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Oct 05, 2006 | From the kitchen of Rose
Automatic Alert for Responses to Your Blog Questions/Comments
from fellow blogger Zach Townsend:
If you want to be alerted when someone responds to a particular topic for which you've provided a comment, there is a check box called "let me know if someone adds a comment" that you will see when you select the "post a comment" option at the bottom of the topic window. If you check that box, you will get notified of each new comment via the email address that you enter. However, it only works when you post a comment and check that box, which essentially "subscribes" you to that string of messages. It will not alert you, however, when a new topic is posted. Once you subscribe to the message string via the checkbox, then you will receive a notification at your email address no matter when someone posts a comment regarding that message."
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Idetrorce
12/15/2007 11:12 AM
very interesting, but I don't agree with you
Idetrorce
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Matthew
12/06/2007 01:47 PM
The first thing that jumps out at me is that most of those ingredients have a lot of fat and traditionally you do not add fat to a preferment because it inhibits yeast growth. It still might work--maybe you would need to allow more time? Presumably the recipe already has more yeast to compensate. Why don't you try a single loaf batch and see how you like it?
REPLY
Tanya Metaksa
12/06/2007 02:24 AM
USING A PREFERMENT FOR A SWEET DOUGH?I have been baking a Christmas Candy Cane (shape) bread for several decades. Everyone who receives it as a present loves it. However, as I have now been baking with preferments and like the results that I get--Lighter, better tasting dough--would a preferment work when the liquids are 2 cups sour cream, 1/2 c water, 1/4 cup butter & 2 eggs for approx 6 cups of flour?
The recipe is from a 30 year old magazine that I have adopted, well before weighing everything. Any suggestions or should I stick with the current recipe?
Tanya
REPLY
Tanya Metaksa
12/06/2007 02:23 AM
USING A PREFERMENT FOR A SWEET DOUGH?I have been baking a Christmas Candy Cane (shape) bread for several decades. Everyone who receives it as a present loves it. However, as I have now been baking with preferments and like the results that I get--Lighter, better tasting dough--would a preferment work when the liquids are 2 cups sour cream, 1/2 c water, 1/4 cup butter & 2 eggs for approx 6 cups of flour?
The recipe is from a 30 year old magazine that I have adopted, well before weighing everything. Any suggestions or should I stick with the current recipe?
Tanya
REPLY
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Hadewych Aukusti
05/09/2007 06:41 PM
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REPLY
Rose Levy Beranbaum
01/14/2007 01:14 AM
i agree about the krups--i have the same one!
re the portuguese bread--i seem to remember it's fairly similar to a brioche--rich in eggs and butter but also mashed potato, a little whisky, a little lemon zest. the recipe is in my book "rose's melting pot" which is no longer in print but i've seen it on amazon for just a few dollars!
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Elegant Marie
01/03/2007 11:00 AM
Re: electric hand mixers
Have you looked at Krups? I have had one of their hand mixers (that attaches to a lightweight stand with a set of accompanying bowls) for over 20 years and just love it. I dig it out for smaller projects when my KitchenAid is just too much. I don't know if it is manufactured anymore, though.
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Elegant Marie
01/03/2007 10:56 AM
For the last few years, I have searched in vain for a recipe that successfully duplicates the commercially-available (and incredibly expensive) round King's Hawaiian Sweet Bread, purportedly a lighter, sweeter version of an historic Portuguese bread used by mariners in times past. My husband gave me Rose's 'the bread bible' as a Solstice gift, but alas, no Portuguese or Hawaiian sweet bread recipe. I suspect it is a batter bread, owing to its light texture and high rise. I sure would like to make a loaf of this heavenly bread at home . . . it makes the BEST stuffed French toast.
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Rose Levy Beranbaum
12/21/2006 01:41 PM
i like the kitchen aid.
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Sally
12/21/2006 01:38 PM
What is the best brand of electric hand mixer to buy? I do not want a big stand mixer but I do want something with some power!
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Diane Armstrong
11/12/2006 11:18 PM
Does anyone know of a good periodical subscription for a pastry chef?
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