So here it is…

We’re going to try going host-less for a while.  I’m still going to put up a LYL page as well as Tuesday Chatter.  If you have a particularly lovely photo, please e-mail it to our account, and I’ll try to get it up with the LYL.  We’ll see how the experiment goes.

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12 thoughts on “So here it is…

  1. Yes please, do carry on with the P&Q – it really is helpfull.
    ♥ thank you
    PS: do not understand, quote”If you have a particularly lovely photo, please e-mail it to our account” unquote.
    Which account? Do I have one with TWD-Baking with Julia?
    Many thanks

    PPS: I haven’t hosted yet (and shame on me, asked only once to become one) but I am sure I am going to miss the hosting ladies. HOPE THEY WILL COME BACK
    PPPS: Are we allowed in this case to write the recipe?

  2. May I ask here a question about Savarin?
    How big (or how small) has the ring mold or boundt pan to be?
    3/4 cup of flour + water and egg do not have a lot of volume.

    Thank you ♥

    • I too was wondering about the size of the pan – not mentioned in the book. I was going to use a 10-1/2-inch flan pan but I was afraid it was not enough batter. I ended up using 24 1-1/2-inch molds and one 4-inch mold. If you watch the PBS video he doubled the recipe, but made quite a few cakes in various sizes.

  3. Ckay, the small volume worried me too when I was making this, but I just spread the batter into the base of an ordinary sized bundt pan. It doesn’t fill the pan, but it does make a nice small ring cake in the bottom of the pan.

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