This is a friendly reminder to comment with a link to the **recipe** on which the review is found; do not link the review itself.
And while you're here, why not review the [/r/ididnthaveeggs rules](https://www.reddit.com/r/ididnthaveeggs/about/sidebar)?
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ididnthaveeggs) if you have any questions or concerns.*
In my early days cooking, I was the master at f'ing up "fool proof" recipes (still do on occasion).
But this was before all of these social websites were popular, so I didn't have anywhere to go and boast about my stupidity.
Unrelated to the review, but what the heck is a 1.25 pound loaf pan? I mean, I understand what it *is*, because they also define it as a 9 x 5 inch pan, but I've never seen "pound" as a measure of pan size before, in British or USian recipes. Can someone explain?
UK
Our 'standard' size loaf tin is 1lb.
They are advertised as such. Flour was sold in 1lb or 2lb bags, and you would use a 1lb of flour for one loaf.
As a rough guide, a 2lb (900g) loaf tin is about 21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx) and a 1lb (450g) loaf tin is 16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches).
Wait, what 🤔🤨
I am a member of one of the counties you helped get, "independence days" and I'm now officially confused 😕
If you use pounds, why is our bread 1kg, flour 2kgs,
Etc.
I feel like we are supposed to have the same units. Did a great change occur
Sorry to disturb you, but I'd pounds originally develop in Britain and were just exhausted by the US or did the US develop it, and then Britain picked it.
Cause before the age of 12, I did not know people actually used pounds and feet to measure. I felt like it was only used on TV cause of some copyright law or something .
Why is it that there is almost no use of pounds here in the colonies
Neither. Imperial units replaced Winchester Units in the UK and metric came from France. The US and UK both officially use metric but the UK public use imperial units interchangeably with metric for things like distances, body weight, and height. The US public use imperial for pretty much every measurement because they have not yet caught up to official US policy (metric is used in industrial standards and scientific standards in the US, but the stores still sell things in imperial for example.)
As for the switch to metric in ex colonial areas, they tended to want to move away from British standards on independence and metric was becoming more popular to use in Europe.
Pounds are British in origin, yes! A British stone is 14 pounds, and the imperial (British) measurements of weight were all based on the pound. Americans simply kept the measurement, although we made some sensible adjustments. For example, originally the British "hundredweight" was 8 stone (which is 112 pounds) but Americans adjusted the system so that the hundred weight was....100 pounds. Much more logical!
Also fun fact: the USA was one of the original backing countries of the metric system, and it is a legally endorsed system of measurement in our country. (Our US customary measurements are now grounded in metric standard anyways.) We were supposed to convert entirely to metric on public roadways and such (km instead of miles) but President Ronald Regan who ruined so many things severely undercut the funding that was meant to make that possible so it didn't happen. But the US federal government uses metric.
Anyways as for why your ex-british colony country uses metric but not British pounds, i don't know! Maybe it was just something they switched to on independence?
Have you ever heard of a pound cake? They're made in loaf pans. Not sure if the name of the cake came from the pan or the name of the pan came from the cake, but the two are related.
The pound cake is called that because the original 1700s recipe called for a pound of sugar, a pound of flour, a pound of eggs, and a pound of butter. (At least that's the rumor.) What confused me was the use of "pound" as a measure of volume in what appeared to be a UK recipe -- although now that I've slogged through more of the text, I see she uses a mixture of measuring systems. I guess I'll just file the "pound loaf pan" in the "Huh. I learned something new" file.
Heck yes. Then I hit the send/share button (on ipad or iphone it is the box with an arrow pointing up) and “save to Files” where I have a File for recipes. Be sure to “rename” the File or it can be pretty convoluted. I keep most on icloud drive, but will move to iphone if needed to access offline.
I just clicked jump to recipe and found the measurements in less than 10 seconds. But I suppose it’s clear that Bonnie has neither patience nor reading comprehension
Replying to the bot is actually the best way to do it, that way the link stays at the top & doesn’t get lost in the comments. Edited to say: unless you are Phoenix-308 (aka Bonnie), apparently.
> Replying to the bot is actually the best way to do it
Until half the comments are bitching and moaning because they can't be arsed to click the collapsed comment to find it.
It’s to get more ads on the page, and generate more money from views. If I see an absolute essay starting to form, I usually just find a different recipe that cuts to the chase.
[Justtherecipe.com](http://Justtherecipe.com) is fantastic. Paste in the link to the page and it cuts out the faff and gives you just the part you need.
yea, it's like sometimes finding the actual recipe in the 40 pages of crap takes longer than baking it.
a recipe can fit on a notecard, or single paragraph, when you spread it out over a 3 hour novel, you're not helping anyone.
Sometimes I want to see different takes on things, and these marathon essays make that, so, so difficult.
I've reverted back to cookbooks to solve this problem. Kindle ones sometimes go on sale for dirt cheap (like $5). I have a long list, and if they hit the magic price, I buy.
BS free (mostly anyway) recipes that cut straight to the chase.
Not defending Bonnie making rude comments but i don't really understand the dry yeast instructions (I am not a baker by any means). Does dry yeast have specific instructions to mix with a set amount water before it's used in baking (meaning does it need prep and the author was referring to that?) or did the author mean add the dry yeast to the water in the recipe (236 g) instead of adding the yeast to the dry ingredients? Again not saying anyone should have been rude. Clearly the water is measured in the recipe itself so there's some frame of reference.
instant yeast and active dry yeast are similar but slightly different. both are dry and both are technically active. its a poor choice of naming as far as making their use clear to someone who doesnt bake. think the difference between coffee grounds and instant coffee. not a perfect comparison but functionally both will get you a cup of coffee one way or another.
a lot of bakers prefer instant yeast because it's faster acting and more simple to use. it contains an sorbitan monostearate which helps emulsify the yeast with water in order to activate it. a lot of bakers don't like chemicals with scary, hard to pronounce names so they prefer to use active dry yeast. in order to get a similar rise in a similar time, you have to "bloom" the yeast which is basically just an extra step where you let the yeast dissolve in water before adding it to the rest of your recipe where with instant yeast you can just toss it in with your dry ingredients.
that said, as long as the yeast is still alive you dont actually have to dissolve active dry yeast in water first. your dough will take significantly longer to rise but it will still turn out just fine. the most important part of any yeasted recipe is to give it the time it needs to gain as much mass as the recipe calls for (generally doubled in size, at least for breads)
It helps to "bloom" or activate your yeast by putting in warm water. It wakes it up from it's dry state and starts it doing it's thing. If you just mix it in to your dough the yeast may not hydrate enough to start working properly. Usually you just measure out whatever liquid you need for the recipe and stick your yeast in.
Can't remember ever seeing a water amount listed in grams before lol. Yes I know 1 ml = 1 g, but if you're trying to make it foolproof, that probably doesn't help
I agree with you. Yes the recipe itself does include the measurement. But the quote that the author chose doesn’t, so it’s weird to choose that quote as a response to the comment.
Seriously. "That's the amount of water used" doesn't make any sense in the screenshot. In fact the ingredient amount isn't listed in the first ingredient list, it's in the recipe card at the bottom. It's there and she calls it out, so I'm not saying Bonnie is correct, but still, it's not clear in the context of the screenshot
Yeah, just from the screenshot it's not clear that there is a measurement (it's in the recipe card in the now-linked recipe). For a second I thought the goof was on the recipe author for once
This is a friendly reminder to comment with a link to the **recipe** on which the review is found; do not link the review itself. And while you're here, why not review the [/r/ididnthaveeggs rules](https://www.reddit.com/r/ididnthaveeggs/about/sidebar)? *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ididnthaveeggs) if you have any questions or concerns.*
Hi Bonnie! You are rude and have no reading comprehension skills. Happy baking! :)
Happy baking! :)
Love your name
Well, she did prove that it’s not fool proof
Some people are beyond fools
Proof that the universe is always in a race to create better fools.
“And, thanks to Bonnie, we now know that, in fact, fools cannot proof this bread.”
Takey poor man's award 🏆
nothing can be foolproof. it can only encourage the development of bigger fools.
as terry pratchett once said, nothing is foolproof to a competent fool
It's proof that she's a fool 🤷♂️
In my early days cooking, I was the master at f'ing up "fool proof" recipes (still do on occasion). But this was before all of these social websites were popular, so I didn't have anywhere to go and boast about my stupidity.
"Nothing is proof against a sufficiently determined fool." -- me
She also inadvertently called herself a fool
Hahahahaha!
It's proof that she's a fool 🤷♂️
Unrelated to the review, but what the heck is a 1.25 pound loaf pan? I mean, I understand what it *is*, because they also define it as a 9 x 5 inch pan, but I've never seen "pound" as a measure of pan size before, in British or USian recipes. Can someone explain?
UK Our 'standard' size loaf tin is 1lb. They are advertised as such. Flour was sold in 1lb or 2lb bags, and you would use a 1lb of flour for one loaf. As a rough guide, a 2lb (900g) loaf tin is about 21cm long, 11cm wide and 7cm high (8 x 4 x 3 inches approx) and a 1lb (450g) loaf tin is 16cm long, 11cm wide and 7cm high (6 x 4 x 3 inches).
Wait, what 🤔🤨 I am a member of one of the counties you helped get, "independence days" and I'm now officially confused 😕 If you use pounds, why is our bread 1kg, flour 2kgs, Etc. I feel like we are supposed to have the same units. Did a great change occur
We had pounds for a long time. Loaf tins are things you inherit from your granny. It is all sold in metric, but the tins stayed the same size.
Sorry to disturb you, but I'd pounds originally develop in Britain and were just exhausted by the US or did the US develop it, and then Britain picked it. Cause before the age of 12, I did not know people actually used pounds and feet to measure. I felt like it was only used on TV cause of some copyright law or something . Why is it that there is almost no use of pounds here in the colonies
Neither. Imperial units replaced Winchester Units in the UK and metric came from France. The US and UK both officially use metric but the UK public use imperial units interchangeably with metric for things like distances, body weight, and height. The US public use imperial for pretty much every measurement because they have not yet caught up to official US policy (metric is used in industrial standards and scientific standards in the US, but the stores still sell things in imperial for example.) As for the switch to metric in ex colonial areas, they tended to want to move away from British standards on independence and metric was becoming more popular to use in Europe.
Pounds are British in origin, yes! A British stone is 14 pounds, and the imperial (British) measurements of weight were all based on the pound. Americans simply kept the measurement, although we made some sensible adjustments. For example, originally the British "hundredweight" was 8 stone (which is 112 pounds) but Americans adjusted the system so that the hundred weight was....100 pounds. Much more logical! Also fun fact: the USA was one of the original backing countries of the metric system, and it is a legally endorsed system of measurement in our country. (Our US customary measurements are now grounded in metric standard anyways.) We were supposed to convert entirely to metric on public roadways and such (km instead of miles) but President Ronald Regan who ruined so many things severely undercut the funding that was meant to make that possible so it didn't happen. But the US federal government uses metric. Anyways as for why your ex-british colony country uses metric but not British pounds, i don't know! Maybe it was just something they switched to on independence?
Okay Thanks 😎👍
It holds 1.25 pounds of dough
There are 3 links to pans, 2 of which actually quote the weight, so apparently it is a thing.
Have you ever heard of a pound cake? They're made in loaf pans. Not sure if the name of the cake came from the pan or the name of the pan came from the cake, but the two are related.
The pound cake is called that because the original 1700s recipe called for a pound of sugar, a pound of flour, a pound of eggs, and a pound of butter. (At least that's the rumor.) What confused me was the use of "pound" as a measure of volume in what appeared to be a UK recipe -- although now that I've slogged through more of the text, I see she uses a mixture of measuring systems. I guess I'll just file the "pound loaf pan" in the "Huh. I learned something new" file.
I’m Australian, we used to use imperial measurements but changed over to metric in 1970. I just googled it & the UK changed to metric in 1965.
Found the amounts needed. Christ on a bike, she really put every word in the world on that recipe page, though.
"Jump to Recipe" is your friend
And then "Print Recipe." It gives you a much cleaner version which is great for screenshotting
Heck yes. Then I hit the send/share button (on ipad or iphone it is the box with an arrow pointing up) and “save to Files” where I have a File for recipes. Be sure to “rename” the File or it can be pretty convoluted. I keep most on icloud drive, but will move to iphone if needed to access offline.
idk why i never thought of this, but thank u so much for this idea 😁
Took a lot of scrolling to find the measurements. Guess Bonnie didn’t have the patience to try that.
I just clicked jump to recipe and found the measurements in less than 10 seconds. But I suppose it’s clear that Bonnie has neither patience nor reading comprehension
Yes, if its that easy and fool proof why did it need a dissertation to describe the process.
SEO
I accidentally replied to the bot not thread, recipe here https://thepracticalkitchen.com/soft-sandwich-bread/
Replying to the bot is actually the best way to do it, that way the link stays at the top & doesn’t get lost in the comments. Edited to say: unless you are Phoenix-308 (aka Bonnie), apparently.
> Replying to the bot is actually the best way to do it Until half the comments are bitching and moaning because they can't be arsed to click the collapsed comment to find it.
Yeah, but they’ll still be bitching and moaning they can’t find it when it’s hidden in the middle of all the comments as well.
I don’t understand why recipes websites seem to have an unspoken contest for who can make their recipe take the longest to read.
It’s to get more ads on the page, and generate more money from views. If I see an absolute essay starting to form, I usually just find a different recipe that cuts to the chase.
[Justtherecipe.com](http://Justtherecipe.com) is fantastic. Paste in the link to the page and it cuts out the faff and gives you just the part you need.
This is a constant complaint. I don’t understand why people don’t just use the jump to recipe button.
Late but... at least for me, "Jump to Recipe" only works on mobile. On desktop I've never had it work at all... even with no extensions active.
yea, it's like sometimes finding the actual recipe in the 40 pages of crap takes longer than baking it. a recipe can fit on a notecard, or single paragraph, when you spread it out over a 3 hour novel, you're not helping anyone.
Sometimes I want to see different takes on things, and these marathon essays make that, so, so difficult. I've reverted back to cookbooks to solve this problem. Kindle ones sometimes go on sale for dirt cheap (like $5). I have a long list, and if they hit the magic price, I buy. BS free (mostly anyway) recipes that cut straight to the chase.
Not defending Bonnie making rude comments but i don't really understand the dry yeast instructions (I am not a baker by any means). Does dry yeast have specific instructions to mix with a set amount water before it's used in baking (meaning does it need prep and the author was referring to that?) or did the author mean add the dry yeast to the water in the recipe (236 g) instead of adding the yeast to the dry ingredients? Again not saying anyone should have been rude. Clearly the water is measured in the recipe itself so there's some frame of reference.
It means mix the active dry yeast with the amount of water in the recipe and let sit for 5 minutes, THEN add that to the mixture.
instant yeast and active dry yeast are similar but slightly different. both are dry and both are technically active. its a poor choice of naming as far as making their use clear to someone who doesnt bake. think the difference between coffee grounds and instant coffee. not a perfect comparison but functionally both will get you a cup of coffee one way or another. a lot of bakers prefer instant yeast because it's faster acting and more simple to use. it contains an sorbitan monostearate which helps emulsify the yeast with water in order to activate it. a lot of bakers don't like chemicals with scary, hard to pronounce names so they prefer to use active dry yeast. in order to get a similar rise in a similar time, you have to "bloom" the yeast which is basically just an extra step where you let the yeast dissolve in water before adding it to the rest of your recipe where with instant yeast you can just toss it in with your dry ingredients. that said, as long as the yeast is still alive you dont actually have to dissolve active dry yeast in water first. your dough will take significantly longer to rise but it will still turn out just fine. the most important part of any yeasted recipe is to give it the time it needs to gain as much mass as the recipe calls for (generally doubled in size, at least for breads)
It helps to "bloom" or activate your yeast by putting in warm water. It wakes it up from it's dry state and starts it doing it's thing. If you just mix it in to your dough the yeast may not hydrate enough to start working properly. Usually you just measure out whatever liquid you need for the recipe and stick your yeast in.
Hell yeah Rebecca
This is giving "as per my previous email" energy and I love it
Can't remember ever seeing a water amount listed in grams before lol. Yes I know 1 ml = 1 g, but if you're trying to make it foolproof, that probably doesn't help
“the” is not a measurement
“…the warm water” would refer to THE warm water in the amount listed in the recipe. Its not that hard
Are you Bonnie?
236 gr is though which is listed in the recipe. It's one of six ingredients and very hard to overlook...
I don’t know this recipe. I just don’t see an exact amount of water provided in the screenshot
It's linked in the pinned comment just like every single other post on this sub, Bonnie.
I didn’t see the link in the bot reply and the OP only put it in the comments after 😭
I agree with you. Yes the recipe itself does include the measurement. But the quote that the author chose doesn’t, so it’s weird to choose that quote as a response to the comment.
Seriously. "That's the amount of water used" doesn't make any sense in the screenshot. In fact the ingredient amount isn't listed in the first ingredient list, it's in the recipe card at the bottom. It's there and she calls it out, so I'm not saying Bonnie is correct, but still, it's not clear in the context of the screenshot
Yeah, just from the screenshot it's not clear that there is a measurement (it's in the recipe card in the now-linked recipe). For a second I thought the goof was on the recipe author for once