The science of baking is preciously precise but also full of creativity. Teaching baking allows educators to develop in their students a full spectrum of skills and abilities, from understanding baker’s math to knowing the tactile feel of dough at various mixing points to learning advanced lamination techniques. Educators have many pathways to share the vast baking world with their students.
King Arthur Baking Company stands ready to help with resources that may assist culinary instructors. Below culinary educators will find many articles, videos and PFDs to augment both basic and advanced baking lectures.
Resources a click away
Teaching beginning baking applications from sweet to savory is a staple across all culinary curriculums. Instructors can scan individual sections on the King Arthur Baking Company website for new classroom activities and lesson plan additions.
Each learning topic features subsections: Start Here, Recipes, How To, FAQ, Expert Advice, and Tools. For example, in the Sourdough section there are many articles and videos highlighting how to start, grow, feed and store a sourdough starter. In How To sections, educators will discover short videos concisely and expertly illustrating specific skills from dough consistency to shaping. In the Cookie section for example, students can watch how to correctly flood a cookie with icing including details on pastry bags and the correct tips. The FAQ section in each learning topic answers commonly asked questions and provides additional in-depth information with expert links and videos fully addressing the question.
King Arthur Flour Learning sections:
Baking instructors who teach more advanced classes may find the Baker’s Reference Material section particularly helpful. Each section provides in an in-depth analysis and helpful resources on the topic area. The information is geared toward professional baking in areas such bakeries, restaurants, and production facilities.
- Baker's percentage
- Batch costing
- Bromate
- Common conversions
- Dough temperatures
- Preferments
- Salt
- Water
- Yeast
Culinary outreach – Let Good Rise 
Bake for Good is King Arthur Baking Company’s free outreach program for students in secondary schools. The program has three goals: learn, bake and share. With supplies from King Arthur, students learn baking math and science skills when making bread from scratch.
The Small Group Baking program is for 10 or more students who watch an instructional video with an instructor. King Arthur will provide the supplies as students work in teams of two or three to prepare loaves or rolls, keeping some for themselves and sharing others as acts of kindness. Each student will receive a recipe booklet, a dough scraper, and bread bag. This program is for students just beginning their baking education.
The High School Sourdough Baking program is a more advanced opportunity for culinary classes. In this three-week lesson, students explore the science behind cultivating and maintaining a sourdough starter and using it to bake sourdough bread. Each team will produce two loaves: one for tasting at school and another for donation or sharing as an act of kindness. Due to the daily attention required for sourdough starter development, classes must meet daily. King Arthur Baking provides the lesson plan, student feed and observation schedule, recipe, flour and yeast. Each student receives a dough scraper.
Culinary teachers can apply for an entire term or school year. Applications should combine all classes.
Community Giving Let Good Rise
Transparent, community-led giving focused on food justice.
From grants to in-kind donations, we support organizations that share our vision for a more resilient food system. https://kingarthurbakingcompany.submittable.com/submit