Baking Library was born on 12 Dec 2008. I was racking my brain for a name that represents me or my ideals. One thing I knew for sure is that the first word has got to be the word 'Baking'. After some deliberation, I decided on the name Baking Library.
Why Baking Library of all names? Since my birth month is in October, my horoscope is Libra, thus that making me a Libran or Librarian. At the same time, I am also a bakebook collector, trying to grow my library of bakebooks. Hence, I started out with my blogging persona as the Baking Librarian. As time past, the name changed as my friends started to call me Bakertan, which signifies who I truly am, a homebaker with the chinese surname 'Tan' and at the same time an aspiring baker/pastry chef =].
Most importantly, this blog was created to serve as a platform to impart and share knowledge with others. My idea back then was to transform this blog into a comprehensive library where readers can refer to for tips and techniques, preparation of ingredients and baking pans, things that can go wrong during baking and how to prevent them and an array of usuable recipes to select from.
When I first started out baking, I realised that it is not easy to figure out the instructions on cookbooks and online references. There would be some baking terminologies which only experienced bakers would understand. After searching high and low for the answers online and from bakebooks, I learnt to overcome the knowledge barrier. With this in mind, I hope to be as precise as possibly when explaining the instructions for my recipes so that the occasional baker or first-timers would have an easier time to grasp. Do bear with me if I end up being long winded though.
However, with the level of experience I have at hand currently, I cant really impart but can only share my knowledge with others. The section 'Baking Tips and Techniques' was created recently for this purpose. In time to come, I hope that I will improve by learning from the online community and my valued readers. Do feel free to comment or provide advice along the way as I embark on this learn and bake journey.
Its going to be a long road ahead for the transformation. In a few years down the road, I hope to see my blog heading in the right direction. Pray that I dont lose my momentum for blogging in the meantime.
For any use of the pictures, recipes, instructions and information found on my blog, please give due credit wherever possible. Thank you.
Any queries or feedback may be forwarded to my mail at wings_heero@hotmail.com.
Why Baking Library of all names? Since my birth month is in October, my horoscope is Libra, thus that making me a Libran or Librarian. At the same time, I am also a bakebook collector, trying to grow my library of bakebooks. Hence, I started out with my blogging persona as the Baking Librarian. As time past, the name changed as my friends started to call me Bakertan, which signifies who I truly am, a homebaker with the chinese surname 'Tan' and at the same time an aspiring baker/pastry chef =].
Most importantly, this blog was created to serve as a platform to impart and share knowledge with others. My idea back then was to transform this blog into a comprehensive library where readers can refer to for tips and techniques, preparation of ingredients and baking pans, things that can go wrong during baking and how to prevent them and an array of usuable recipes to select from.
When I first started out baking, I realised that it is not easy to figure out the instructions on cookbooks and online references. There would be some baking terminologies which only experienced bakers would understand. After searching high and low for the answers online and from bakebooks, I learnt to overcome the knowledge barrier. With this in mind, I hope to be as precise as possibly when explaining the instructions for my recipes so that the occasional baker or first-timers would have an easier time to grasp. Do bear with me if I end up being long winded though.
However, with the level of experience I have at hand currently, I cant really impart but can only share my knowledge with others. The section 'Baking Tips and Techniques' was created recently for this purpose. In time to come, I hope that I will improve by learning from the online community and my valued readers. Do feel free to comment or provide advice along the way as I embark on this learn and bake journey.
Its going to be a long road ahead for the transformation. In a few years down the road, I hope to see my blog heading in the right direction. Pray that I dont lose my momentum for blogging in the meantime.
For any use of the pictures, recipes, instructions and information found on my blog, please give due credit wherever possible. Thank you.
Any queries or feedback may be forwarded to my mail at wings_heero@hotmail.com.
Persevere.... my friend.
ReplyDeleteFirst of all, I've gotta to say your post on creaming butter is very well written. Comparable to Joy of Baking. Yup, I'm pretty sure you and your blog are steering toward that direction to achieve that very goal you just shared with us here. =)
ReplyDeleteYou ask my other close friends in the blogosphere like Quinn, they know that a few months back, I told her I was gonna give up on blogging because with a full-time job and other life commitment, I couldn't seem to be able to cope with everything. Too tiring and stressful for me. Then, I re-evaluated the situation, I realized it's how I prioritize the things in life that's what really matters. Once I've had things figured out, I'm starting to feel a bit relieved ... back on track again. I was naive to be honest. Blogging isn't as simple as I'd first thought. Since I began blogging last May, my goals and reasons to blog have been changing. Even how I write, it's different now. Well, which blogger doesn't like to have comments coming in!? It's encouraging, isn't it? Well, lemme share with you more about some stories I've heard from others when I see you guys. I hope it's not gonna scare you guys off. (Usually, it's the $$$ factor. I'm not earninbg anything through blogging though.)
I'd told Youfei that I was gonna tell her what I've heard so far. Alas, that never happened because it's really hard to talk about these by just typing alone. (I'm lazy ... Haha!) We're sort of on the same boat; however, I'm not as bad as hers. Poor thing. Of course, there's the good side of blogging. Now, one of the things that keeps me blogging is the like-minded friends I've been able to make. It's just heart-warming. So, don't be discouraged. 大家加油哦！
Anyway, when I stumbled upon your blog back in January 2009 (I think ... I was still in the States back then I remember), I actually assumed that the rationale behind your name and persona was because of the fact that you love collecting cookbooks and thus, owning a baking library and becoming a baking librarian. Get what I mean? I didn't realize that the "Librarian" here refers to the sign Libra. Well, your friends are pretty creative to nickname you "Bakertan." Actually, there's a rhythm to it ... Haha!
Btw, nice to know of another Libran too! I'm a Libran myself. =)
P.S. There's a typo in the second paragraph. You mean "homebaker," not "homerbaker," right? ;)
Oh, btw, suddenly thought of this: Why not turn this into your "About" page? It's good let readers/followers know more about you.
ReplyDeleteHere, refer to this:
http://foodblogalliance.com/2009/11/welcome-visitors-to-your-blog-about-page.php
This particular post is good enough to serve as your "About" page as of now. You can expand on it later on as things change. (We all change as we age, right?)
Keep it up, dude!
Hi Wendy,
ReplyDeleteThanks alot for the encouragement! I will.
Hi Pei-Lin,
Thanks alot! I always had the idea in mind. Now seems like a good time to put ideas into action.
Well I'm glad you sort things out. Please dont give up on blogging. So far my goals and reasons are the same. As time pass I have new goals and reasons though.
I understand how you feel regarding readership and having people coming in to comments. It is important to some extent to some people. I do value it. However, I will not want my blog to become commercialized. Look forward to what you have to share when we meet up.
Yup, its heart-warming indeed to have like-minded friends giving encouragement and advice.
I just edited my post. I do like to collect bakebooks and am trying to grow my library. So this is also a reason behind the name of my blog.
Thanks so much for your suggestion! I just added a about page on my sidebar. You have been really encouraging all along. Thanks a million! If I ever do make it to one of my grandest dreams, I will thank you officially. We shall see when that happens,lol =]
It's interesting to learn how you got your blog name. Libra-Library ... that's pretty clever :D
ReplyDeleteHi Bakertan, your tips and techniques that you share will be very useful not just to newcomers but experienced bakers too. I started baking 4 yrs ago and during that time, there were not that many baking blogs (as compared to now). I rely mainly on Japanese cookbooks (translated to Chinese), they are really good books as there are so many minor details and tips plus all the step-by-step photos. I hardly buy books, most of the time I borrow them from the library since I visit the library every week. I wish I could share my experience and pitfalls with step-by-step photos too, but sometimes, it is really hard to juggle a camera on one hand, and the other with a whisk. I am sure you understand what I mean. I really admire your good intention behind your blog. I will certainly visit this Baking Library regularly for all your tips. 加油!
ReplyDeleteHi HHB,
ReplyDeleteThanks for the support and encouragement. I rely alot on online sources such as baking911, blogs and video demonstrations initially. After some trial and error, I gained more experience on the hows and whys of baking.
I do visit the library very often and would borrow books to browse through. From these books, I picked up little tips here and there which helped me in my baking journey. When I come across really good books, I will buy them when they are on sale.
I agree that it is indeed not easy to take pictures and bake at the same time. In the meantime, I am still trying to improve on that. Actually, your blog is one of the few that inspired me to share my experiences with others. Your words have certainly spurred me on to do better.
cheers and happy baking =]