Part coach, part policeman, part chef. Also storyteller, scientist, confidante, creator, baker, and hopefully, friend. All of
those roles are part of an editor’s (this one’s, anyway) day, with a few more mixed in from time to time.
When I arrived at King Arthur Flour, it was my task to test recipes for The Baker’s Companion cookbook. Once the book
was born, I was deemed useful for a variety of tasks involving writing, and eventually was entrusted with the care of The
What followed were many years of discovery, invention, conversation, and sharing that have enriched my life in more
ways than you can ever know. I learned very quickly that as a group you’re curious, generous, adventurous, articulate,
passionate, and very good company. You told me what you liked (and didn’t), hoped to see (and never see again) in the
pages we shared.
Best of all, you reached out to tell me if I’d sparked a memory, or given you a recipe you didn’t know you’d been search-
ing for until just that moment. Some of my favorite adventures were your requests for Recipe Makeovers, where the list
of ingredients seemed so enticing, but the amounts or the directions let you down.
We traveled together through time and baking history, learning the provenance of dishes we’d always known about but
frequently taken for granted. We’ve explored the arc of ingredients, from lard and butter through the land of hydroge-
nated shortening and back again. It was my privilege to give you every technique I could think of to make your baking
easier, more simple, and with better results.
Thank you for the recipes, the encouragement, the wisdom, and the questions you’ve sent our way.
Thank you for your enthusiasm, and the love you share with other people through your baking. Thank you for teaching
your kids and grandkids that making something from scratch is fun, builds confidence, and tastes good.
Thank you to the husbands who bake, and the kids who eagerly purloined each new issue as it arrived at your house, to
select recipes to be tried and savored. Thank you to the families who adopted our recipes as part of their family tradi-
tions for holidays, birthdays, and special occasions.
Our next adventure on the printed page will carry on and greatly expand the best qualities of The Baking Sheet. We’ll be
telling stories in more depth: discovering baking wherever and however it happens, and the role it plays in people’s lives.
Not only what people bake, but why, where, how, and for whom. Until we meet again on the printed page, I wish you
all the best: glad hearts, warm ovens, and wonderful holidays.
The Baking Sheet® is published bimonthly by The King Arthur Flour Company, 58 Billings Farm Road, White River Junction, Vermont 05001-2329. POSTMASTER: Send address changes
to: The Baking Sheet, 58 Billings Farm Road, White River Junction, Vermont 05001-2329. (ISSN 1087-3600) Periodicals postage paid at White River Jct., Vermont, and at additional
mailing offices. Call 802-649-3717 with baking questions or chat with a baker online at our Web site’s recipe section. Call 1-800-827-6836 with questions about your subscription or
address changes. Email any questions about this newsletter to: firstname.lastname@example.org. Susan Reid, editor; Brandon Roberts, circulation manager; Jennifer Whittingham,
art director; Gwen Adams, writer; Liz Neilly, food stylist, John Sherman, photographer. One year subscription: $21.95 print or digital, combined $26.95. Back issues: $4.95 paper, $3.99
digital. Periodical postage paid at White River Jct.,Vermont, and additional offices. We invite you to share these Baking Sheet recipes with friends and family, but request you get our
permission for any major reprintings of the material in this newsletter. © 2014 King Arthur Flour, Inc. All rights reserved.
gluten-free fat-free whole-grain dairy-free vegetarian overnight sourdough small batch
Susan Reid, editor
The Baking Sheet®