be fun!
Definitely worth a visit. Then visit Lebanon NH while there.
1:20 "See how yours is flying off? Give it a little twist" oh don't forget to swing it like a small hammer not a sledge in one of those fad anger rooms, my lord. Like she doesn't move the tip above her chest and you're taking the thing over your head like you don't just need to drive a hammer into some framing but like you need to win a lumberjack competition. Phew, Amber is a lot more graceful than I would be here.
This is a powerful reminder of the essence of American culture 🫶🇺🇸
My friends and I spent a weekend at their pie baking class. It was so fun and helpful.
6:50 Why do they have these tables and chairs if the women can't sit in them properly.
The current low-carb / no gluten fad has decimated the bread world.
I use King Arthur flour and many of their products
I only buy that brand of bread flour
Same. It is not the brand but quality bread flour
Errmmmm, some rage issues there buddy 😅
Is this show's floor PLASTIC?
Always wanted to bake, but can’t cook at all
I was going to ask if anybody remembered the King Arthur Flour Hour radio show from last century 😂 and then I realized I had my flours mixed up and I was thinking of the King Bisquit Flour Hour.
As a home baker KA Flour is the only brand I use for white, whole wheat and bread flour. Their recipes are usually consistently reliable. Just a great company with fabulous products and love how it is employee owned - which helps ensure that the quality remains high.
'S'Norwich is right across the bridge from my town. People swear by its flour. The bakery is not as good as some of the bakeries in the area, but these bakeries probably use King Arthur Flour. I had a friend, who took time off from school, and worked, basically, at every bakery in the area. I don't think he prioritized, getting a job there to learn anything like the basics. People often think that baking is 'this' and you follow a recipe and everything works out. That's kinda the 'baking' you might find at KAF. They want everyone to bake, because it serves them if people buy their flour. So. Their bakery is about 'measuring' ingredients, and how can you have a bakery, when it's the 'color by numbers' of the baking world. There's this bakery, about 30 minutes away, in Vermont. Its known for having REALLY good stuff. Baguettes are really good. Best chocolate chip cookies. Decent croissant. The baker is this dude. You know? Found baking. Never looked back. You won't find this type of baker, hanging out in KAF.
In the USA we are light years behind in terms of bread making art.
I called King Arthur to ask what was the “W” of their flours, and they said they dont measure it.
Different types of breads and pizzas have different requirements in terms of “strength” of the flour.
They need to invest in a Chopin Alveograph to even get remotely close to Italian or French flours.