Comments on: Two O’Clock

By: you guys have GOT to try this | The Raccoon and Lobster

you guys have GOT to try this | The Raccoon and Lobster — Wed, 24 Jun 2009 01:00:12 +0000

[...] course, in matters of baking, it takes however long it takes. So updates to come whenever this dough has decided 2.5 hours has [...]

By: Jutta/moony42

Jutta/moony42 — Mon, 22 Jun 2009 14:11:37 +0000

I’m afraid, you’re right. Hmmm…

By: tallwoman813

tallwoman813 — Sun, 21 Jun 2009 14:51:42 +0000

I love this parable. I’ve used it in my life for years to explain away my family and friends. “see you tomorrow”, “call you right back”, “I will be there at 3″… obviously in life, tomorrow, right back and 3 haven’t happened yet, and I wait patiently until it does. I do not look at it as bad behavior on anyone’s part. We all don’t march to the beat of the same drummer. Thanks for the reminder to take life as it comes.

By: Pille

Pille — Thu, 18 Jun 2009 06:45:41 +0000

Sweet

By: Elizabeth

Elizabeth — Fri, 12 Jun 2009 17:32:22 +0000

This is the best lesson! And my husband is going to love it too. Not too many bread bakings ago, he said he could smell bread. I nodded knowingly and said that the timer had ten more minutes. He pressed his point, saying it smelled done. My reply: “It’s not done; there’s ten more minutes on the timer” as I stomped into the kitchen to prove him wrong and…

Yup. The bread was done and just beginning to get a little too dark on the bottom. (The timer bell rang ten minutes later….)

By: Phoo-D

Phoo-D — Thu, 11 Jun 2009 19:03:07 +0000

This is so true! I’ve been learning this the hard way since I don’t always know what a “bubbling sponge” or “gluten development” is supposed to look like I follow the recipe to the letter and am perplexed when it doesn’t work out. It is definitely a challenge!

By: Jamie

Jamie — Thu, 11 Jun 2009 13:25:20 +0000

Perfect! I bake by this philosophy. Thanks for the thought and the chuckle.

By: Lien

Lien — Thu, 11 Jun 2009 06:44:43 +0000

Yes that can be difficult for us sometimes! In my early baking days I got frustrated a lot when it all went different from the time-scale of the book. Now I don’t really time a lot, just wait for that 2 o’clock ferry

By: Andreas

Andreas — Wed, 10 Jun 2009 19:46:34 +0000

Nice aspect of baking.

Consider a recipe as a guideline, not as an excuse to stop using your own judgement.

By: Adriana

Adriana — Wed, 10 Jun 2009 13:31:40 +0000

That is the wisest thing I’ve heard in a long time. Thanks for the insight.