Hot off the presses: Sift, our new magazine, is here!

Less than a week ago, the printing presses were rolling, turning out the results of 9 months’ worth of writing, dreaming, photographing, and baking. Lots of baking. All so we could bring you our newest publication: a magazine called Sift. It weighs in at a little more than 3/4 pound – 108 pages altogether.

I just now got my advance copy from the printer. Even though I know every comma, period, photo, and story in it, I’m beside myself excited to see the final product in person. Even the paper is beautiful. I confess I pet the cover the same way I do the cat for a few minutes.

By the time you read this, you’ll be able to see it, too.

Sift magazineIs there anything more satisfying than picking up a magazine about something you love, that feels good in your hands, and will keep you company while you settle in for a virtual trip to other places, other kitchens, other flavors?

A good magazine is like dessert for your mind: a treat, something you’ll remember and come back to, something you look forward to spending time with.

We did our best to make sure Sift is all of those things, and maybe a little more. More than 60 recipes. Articles on collecting, and entertaining. A tour of four great cities and their iconic sandwiches…

roast-pork-sandwich

Philadelphia’s true sandwich darling isn’t what you might think: these days the locals are chowing down on roast pork sandwiches to die for.

…with stories and recipes from some of our favorite bloggers: Jim and Jena at Little Rusted Ladle, Joy, at Joy the Baker, Alexandra Stafford of  Alexandra’s Kitchen, and Farley Elliott in LA at OverOverUnder.

homeboy bakery baker

This is Marlin Marldondo, a Homeboy baker looking to move up through the ranks.

Features about baking and how it can change things in this world, the way it does at Homeboy Bakery. Check out this video if you want to know more about gang bangers changing their lives at this amazing place.

paska

Paska, with two different ways of decorating.

And a beautiful collection of Easter breads, with notes about their historical and cultural significance.

sugar-house-2

One of Julia Reed’s photos from the essay, “Fire, Steam and Sugar” page 68.

One of my favorite things about the magazine is the chance to share with you the incredible talents of King Arthur’s multi-media producer, Julia Reed, who not only takes photographs we all can envy, but writes a mean hand. She’s every editor’s dream.

You’ll learn a little more about some of our other employee-owners, too. From Brian Barthelmes, who illustrated the back cover, to Jeffrey Hamelman, a Certified Master Baker and head of our King Arthur Flour Bakery. He’s also a beekeeper, and we wanted to know more. In our article he talks about the beauty of bees…

ginger-honey-brioche…and shares his recipe for Ginger-Honey Brioche. How anything that light and tender can be just-enough sweet and spicy at the same time is a revelation.

There’s much, much more inside. We just wanted you to know it’s now available, from us, and at just about every major grocery store (look for it in the magazine section; it costs $12.95), bookstore, and newsstand.

In many ways, this magazine is our most sincere expression of all the things we love about the world of food and baking. We hope you’ll join us on the journey. Live. Breathe. Bake.

Sift.

Update and answers to your questions

You’ve been so incredibly enthusiastic in your response, we wanted to answer your most frequently asked questions right up front.

Subscriptions? Not at this time. This is a new business venture for us, and we want to see how it goes for now.

Digital  edition?  Again, not at this time, but if and when we do so, it would be on all major platforms.

Does my Baking Sheet subscription transfer over to Sift?  When The Baking Sheet retired, all current subscribers received either an email or a card with a code for King Arthur credit for the balance of their subscription plus a bit extra. That credit can most certainly be applied to buying a copy of Sift, and if you’ve lost the email, you can contact customer care and we’ll look up your code for you.

Why is it so expensive? Sift is filled with months of work and the creative talents of many writers, photographers, illustrators, designers, art directors, and even a chef and editor. The paper and binding are worthy of keeping on your coffee table or bookshelf. With more than 60 recipes, there’s more to bake and cook in this issue than I was able to fit into three combined issues of The Baking Sheet, which would have had a cover price of $14.85. Our quest is for quality, and for your satisfaction. We think once you have an issue in your hands, you’ll have both. 

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

  1. Erin in PA

    I saw the blurb for Sift magazine on my Facebook feed last night and immediately placed my order online. I was saddened to see the Baker’s Catalogue end, but am very excited for a new magazine to read and treasure for the future! Congratulations on the new endeavor KAF!

    Reply
    1. PJ Hamel

      Erin, our catalogue is still going full steam – we did cease publishing our newsletter, The Baking Sheet, however. I’m sure you’ll enjoy Sift – former Baking Sheet editor Susan Reid has turned her considerable talents to this new publication, and it’s truly deluxe! 🙂 PJH

  2. Sally Snow

    記事さっそく読みました。とてもユーモアーと希望にあふれた内容でとてもワクワクしました。
    記事が読めて大変うれしいです。楽しみにしてます。

    Reply
  3. Sandra H.

    I have loved King Arthur’s flour for years. I’m very excited about the new magazine. I cant wait to bake it up with some new recipes:)))

    Thank you from Texas,
    Sandra

    Reply
  4. Meri Boyer

    I have missed Susan Reid’s (and company!) talents since The Baking Sheet ended. I can’t wait to get a copy of their newest baby. Thank you for continuing such a grand tradition.

    Reply
  5. Priscilla Payne

    I loved the Baking Sheet and am sorry to see it go but I am also looking forward to Sift and baking some new things. The Ginger-Honey Brioche looks so good. I have not tried making Brioche but maybe this will give me the impetus!

    Reply
  6. Rosa

    I posted a response a couple days ago in the gluten free calzone discussion but thought it neared repeating….I LOVE the new magazine!!! I made the pita breads and they turned out perfectly!!! Can’t wait for further issues! Love you guys!!!

    Reply
  7. Amelia M. Cabral

    I too, miss the Baking Sheet…have only used King Arthur products for years. Am “in love” with Fiori di Sicilia! Plan to order the new magazine.

    Reply
    1. Susan Reid , post author

      I certainly hope so! PJ, you lookin’ at this? 🙂 She’s a busy lady, but I’ve loved her writing for years, too. Susan

    1. Susan Reid , post author

      Lisa, if you take a peek at the cover on the item when you follow the link, you’ll see there’s a feature called “Gluten Free Grows up”. We want to include all bakers, of every stripe. Susan

  8. Barbara Pierce

    While a little costly, that doesn’t bother me. However, I have quit buying ‘hard’ copies of anything because I lack storage. Is there an electronic version to which I can subscribe/purchase?

    Barbara Pierce

    Reply
    1. Joan Boyle

      I too would like a digital edition as soon as available. That way I can have the magazine with me when I travel as well as at home. I am looking forward to purchasing the first issue of Sift.

    2. Gloria Gilpatrick

      Oh please keep purchasing the hard copies of these magazines, folks! My son is a printer and his job depends on us! That was a pretty pathetic response, I know.

      My family just recently went through the “emptying out” of our parents’ home and some of the most precious treasures were Mom’s endless collection of cookbooks. It’s almost like our family history there.

      I understand the need for storage space and the bent toward all things electronic BUT… you can’t feel the pages, smell the ink, marvel over the binding… etc. etc. etc. unless you’re actually holding the product in your hands! As I read the introduction from Susan, I literally could sense the smell of these pages.

      I can’t wait to get my hands wrapped around this publication. Thank you, KAF & Susan, too.

    3. Susan Reid , post author

      Ah, Gloria, how sweet you are! I expect we’d have a fine time of it in almost any bookstore together :-). I have a neighbor, a logger, who has as part of his email autosignature “please print this email. Somewhere out there is a pulpwood logger who needs work.” Susan

    4. Lynne

      I, too, want to come down on the side of a printed magazine. Several of my favorites have “gone digital” recently — which means I no longer can subscribe. Why? Because I have no access to such things.

      Yes, there’s the internet, but I don’t have one of those digital thingies you can put digital reading material on. Nor do I want one. I tried a friend’s once (she had a book on it she thought I’d find interesting) and found the experience so frustrating I never finished the book. And I won’t even tell you how frustrating online catalogs can be!

      Please, please, keep printing your magazine on real paper!

    5. Susan Reid , post author

      Lynne, in the case of Sift, I have to say the paper is a big part of what makes it such a visceral, pleasureable experience. Don’t worry, we don’t think paper is dead! Susan

    6. Lyna

      One more cheer for paper and ink! Pixels have their place but you can’t beat paper for long-term and universal accessibility.

    7. Sandi B

      I would like to add my name to the list who would like a digital copy — I also have no room for the storage of magazines and while I can scan them in digitally for a publication that is 108 pages that would be way too time consuming. I am also gluten free and perhaps you could think about doing a gluten free publication — I know you have included this in Sift, however it is a small section. Thanks…

      Sandi

  9. Return baker

    Thanks for the mag. I love sitting with a mag not my I pad. It is something about the paper page thanks. Keep them coming

    Reply
    1. Susan Reid , post author

      We’ll do our best! We’re mighty excited about what’s in the works for the next issues! Susan

    1. Susan Reid , post author

      Hi, Cindy. If we had your email address on file, we sent emails with a code to give you credit for the balance of your subscription plus an amount to bring it to the next $5 increment above your balance total. If we didn’t have an email address, we sent cards with the code on it. We’re not doing subscriptions for Sift, so there would be nothing to transfer to, but you’re more than welcome to apply the credit to the price of a copy. Susan

    1. Susan Reid , post author

      Not at the moment; we’re trying to walk before we run, but I’m certainly open to it if the magazine is a success. Susan

    2. Andree

      Me, too. In fact, I subscribed to the Baking Sheet a month or two before it stopped printing. I hate no idea if I am due money back or not and don’t really worry about that. I just worry that I will pay all over again and not get anything again (but you have calmed those fears). But I never got a card in the mail and if I got an email it’s lost. And perhaps I’m totally wrong and haven’t lost a dime!

      I also use digital nowadays (can’t see print anymore). If and when you go digital, please include Android. The Apple Newstand is a complete and total pain to use because it is so proprietary.

      Thank you.

    3. Susan Reid , post author

      Andree, don’t worry, when the Baking Sheet went digital, we put it on all major platforms, and I would make sure to do the same with any title I put up. Please, feel free to call our customer care folks; they can look up your subscription, and if need be give you the refund code again for your Baking Sheet balance. No problem. Susan

  10. ellenwettlaufer

    The pictures posted here are absolutely gorgeous and frame worthy; I can hardly wait to get my hands on a paper copy of Sift! Perhaps the maiden copy will be used for more than the recipes in this house. Congratulations on your newest venture.

    Reply
    1. Susan Reid , post author

      Thank you so much, Ellen. I can say truly that the magazine feels absolutely luxurious in your hands. I hope you enjoy it! Susan

    1. Susan Reid , post author

      It’s in a category called “Special Interest Publications”, which means there’s no set schedule; at least for now. We’re new at this, and currently we have Fall (out August 25) and Holiday (on newsstands October 26) issues in the works. If sales are healthy and the response is as good as it’s been so far, we’re hoping to take it quarterly. And once that happens, we may explore subscriptions. Susan

    1. Susan Reid , post author

      Jeanne, at the moment, we’re not selling subscriptions to Sift. If the title does well, we’re hoping to go quarterly, and once a reader base is established, we’ll look at subscriptions then. Susan

  11. Debi

    I saw Sift in the grocery store just the other day. As I flipped through it I was very curious who published it. It had all the hallmarks of King Arthur the beautiful photographs, specific well written articles and recipes and even gluten free recipes. I was delighted to finally see that it was indeed a KAF piece. Congratulations and much success. I have been a loyal consumer for many years. Even as I had to transition to gluten free recipes KAF was there with me. You have always managed to produce an exceptional product actually many exceptional products. You probably do the best job vetting your recipes of all the websites out there and your live baker chats are so helpful. Thanks so much and keep up the good work you do.

    Reply
    1. Susan Reid , post author

      Thank you, Debi, it’s always immensely gratifying to know our work and care is so appreciated, and that you feel you can rely on us when you need an answer or some help. We’re ever grateful for customers like you. Susan

  12. Elizabeth Peterson

    Looks so beautiful! Are you accepting submissions from freelance writers? If so, are the writer’s guidelines online somewhere? Thanks!

    Reply
    1. Susan Reid , post author

      Right now I’m collecting people’s information with an eye to building a cadre of talent that I can draw on, matching assignments to the best situated person. The best thing you can do is send your contact information and links to samples of your work to sift@kingarthurflour.com. Thanks. Susan

    1. Susan Reid , post author

      Easiest is to click on any of the links above and buy from us; it’s a free shipping item. But it’s also for sale now at a whole lot of retail outfits: Barnes and Noble, Books a Million, Costco, Sam’s Club, Whole Foods, Target, and most major grocery stores; if I knew where you lived I’d narrow it down for you. Also on sale in Canada, at Sobey’s, Real Atlantic Superstores, and Metro Ontario.

  13. Teresa Armes

    I have loved baking forever but your new magazine Sift articulates my newer appreciation of the absolute beauty and gloriousness of cooking and baking for myself and others. Such an incredible magazine. I am savoring every page. Thank you for such a beautiful and peaceful magazine.

    Reply
  14. Linde

    I love cooking magazines however I stopped purchasing them long ago. I was disappointed when they began just posting one recipe for every 2 pages and the photos were overblown. The cost was double of most other magazines. I’ll be watching for yours and will peruse it. I’m hoping it will be worth the $12.95 price tag. Much luck on your new endeavor!!

    Reply
  15. AnnMSymes

    I ordered my copy of Sift a couple of days ago – as soon as I saw the FB update about it. I am anxiously awaiting the delivery 🙂 In this frigid, over the top, New England winter, I look forward to curling up with the first issue and plan some baking projects.

    Reply
    1. The Baker's Hotline

      I think you’ll find it a lovely companion in your cold weather baking projects, Ann. Barb@KAF

  16. Yany

    I will look for Sift at a store to determine if it’s worth the hefty pice tag.
    Also, I wish you folks would get off the ridiculous gluten-free bandwagon; the more of that I see, the less likely it is that I will purchase your publication.

    Reply
    1. Susan Reid , post author

      We think once you have the issue in your hands you’ll have an easy decision. And gluten-free isn’t a matter of fashion for those for whom it’s a health issue. If you have to eat gluten-free to stay healthy, we think you deserve the chance to bake for yourself and those you care about, too. Susan

    2. Jeni in Maine

      Yany, check out Michael Specter’s article the 11/3/14 issue of The New Yorker. I think you will really appreciate it.

  17. Cathy

    Can we still get archived (read past or old) issues of the Baking Sheet? I am so looking forward to this magazine – I am giving a test right now but will look on my way home from class – but I SO enjoyed the Baking Sheet as well!

    Reply
    1. Susan Reid , post author

      Hi, Cathy. There are plenty of paper back issues online for sale, and if you want the whole kit and kaboodle, you can buy the app for The Baking Sheet at any of the app stores and get every single issue electronically for $12.99. Susan

  18. Alex Holbrook

    I found the new “SIFT” at my local Whole Foods, and just love it!! Congratulations on such an interesting, beautiful and vibrant publication! And great to see KAF’s own Chef Hammelman in the pages as well! Looking forward to future issues…

    Reply
    1. Susan Reid , post author

      Thanks, Alex! There’s so much going on in the world of food and baking now, we have a lot of fascinating stories to tell and recipes to share. So glad you liked it! Susan

    1. Susan Reid , post author

      Hi, Diane. The links take you to the Sift premier issue product page, where you can buy it from us, of course. Free shipping. I’m not sure if your email address is the right clue, but if you’re near Rochester, it’s for sale at most major grocery stores: Wegmans, Target, some Price Choppers, Costco, Sam’s club, Whole Foods, and many more. Susan

  19. Lorraine Fina Stevenski

    Susan…I, too, love the paper and, most important what’s written ON the paper. I do cherish a hands on approach and am not too keen on digital. This edition will be kept with my go-to cookbooks on my kitchen shelf. I have already marked the recipes I will try. You all did a fabulous job of presenting your new baby to all who love baking and reading about it. I would be interested in reading more from you on your editorial page too. Can’t wait for the next edition! Lorraine

    Reply
  20. Edie

    Will there be a large portion of baking recipes and tips or will this magazine be mostly sandwiches and dinner recipes etc.?

    Reply
    1. Susan Reid , post author

      Baking is certainly the centerpiece, Edie, but we wanted to look a little wider, to spreads and meals as well. Susan

  21. Carolyn Klie

    Many years ago I loved your magazine. When you stopped it I was so disappointed. Still use the recipes in them, especially the granola recipe and the holiday ones. I am on
    my way now to buy this new one and know I will love it!

    Reply
  22. Tiena

    I read in response to an earlier comment that Sift is available in Canadian grocery stores, Sobeys, Metro and Great Atlantic Superstores. So glad to see it is available in Canada, thank you. Looking forward to getting my copy, hopefully later today!

    Reply
    1. Susan Reid , post author

      As a longtime fan of the land of the maple leaf, I can say I’m pretty pleased to have Sift available in your fair and native land! Susan

  23. Toni

    Congratulations, KAF, on what looks to be another outstanding publication. I loved the Baker’s Sheet and was sorry to see it end, but SIFT looks like it is Baker’s Sheet on steroids. Thanks for continually being product-worthy, publication-worthy and person-worthy. Can’t wait to get my copy!!

    Reply
    1. Susan Reid , post author

      Thanks, Toni. Sift is the realization of a lot of creative wishes, and it’s gratifying that people are giving it such an enthusiastic reception! Susan

  24. Patricia

    Love all of your products. Sometimes I can buy them in stores, but not sure how fresh they are, so I buy from KA! Looking forward to your new magazine.

    Reply
    1. Susan Reid , post author

      Hi, Kathleen. We’re not doing subscriptions just at this time; Sift is a new adventure for us, and we’re going to see how it does before we go to the considerable effort of setting up subscriptions. Once we have a track record in place, we’re hoping to take the title quarterly, then we’ll look at subscriptions. Susan

  25. Corey

    So I just read article about Sift, I recognized the Susan signature 🙂 I adore her, was a favorite instructor of mine at NECI I am so happy to know where she is now.

    Reply
    1. Susan Reid , post author

      Hey, Corey, great to hear from you! I’m glad to hear you were a fan. We made some great food in those kitchens, didn’t we? Susan

    1. Susan Reid , post author

      Thanks so much, Miriam. Wait until you get your hands on it; it’s one of the most touchable things I’ve ever been around! Susan

  26. Lisa

    It looks like a stunning publication, one that would be enjoyed from cover to cover, except that with a celiac child, I am very hesitant to pay that amount for what would amount to probably less than half the content that would be relevant to us. The non-GF community can certainly benefit from your inclusion of a GF article, however the reverse is not true. Perhaps considering doing a magazine just for those that need GF as all of your GF products and recipes are outstanding. I for one am sad to be missing out on whatever it is that was in your article, but really have to watch every penny given the added expense of our child’s special diet. 🙁

    Reply
    1. Susan Reid , post author

      I completely hear you, Lisa. GF ingredients are expensive, and when it’s something as important as your child’s health, they’re not exactly optional. Hopefully your library will bring in a copy…Susan

  27. Mary Hooke

    As soon as I got the e-mail about SIFT, I went searching. I live in Fishkill, NY and found the magazine in Barnes and Noble. Will check the supermarkets also and post.
    Magazine looks wonderful, can’t wait to relax and read it. Good luck! I hope it is a big success!

    Reply
  28. Laura Richardson

    The price for a single issue is shocking, and the table of contents shows way too much filler. For me, travel articles and general food-interest articles are wasted space. I look to KAF for baking recipes, ingredients, and tools. Good luck, but I’m obviously not part of your target audience.

    Reply
    1. Susan Reid , post author

      Laura, the number of recipes in this issue is more than what I could put in 3 issues of The Baking Sheet, which would have had a collective cover price of close to $15. Please, if you see the magazine at the store, just pick it up and leaf through it. I think you may be pleasantly surprised. Susan

  29. Dottie

    It sure would be great if you also included lactose intolerant recipes.
    Soy milk works for our whole family.
    TIA from a longtime fan and user of your products. VBG

    Reply
    1. Susan Reid , post author

      Hi, Dottie. Our index is keyed to call out vegan and gluten-free recipes, as well as those featuring whole grains. As well you know, soy milk is a great place to start when you need to replace dairy. I think you’ll still find plenty to enjoy in this issue. Susan

  30. Jeannine Rakos

    Will there be a gluten-free section? I have just found out that I am allergic to wheat, eggs and soy. I love your products and need to learn how to cook all over again. That’s not an easy thing to do at my age, I have been cooking for 50+ years. I will order this issue, to see what is in it and hope you will have a gluten-free section in this or future issues.

    Reply
    1. Susan Reid , post author

      Yes, Jeanine, there are gluten-free recipes, and an index at the back where they’re all clearly labeled and easy to find. Susan

  31. Marilyn E Hiltz

    What a wonderful idea, can’t wait to get to the store for my copy. Have been a KAF devotee for as long as my mother who only bought that flour. Being a proud New Englander myself I did not know there was any other flour to use. Have the cook books and love the e-mails. Sit directly down when the catalog comes and work on my order. Have now introduced my daughter too. You are all wonderful and helpful when I need it. Can’t get the New England traditions out of my system. Thank you all.

    Reply
    1. Susan Reid , post author

      Thank you so much, Marilyn! I love hearing our traditions in action, and to know they’re getting passed on! Susan

  32. William Luke CEC

    As a High School Culinary Arts Chef Instructor, I enjoyed using the Baking Sheet as an adjunct to my course manual. I am excited to receive the magazine “Sift” and use it as a supplemental source. Your recipes are spot on and workable by my students. Best of everything for your new venture.

    Reply
  33. Joy Zbinden

    The quality of the magazine is superb – nice paper, beautiful photography, easy to read. I really enjoyed the Baking Sheet precisely because it was all about the recipes which set it apart from the other cooking magazines. I started reading the Baking Sheet on the way into the house from the mail box. The other cooking magazines, I often didn’t bother to take them out of the plastic wrap. While Sift is superior to the other magazines, it pales in comparison to the Baking Sheet. There’s more non-recipe articles than I, personally, like. The balance between recipes and articles in the Baking Sheet was much more amenable to my taste.

    Reply
  34. Carolyn

    I live in Waterloo, Ontario. I looked at my local Sobeys and they didn’t have Sift. DO you have any suggestions where I could find it in either Kitchener, or Waterloo?
    Thank you!

    Reply
    1. Susan Reid , post author

      Carolyn, you might try Target, or the Ontario Superstores; I know the Atlantic Superstores in the Maritimes picked it up. Susan

    2. Tiena

      Carolyn, I live in southern ontario and found Sift at Chapters and I find most of their stores carry the same selection of magazines. Found my copy in Ancaster. Tiena

    3. Susan Reid , post author

      Thanks, Tiena! It’s hard for us to know on this end who did and didn’t bring it in to their store, so information like this helps others in your province, too! Susan

    4. Tiena

      Susan, I’m just so happy that I can buy the magazine here. Saw it on the shelves of my local walmart today. It’s a gorgeous magazine, visually stunning with interesting articles and a nice variety of recipes. Personally I like the inclusion of gluten free recipes, it’s nice to have a reliable source for recipes when you want to bake for those who don’t eat wheat.

    5. Tiena

      Susan, I’m in Brantford, Ontario which is southern Onatrio. I’ve found your magazine in store in Ancaster and in Kitchener for any one in the area looking for the magazine. We’ve had a bit of nice weather and I took the opportunity to get out and about. Tiena

    6. Susan Reid , post author

      Terrific, Tiena. Thanks for helping others find it. I just got word that Ontario’s distributor asked for more copies, hooray! Susan

    1. Susan Reid , post author

      You’ll know it when you put it in your hands; it feels as good as it reads 🙂 Susan

  35. Cheryl Christensen

    I can hardly wait to pick up my very own copy! It sounds wonderful! For many years, I had a subscription to a magazine that started out with no advertisements and now seems to be nothing but advertising with a few recipes sprinkled in. Sounds like there is very little if that in Sift and I hope it continues to be that way. I have tried online subscriptions, but they just aren’t the same as sitting back and thumbing through a beautiful book or well done magazine. Will head to the stores to find my very own copy tomorrow! (I get excited when a new KAF catalog arrives in the mail!!) once I get my copy, will drop back by with my comments.

    Reply
  36. gabriel ratchet

    i like paper. thank you. i read in bed before turning out the light, and i don’t like reading from a screen…. it makes it harder to fall asleep. but if you want a good example of a well produced on line magazine product, check out colette patterns’ “seamwork” magazine.

    Reply
  37. Nancy Haberman

    Re:Orange Sunshine Coffee Cake
    This entire recipe was flawed. Starting with the dough, it lists orange juice but not the direction when to add. The one egg is listed as eggs plural in the instructions. The filling was so liquid there is no way to keep it within the dough. Thus slicing the dough and laying rings is almost impossible with the liquidy filling. The dough now sits in our fridge and we will try to bake it off in the morning. My hopes are not high…

    Reply
    1. Susan Reid , post author

      Hi, Nancy. Alas, this one got by our weeks of proofreading. The water in the directions should have been orange juice, and I’ll be putting a corrected version of the recipe online as soon as I’m back in the office on Monday. It sounds like you didn’t have Instant ClearJel for the filling and used the suggested substitution instead; that version will have wetter filling, but we’ve made it work both ways. Don’t forget, you can always ask our bakers on the hotline if you experience something that doesn’t seem right. The recipe (when it’s correctly put out there) does work beautifully and has become a tradition for a number of my fellow employees. Keep us posted. Susan

  38. Karen Nitzschke

    I no longer get your E.Mails or catalogs, I would like to get the catalogs again how do I do that? I enjoyed the baking sheet and miss it, use recepies over and over, and reread them, Have a difficult time finding certain recepies in the electronic version, Have been looking for your magazine but have not seen it yet.

    Reply
  39. Boilerbaker1

    While SIFT might lack the recipe layout we have come to love in The Baking Sheet, I was excited to delve into SIFT. It is a high quality baking magazine! The food photography is inviting, as are many of the recipes that I can’t wait to try. There is a lot of info for the beginner baker as well as recipes that will appeal to most level of bakers, as well as those with special diet needs. My only suggestion would be a plea for slightly larger PRINT in the recipes themselves, because in the end, isn’t that the most important reason we will buy the magazine? Fraction numbers are easy to misread in the recipes and there is little space between the numbers and ingredients. Other than that adjustment, I applaud the arrival of SIFT!

    Reply
    1. Susan Reid , post author

      Thanks so much for the feedback; we hear you and the nice thing about the process is the chance to incorporate our readers’ suggestions. We’re so glad you’re pleased with all the functionality we’ve worked to build into Sift; hopefully we can start here and only get better! Susan

    1. MaryJane Robbins

      Hi Connor,
      We aren’t currently offering the magazine outside of the US and Canada. We will be shipping internationally though, so drop us an email and we’ll be glad to let you know how that will work out. ~ MJ

  40. Ann Marie

    I ran right to the store to purchase SIFT and just finished reading it. Very nice articles and recipes I’m looking forward to trying, BUT was shocked at the price of the magazine.

    Reply
    1. MaryJane Robbins

      Hi Ann Marie,
      Thanks for your feedback. Yes, the price is higher than other grocery store cooking magazines but with good reason. We’ve chosen to invest in high quality paper, giving the magazine the feel of a cookbook or coffee-table book. We’ve also invested in professional photographers, nationally-known bakers and writers, and have no ads to detract from the content, just tested recipes and creative, inspiring articles.
      We hope our fellow bakers and customers will see these as strengths that set us apart from other magazines and come to love Sift as much as we do. Best ~ MJ

  41. Steve

    What a disappointment. I loved the discontinued baking sheet. I thought this would be an improvement on that but I think you failed. When I saw that it was available I glanced at a copy looking to see what I wanted to bake first.. The first recipe I looked at “chocolate babka bread” had an error (read the first sentence and look at the ingredients) what are the two types of chocolate? I then continued to look thru the magazine and found recipes for sandwich fillings but not for the breads and other recipes that have nothing to do with baking (breads, cakes, cookies, etc). If I want those types of recipies I go to other sources that specialize in them. When I want bread or baking recipes I look to you. Please stay with baking and maybe occasionally another item of interest.

    Reply
    1. Susan Reid , post author

      Hi, Steve. If you read the headnotes for the Babka carefully, they’re trying to explain that the version we gave was a variation. They read “The classic European version, filled with two kinds of chocolate…is often shaped in a twist and topped with streusel… Ours is shaped in a swirl instead and uses only cocoa. As for the sandwich rolls, the recipes for them are all so similar it seemed a better use of paper to show more fillings, and send people to our website, rather than repeat a substantially similar formula over and over, with only slight variations in ingredients by culture. I’m sorry you’re disappointed, but to our mind bakers like to eat other things, too….Susan

  42. Mary Lou Thomas

    I can’t wait to see it and buy it. I love your flours won’t buy any other brand. I know it is expensive but I would rather get this than food network magazine. So I will have to keep my eyes open at the store. Is it going to be at CVS pharmacy? If I like it I might buy some of your cookbooks. Thanks

    Reply
    1. The Baker's Hotline

      Mostly we are distributing to grocery stores and bookstores, Mary Lou. If you give us a call we can help you find a store near you that carries SIFT. Or you can order it from us directly with free shipping! Barb@KAF

  43. sara

    Any chance this will pop up for sale on Amazon at some point? I ask because I have a gift card to use there and would love to spend it on this. 🙂

    Reply
    1. MaryJane Robbins

      HI Sara,
      At this time we don’t have plans to sell it on Amazon. Hope you find fun things to get with your card, though. ~ MJ

  44. Nanciew

    Until not too very long ago, I was firmly in the “recipes on paper only” camp. But in the past year or so I’ve changed my view and now have done a 180 and rarely use paper recipes. I’ve started a Kindle-based cookbook collection, although I read them on my laptop rather than on a Kindle. (I like the bigger screen size for recipes.) I also save recipes off the internet in pdf format to use on my laptop and use KAF’s online digital recipe box for KAF recipes I’ve saved here.

    I particularly like digitally bookmarking and searching for recipes I like and adding digital notes to them. Digital also saves shelf space. And I like that if the text size is too small to read, I can increase it so that my middle-aged eyes can comfortably read it.

    So, at this point, I’d be more apt to purchase a digital version of Sift. Having published a magazine myself in the past though, I do very much understand how much work it is to make a magazine available on all platforms. I am very glad to see that Sift is in the process of being indexed on Eat Your Books. If I can’t get digital, I’m more likely to [maybe] purchase a paper version if it is indexed (and therefore searchable) online via Eat Your Books.

    Reply
    1. Susan Reid , post author

      Thank you for understanding, Nancie. You’re right, it is a lot of work to provide everything simultaneously on all platforms, and when you’re in the middle of a new adventure, as we are, we try to take one step at a time! I take my ipad into the kitchen quite a bit, although I often want to put it in a plastic bag to keep the flying flour out of the keyboard I have paired with it! Susan

  45. Carolyn

    I found this at Shoppers Drug Mart (in Canada). I could ‘t find the recipes on Kingarthurflour.com that are referenced in some articles (e.g Italian Sandwich Rolls, Sub Rolls, etc. Do these still need to be posted on your website?

    Reply
    1. Susan Reid , post author

      Carolyn: the New Orleans french bread rolls are up; we somehow missed the Italian Sub Rolls but they’re up now. Check New Recipes. Susan

  46. Kathi Slater

    I am so excited ! I am new to KAF but you guys are my favorite ! To think there may be your new mag. at the store right now, makes me want to jump in the car right now ! Can you tell me which grocery stores the magazine will be at ? For instance, might the magazine be at a Walmart ? Where I live (way out in the country) we have limited stores. Thank-you for putting such a great quality of magazine together, it is a testimony on your business, and the people that work there. Thanks again, LOVE you guys !

    Reply
    1. Susan Reid , post author

      Hi, Kathi. Walmart, alas, did not pick us up. If you call or send a chat email telling us where you are and what the major grocery stores are in your area, we can give you a hand. Or just order from us; it’s a free shipping item! Susan

  47. Linda

    I was afraid that I wouln’t be able to share in the excitement of holding Sift in my hands given I live in Ontario, Canada, but no fear. KAF promptly responded to my email on where to pick up this beauty. I could swear the cover feels like parchment paper. Fabulous magazine…full of recipes, stories and tips. Well done KAF!!! Tried the Lemon Pancakes this morning for brunch…delish. Well worth the price. Looking forward to trying more recipes and the next issue….thanks.

    Reply
    1. Susan Reid , post author

      Oh, good, Linda! So glad you’re happy with it! Can you tell us where you found it? Susan

  48. Mary Sinclair

    I agree with Laura Richardson post of February 27, 2015 at 3:19 pm. Price is too high, paper too heavy and lack of recipes is annoying. I prefer more dessert baking recipes/articles. But I may check your magazine out this year, and may or may not continue to purchase it. The only plus, was that I found it at Costco and purchased it at a 30% discount! Too expensive!

    Reply
  49. Emilie

    I was delighted when I spied this on the magazine rack at Costco! Tonight I tried the Beer Crust Pizza Dough recipe and it was quite good, and especially nice because it only needed to rest for 30 minutes between kneading and assembly/baking. A couple of things did occur to me — one was the font that’s used for the recipes. It’s a tad bold and so when a measurement has a fraction in it (3/8 oz., etc.,) the numbers run together a bit and can be hard to read (at least for eyes past 50). Reading glasses to the rescue! Also, I was a bit surprised in the pizza dough recipe that it just had “mix together… until you’ve made a smooth, soft dough.” KAF recipes tend to be more specific than that, as in, including approximately how long that would take. Those are just picky things though (well, the font thing can be a pain), and all-in-all I think it’s a great format with a nice mix of editorial copy and a broad range of recipes. So great work! Next up, the Fluffy White Buttercream Frosting with meringue powder — I’ve only used meringue powder in royal icing before so it’ll be another KAF adventure/discovery!

    Reply
  50. member-laurajraposa

    Talk about trigger happy. I got the email from KAF about “Sift” and I immediately placed my order. An hour later, I was at Whole Foods in Hingham and there it was on the magazine rack! Arg.
    Questions going through my head: Should I buy it? Do I wait? Who would I gift with the second Sift?
    My wallet spoke to me. I passed. Thankfully, I got my shipping notification today. I. Cannot. Wait.

    Reply
    1. PJ Hamel

      HAHA, good decision. You should get it really quickly, given you’re only about 140 miles from Norwich. It’s pretty deluxe – gorgeous paper. Enjoy – PJH

  51. M Horlick

    Got my Sift on the mail on Saturday and already baked the Babka and the Pita, both came out perfectly (even though I used my mixer for the Pita dough). If I could improve something on the magazine it would be the SIZE of the FONT on the recipes. Why is that font so tiny? It seems there is plenty of space on the page to make it larger. Just a thought. Otherwise, congratulations to the editors on a beautiful magazine.

    Reply
    1. Susan Reid , post author

      Completely hear you about font size; our designers are aware of it, and it will be my job to make sure we have a clear field of recipe operation, so to speak. I’m glad you’re enjoying Sift so far! Susan

  52. TNRita

    For years I put off subscribing to Cooks Illustrated because I thought it was too expensive. Then one day I got an introductory offer and I subscribed. Now I am hooked. I love that magazine. It’s well worth the high subscription price. Has no ads and I have learned so much from it. So if Sift is similar I will be very happy to buy it at the outlets you’ve named and will not fret about the cost. Thank you.

    Reply
  53. Ben

    I got my copy today. I was a little sad at how few bread recipes there were. Would love to see more bread recipes (maybe use some baker’s math as well) and would love to see more cultural breads, from non European countries.

    Reply
    1. Susan Reid , post author

      Thank you for your input, Ben. I just did a quick check of the index, and there are 18 breads out of 61 recipes; that’s a third of what’s in the book. We want to appeal to bakers of all levels and abilities, so I think that’s a pretty good balance. We’re looking into a feature for more advanced bakers with some input and guidance from Jeffrey Hamelman. So stay tuned! Susan

    1. Susan Reid , post author

      We do, too, Anna. It’s a varnish that’s supposed to feel that way. The cover gets the most use and abuse, so most quality printers recommend some sort of varnish. This one has a satin finish, that almost feels that way, too! Susan

  54. Cheryl S. Farrow

    Just got Sift at Publix in Montgomery, AL. After reading several recipes, I’m ready to bake, especially the Lime Rollout Cookies. The photographs are outstanding. Keep up the good work!

    Reply
    1. Susan Reid , post author

      Go Cheryl! We love hearing where people are finding it. Thanks for the kind words, and yes, we’ll do our best to impress with the next two issues. Susan

  55. Margy

    Just bought copies for myself and my sister. Beautiful! For those who object to the price, this is a savor-and-save rather than a read-and-recycle publication. It seems more of a coffee table type book than a magazine, something to be saved to one’s cookbook library, not the usual magazine recycled after one reading.

    Reply
  56. Maria

    Sift is a beautiful magazine, but I definitely liked the Baking Sheet better, since its recipes were ones you had not previously published. Many of the recipes in Sift seemed very similar or identical to ones in your cookbooks and blog material. Also, the cover has an unpleasantly greasy feel to it. However, I will always continue to support KAF since I so appreciate the extensive blog material and free advice – not to mention the great flour! Everyone at KAF is always so pleasant and helpful.

    Reply
    1. Susan Reid , post author

      Hi, Maria. You’re the first person we’ve heard of with that reaction to the cover’s feel; thanks for letting us know your reaction. Sift is reaching many more people than the Baking Sheet ever did, and there are some revamped recipes, yes, but also many more new ones. Thank you for being a friend of KAF, we appreciate you more than we can say. Susan

  57. Karen Miller

    I have a foot in two worlds – a culinarian and food writer….and also a community service professional. I admire the work of places like Homeboy Industries. The participants use baking as a means to transform themselves and learn new, marketable skills. I think it’s more important to refer to them as FORMER gang members. (bangers is even unnecessarily urban slang) …on their site they say “former gang-involved individuals”. The lifestyle is left behind before they walk in the door. Again from their site: “Gang affiliations are 
left outside as these young people work together, side by side, learning the mutual respect that comes from shared tasks and challenges.

    Reply
    1. Susan Reid , post author

      Hi, Karen. When we spent time with Herb Fingerhut and several of his amazing workers, the more general term that was used most often was just “homies”, short and affectionate, for “home boy”. I think there’s something amazingly transformative and healing about working with bread, and knowing you’re nourishing other people. Thanks so much for writing. Susan

  58. member-gtlacroix

    I received my magazine yesterday and I absolutely love everything about it! It is definitely one of those magazines that will be like a well loved book in my library. The quality of the cover, the pages, the photos, and the content is wonderful. In this issue I especially enjoyed reading about Homeboy Industries and the B Corp certification, as well as all the recipes that I cannot wait to try. I’m already looking forward to the next issue!

    Reply
  59. Barbara Rossi

    Just bought the Premiere Issue of Sift today. I’m very impressed and am dying to try some of the recipes. The photos and articles are wonderful. I, too, have a large library of digital cookbooks to save on “real estate,” but nothing really compares to a book/magazine in-hand. All I can say is…..yet another quality King Arthur product has hit the shelves!

    Reply
  60. Mary Warner

    I bought the premier issue of Sift last week (in spite of the comments about price in earlier blog posts), and am so glad I did. It was worth every penny. Not only is it beautifully done but, honestly, I want to make every single recipe in this Inaugural issue. Finally having time today, I just made the Raisin-Pecan Rye Bread. It’s fabulous! And I don’t say that lightly, being a relatively experienced bread baker and (admittedly) hard to impress. I doubled the recipe (for 2 loaves) and added 1 tablespoon of KA bread improver for good measure. I had to force myself to stop eating it or half the loaf would have been gone in a matter of minutes. By the way, I couldn’t find an oven temperature in the recipe, but it did well at 375 convection for 32 minutes, covering with foil after 15 as directed.
    One question about your recipes: would you ever consider giving the quantities in grams/metric in addition to volume and Ounces? I actually prefer the metric weights – they’re more exact.
    Thanks, KA, for yet another job remarkably well done!

    Reply
    1. PJ Hamel

      Mary, thanks so much for sharing your enthusiasm here. I want some of that raisin-pecan rye NOW! 🙂 So glad you found our first issue a winner. Did you know that most of our online recipes are in volume, American weight, and metric weight? And many of the Sift recipes will be going online eventually, so you’ll be able to get your metric weights for them then. Cheers – PJH

  61. amarkel58

    I’m liking my issue of Sift & understand the expense (particularly with the absence of ad space). Two questions: the intro for the chocolate babka recipe says the filling is made with two kinds of chocolate, but only cocoa powder is listed in the ingredients and in the directions; was the description inaccurate or is there something missing? And I’m curious about pumpernickel flour (mentioned in your “things we love” section)…if that’s what you get when you grind a whole rye berry, what does regular rye flour come from, a specific part of the berry? (I got a grain mill last winter and am enjoying it immensely–to the point that I’m digging more garden space to grow small stands of different grains this year, rye included).

    Reply
    1. MaryJane Robbins

      Hi there,
      The babka intro accidentally got crossed over with another babka recipe that we thought about using but didn’t make the final cut. Sorry about that.
      For the pumpernickel, that’s 100% rye using the whole berry. If you think of the wheat berry as a jawbreaker with different colors, the closer to the center of the ball you grind from, the lighter the rye will be, both in color and rye flavor. White center, darker rings as you go outward. If you grind up the whole thing you’ve got pumpernickel.

      Hope this helps! ~ MJ

  62. Nancy

    Just bought my copy of your new magazine “Sift”. Love it, the quality deserves the price! I also enjoyed the articles and see a few recipes I will try soon.

    Thanks from Vancouver Island, B.C.

    Reply
  63. Cindy Kilgore

    I picked up a copy of Sift last weekend. What a lovely production on all accounts: quality of paper (yes, that does matter), the chosen content, the stories, photography, the recipes. And I have to admit, my favorite article was one about a neighbor, Harold Hubbard, and his sugaring. Julia Reed, nailed ole Harold on the head with her words and images! The added profile of a Vermont farmer just really gave the magazine a touch of the setting of King Arthur Flour – we’re rural, we’re down to earth, and a bit salty. I haven’t seen Julia Reed since she spread her newfound wings after high school graduation, but I can truly say I’m so glad she decided to come back to her roots with her many talents! Congratulations to the entire staff, I look forward to the arrival of the second issue!

    Reply
  64. Susan

    I just received my copy the other day and spent all afternoon reading it from cover to cover. I enjoyed every article, even though I am gluten intolerant (I was dragged kicking and screaming onto the GF and soy-free diet more than 5 years ago). Thank you for the six pages of GF recipes and photos! I love reading the blogs, so I knew I would really like reading your magazine. I read all the recipes with a plan to modify some of them to be GF, since I am an experienced baker (35+ years non GF and 5+ years GF). I know some of the readers found typos and I think there’s one on page 57 with the Honey Whole Wheat Biscuits. There’s honey (3 tablespoons) listed in the ingredient list in between the butter and egg, yet it’s not in the directions. You might also want to mention that honey can be difficult to mix in, if you’re adding it to the egg and buttermilk mixture. And yes, I’m thinking of making a GFversion of ths recipe! Thank you all so much for this lovely magazine!

    Reply
    1. The Baker's Hotline

      We’re so glad you enjoy the magazine- and read it closely! We’re making notes for those recipes, and our Bakers can definitely help out when you have question. Laurie@KAF

  65. thomasma1

    Love the magazine and think it is worth the price. I am looking forward to more issues. One question…is the art work on the back cover for sale? I love it and would like to frame it and hang it in my kitchen.

    Reply
    1. thomasma1

      Thanks! Just to let you all know I will most likely frame the back cover anyway. I love it…it speaks to me about what baking is to me.

  66. Rose

    I was in magazine publishing more than 30 years and appreciate a beautiful magazine with glossy pages and gorgeous photos as anyone, but in this financial climate, I would appreciate a lighter weight paper and matte finish and a $7.95 cover price even more. I have been using KAF recipes for many years and order my Guittard chocolate and flours from you for the pastries I make now as a professional caterer. I know the quality you produce, but will not be able to buy this magazine at this price. Maybe if you do a less expensive digital version I’ll get it.

    Reply
    1. The Baker's Hotline

      We’ll keep that feedback in mind; in the meantime, enjoy the loads of free information on our website. Happy baking! Laurie@KAF

  67. flourflngr

    I saw Sift at costco the dayI got the email. Love it! Have maid asiago ciabatta and dipping sticks. Both are keepers and added to my permanent collections. Keep up the good work!

    Reply
  68. barbara

    Just picked up a copy at Wegmans. Loved the article and recipes for sandwiches. I grew up in Chicago, and now live in Philadelphia. We always are telling people about Chicago Italian beef sandwiches, messy but ooh soo good. Will have to see if I can duplicate memories with your recipe. Then try the pork sandwich from Philly.
    What a beautiful magazine. What is the outside coated in, it had such a nice feel.

    Reply
    1. The Baker's Hotline

      It is a special kind of paper, Barbara. Lovely, isn’t it? So glad you are are enjoying SIFT! Barb@KAF

  69. minton

    We have been visiting family in the Norwich area and as always made our annual visit to King Arthur Flour. This time we were inquiring about gluten free baking. Your staff was very helpful with information, ingredients and the purchase of the latest version of the Zojirushi bread machine which will bake gluten free breads. At checkout we were given a copy of “sift.” I am impressed with its helpful content including a surprising number of gluten free recipes and would like to know if a subscription will be available.

    Reply
    1. The Baker's Hotline

      Happy to hear that you enjoyed the store so much. We don’t have plans for a subscription service at the moment, but it could happen in the future. Jon@KAF

  70. Lindsay

    Just received a copy of Sift with my order yesterday – -WOW! My boyfriend drooled over the photo of the Caramel Cake. PLEASE continue this publication. I would definitely purchase a subscription if it was available! Love KAF products and recipes — you all do amazing work!

    Reply
    1. Susan Reid , post author

      Thanks so much, Lindsay! We’re deep into the production and assembly of the next two issues. Fall will be out August 25, and Holiday debuts on October 26th! Look for more Sift then!Susan

  71. Brittany

    Love this publication! Please keep them coming. Thrilled to try nearly every single one of these recipes and very much enjoyed the editorial as well (the Homeboy Industries piece was great!). The print quality is top notch. Who designed and printed the beauty? They deserve kudos!

    Reply
    1. Susan Reid , post author

      Oh, yes there will! The Fall issue was printed last week and is in the process of being shipped to distributors all over the country. It will appear on newsstands August 25. We’re pretty excited! Susan

  72. Danette Lomax

    Your 5 fabulous butters, are there any more specific directions/amounts of ingredients anywhere? Specifically how to do the Ginger Saffron butter?
    Thanks !!!

    Reply
    1. MaryJane Robbins

      Hi Danette,
      Stay tuned, several of those recipes are coming to the blog over the next couple of weeks. Enjoy!~ MJ

    1. The Baker's Hotline

      Hi Diane,
      Spring 2015 was the premier issue for Sift, and we no longer have any copies available. We apologize for any inconvenience this may cause, and we encourage you to order your copy as the issues are released to ensure you’ll be able to get your hands on each future issue. I hope that helps, and we appreciate your inquiry. Happy baking! Kye@KAF

  73. Lynn Clifton

    I really want to gift a subscription to my daughter-in-law for Christmas. If not this year then hopefully next year. Love the magazine and now have three copies that I’ve picked up at Publix here in Florida. Keep up the great work!

    Reply
    1. The Baker's Hotline

      Thanks for your interest, Lucy. The spring issue of Sift should hit news stands and our website on March 28th. We hope you’ll enjoy it! Mollie@KAF

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