Comments on: A baking-time story, or how “The Baking Sheet” came to be http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 11:06:08 +0000 http://wordpress.org/?v=2.3.1 By: cj florence http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-16584 cj florence Sat, 25 Jul 2009 02:17:07 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-16584 please, please, please seriously consider publishing the back issues of the baking sheet. i only recently received a few copies, and i really enjoy baking from them. hard copy is so much easier to follow for someone that is older. i have an old fashioned kitchen, with many cookbooks at my fingertips, and would dearly love to have ALL the issues of the baking sheet. thank you for your consideration. please, please, please seriously consider publishing the back issues of the baking sheet. i only recently received a few copies, and i really enjoy baking from them. hard copy is so much easier to follow for someone that is older. i have an old fashioned kitchen, with many cookbooks at my fingertips, and would dearly love to have ALL the issues of the baking sheet. thank you for your consideration.

]]> By: claire http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-12774 claire Sun, 05 Apr 2009 09:00:12 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-12774 Susan and/or PJ-- I am a Baking Sheet Junkie, and would love to be able to get a copy of the first few volumes. I start at Vol 2, No. 2 and would love to get the first few--- like I need more recipes. Yes, in fact, I do. Thanks for taking the time to listen/read/respond. Your company is one of a kind. Thanks, Claire <strong>Hey there, Claire! I'm doing my best to make the earliest ones available by next fall (it's part of my budgeting process now). Most likely on a cd, possibly as part of having an electronic subscription with access to every single Baking Sheet on line. We're thinking about you, so stay tuned! Susan</strong> Susan and/or PJ– I am a Baking Sheet Junkie, and would love to be able to get a copy of the first few volumes. I start at Vol 2, No. 2 and would love to get the first few— like I need more recipes. Yes, in fact, I do. Thanks for taking the time to listen/read/respond. Your company is one of a kind. Thanks, Claire

Hey there, Claire! I’m doing my best to make the earliest ones available by next fall (it’s part of my budgeting process now). Most likely on a cd, possibly as part of having an electronic subscription with access to every single Baking Sheet on line. We’re thinking about you, so stay tuned! Susan

]]> By: Charles Garrod http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-12282 Charles Garrod Tue, 24 Mar 2009 18:08:21 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-12282 Thanks for the History. I have all kinds of sizes and I still have to punch holes in every "Baking Sheet" that I receive. I even had a special 3 ring binder just for the Baking Sheet and then You changed sizes on me. Now have two different sized binders and none of the holes match up. Am looking forward to when You make all of the Baking Sheets available on line so that I can print off the copies that I am missing. By the way the "Dusty" in my email address refers to flour dust as I am always baking something. It also refers to the fact that I build custom hardwood furniture for discerning customers. Hence Flour Dust and Wood Dust. Keep up the good work. I also bake a lot of Limpa Bread, what is your version. Chuck <strong>Hi, Chuck! Funny you should say about Limpa; the Spring issue that's about to go to press has a Vort Limpa that I reworked from a much larger recipe in the 200th anniversary cookbook. It's a little bit sweet, has some orange zest in it, and also uses beer. Stay tuned! Susan</strong> Thanks for the History. I have all kinds of sizes and I still have to punch holes in every “Baking Sheet” that I receive. I even had a special 3 ring binder just for the Baking Sheet and then You changed sizes on me. Now have two different sized binders and none of the holes match up.
Am looking forward to when You make all of the Baking Sheets available on line so that I can print off the copies that I am missing.
By the way the “Dusty” in my email address refers to flour dust as I am always baking something. It also refers to the fact that I build custom hardwood furniture for discerning customers. Hence Flour Dust and Wood Dust.
Keep up the good work. I also bake a lot of Limpa Bread, what is your version.

Chuck

Hi, Chuck! Funny you should say about Limpa; the Spring issue that’s about to go to press has a Vort Limpa that I reworked from a much larger recipe in the 200th anniversary cookbook. It’s a little bit sweet, has some orange zest in it, and also uses beer. Stay tuned! Susan

]]> By: Tory http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-12022 Tory Thu, 19 Mar 2009 18:59:19 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-12022 All this talk about facsimiles puts me in mind of This Old House. Years ago, their monthly publication looked wonderfully 'antiquey' like your early 'Baking Sheet' (complete with 3 hole punch). When they had enough available, they produced a large, softcover, facsimile 'Compendium'. It's great for those who never got to see the earlier issues and for those of us who misplaced one or two (!!). And, as so many have said, MUCH nicer to curl up with than a disc..... :-) All this talk about facsimiles puts me in mind of This Old House. Years ago, their monthly publication looked wonderfully ‘antiquey’ like your early ‘Baking Sheet’ (complete with 3 hole punch). When they had enough available, they produced a large, softcover, facsimile ‘Compendium’. It’s great for those who never got to see the earlier issues and for those of us who misplaced one or two (!!). And, as so many have said, MUCH nicer to curl up with than a disc….. :-)

]]> By: Pchien http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11936 Pchien Tue, 17 Mar 2009 08:29:34 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11936 After trying out some of the recipes from your blog, I now realize that I really don't know much about baking. Where do I start? Which book do I need to start with besides subscribing to The Baking Sheet? <strong>Hi - Here's the best baking book you'll ever own (she says modestly): <a href="http://www.kingarthurflour.com/shop/items/king-arthur-flour-bakers-companion-cookbook" rel="nofollow">The King Arthur Flour Baker's Companion.</a> It's 600+ pages of recipes, tips, primers, technical illustrations, and lots of good hand-holding. Susan (one of my fellow bloggers) and I wrote it a few years ago, and it won the James Beard North American Book of the Year award - which is the equivalent, in cookbook world, of best picture at the Academy Awards. Check it out of your library, if you're hesitant to buy; give it a test drive. I guarantee you'll love it. And learn a LOT. Stay in touch here, too - there's so much you can learn. Oh, and BTW - did you know King Arthur is the largest educator of home bakers in the world? Seems unusual for a little company in Vermont, but it's true... education it's our mission. Enjoy the journey - PJH</strong> After trying out some of the recipes from your blog, I now realize that I really don’t know much about baking. Where do I start? Which book do I need to start with besides subscribing to The Baking Sheet?

Hi - Here’s the best baking book you’ll ever own (she says modestly): The King Arthur Flour Baker’s Companion. It’s 600+ pages of recipes, tips, primers, technical illustrations, and lots of good hand-holding. Susan (one of my fellow bloggers) and I wrote it a few years ago, and it won the James Beard North American Book of the Year award - which is the equivalent, in cookbook world, of best picture at the Academy Awards. Check it out of your library, if you’re hesitant to buy; give it a test drive. I guarantee you’ll love it. And learn a LOT. Stay in touch here, too - there’s so much you can learn. Oh, and BTW - did you know King Arthur is the largest educator of home bakers in the world? Seems unusual for a little company in Vermont, but it’s true… education it’s our mission. Enjoy the journey - PJH

]]> By: Lyne Vendely http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11856 Lyne Vendely Sun, 15 Mar 2009 18:58:57 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11856 As we speak, the current issue is waiting on the counter for today's production of the blueberry breakfast bread and the chocolate malted cookies. Could not find malt powder locally so had to order that from KA, while on the site got caught up in the blog! I'll be lucky to get back to the kitchen before dark... Wanted to add how much I, too, appreciate curling up with the newest issue. Probably good that it comes only 6 times a year. It's been said several times already in this blog - how nice to cozy up with print on real paper. Also, thanks SO much for the WW points info (though a little depressing at times) and for giving measurements in weight - my cooking, esp baking, has improved immensely since I began cooking this way. Carry on! As we speak, the current issue is waiting on the counter for today’s production of the blueberry breakfast bread and the chocolate malted cookies. Could not find malt powder locally so had to order that from KA, while on the site got caught up in the blog! I’ll be lucky to get back to the kitchen before dark…

Wanted to add how much I, too, appreciate curling up with the newest issue. Probably good that it comes only 6 times a year. It’s been said several times already in this blog - how nice to cozy up with print on real paper. Also, thanks SO much for the WW points info (though a little depressing at times) and for giving measurements in weight - my cooking, esp baking, has improved immensely since I began cooking this way.

Carry on!

]]> By: Ann Perry Evans http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11826 Ann Perry Evans Sun, 15 Mar 2009 05:33:25 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11826 I just finished reading my first issue of The Baking Sheet. It was like a really good visit with an old friend. What a happy surprise to find this blog detailing the history, and to see pictures of y'all. I'm so glad your catalog appeared in my mailbox a year or so! Thanks for a great publication, Ann Evans I just finished reading my first issue of The Baking Sheet. It was like a really good visit with an old friend. What a happy surprise to find this blog detailing the history, and to see pictures of y’all. I’m so glad your catalog appeared in my mailbox a year or so! Thanks for a great publication, Ann Evans

]]> By: Jess http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11822 Jess Sun, 15 Mar 2009 04:26:54 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11822 Our whole family looks forward to getting the Baking Sheet in the mail! I love curling up with my three kids to look at "yummies," & when we get time, to bake them together. Please do make the archives available. I'd prefer the printed page since it's hard to get cozy in front of the computer, but would certainly not turn down digital either. I can't wait to see what you guys come up with! Our whole family looks forward to getting the Baking Sheet in the mail! I love curling up with my three kids to look at “yummies,” & when we get time, to bake them together. Please do make the archives available. I’d prefer the printed page since it’s hard to get cozy in front of the computer, but would certainly not turn down digital either. I can’t wait to see what you guys come up with!

]]> By: Manette Rogers http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11798 Manette Rogers Sat, 14 Mar 2009 16:16:45 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11798 What a great article and what a great response from readers! I have baked bread for my family for 20 plus years and subscribed to the "baking sheet" two years ago. The baking sheet has expanded my baking repertoire significantly both in skill and variety. I used to clip recipies and use all kinds of cookbooks, but after years of hit and miss success with recipies I now confine myself to only about three sources, one of which is the baking sheet. With my most recent order from KingArthurFlour.com I ordered several back issues. Thank you for mentioning the engliish muffin salt correction, as I read my most recent issue and was planning on making them soon! Do you post corrections online so subscribers can check before making a mistake before the next issue comes out? With a family of five going in all directions I use my bread machine for mixing and baking when ever possible. In a recent issue you responded to a subscriber that you had written about bread machine vs oven baking the baking sheet loaf bread recipies. I looked through my past issues and found a few bits and pieces on this, can you tell me which issue to refer to? Or perhaps you could have a permanent article online to refer to. I looked at several bread machine articles online but did not find anything specific to converting recipies or if the baking sheet recipies work wonderfully baked in machine or oven. Noticed your comment on upcoming "cooking with kids". I teach an afterschool cooking class for elementary students. My biggest challenge is that the class is only 1 hour long! We often measure ingredients in one class and bake in the next in order to get it out of the oven before they go. I conduct this class with my 11 year old daughter as assistant because the kids just love to cook and I feel strongly that cooking is becoming a lost art. I look forward to your issue on cooking with kids! What a great article and what a great response from readers! I have baked bread for my family for 20 plus years and subscribed to the “baking sheet” two years ago. The baking sheet has expanded my baking repertoire significantly both in skill and variety. I used to clip recipies and use all kinds of cookbooks, but after years of hit and miss success with recipies I now confine myself to only about three sources, one of which is the baking sheet. With my most recent order from KingArthurFlour.com I ordered several back issues.

Thank you for mentioning the engliish muffin salt correction, as I read my most recent issue and was planning on making them soon! Do you post corrections online so subscribers can check before making a mistake before the next issue comes out?

With a family of five going in all directions I use my bread machine for mixing and baking when ever possible. In a recent issue you responded to a subscriber that you had written about bread machine vs oven baking the baking sheet loaf bread recipies. I looked through my past issues and found a few bits and pieces on this, can you tell me which issue to refer to? Or perhaps you could have a permanent article online to refer to. I looked at several bread machine articles online but did not find anything specific to converting recipies or if the baking sheet recipies work wonderfully baked in machine or oven.

Noticed your comment on upcoming “cooking with kids”. I teach an afterschool cooking class for elementary students. My biggest challenge is that the class is only 1 hour long! We often measure ingredients in one class and bake in the next in order to get it out of the oven before they go. I conduct this class with my 11 year old daughter as assistant because the kids just love to cook and I feel strongly that cooking is becoming a lost art. I look forward to your issue on cooking with kids!

]]> By: AmyEmilia http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11632 AmyEmilia Tue, 10 Mar 2009 21:01:47 +0000 http://blog.kingarthurflour.com/2009/03/05/a-baking-time-story-or-how-%e2%80%9cthe-baking-sheet%e2%80%9d-came-to-be/#comment-11632 Your idea of a CD might be a very good one. I've been trying to cut way back on paper - it has a way of accumulating! - and would love the ability to read recipes on a screen. Or, have you thought about offering a Kindle subscription? My Kindle is never far from me... Amy Your idea of a CD might be a very good one. I’ve been trying to cut way back on paper - it has a way of accumulating! - and would love the ability to read recipes on a screen. Or, have you thought about offering a Kindle subscription? My Kindle is never far from me…
Amy

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