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To our valued VeryBestBakers: We love to hear from you and to answer your questions about the site.  Unfortunately, we've been missing some of them in various threads and want to make sure they a

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Cat:3473a929-a609-4b85-8818-bf915c7505deForum:59404854-8b38-4e23-88ba-8630ea187629Discussion:4db6c7f8-0764-41aa-afe5-c71ac3301f8f

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Forums » Baking Forums » Ask Very Best Baking » Got a Question for VeryBestBaking? Ask it Here!

Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/28/2010 2:47 PM EST

VeryBestBaking _

Posts: 299
First: 10/8/2010
Last: 4/29/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

Hey,VBB, the year is nearly over, any conclusions on what brownie points will be worth to us? Just wondering. Thanks for answering all my previous questions. I think I have failed to thank you before.
Posted by Debra M

Debra:

We'll be looking to you to give us feedback on Brownie Points in general through a survey we'll be putting on the site in January. Don't worry; your accumulated points will stay with you as we collect your thoughts on how to improve the program. Thanks for being a part of this great community!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/28/2010 3:24 PM EST

VeryBestBaking _

Posts: 299
First: 10/8/2010
Last: 4/29/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

Whenever I make banana bread or pumpkin bread the ends and bottom get overdone while the middle is not done at all. I've lowered the baking temperature, tried different recipes, even bought new pans! Everything else I bake turns out great except for these loaf breads. Any suggestions? Thanks!!
Posted by Sue A

Sue:

We think Nikki's suggestion is a winner; especially since it sounds like you've tried everything else! Have you made sure to allow for proper air circulation and allowed at least 2" around each pan/sheet in your oven when baking?

If you've tried Nikki's suggestion as well as made sure that the oven isn't overcrowded, then perhaps your oven needs recalibrated. Check with an oven-safe thermometer that the temperature your oven displays is correct.

We want to send a special thank you to Nikki and VeryBestBakers like her who are always willing to help fellow VBBers; you are the real experts here!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/28/2010 4:25 PM EST

Barbara B

Posts: 835
First: 10/1/2008
Last: 5/17/2013

O.K. VVB, I am curious to find out if you have an answer to my question about the Chocolate Rhapsody. One thing I forgot to mention is that I let the whole thing sit in the refrigerator overnight, so it had plenty of time to set up. When I took it out the next day to score the chocolate top and decorate with raspberries I took off the side of the springform pan and when I tried to put it back on a few minutes later the raspberry filling was oozing. I had troubles putting the side back on, but managed and then I stuck the whole thing in the freezer. I am still thinking that gelatin would work better!!!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/28/2010 4:41 PM EST

VeryBestBaking _

Posts: 299
First: 10/8/2010
Last: 4/29/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

Barbara:

We've forwarded your specific question to an expert on this recipe; we hope to get an answer for your soon!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/28/2010 6:50 PM EST

JOHN H

Posts: 483
First: 10/5/2008
Last: 12/5/2011

HAPPY NEW YEAR TO ALL

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/28/2010 11:15 PM EST

Wa-Ha K

Posts: 317
First: 11/6/2008
Last: 9/6/2011

Sue, too much liquid will make a soggy center in your bread, too high a temp in the oven or too much batter in the pan. Try wrapping as Niki suggested but also, use a bit less liquid and see how it works.

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/29/2010 4:42 AM EST

Diane S

Posts: 58
First: 11/27/2010
Last: 5/27/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

In Response to Re: Got a Question for VeryBestBaking? Ask it Here! : Sue, I am sure you will get a response from VBB but I have seen strips that can be wrapped around a pan. the strips allow for more even baking. Usually used on round cake pans to help prevent the hump in the center of the cake. Wrapping one of these strips around your pan may help. You could try making one of your own. I would do a triple layer of heavy duty aluminum foil, lay a few layers of damp paper towel on the foil then fold the paper towels into the foil so they will be protected inside the foil. This should approximate the strips I have seen. The bake time may be effected since the bread will bake slower. It will be interesting to find out what VBB says.
Posted by nikki p

GREAT idea Nikki! You are so clever and innovative to devise your own ideas! Thanks for adding such good thoughts and helping others .

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/29/2010 9:17 AM EST

nikki p

Posts: 2595
First: 10/6/2010
Last: 5/18/2013

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

In Response to Re: Got a Question for VeryBestBaking? Ask it Here! : GREAT idea Nikki! You are so clever and innovative to devise your own ideas! Thanks for adding such good thoughts and helping others .
Posted by Diane S

Thanks for the kind words. That's what's so great about this site. We all are here to help each other. With the number of years of experience we have put together and the ability to share we can do almost anything!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/29/2010 9:52 PM EST

Nancy G

Posts: 6415
First: 6/23/2010
Last: 5/18/2013

And some help a lot more than others --- thank you Nikki!!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/30/2010 10:45 AM EST

VeryBestBaking _

Posts: 299
First: 10/8/2010
Last: 4/29/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

Barbara:

The recipe was formulated for 10 oz. of raspberries and we think that was probably the cause of your less-than-firm result! Gelatin should help it set up a bit next time as well, though the texture would be affected slightly. Hope you have a safe and Happy New Year!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/30/2010 12:18 PM EST

Verlee T

Posts: 1265
First: 10/26/2009
Last: 5/16/2013

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

And some help a lot more than others --- thank you Nikki!!
Posted by Nancy G

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 12/30/2010 4:19 PM EST

Barbara B

Posts: 835
First: 10/1/2008
Last: 5/17/2013

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

In Response to Re: Got a Question for VeryBestBaking? Ask it Here! : Barbara: The recipe was formulated for 10 oz. of raspberries and we think that was probably the cause of your less-than-firm result! Gelatin should help it set up a bit next time as well, though the texture would be affected slightly. Hope you have a safe and Happy New Year!
Posted by VeryBestBaking _

Thanks for your help....It seems like I guessed right, but I wanted an expert opinion. Thanks again!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/3/2011 6:33 PM EST

Nancy G

Posts: 6415
First: 6/23/2010
Last: 5/18/2013

Hi VBB ~ Please check your excellent recipe for Butterscotch Gingerbread Cookies ... really good cookies!
The recipe says it produces two dozen (24) cookies.
When I made them the first time I wondered about a recipe calling for three cups of flour but producing only 2 doz cookies.
I did not count the cookies I ended up with but it sure was more than 24.

I made the recipe again today and counted 58 "normal" size cookies.
Maybe the final amount should be changed?
TIA

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/3/2011 8:27 PM EST

VeryBestBaking _

Posts: 299
First: 10/8/2010
Last: 4/29/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

Hi VBB ~ Please check your excellent recipe for Butterscotch Gingerbread Cookies ... really good cookies! The recipe says it produces two dozen (24) cookies. When I made them the first time I wondered about a recipe calling for three cups of flour but producing only 2 doz cookies. I did not count the cookies I ended up with but it sure was more than 24. I made the recipe again today and counted 58 "normal" size cookies. Maybe the final amount should be changed? TIA
Posted by Nancy G

Nancy:

Thanks for the note; we'll forward on to the test kitchens for them to double-check the numbers. Thanks for helping make this site great!

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/3/2011 9:09 PM EST

Nancy G

Posts: 6415
First: 6/23/2010
Last: 5/18/2013

Nestles VBB --

-- You've done so much for me! This great site, all the incredible recipes and good people is wonderful.
I baked the same recipe cookies for ...?. 35 - 40 years ... and now I'm stretching. New recipe after new recipe, having so much fun. Thank you.

The new (for me) Butterscotch Gingerbreads are such a treat but I had to finish up the day with yet another batch of the White Chip Island cookies..... the Very Best Baking I've ever done.

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/4/2011 10:15 PM EST

H. M

Posts: 1461
First: 9/9/2008
Last: 5/17/2013

Hi,

I just tried to save a new VBB recipe to my recipe box. It lets me get all the way through then I get an error telling me I have to sign in. So I checked to make sure I was signed in and still I get the error. Any suggestions?

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/5/2011 8:18 AM EST

VeryBestBaking _

Posts: 299
First: 10/8/2010
Last: 4/29/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

Hi, I just tried to save a new VBB recipe to my recipe box. It lets me get all the way through then I get an error telling me I have to sign in. So I checked to make sure I was signed in and still I get the error. Any suggestions?
Posted by H. M

H.M.:

We'll be contacting you directly via email to ask you some more questions about your specific issues.

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/6/2011 8:51 PM EST

nikki p

Posts: 2595
First: 10/6/2010
Last: 5/18/2013

Is the font size ever going to be able to be changed? Sort of frustrating that you select a font size and no matter what you pick it all comes out the same.

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/7/2011 12:21 PM EST

VeryBestBaking _

Posts: 299
First: 10/8/2010
Last: 4/29/2011

In Response to Re: Got a Question for VeryBestBaking? Ask it Here!:

Is the font size ever going to be able to be changed? Sort of frustrating that you select a font size and no matter what you pick it all comes out the same.
Posted by nikki p

Nikki:

We apologize for the frustration you and other VBBers experience when you type a message in one font and it appears in another! We are hoping to have this fixed by next month so that your posts appear as you intend them to.

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Re: Got a Question for VeryBestBaking? Ask it Here!

posted at 1/8/2011 12:57 AM EST

Wa-Ha K

Posts: 317
First: 11/6/2008
Last: 9/6/2011

I would still like to know about the swapped recipes. Not the ones in my recipe box but, the hundreds and hundreds that were posted in the recipe section on the old site. I still can't find them. We should be able to type in "swapped recipes" or "user recipes" and have only them come up but, it doesn't work. And, going thru every recipe on here is too time consuming. So, what do we do?

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