Posts by Martin Philip

Martin Philip
The Author

About Martin Philip

Martin Philip is a baker and award-winning author. His book, Breaking Bread: A Baker’s Journey Home in 75 Recipes, is a Wall Street Journal bestseller and was awarded the 2018 Vermont Book Award as well as the best cookbook of 2018 by the New York Book Industry Guild. He is a MacDowell Fellow and a graduate of Oberlin Conservatory. (Photo credit: Lars Blackmore)

Hands folding bread dough

Why this pro baker doesn't knead

For better dough strength and more flexibility, I turn to folding instead.

Oct 8, 2021
Roasting Tomatillos

Fire up your Ooni pizza oven

5 tips for tabletop wood-fired success.

Oct 4, 2021
Baker using hands to fold breading dough

Why kneading isn’t always the best way to develop bread dough

Different doughs require different methods. Here’s your guide to the most common approaches.

Sep 29, 2021
Japanese Chocolate Milk Bread

How to give any bread a chocolate makeover

Considerations for off-roading in the land of cocoa.

Sep 23, 2021
Dutch oven with high hydration bread dough

5 tips for working with high-hydration doughs

How to troubleshoot slack doughs.

Aug 30, 2021
Wet bread dough being stirred

When it comes to bread dough, is wetter really better?

An examination of high-hydration doughs.

Aug 16, 2021
Baker using a wood-fired oven

So you want to build a wood-fired oven? Start here.

The first step is deciding which oven is right for you.

Aug 4, 2021
Farming organic wheat

Organic flour is about more than baking. It's the future of farming.

How our organic farmers are saving the soil.

Jul 30, 2021
Baguettes

All about classic baguettes

An overview from a master King Arthur baker

Mar 17, 2021
Rye in the field

Remarkable rye is a sustainability superstar

The benefits of rye flour go beyond just baking

Mar 5, 2021
Sliced seeded sourdough next to cup of grains

3 ways to switch up your bread baking

Simple tips to break your bread routine

Oct 28, 2020
Maura Brickman holding a loaf of her bread

Don't be a bread hostage

Finally, sourdough bread that fits your schedule

Apr 6, 2020
Bill and Carl Mai in Kansas

Where our white whole wheat flour starts

Better flour starts at the very beginning: on the farm

Mar 11, 2020
Jars of preferments

Baking with preferments

Poolish? Biga? Levain? Unlock great flavor by understanding the four key varieties

Feb 5, 2020
Hoe Cakes via @kingarthurflour

Ozark hoecakes

Breakfast with a story

Dec 20, 2017
How to mill your own flour via @kingarthurflour

Mill your own flour

How to unlock unique, regional flavor in your bread

Apr 24, 2017