The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Who is baking for the ITJB Challenges?

  • Pin It
gmagmabaking2's picture
gmagmabaking2

Who is baking for the ITJB Challenges?

Just curious about how many recipe testing bakers we have out there doing these weekly challenges... some weeks there are a few posts and some weeks there are VERY few... just curious.

Nici's picture
Nici

I have been baking, and posting when the results are good enough to own up to !  I am away for the next few weeks, and so will catch up on my return.  I am thoroughly enjoying it, as it is making me look at recipes that I would not ordinarily try out.  Cheers   Nici

gmagmabaking2's picture
gmagmabaking2

this is an awesome challenge and I agree that it makes us work with recipes that we would have skipped.. and has us making an exciting array of goodies... instead of the rut, we might be in... great scheduling in what to cook when, what a job that is for whomever makes those decisions... I am of the mind that the "not so perfect" posts are needed also, so that other's learn from our mistakes... or learn not to try variiations we may have incorporated... or to find out that in different elevations, or different climates, we need to tweak the recipe here and there.  I am sure whatever you do make is worth talking about... look forward to seeing your posts when you return... 

Happy Baking, Diane

loydb's picture
loydb

I'm doing the non-dessert weeks, after having a little too much enthusiasm around the cookies, etc...

 

gmagmabaking2's picture
gmagmabaking2

oops... hit save twice... sorry

gmagmabaking2's picture
gmagmabaking2

what are you going to make with the Sweet Egg Dough??? We 3 sisters are thinking cinnamon rolls??? Suggestions?

 

GermanFoodie's picture
GermanFoodie

In the beginning, I was making every single recipe, but there wasn't enough enthusiasm for certain things. So, why make it if it's not eaten? I can tell just by looking at the dish whether or not my family will eat it - I can tell you, for example, that nobody here likes NY cheesecake. So I'm selectively baking anymore, but still LURKING. :)

gmagmabaking2's picture
gmagmabaking2

That makes sense... so far, the only things we have been that I was "less than impressed with" were the honey cake and that very buttery coffee cake.  We have liked most everything else. I have been freezing a good deal of it since my husband and I can't eat that much dessert (no one can, unless they have a network to share)... keep LURKING.. ;-)

 

Urchina's picture
Urchina

I'm finding, as well, that I'm in and out. I'm having a hard time squeezing in the baking, and tend to be more motivated by breads than sweets. Which means... next session there will be a bit of a better balance between sweet and savory. I think. 

 

gmagmabaking2's picture
gmagmabaking2

It would be great to have kind of an alternating pattern to the sweet and savory... We are enjoying all of it, but like others have mentioned, a mix would be good. Thanks! Really looking forward to this next "semester" can't wait to see what you come up with.

HB

Diane 

carlene's picture
carlene

I baked all for a while and then have been too busy the last few weeks.  I was gone all last week and will be gone another couple of weeks this month.  Hope to jump back in soon.

Carlene

gmagmabaking2's picture
gmagmabaking2

Looking forward to seeing you back in the "fold."