Can it BE?!
Nov 09, 2008 | From the kitchen of Rose
Our blog is 3 years old. The very first posting and announcement was on November 7, 2004. Care to hazard a guess as to how many replies I have made in there years? I started keeping track on December 10 2004: Ta da!!! 1900 on the dot. Of course this does not include posting. Just thought you'd enjoy knowing. I myself had no idea of the total number.
As to how many visitors we are no doubt around the 2 million mark. Isn't that wonderful! Thank you all for your terrific participation.
Love,
Rose
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Rose
12/02/2008 08:40 PM
ivana, you can certainly freeze bread dough but since some of the yeast will die in the freezing process add a little extra--say 20% more. good luck on the surgery. it is admirable that you want to keep up precious traditions and use your recovery time to be as self-indulgent as you need to be--life rarely gives one the opportunity to be required to rest.
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Rose
12/02/2008 08:38 PM
oh zachy! i missed this. i was going to respond to the question about freezing dough and found your note. yeah--but i get such invigorating and life affirming feed back it energizes me.
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Ivana Crawford
12/02/2008 06:04 PM
Hello Rose,
I have a question. Can you freeze bread dough? Due to surgery I will have before Christmas I should not kneed dough. And I always make scacciata Christmas eve.
Thank you,
Ivana
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Zach Townsend
11/13/2008 04:01 PM
FOUR MORE YEARS, FOUR MORE YEARS! (or actually 40 more years....)
I can't believe you've even had the stamina to keep up with it for 4 years -thanks for your terrific efforts!
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Rose
11/12/2008 01:39 PM
julie, that is such a beautiful image and to think that i inspired it gives me great pleasure.
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Rose
11/10/2008 07:41 PM
matthew, my blog master explained to me that i should check the spam folder and there you were! to prevent this from happening could you try putting your name and e-mail in the post a comment boxes? no one sees the e-mail but that way i'll see your posting. i'd hate to miss it.
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Julie
11/10/2008 06:29 PM
Rose, I'm so happy to have found this blog! A connection with the author of a beloved book (or set of books) is so rare and wonderful.
I wanted to share with you, what happened when my father came to visit last month. His one request was to learn to bake a flaky pie crust. I pulled out the PPB and we went to work, making crusts side by side. As we worked, we talked happily of his mother (my grandmother), who had baked so many lovely pies for us long ago. My seven-year old daughter listened and watched, and happily made cookies from the crust scraps. When the pies were done, mine (Concord Grape) went into the freezer and his (Cranberry Apple) we baked and very happily ate together.
We were able to connect through four generations of pie lovers and bakers, thank you, thank you, thank you!
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Shimi
11/10/2008 05:44 PM
Congratulation Rose! This blog is really wonderful and I spend many happy hours picking everyone's brain for ideas and solutions to my baking problems :)Can't wait for your new book!
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Patrincia
11/10/2008 04:58 PM
While we're discussing problems, I'm having a hard time linking over to the forum. I keep getting a screen full of computer language text.
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Rose
11/10/2008 04:56 PM
thank you so much matthew. you ARE amazing. and for some reason neither of your comments landed on my gmail notifier but luckily patrincia's did so i could see them. wonder why this would happen.
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Patrincia
11/10/2008 04:51 PM
Matthew - you are a fact finder extraordinaire!
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Matthew
11/10/2008 04:34 PM
For those of you who enjoy stats, as of this posting, this blog has:
508 Threads/Postings
17,114 Comments
Additionally, the forum has:
664 Threads/Postings
5,550 Comments
The top ten (by number of comments) threads on the blog are:
Cake Questions
Message from Rose
Welcome to My Scratch Baking Blog!
Cake Questions Too
Hector's 4-Layer Moist Chocolate Genoise
Holy Bread!
Patrincia's Wedding Cake
Mousseline the Magic Buttercream!
Bread Questions
Sourdough Starter
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Matthew
11/10/2008 03:25 PM
How about another "Can it Be?!" According to the archive, the blog started in 2005. The first post is from September 13, 2005, but the welcome post is date November 7, 2005.
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Rose
11/10/2008 12:47 PM
i should change the posting title to "can it be that i can't add!!!" actually i can't believe it's been 4 years but you're absolutely right.
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Kate
11/10/2008 12:30 PM
2004 ... doesn't that make the blog 4 years old, not 3? Happy Blogiversary, Rose!!
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Rozanne
11/10/2008 12:11 PM
Happy anniversary, congratulations and THANK YOU Rose!
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Joe
11/09/2008 10:30 PM
Rose - time does fly by fast here in blogging world, doesn't it? Here's to several more years - we love coming to check up on your adventures.
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Patrincia
11/09/2008 10:14 PM
Happy Anniversary :).
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Daphne
11/09/2008 08:36 PM
Congratulations Rose! I must say being able to participate in this blog and on the forum has been an amazing experience for me. Who would have thought they could get advice directly from a celebrity author and so many other experienced bakers and so quickly too? Thank you all for being so generous with your experience over the years... most especially Rose, who takes the time to reply no matter how busy you are! It is invaluable for learners like me. I am REALLY looking forward to your next book :-) What is it, 10 months and counting?
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Rose
11/09/2008 05:37 PM
how can i resist you charlie, despite my headache! ok: when degassing the dough between risings you want to get rid of most of the air but not all--say around 80%. the main idea is that you want to keep it from over-rising but to do it gently.
if the dent is staying in your shaped risen bread it is over-proofed and won't rise much more during baking.
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Charlie
11/09/2008 05:33 PM
Rose...
You are one of a kind..
At this very moment I have your Pecan and Raisin Loaf in the oven .. and your Heart of the Wheat cooling on the rack (it made the most amazing crackling sounds when I took it out of the oven and began to cool!)
I have your book highlighted all over - note scribbled on the sides... you are my guide and my teacher...
I was hoping you could please please help me with the following two points.
1) Distribution of yeast, and fresh oxygen aside; when deflating a loaf after it rises the first and second (and third in some cases) how much air do you want to leave in the loaf - do you want to leave most air in - whats the theory to better understand the goal?
2)In many of your recipes it says to wait until the dough fills back slowly.. mine never seems to get to tha stage! the dent just stays - so sad - what is the goal in proofing!?
Please.. oh please my teacher.. help me better understand what the goal of these two steps are!
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