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blog in blogspot.com is not there.... some help is needed

Bee18 on 12 May 2011 at 02:49
I'm so confuse and angry with this new blog, that I managed to open through Blogger/Google, that I can see when I sign in, that I know that the url address is the one I wrote down yesterday on TFL and that nobody can find when typing the url on a different computer. I browsed the system for hours without finding a sensible answer to this problem, I upgraded my Internet explorer to the new 9,I'm desperate. The TFL site seems not to be compatible anymore with my Win 7 as I cannot get the Bar with the buttons upon the comment box, nor in the create content.

Why E-Cookbooks Really Suck - But Some Breads Are Worth It

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hanseata on 11 May 2011 at 13:10

Much as I enjoy my Kindle for reading novels - e-cookbooks really suck!

My favorite baking books are full of scribbled exclamations, observations and suggestions. But try to enter notes in an e-book - and then IDENTIFY them again in their separate storage space on the e-reader - nothing is more cumbersome and annoying.

Crumpets

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copyu on 11 May 2011 at 08:55

Hi all,

I haven't blogged for a while. (Lots of trouble uploading photos, which is a fairly big part of what blogging is about, I suppose; it could just be a problem at my end...Nevertheless, following all the directions on the site, implicitly, still does not work for me. I don't care why, any more...)

Pain au Raisins, Snail, Escagot – a pastry with many names

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MadAboutB8 on 11 May 2011 at 07:32

One of the most loved pastry items with multiple identities, Pain au Raisin. Though it is widely known as Pain au Raisins (or Pain aux Raisins), it is also called escagot and snail. Many Aussies know this item as snails due to its shape.

It has everything that ticks, slightly spiced juicy sultana (golden raisin), pastry cream wrapped in buttery and flaky croissant dough. Some are also glazed with apricot jam, and finished off with icing sugar.

how you can watch the photos I can't upload on TFL site

Bee18 on 10 May 2011 at 22:44
Hi everybody Out of complete frustration, I decided to got around TLF site, after I realized that I could never get the bar upon the comments box and use the buttons. For some reason clicking disable rich text or reverse don’t help as it did for some others who have the same problem I have. So................I created a BLOG. I saw this little B on the Picasa button and it let me upload my photos after I created a blog through blogger. blogspot.com. And it was done.

A little bague-xperiment

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Ryan Sandler on 10 May 2011 at 17:03

Last sunday we went over to my mom's for a mother's day brunch with the family.  My mom asked me to "just take a baguette out of the freezer".  You know, since baking a batch of bread in time to leave for a 11am brunch (we live about an hour away) would be tricky.  The problem?  No baguettes in the freezer--we've run through them all since I finished up my baguette quest.  

Pain Au Levain with Whole Wheat Pastry Flour

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varda on 10 May 2011 at 08:12

The other day, I accidentally picked up the wrong flour.    I thought I was grabbing the Bob's Red Mill White flour but instead ended up with BRM whole wheat pastry flour.   I'm not much for making pastry and the whole concept of whole wheat pastry eludes me, so I decided to try this flour in yet another variation on the pain au levain I've been experimenting with for the last few months.    On my first try I used the pastry flour as 12% of the total flour with 87% White flour and 1% rye from the starter.    The bread came out

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