Baking with Dorie Update

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 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 ( 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!!


Dorie’s New Book!

Hi, friends. As you may know, Dorie’s new book Baking with Dorie, Sweet, Salty & Simple comes out next month! Any interest in baking through this one as a group? If so, let me know your thoughts on start time…as soon as it comes out, after the holidays, etc. I think we’ll be working through DC till next August, so we’d have to do the new book on second and fourth Tuesdays (like we did with BCM).

Eager to hear what you think!


March Recipe Update

I realized that I had scheduled the Mocha Brownie Cake first for next month, meaning two heavy chocolate desserts back-to-back.   I’ve decided to swap the posting dates for March as a result.  First up will be Buttermilk Scones on March 4.  We still have almost two full weeks before posting, and this is a fairly simple recipe, so hopefully it won’t cause a problem for anyone.  I’ll pay better attention in the future!

Some information and some questions answered

Our first recipe posts on Tuesday!  Some of you are wondering what that means and how this actually works.  Here is what happens:

On Monday night (because we have bakers from all over the world and our Monday is someone else’s Tuesday) Laurie or I will put up a new post titled “LYL: White Loaves.  LYL = Leave Your Link.  In the body of the post will be links to our blogs because we are the hosts for this recipe.  There might be a photo or two (of us or our bread) as well.  Anyone who has baked along and created a blog post is invited to put a link to said blog post in the comments section.  As long as it is Tuesday where you are, please leave your link.  (Note – I will often write my blog on Sunday and set it to post on Tuesday.)   I place my link in the comments section with the time that it will actually post.  You should be able to click through any of the links to see the gorgeous loaves that the TWD bakers have created.

It is likely to be overwhelming at first.  We have over 300 blogs registered.  Visit as many as you can without going crazy.  You have two whole weeks to look at these posts before a new recipe will take its place.

We ask that the only people posting the recipe(s) are the hosts.  In your blog post, please link to the hosts if you’d like people to be able to find the recipe.  Alternately, tell them to go buy the book.

If there are any other questions, please either e-mail us or leave them in the comments.  We’ll try our best to answer quickly.

Bake on!

TWD: The Next Generation

As you can see, I am still trying out titles for our next adventure. Suggestions welcome. :)

I just wanted to take a second and follow-up on the post from last week. I did read all of your comments. This is what I heard, you want the same format, and a less stressful recipe schedule due to the complication of recipes.

I am going to admit, I was hoping to switch TWD over to the FFWD format, because it is so much easier to manage/maintain. However, I have heard you and we will continue TWD in the way it has always been run. With that said, I am going to ask for help. I would like to bring some more people on staff for the new club. My hope is that some of you old schoolers won’t mind pitching in. If we are going to manage a member list to pick hosts from, it’s a full time job, especially in the first couple months.

I’d also like to obtain a new logo when we start anew. If anyone would like to try their hand at making one, go for it!

If you would like to help out with TWD 2.0, let me know. Jules and I would appreciate any and all help we can get.

Any other suggestions, comments welcome.


I spent 4 hours a couple weeks ago cleaning out the blogroll. The bloggers who joined in the past 30 days have been added. The blogroll on the main page, as well as the Bakers page, are now up to date.  I am working on getting the information to update bloglines.

If you should be on the blogroll and are not, please check your email. There were a few blogs I didnt have the URLs for. Also, if there are any changes I missed, please leave a comment and I will fix it.

The next ‘clean house’ will be in April. I am going to do my very best to check every blog every 2 months.

Lastly, I have gotten a ton of negative feedback for the way I have run this group. If there is one thing I can do, its call myself out. I have been a very passive leader. Frankly, I just haven’t had the time to dedicate to the maintaining of this site and its members the past year. I have flown by the seat of my pants with this group because I never intended to run a group. It was not a well thought out process, it is something that fell in my lap. And its wonderful, do not think for a second I am complaining. I am not. However, I apologize. I apologize to those who felt singled out, wronged and rejected. I apologize to those who think I should be removed from the blog myself for lack of participation. You are right. I should be. But, I am the founder of the group, and for every hour I spend maintaining, I could be baking and updating my own blog. I let things slide so long because I was struggling to keep up and did not want to be a hypocrite. With all that said, I am going to do my best here on out to keep things tidy and fair. So, please stop with the hateful emails. I am waving my white flag.

Thanks! Bake on!