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263 Posts
Request a Recipe
I would tend to believe posters in this forum rather than folks who comment on recipes found on some other blogger's forum.
My experience has been if a "commenter" posts ANYTHING other than a 5* review on some bloggers recipe page (a recipe I may really like to try in most cases), invariably it does NOT get approved for publication.
Even asking questions elicit a binning of the question and never sees the light of day.
One example: my bread making consists almost entirely of variations on no-knead/overnight rises.
One tasty-looking recipe I found for ONE loaf (that has an 18 hour overnight rise) used 1 full teaspoon of yeast whereas any of my overnight recipes use less than 1/8 teaspoon for twice the amount of flour they use in this particular recipe.
I asked that exact question: why so much yeast?
It never got "approved". Now, if it interested me enough, I'd give the minimal yeast adj I'd make a try. BUT I hate tossing out ingredients so I binned their forum
SO, how about it? A Request area?
I would tend to believe posters in this forum rather than folks who comment on recipes found on some other blogger's forum.
My experience has been if a "commenter" posts ANYTHING other than a 5* review on some bloggers recipe page (a recipe I may really like to try in most cases), invariably it does NOT get approved for publication.
Even asking questions elicit a binning of the question and never sees the light of day.
One example: my bread making consists almost entirely of variations on no-knead/overnight rises.
One tasty-looking recipe I found for ONE loaf (that has an 18 hour overnight rise) used 1 full teaspoon of yeast whereas any of my overnight recipes use less than 1/8 teaspoon for twice the amount of flour they use in this particular recipe.
I asked that exact question: why so much yeast?
It never got "approved". Now, if it interested me enough, I'd give the minimal yeast adj I'd make a try. BUT I hate tossing out ingredients so I binned their forum
SO, how about it? A Request area?