Talk:King Arthur Baking/Archive 1

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Archive 1

More information

There is much more information about the history of the company in their first cookbook, The King Arthur Flour 200th Anniversary Cookbook. I don't have easy access to the book at the moment, which is why the article is so skimpy. 121a0012 16:55, 8 January 2007 (UTC)

I've now done this. I also added a citation for the current media guide, which includes the employee count I quoted in the infobox. I did not use full cite.php references since the whole "History" section is based on one source (the cookbook, as listed in the references section). 121a0012 05:48, 13 April 2007 (UTC)

Assessment comment

The comment(s) below were originally left at Talk:King Arthur Baking/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

I would appreciate it if somebody would explain the advantage of using "unbleached, unbromated" flour over the bleached version. Also, which would make better French and Italian breads? When would I try to use a semolina flour and what is the difference between that and the unbleached flour?

Thank

John

Last edited at 01:06, 26 February 2009 (UTC). Substituted at 21:14, 29 April 2016 (UTC)