On the 16th of each month, a recipe will be announced here as selected by a predetermined host baker.
Anyone can volunteer to be a host baker, but to keep everyone guessing, the volunteer will be randomly chosen from a list of those interested. Look for the monthly “Call for Host Baker” post and express your interest in hosting the next month by commenting in the post. You’ll be assigned a number — 1st comment = 1, 2nd comment 2, etc. After 24 hours, those interested will be put into a pool and a host baker randomly chosen.
The only responsibilities the host baker has is to choose the recipe and include a brief informational paragraph, explaining why it was chosen. The host baker will have until the 9th of the month to submit their recipe choice and information via the email provided for this blog.
Host bakers should help maintain recipe variety from one month to the next. If bread is chosen one month, then perhaps pastry can be chosen the next, or cake. The host baker bakes along with everyone else. S/he doesn’t have to bake it ahead of the announcement.
In the spirit of learning and developing skill, the recipe chosen should be relatively new to the host baker. In other words, it is something you’ve always wanted to bake, or you’ve baked it before, but you’re interested in a new variation.
The recipe selected must require baking as some aspect of its method of preparation. It could be that the entire recipe is baked, like bread, or a only portion of it, like pie crust.
The recipe can be either sweet or savory.
The recipe can be for any skill level, but keep in mind challenge is important. Should it be too complicated for a home baker, then perhaps the month can be skipped. Or, perhaps a component of a difficult recipe can be completed as a way to learn.
Ingredients may be substituted for whatever reason the baker wishes: cost, availability, allergies/sensitivities, etc.
Recipes can be halved, doubled, or made for an individual serving. However, those adjustments will have to be made by the home baker and not the host baker.
Anyone wishing to participate will be able to download the recipe which will be provided in a link each month. It will be printable.
There is a closed group on Facebook for anyone wishing to join. Announcements will be made there to duplicate what is posted here. The benefit to the Facebook group is that it will act as a forum for anyone inquiring about ingredients, equipment, or about tips or troubles. The comment section of this blog may also be used for the same thing.
Final products posted on the 15th of each month can appear on your blog, in the Facebook group, Instagram, and/or whatever social media you prefer. There will be a Pinterest board set up for the group as well so that bakers may pin their products.
I hope the key element here is freedom to have fun. That’s what I’m planning on doing!
Ready to start your ovens?