Flour School

Flour. Now that you’ve bought it, what do you do with it? Let our head bakers and research experts help via our curated recipes, how-tos and extensive guides.

Recipes

Guides

From the Blog

Classic Mile High Apple Pie

This pie recipe effortlessly combines everything we love about pies. A super buttery flaky crust that melts in your mouth and a sweet (but not-too-sweet) fresh apple filling that evokes a sense of down-home warmth and comfort.

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Sourdough Pumpernickel Bread

This bread is traditional in the Westphalia region of Germany. Made from coarsely ground Rye flour and a small portion of wheat flour, traditional Pumpernickel is a heavy, course-textured dense bread that is very dark brown, almost black at times.

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Spiced Cherry Cranberry Pie

This crisp flaky crust is the right contrast to the tender juicy fruit-filled center of this pie that is bursting with cherries and a handful of cranberries to add the right balance of tartness. There are hints of citrus and spice in the filling as well, adding subtle nuances of gourmet elegance.

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Multi-Grain and Chia Egg Waffles

Sometimes, after a busy week, you just want to gather the family and have some delicious waffles! Maybe it’s breakfast for dinner? Maybe it’s Sunday morning soaking up time together? Whatever excuse you have for waffle making, this simple recipe is for you.

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