Here’s the place to leave any questions or comments for the group on the Miso-Maple Loaf, our first recipe from Baking with Dorie.
I’ll put up our LYL post on October 19, but in the meantime, feel free to let us know how your baking goes! If you can’t access the recipe, please get in touch with me (awhiskandaspoon@gmail.com).
So looking forward to the 19th!!
Hello! Thanks so much for all the feedback on baking our way through Dorie’s upcoming book, Baking with Dorie, Sweet, Salty & Simple. Let’s do it–I’m excited, and so is Dorie! And let’s start on the release day, October 19, which happens to be a Tuesday! In the future, we’ll do group nominations like usual, but for this first post we’ll be making the Miso-Maple Loaf. This recipe is currently (somewhat) readily accessible, so we can bake it in advance of the 19th. If you’ve pre-ordered the book, it can be found in her pre-order bonus materials, and if you haven’t, it’s also on the New York Times site. If you are unable to access either of those, please e-mail me at awhiskandaspoon@gmail.com and I can send it to you.
Friends who bake from Dorie’s Cookies know that October 19 is a DC posting Tuesday. For this month only, our second DC post will be bumped to the next Tuesday, October 26, so we can celebrate the new book. Starting in November, we’ll be on our regular schedule: Dorie’s Cookies on the first and third Tuesdays of the month and Baking with Dorie on the second and fourth.
I have heard from Dorie, who loves that we’ll be baking along. We don’t normally include the actual recipes themselves in our blog posts (although a link to where the book may be purchased is always encouraged), but for this first recipe she has given us the green-light to include it written out in our posts if we’d like (again, e-mail me if you want something you can copy and paste). For any fellow Instagrammers, Dorie’s asked that if you post pictures there, you tag @doriegreenspan and #bakingwithdorie so she can find them and share them. Also tag #tuesdayswithdorie, so we can all see them easily (and if you don’t blog, but still want to bake along, this is another great way to join the fun)!
That’s a lot of info…if you have any questions, please ask in the comments or e-mail me (awhiskandaspoon@gmail.com). Otherwise, I’ll have a P&Q post up soon, where you can leave any comments or questions on the making of the actual recipe, and an LYL (Leave Your Link) on October 19th, where you can share what you’ve made. Thank you so much!!
