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  2. 65 Best Healthy Recipes for Weight Loss - AOL

    www.aol.com/65-best-healthy-recipes-weight...

    If you've set the goal of losing weight in a healthy, sustainable way but don't quite know where to begin, these 65 weight-loss recipes can provide you with plenty of helpful inspiration.

  3. I Tried King Arthur's 2025 Recipe of the Year—And It's Fantastic

    www.aol.com/tried-king-arthurs-2025-recipe...

    What Makes King Arthur's 2025 Recipe of the Year Special? Focaccia is an Italian bread that's baked in a sheet pan . The use of olive oil ensures the finished bread has a thick golden crust.

  4. The 5 healthiest flours to use instead of all-purpose white ...

    www.aol.com/news/healthiest-flour-cook-dietitian...

    Oat flour can be substituted one for one with regular flour, but only when measured by weight (most people measure by volume). If measuring by volume, try using one and a quarter cup of oat flour ...

  5. Martin Philip (baker) - Wikipedia

    en.wikipedia.org/wiki/Martin_Philip_(baker)

    In May 2006, after a long period of home baking, [11] Philip moved to Vermont to work at King Arthur Flour in Norwich, Vermont. [10] He was hired by King Arthur head baker Jeffrey Hamelman. [9] [12] He is now head bread baker. [13] In 2017, Philip wrote the book Breaking Bread: A Baker's Journey Home in 75 Recipes.

  6. King Arthur Baking - Wikipedia

    en.wikipedia.org/wiki/King_Arthur_Baking

    The company has also published four cookbooks, including the King Arthur 200th Anniversary Cookbook and the King Arthur Flour Baker's Companion, [24] the latter of which was a James Beard Award winner for Cookbook of the Year in 2003. [25] [26] The website also offers recipes, baking demonstrations and advice, online ordering, and virtual ...

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.