Talk:King Arthur Baking/Archive 1

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 The comments may be irrelevant or outdated; if so, please feel free to remove this section.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)

Tweak paragraph for accuracy

Activities

In addition to its wholesale flour business, King Arthur also sells baking equipment, ingredients, baking mixes, and cookbooks directly to consumers through its catalog, The Baker's Catalog, website, and at its flagship store located in Norwich, Vermont. It runs a Baker’s Hotline, has published cookbooks, and offers classes.

Catalogue is now catalog, Remove "The Baker's Store" (not called that), Change "baking advice service" to "Baker's Hotline" Cookieabsentmindedly (talk) 16:32, 26 March 2024 (UTC)

Hey, @Cookieabsentmindedly! When you post an edit request, start the post with {{edit COI}}. This places a notification for other editors that an edit is requested here. Otherwise other editors may never realize an edit had been requested.

It's helpful to use this format:

• Current text
• Requested text
• Source supporting the change

I'm out of town, but I'll try to take a look at this soon. If I don't, ping me (start your post with {{u|Valereee}} and end it with four tildes; instructions at WP:PING) to give me a noodge. Both the ping template and the tildes have to be in the same edit or it won't work, you can't go back and fix it.

Valereee (talk) 23:35, 29 March 2024 (UTC)

Baker's Hotline section

Since 1993 the company has offered baking advice through their Baker's Hotline, which operates both as a call center and via online chat and email.

Many baker specialists on the Baker’s Hotline are professional bakers and chefs, often with culinary degrees. They're adept at fielding inquiries on topics like flour types, recipe substitutions, and sourdough starter care amid the Covid-19 pandemic. Their callers vary from novices to parents baking with children to seasoned bakers. The King Arthur Flour hotline has a staff of 13 baker specialists who answer phone calls and emails eight to 12 hours a day, 357 days a year.

link: https://www.wideopencountry.com/king-arthur-flour-hotline/ Cookieabsentmindedly (talk) 14:42, 27 March 2024 (UTC)

Wide Open Country doesn't seem to have any evidence of editorial oversight? That's the minimum standard for a reliable source. Valereee (talk) 20:08, 15 April 2024 (UTC)