Hello Kim,
We were, but not anymore, this also goes for our past Twitter account. At the moment we still have a pinterest account (nl.pinterest.com/weekendbakery/). We were absent for quite a while, but we are looking at what would be a good fit for us and bring us joy with regards to social media. It is a bit of a challenge for us 🙂

Hello Jeanette,
So lovely to get your message. You are correct, we are sort of out of ‘hibernation’ after some challenges (which we all have) and other things that needed our care and attention.
We would love to spend more time baking and sharing, but we still must see what we can manage at this point. Hope we can share something new this December.
Hope you are well and happy too and and we wish you and your whole family a wonderful Holiday season!

Greetings from Holland
Ed & Marieke

Hello Rick,
This is such a good question because it can be more than confusing. Our answer would be that a rondo is a type of pencee. It is not clear where the name pencee stems from and we would say it is a rather ‘old fashioned’ word that is used less and less and the younger generations would not know it.
A pencee is (almost) always some type of almond paste filled pastry, but is also used for variations that are covered with pink fondant and filled with jam for instance. In general a rondo (or kano if we talk about the same thing in a canoe shape) when bought in a bakery will usually be the classic almond paste filled version you also get with our recipe:
www.weekendbakery.com/posts…dos-kanos/
If it contains something extra like apple, we would call it an apple rondo.
If you would ask for a pencee in a bakery you can expect to get many different types of pastry or they would say we do not have them, while asking for a rondo or kano would almost certainly get you the classic almond paste filled pastry from our recipe.
So the question would also be: What do you remember your pencee to be like from 35 years ago?

Greetings from Holland / Groetjes uit Holland

Take care of your family priorities first. Wishing you and yours well.

When things permit, if you choose to continue your website I have a question or two on flour types.

Your experience and food flavour favourites profile sounds like the type of advice I’m looking for.

Please let me know if/when you return to operating the Weekend Bakery website.

Take all the time you need and God bless.

Hello Oscar,
In principle you can just use your 15 grams form the fridge, but it will never be wrong to refresh it first and then use it in the recipe, to establish it is ‘alive’ and active before use, as you have need been using and feeding it for very long yet.
Hope it will be great to use in the recipe.
Good luck with it.

Thanks in advance for your feedback. Every article / guide I read seems to be just that much different that I’m getting confused. If any other experienced baker can offer feedback I’d appreciate it

Dear Laurence,
Thank you very much for your heartfelt message. We are happy to be a part of your baking success in this way. Sorry we are not very active with our WKB site but other things in life have taken priority for now. We are still enjoying our baking though as we hope you will be for many moments and many years to come!

Greetings from the Low Countries,

Marieke

Jullie croissant recept is geweldig, alleen nu gebruik ik instant gist 11gram en elke keer met de 3 daagse bereidingen rijst mijn deeg veel te snel terwijl mijn koelkast op 3graden stond… Hebben jullie hier tips voor? Verse gist gebruiken?

TY!!