Sift celebrates spring and sourdough

The latest issue of Sift magazine has captured the rejuvenation of spring with a burst of creative kitchen energy. We’re baking with all of the bright, fresh foods of the new season, from crisp spring greens to sunny, sweet berries.

You’ll find vibrant flavors and sun-drenched delights throughout this issue’s pages. Let’s sit together, turn the pages, and give it a look-see, shall we?

 

sift magazine via@kingarthurflour

Yossy Arefi, of Apt. 2B Baking kicks off the issue with recipes from her new book, Sweeter off the Vine. It’s all about baking with berries, and there are wonderful recipes to try, like Cornmeal and Ricotta Cake with Fresh Berries, The Simplest Strawberry Tart, and Gingery Blackberry Pie.

Sift via@kingarthurflourShe’s followed by Kate Taylor, of Cookie and Kate, who shares her collection of immensely satisfying grain salads.

Looking ahead to Mother’s Day and Father’s Day, we have stories of two amazing parents from their accomplished children.

sift via@kingarthurflourOur own Posie Harwood shares her mom’s travels from engineer to pioneer, telling how she raised her family on a 600-acre farm in Maryland.

sift via@kingarthurflourEmily Teel, a food writer from Philadelphia, tells the story of her airline pilot father’s change of course and career, from flying to baking.

Sift via@kingarthurflourOther journeys this issue take us on a pair of quests in pursuit of great baking. First to Miami, where Zak Stern has come home after traveling the world and training at artisan bakeries in Europe and Israel. He’s bringing old world recipes to his local vibrant food scene, revitalizing those traditions for a modern, diverse community.

We also hear the tale of King Arthur baker Martin Philip, who spent countless hours developing a very personal collection of fantastic breads while competing for a spot on the US team for the Coupe du Monde de la Boulangerie.

All that traveling and striving means it’s time for a treat.

Sift via@kingarthurflourIf you’ve never treated yourself to a fresh, homemade doughnut, we think its about time. We’ve put together a collection of doughnuts and glazes to give you all the breakfast bliss you can imagine putting together.

We’ve taken on a subject that’s near and dear to serious bakers everywhere: sourdough.

sift via@kingarthurflourWe dive deep into what makes sourdough work, what makes sourdough sour, and put forth half a dozen of the most unique, flavorful sourdough breads we know: Rustic Sourdough, Fig and Walnut, Onion and Bay Loaf, Sourdough Pumpernickel, Sourdough Honey Quinoa, and Rustic Olive Rolls all await your pleasure.

Sift via@kingarthurflourWhat should your starter look like when it’s ready to add to your recipe? We’re happy to show you, as well as explain how to get there.

Sift via@kingarthurflourWe’ve even addressed the issue of what to do with your discard, and it’s a sweet solution. We’ve got half a dozen recipes that show you some surprising ways to let that excess starter shine.

There’s so much more in the Spring issue. How about a Kentucky Derby party at Joy the Baker’s house, complete with Triple Crown cocktails? Check out our inspiring story about Bake a Wish in Austin, Texas, where volunteers make beautiful birthday cakes for those who would otherwise go without.

Discover what a perfect baking partner scones can be, in our Easy Recipes feature. Browse our book list and collector’s gallery, and don’t miss our favorite Cooling Rack photo to date. Give yourself a good read, while you set yourself up for some great feeds.

Pick up your copy of the Spring issue of Sift at news stands and bookstores (or buy it from us here; it’s a free shipping item), and celebrate Spring with us.

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. meedee

    I love the spring issue , I have read the wonderful stories, I especialy love the farm stories. Great Sift maganize this spring!!!!! Thanks KAF! Keep up the great stories.

    Reply
    1. Susan Reid, post author

      Thanks so much! We’re loving the adventure, with many more great things coming down the pike! Susan

  2. eulalia

    It ‘s always the feeling of Christmas with each issue of Sift….joy…anticipation..thrill.
    It is an unmatchable work of artistry.
    The best culinary literature on all levels.
    Thank you for you excellence.It is truly inspirational….can’t wait to get into my flour.
    Happy Spring everyone!

    Reply
    1. Susan Reid, post author

      Is there anything better than making a connection like this with readers? I think not! Thank you, thank you. Susan

  3. Charles Levy

    Can I get an annual subscription, or a subscription for some number of issues? It would be nice to know that I wasn’t going to miss an issue of Sift … thanks.

    Reply
    1. Susan Reid, post author

      Hi, Charles. For now, we’re not setting up a subscription model; we’re currently publishing 3 issues per year: Spring, Fall (arrives end of August) and Holiday (arrives end of October). Susan

    1. MaryJane Robbins

      Hi Loretta,
      The current issue has at least 15 recipes that are specifically marked as gluten-free, so you should be able to find many things to make and bake. ~ MJ

  4. Marina

    A beautiful, yummy issue as always so entertaining and useful, I always buy it at Costco, it’s a bit cheaper.

    Reply
  5. Debbi Herman

    Waiting with much anticipation for the Spring issue of Sift. The team at KA, you guys really pour your hearts into each and every issue. I read it from cover to cover and also try a few of the recipes. Thank you for such a fantastic publication. I hope it is widely embraced and you continue publication. Also love your Sunday roundup of recipes.

    Reply
    1. The Baker's Hotline

      Debbi, the spring issue came out on March 29th, so it should be available at your local grocery store or bookstore. You can also order SIFT directly from us with no shipping charge. Barb@KAF

  6. Anna Jurik

    I was on your website recently and saw you have a magazine. The spring issue interested me because I was thinking of starting to bake sourdough bread. To my delight I spotted your magazine at Whole Foods and also at Barnes & Noble. I purchased SIFT and it is now one of my favorite magazines! Also love that you’ve included vegan alternatives to your recipes!

    Reply
    1. The Baker's Hotline

      Patricia, you may be able to find the spring issue of Sift at your local grocery store or book store, but we also have Sift available through our website, with no shipping charge. Barb@KAF

    1. The Baker's Hotline

      Anita, in Canada the most likely place to find Sift will be either Safeway Canada or Metro Ontario Inc. You may also be able to find Sift at Sobeys and Real Atlantic Superstore. Barb@KAF

  7. Mary Anne Thomas

    I have loved every issues of Sift so far but this is my favorite. Love the sourdough recipes and the focus on spring cooking. But it was the article Life from Scratch written by Posie Harwood really hit home for me. While I don’t live on a farm and never had, I am mechanical engineer who just retired from a long stressful career. It has been almost a year now and I love every moment. Many people I know can’t understand why I retired so young and seemed worried about my life of “less busy, less intellectual and less challenging” to use the words in her story. They don’t understand the joy I feel when I am in my kitchen making bread, putting up preserves or going to the garden to get the food for the next meal. I am living now a “hands-on-life”. I will be using that saying now to folks that ask “why did you retire?”.

    Reply
    1. Posie Harwood

      Mary Anne, thank you so much for your kind words! It makes me so happy that you enjoyed the article, and that it gives you a new perspective on all the different ways we can find fulfillment in the world. Enjoy your newly reclaimed hours, and all their attendant pleasures of bread-making, and the gardening, and living a full, happy life! -Posie

  8. Joanie B

    Just found the Spring Sift today at B&N. “The Sweetest Day of the Year” has me in tears. Bravo, Bake A Wish Austin! What a wonderful program! Thank you, KAF for profiling their efforts to bring happiness to people one cake at a time.

    Reply
    1. The Baker's Hotline

      I had to see what you meant and went right to the article. Pretty awesome stuff. Bake A Wish is bringing joy to children one cake at a time! Thank you for reading, Joanie. Elisabeth@KAF

  9. Dawn A

    I purchased this issue of Sift on Monday, and made the doughnut holes for our family this morning — they were wonderful and quick! Thankd

    Reply
    1. The Baker's Hotline

      You can purchase our SIFT magazine in stores where culinary magazines are sold. OR you can call our Baker’s Catalogue and order with free shipping. The number to contact us is 1-800-827-6836. Enjoy! JoAnn@KAF

  10. Jeanne

    I love it as usual but my whole kitchen is King Arthur but I had a dickens of a time finding my favorite magazine

    Reply
    1. The Baker's Hotline

      Jeanne, we’re sorry you had difficulties finding Sift! Remember you can order Sift via our online catalog and we won’t charge you shipping on this item. Barb@KAF

  11. Rebecca

    This winter I started baking from scratch, and am loving it. Haven’t bought any baked goods, except crackers, in over a month. Eventually hoping to make all our crackers, too. Currently experimenting with sourdough, so I was really happy to see this issue. I’ve had great success with my starter, and with the Rustic Sourdough recipe, but getting mostly bricks when I try the Extra Tangy Sourdough. I haven’t given up yet, though. I read through everything sourdough on the blog & BC today, and watched the videos online to see if my starter, dough or shaping techniques could be at fault, and picked up some great pointers. However, while watcihng Robyn knead & shape bread, I kept getting distracted by the gorgeous counters in the KA kitchen. I’m getting ready to do a kitchen renovation, so now I’m dreaming about making bread in my new kitchen, with the counters just like yours. I have to know – what are those counters made of? I know the counters aren’t what makes the bread turn out so wonderful, but, if I had those counters, I’d be filled with joy every time I used them to bake, and everything tastes better when you enjoy making it. Besides, my KAF cookbooks would look so pretty lined up on that counter. hahaha Thanks!

    Reply
    1. The Baker's Hotline

      The counter top is laminate that looks like dark granite. Hope this helps. JoANn@KAF

  12. Fiona O

    Do you know where can I find an ingredient list for the item on the cover? I couldn’t find it in the actual magazine.

    Reply
    1. MaryJane Robbins

      Hi Fiona,
      The recipe for the topping is actually on the back cover. 🙂 ~ MJ

  13. Chris Summers

    I know the spring issue was a long time ago, but I still use it as a reference for my sourdough starter revival (I don’t bake bread on a regular schedule).

    Today I started a new loaf with a “first time for me” twist… substituting goat’s milk whey (left over from making goat’s milk ricotta for the first time) for the water in the Rustic Sourdough recipe. It got me thinking… a blog about cheese and bread would make for nice fall reading… just a suggestion!

    Reply
    1. The Baker's Hotline

      Thanks for sharing this bit of baking inspiration with us, Chris. The fall issue of Sift includes a section called “Grilled Cheese Greatness,” which pairs different kinds of bread and cheese together to make the most delicious sandwiches (as well as in-depth descriptions of both). We couldn’t agree with you more — this does make for great fall reading! Kye@KAF

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