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From Marti:
Rose, I was reading your comments about the egg yolks getting smaller. Since I raise laying hens, I was curious what the egg yolks from my hens would weigh. Here's what I found: Randomly picking 3 eggs from the refrigerator, I found that 3 egg yolks weighed 2 1/4 ounces or 66 grams; 3 egg whites weighed 4 3/4 ounces or 135 grams. I weighed the eggs that were just laid this morning, and 10 eggs in the shell weighed 24 1/4 ounces.
By the way, my hens are what I guess you would call "free range." They have a large fenced area they can run around in, scratching the ground, etc.
Just thought you might find this information interesting. I might pass your comments about smaller egg yolks on to the State Poultry Extension Agent and hear what he has to say.
Marti
Rose Reply:
thank you very much for pursuing this. i’d be very interested to know what the extension agent will say!
Patricia Question:
Congratulations! I love this new Blog as you call it and have signed up for the monthly newsletter. Just wanted to say "Hello" from North Carolina. I am so looking forward to your new cake book! You are the best ever teacher and because of you, I continue to be enthused about baking and trying new things. Always your friend. Pat
Rose Reply:
you southerners are the BEST. when i was in memphis filming a segment for the shop at home show i bought a great tee shirt that said southern girl on it. i figured that living in southern manhattan would make me qualify but no one has even questioned it!
thanks for your encouragement. i’m really enjoying working on the new cake book.
Gehanna Question:
Dear Rose
Thank you very much for this web site.
This morning when i read that you are writing another book i felt that i am over the moon
I bought all your books, and all my baking and cooking is from them .
You are a very great and special person.G-D bless you.
Could you please tell me when the book will be avaliable .?
I live in the U.K, but i always buy all the books from AMAZON .Com, i checked there today but i couldnot find any thing mentioned.
Waiting for your reply
Thank you in advance
Rose Reply:
i’m afraid it won’t be til 2008 or possibly even 2009 as a comprehensive cake book takes lots of time, especially since i plan to picture every cake. but once it’s finished you will have years worth of fun new baking experiences as i’m having with it now!
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Comments
Robin, you need to check the errata for the Bread Bible here:
http://www.realbakingwithrose.com/book_errata/
Reply to this Posted by: Matthew | March 31, 2008 2:55 PM #
The Bread Bible is INCREDIBLE!!! Has anyone tried the Gorden Semolina Torpedo bread? I didn't understand the paragraph "Combine the dry ingredients for the flour mixture and add to the starter" . . . in terms of amount of flour to be added to the prepared sponge. The ingredients in this paragraph did not match the listed ingredients in the box above it which contains the list and amounts of ingredients (1/4c. flour as opposed to 1 cup) . The flavor was excellent but the final rising did not occur . . . any ideas??
Reply to this Posted by: Robin | March 31, 2008 2:00 PM #
Aha--the egg yolk conspiracy (as I like to call it) has gone public! I've noticed that extra large egg yolks are closer in weight to what was once a large egg yolk. So now I separate and weigh out the yolks and whites (because obviously there is way too much egg white in an extra large egg). Its a good thing egg whites freeze so well.
Can't wait for your new cake book!
Reply to this Posted by: jennifer | December 4, 2005 3:10 PM #