[Mike Nolan]

Traffic here isn't exactly breaking speed records, either. I need to spend more time generating content that draws new people to the site, but I may not have a lot of time for that until after I retire late this calendar year. Our search engine visibility could probably be better, too, though I've tried searching for some stuff and it appears we are in the engines, just not at the top. There are two ways to get towards the top, be a popular site with lots of searches, or buy your way up the list.

I did have someone tell me that the site was easy to find by searching for my name and 'cooking'.

I just hope we haven't lost the core of the old KAFBC for good, regardless of whether that's on Zen's site or mine.

[Mike Nolan]

I think she checks in as her health and time permits. Hopefully today she's too busy enjoying her birthday to check here.

Happy Birthday anyway, Cindy!

I haven't seen Sarah Wirth online lately, either, but I think she was dealing with computer issues. I thought about Sarah recently as I was driving back from Indianapolis, but that's a bit more of a detour than I had time for.

• This reply was modified 10 years ago by Mike Nolan.
• This reply was modified 10 years ago by Mike Nolan.

[Mike Nolan]

I made Vienna bread.

[Mike Nolan]

I was introduced to tea at an early age by a British family who took their tea very seriously. How you brew it does make a difference, though I'm not quite the fanatic some people are.

I never did develop their taste for watercress sandwiches, though.

[Mike Nolan]

Most pound cakes taste a bit dry to me, but then so does an Angel food cake.

[Mike Nolan]

It is worth noting that King Arthur Flour no longer sells the salt-rising starter, because their supplier retired.

There are instructions for how to make the salt-rising starter in several places, notably in James Beard's book Beard on Bread.

Notice: The active ingredient in a salt-rising starter is a bacteria called Clostridium Perfringens. This bacteria is considered one of the leading causes of food poisoning in the kitchen. With proper handling to avoid cross-contamination and adequate cooking, making and using the salt-rising starter should be safe.

• This reply was modified 10 years ago by Mike Nolan.

[Mike Nolan]

That's a very interesting site, one I'll have to peruse at length. I'm not sure it answers the question of why boiling sugar water in the microwave would produce something different than boiling sugar water on the stove, though. (Maybe my original post wasn't completely clear on that, though.)

[Mike Nolan]

We could use a tool to list recipes by uploader, I'll have to look around for one.

[Mike Nolan]

Yes, great work. I'm seeing some slight uptick in the daily page views and user counts, which may mean my efforts to get us in the search engines are slowly working, but we need more people making posts about food/baking or uploading new recipes. (I've been remiss in writing blog posts lately, myself.)

[Mike Nolan]

I use the 'poke a hole in the middle' method, but I usually make smaller bagels (3 ounces of dough per bagel) and my hands are too big for the rope method at that size. I haven't made bagels in a while, the smaller ones are about 40 carbs per bagel.

• This reply was modified 10 years, 1 month ago by Mike Nolan.

[Mike Nolan]

It's fairly subtle, I don't know that I would have identified the cake as having buttermilk in it in a blind taste test.

I don't personally think powdered buttermilk and cultured liquid buttermilk are interchangeable. The powdered stuff doesn't have that acetic 'tang' to it.

[Mike Nolan]

Yes, turbinado sugar is often referred to as 'sugar in the raw' (which may be a trademark), though that's somewhat inaccurate as it is partially refined sugar. I always get a chuckle out of those who insist that they will only use 'raw' sugar, referring to turbinado.

[Mike Nolan]

I'm with bakeraunt, I'd like to see the recipe if only to enjoy it vicariously, since I'm doing almost no baking with my wife on a 20 carb diet. But she went back to work to get ready for the fall semester this week down 30 pounds from where she was in early May!

[Mike Nolan]

The turbinado would have contributed to the flavor and to the color, which is why the cake is a pretty good match with the mocha frosting even though there's no coffee in the cake itself.

[Mike Nolan]

I've always been more of a peach cobbler type myself, but the similarities probably outweigh the differences.

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