Any Home Bakers Here?

[jnicholes]

Guess..THIS IS NOT A GOOD BGINNING FOR ME. Fortunately
Ron is always ready to help ...

Ok, I am going to use the Scientific Method to try to solve this.

The problem: @Aria sometimes doesn’t receive an Email that something has been posted here on the bakers thread.

Research: I need to ask some questions before I do more research and form a hypothesis.

What Email program are you using? For example, Gmail, etc.

Does this happen with just the bakers thread, or does it happen with other threads on BYC?

I’ve got some ideas, but I need to do more research.

 

[jnicholes]

Jared, I do not receive an email and no correspondence from BYC.
I just miss not seeing mail and cannot view ANY BYC posts. Then
I need to reconnect and I ask Ron for help and Ron sends me a
link and I click on and am on. NOW I HAVE RON'S LINK SAVED
IN MY BOOKMARKS ON MY iMac. Now when I do not receive
a email that there is a post...I am able to get back on. Hope this
esplains what has been happening. Thank you. Aria

I just saw this.

 

[bruceha2000]

Jared, I do not receive an email and no correspondence from BYC.
I just miss not seeing mail and cannot view ANY BYC posts. Then
I need to reconnect and I ask Ron for help and Ron sends me a
link and I click on and am on. NOW I HAVE RON'S LINK SAVED
IN MY BOOKMARKS ON MY iMac. Now when I do not receive
a email that there is a post...I am able to get back on. Hope this
esplains what has been happening. Thank you. Aria

I, personally, have NO desire to get my email filled with "new post in xxx forum on BYC" (or whatever it says, I really have no way of knowing). Every day I bring up BYC * and click on Forums, Watched threads. Every thread that has a new post since I last read that thread will show up in bold text at the top of the list. Click on each and read through.

* truthfully I VERY rarely reboot my MacBook, it isn't a PC running Windows and not necessary. BYH and BYC tabs share a Chrome window that has been active for weeks if not months. If I have rebooted (software update from Apple) BYC is right on the bookmark toolbar. Click that then on to watched forum threads.

 

[jnicholes]

@Aria

Here is one Hypothesis and a test you can do.

Are the emails going to other folders you cannot see? For example, spam, promotions, social, etc.

Test: go onto your email and type in the email search bar “Backyard Chickens.” This should search your entire email for anything related to backyard chickens.

If you see any RECENT emails that are not read or opened, then they may be going to the wrong folder and you are not seeing them.

If there is nothing recent, then I will do more research and try to figure it out. I need to know exactly what type of email you use, though. Gmail, etc.

 

[Aria]

Ok, I am going to use the Scientific Method to try to solve this.

The problem: @Aria sometimes doesn’t receive an Email that something has been posted here on the bakers thread.

Research: I need to ask some questions before I do more research and form a hypothesis.

What Email program are you using? For example, Gmail, etc.

Does this happen with just the bakers thread, or does it happen with other threads on BYC?

I’ve got some ideas, but I need to do more research.

Jared thanks for your interest....I am all set. Thanks. This works for me. If you are interested in doing FOR YOURSELF ...I am using
AOL and it happens ONLY on BYC.

 

[jnicholes]

Jared thanks for your interest....I am all set. Thanks. This works for me. If you are interested in doing FOR YOURSELF ...I am using
AOL and it happens ONLY on BYC.

Hold on, are you saying you fixed it?

 

[cavemanrich]

A little thing I add which ( in my opinion) elevates it a bit further, I add vanilla and finely chopped almonds ( switch about 1/3 of the flour out with the almonds) to the streusel, and, of course, the obligatory pinch of salt, which isn’t needed if you use salted butter

Thanks for the ideas on adding nuts. (nuts,, almonds, same type of ingredient). I always do like experimenting. I have ran across numerous recipes for streusel, and some include egg, and some use powdered sugar instead of granulated. Have not tried these yet.
Wonder how almond flour would work?? I may get a quantity and use it in my experimenting recipes of all type. @Sally PB ,, does almond flour flavor cakes with almond flavor??? You are the first person that came to mind asking about GF flours.
As to vanilla added to streusel, I usually add an envelope of this,, but ran out.

Ahhh you are evil..just started counting calories yesterday..those are amazing looking..

Just to calm fears, and set your mind in a GREAT MOOD. You will notice that this recipe ,,,,, while not CALORIE FEE is low on butter (fat calories) ingredient as a total. (compared to other recipes I have. ) Many recipes also suggest oil in them. I have modified such to replace oil with apple sauce, and such. Stuff still tastes great, but with the lower amount of fat,,(butter or oil) the cakes do not stay moist as long in the following days.. That translates to this.. MUNCH IT UP THE FIRST DAY MADE,,, AND ESPECIALLY WHEN STILL WARM.

 

[troyer]

Thanks for the ideas on adding nuts. (nuts,, almonds, same type of ingredient). I always do like experimenting. I have ran across numerous recipes for streusel, and some include egg, and some use powdered sugar instead of granulated. Have not tried these yet.
Wonder how almond flour would work?? I may get a quantity and use it in my experimenting recipes of all type. @Sally PB ,, does almond flour flavor cakes with almond flavor??? You are the first person that came to mind asking about GF flours.
As to vanilla added to streusel, I usually add an envelope of this,, but ran out.

Just to calm fears, and set your mind in a GREAT MOOD. You will notice that this recipe ,,,,, while not CALORIE FEE is low on butter (fat calories) ingredient as a total. (compared to other recipes I have. ) Many recipes also suggest oil in them. I have modified such to replace oil with apple sauce, and such. Stuff still tastes great, but with the lower amount of fat,,(butter or oil) the cakes do not stay moist as long in the following days.. That translates to this.. MUNCH IT UP THE FIRST DAY MADE,,, AND ESPECIALLY WHEN STILL WARM.

Yes! That attitude is close to my tummy!

 

[Sally PB]

@Sally PB ,, does almond flour flavor cakes with almond flavor??? You are the first person that came to mind asking about GF flours.

I haven't made a GF cake with flour. I have a GF chocolate torte type cake that I really like. It's made with lots of cocoa, which works as the "flour" to thicken the batter.

One thing about almond flour is it is heavy. I haven't used it much, but the little I did, the result was tasty, but dense.

 

[samanthaoverton]

In sugary stuff, a pinch of salt brings out the flavor, just as in savory stuff, a pinch of sugar brings out the flavor..

I like salty hot cocoa..