July 5, 2011 - 7:26pm
Baking Book Formula Testers
I need formula testers for my book called Real Bakers Get It Stoned. Eight have agreeed from Facebook; two were my previous baking workshop students. If I can double the number of testers, each will receive five. Detailed instructions are ready to send upon request. The formulas must remain personal use only and out of public circulation of any kind.
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I bake around 30-40 loaves of sour dough and would be willing to try your formulas - they would be used only for personal use.
Jon Morrison
Send me your info at my email and we can kick this around
my email is pvcreighton@gmail.com
Is the book aimed at the home baker or production? What's the demographic?
Are you interested in world testing or just the US? Metric? Scales?
Baking includes everything that goes into the oven... Do the recipes include a variety of stoned foods or is it limited to bread?
I'm guessing but do we need to own a stone mill to best be able to test the recipes? Or would it be an advantage to have access to freshly ground grains?
Sorry for all the Q's but it comes naturally :) and the more specific the request, the better chance of having the testers you aim to address.
Home bakers are my audience; already International with other testers; scales required and formulas are metric; stone ground flours are recommended; no home mill needed or used in the formulas; nothing with synthetic chemicals for ingredients.
The site garbled one reply, so here is contact information in a direct link. My email address is pvcreighton@gmail.com. I can answer questions and get testers set up from there.
everything I write is screwed up by the site; bunches of percentage symbols and crap; I have a gmail account using pvcreighton for the name; hope this works
Uh, excuse me, I do understand you're a bit peeved with technical issues, but this "screwed up site" is a privilege for members and Floyd works hard to maintain it.
He didn't call it a "screwed up site". He said the site screwed up what he typed in. I think it is a fair description of what the wonderful TFL site did to the e-mail addresses he typed in.
The title is my presumption of why email addresses are rendered as a javascript function.
For those who are wondering what those long strings are, it's simply the numerical values of the text characters in the address. To decode it, your handy decoder ring is past its expiry date. You need a way to convert the number string without looking up each value. A simple web page will do. You don't even need to have a web server. Your browser can read a text file and run the javascript.
Open a plain text editor, not Word or other word processor. Notepad, which is on every Windows machine, will do just fine. Folks with a modern operating system will likely have a favorite text editor. Now, paste the following code into the editor and save it to someplace handy, one you won't forget. Be sure to use the .html suffix, e.g. email.html
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=utf-8" /> <title>Untitled Document </title> </head> <body> <p><script type="text/javascript">eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%70%76%63%72%65%69%67%68%74%6f%6e%40%67%6d%61%69%6c%2e%63%6f%6d%22%3e%70%76%63%72%65%69%67%68%74%6f%6e%40%67%6d%61%69%6c%2e%63%6f%6d%3c%2f%61%3e%27%29%3b'))</script></p> </body> </html>For each new email address you want to decode, simply place the code between the <script> and </script> tags, save, and double click the file to open it in your browser.
cheers,
gary
As someone who typed my web address into an obscure posting on a very obscure forum years and years ago, and find it's still generating unwanted activity (still in Google too:-) and there's no way I can change or remove it, I'm in favor of this automatic behavior of not allowing me to post something silly no matter what I type without at least obfuscating it.
If you think that for some reason you really have to give up your personal email address, I suggest you at least do so in a "private message" rather than a "post". (Another alternative is to set up a new throw-away email and use that instead of your regular one, then abandon it when you're done.)
Never afraid to receive emails that I can always delete immediately; so I am not concerned that my name is paul v creighton. I used my initials and last name to set up a google mail account, AKA gmail. I still could use a few testers, but the response has been great.
Also, no way in hell I have a clue about the coding mentioned previously. I am a technical baker, not a baker technician.
Hello Paul,
Perhaps you could tell us a little about yourself, experience and goals for the book. Are you a professor at a teaching school or culinary institute? What is your primary interest in bread? Are you interested in making the process shorter or better tasting? Are you looking for bakers familiar with sourdough levain or just commercial yeast?
There are many good bread books on the market authored by master bakers and a few amateurs. Where do you fit in? Several prominent authors have made similar requests here in the past and generated interest in their projects. I for one want to know a little about the author and project since I don't recognize your name in the industry.
Eric
Eric: I have no name in the industry, nor do I intend to put myself through this type of scrutiny in a public forum just because I wanted a few test bakers. Does anyone else see how inappropriate this line of questioning seems to be? Let me make this perfectly clear, Eric; you are not who I was looking for as a tester based on this line of questioning.
Paul C
If a member would like more information before agreeing to your proposition, that is his or her right. Eric was clearly speaking for himself ("I for one ..." etc.), not for the site.
What will bring on the "enforcers" is rude messages.
If you are averse to "this type of scrutiny in a public forum," you are within your rights to just say "I would rather not share that information." You also have the option of inviting a less "public" communication. Just be nice ... in a public forum.
Please understand: My intention is to offer helpful advice.
David
Seems we have a testee, testee - looking for testers.
Jim
Tallahassee Baker, if you're going to ask people on a forum you've just popped up on to test-bake for you, you need to show a little respect! Eric's questions are fair enough, aren't they? If people are going to volunteer their time and experience to your cause, it's natural enough that they might want to know some background on the project and its locale in the big wide world of baking and baking books. If you're asking for a favour, you don't then go lashing out at anyone who wants to know a little before committing themselves.
Have a look at the gracious approach Stan and Norm took when seeking test bakers for their New York Bakers Cookbook (see here), then do a search for the test baking threads that followed. There may be a lesson to be learned there.
PS: On publishing this post, I see it crossed with David and Jim's - I took so long looking up Stan and Norm's inital post link before hitting 'Save'. It wasn't my intention to just chime in with them...but it's telling that three TFLers responded similarly on reading your last post.
Yes it is.
All's well that ends well.